Updated: May 13
Cooking pasta properly is indispensable for success with any pasta recipe. The key to cooking pasta is enough water and heat, and knowing when the pasta is chewy and al dente.
DIRECTIONS FOR COOKING “AL DENTE” ITALIAN STYLE.
Prepare sauce in a wide pan. In a separate pot bring 4 to 5 litres of salted water to a rapid boil. Pour in the package of pasta 500 g (if using as a main course we recommended 100 g p/person) stirring gently. DO NOT ADD OIL TO THE WATER (a good quality Pasta will never stick together if you follow the directions) and please do not rinse. It takes away the flavour. The cooking time may vary slightly. Try a piece of pasta just before indicated “al dente” time. A whitish lining on the inside, the soul of the pasta means that it has not cooked enough. After the while lining disappears, It has the right texture and is ready to serve. Drain immediately, pour pasta into the sauce (professional style) and mix thoroughly. Sprinkle with freshly grated good Parmesan cheese. Reasons for cooking pasta al dente: 1) Making it appetising 2) Eating it without being afraid of putting on weight 3) Keeping its nutrient balance intact