Dried Pasta
Fresh Pasta
Asian Noodles
Round Strand Noodles
Pasta Flat Noodles
Pasta Tubes
Pasta Shapes

Cook all types of pasta in plenty of water at least 1 gallon (4 quarts) per pound at a rolling boil with a tablespoon of salt per pound of pasta.  Stir gently with a pasta fork to prevent the pasta from sticking together. Most of the starches are released from the pasta in the beginning stages of cooking, so then is when you especially want to be sure to stir it gently to avoid pasta from clumping together.   Tubular pasta takes longer to cook than long thin pasta. Taste periodically take of sooner than most directions outline. When cooking dry pasta, it is important to cook it "al dente", al dente, in Italian, literally translated "to the tooth", which means to cook not until mushy, but not raw either -- firm enough to still have a little firmness when you bite into it. Al dente pasta is not digested as fast, and therefore you are less likely to "bulk up" due to the carbohydrates

Drain pasta a minute before it is cooked to the desired bite (do not rinse) then add to sauté pan containing sauce and toss or flip pasta to incorporate the sauce.  Serve immediately.

A pound of dry pasta should serve 6 people and the amount of sauce left after the pasta is consumed should barely coat the bowl.

The only time you really want to add olive oil for any reason, is when you are cooking lasagna, these pieces of pasta are so big that they need a little extra help to keep them from sticking.

Sweeteners Condiments Flour Grain Pasta Yeast Oils Vinegar Chocolate Coffee Tea

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