Cooking Pasta
Cooking times for pasta varies depending on whether it is fresh or dried, make sure to check the packet for direction. The cooking method as shown below will remain the same. You should allow eighty grams of pasta per person as a rule of thumb.
Method from: Australian Good Taste - February 2007, Page 93
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Method from: Australian Good Taste - February 2007, Page 93
- Bring a large saucepan of salted water to the boil. Salt increases the boiling point of the water and enhances the flavour of the pasta.
- Add the pasta and stir occasionally to stop the pasta from sticking to the bottom of the pan.
- Cook the pasta following packet directions or until al dente, which is Italian for "to the tooth". To test this, remove a piece of pasta from the pan and take a bite - it should be cooked but still slightly firm in the centre.
- Drain, but don't rinse the pasta as this will wash away the starch that is needed to absorb the flavours of the sauce.
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