There’s no one cook time that can guide you through this process, but there are a few basics you need to follow.
- Take ample water in a large pot to boil pasta. If you take lesser water, the pasta tends to stick together.
- When the water starts boiling, add the pasta, a pinch of salt and lower the flame so that the bubbles are small (should still be boiling though). An aggressive, rolling boil will break more delicate pasta such as ravioli or tortellini.
- Don’t boil pasta in a covered pot, as it will quickly overflow. Just leave your wooden spoon in the pot to prevent spillovers.
- Never put pasta in a pot that isn’t boiling, as this will only leave you with a gooey, overdone noodle.
- It’s never a good idea to boil two different varieties of pasta together unless they’re similar in size and shape, due to varied cooking times.
- Test the pasta by breaking in with your fingers. A white line in the centre means it needs a little more time.
- Drain the pasta and shock with ice-cold water so that it stops cooking. Toss it with a few drops of olive oil to keep the pieces from sticking to each other.Get the pasta sauce on the pasta immediately after you drain it. The noodles cool down fast and start sticking to each other without a sauce to keep them apart.
Chef Tip – Pasta should be cooked “al dente” which translates from Italian as “to the tooth”. This means it should be cooked through but have a firm bite and not be squishy.
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