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.
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