COOKING PASTA

Many of us have often wanted to get pasta cooked 'al dente' as they would say in italian and yet we might not get it right.  Here are a few basic tips to help you. 

1. Prepare 1 litre of water for every 100g of pasta and place the water in a saucepan.  Cover and bring to boil.
2. When the water boils add the salt and soon after add the pasta.
3. Mix carefully with a large fork or wooden spoon so that pasta will not stick
4. Bring to boil once again as soon as possible and continue to cook.  Normally we would not cover the pan with the lid at this stage but if you do make sure you don't cover completely as the water will bubble and overflow
5. Mix frequently to avoid sticking.  If this happens add a few drops of olive oil and try to seperate the pasta with the large fork.
6. Check the pasta often to make sure it does not overcook
7. As soon as the inside part of the pasta (pick one up with a fork and bite it to check inside) loses its whitish colour, the pasta is at the 'al dente' stage, pour over some cold water into the saucepan to stop the cooking.  Drain the pasta immediately.  Try not to throw away all the water as if it dries up, this water can be used to moisten the pasta.
   
8. Pasta which is to be cooked further in the oven should be cooked well so that it avoids absorbing too much of the sauce.
9. Season the pasta immediately and add a few drops of the cooking water if it seems dry.
10. Mix in the sauce and serve immediately when still warm.

Karen Mugliett

9/4/10