Cooking Pasta

Sastojci

Pasta

Water

Salt

Upute

How to cook pasta

Pasta must be fully covered by the water, so either small pasta, e.g. gemelli, fusilli, rotini or any other medium-thickness short pasta.  Long pasta, e.g. spaghetti, fettuccine, etc., will have to be broken in half.

In a medium saucepan, bring 2 quarts of water and 1 teaspoon kosher salt to a boil over high heat. Add 1 pound pasta and stir immediately. Allow to return to a boil, stir once vigorously, cover pot, and shut off heat. After one minute, stir one last time. Recover pot. Follow timing on box as a general guide for cooking time—start checking pasta 2 minutes before suggested cooking time and continue checking every minute until proper al dente texture is reached. Pasta should be fully softened, but retain a slight bite in the center. Drain pasta, reserving 2 cups of cooking liquid.

Have your sauce hot and ready in a separate pan right next to the boiling pasta. As soon as you drain the pasta, transfer it to the pan with the sauce and immediately start tossing it to coat, adding reserved pasta water as necessary to adjust the consistency.

Bilješke

From Serious Eats

https://www.seriouseats.com/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab