I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I have heard stories of annealing, the pasta cooked, tasteless, which can also be glued, or inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested she buy some pasta. His answer was that it was too unpredictable to cook. It need not be. First, 90% of cooking is being there.
That is, let the phone ring through voice mail, perhaps leaving guests in the living room taking their Chardonnay and simply keeping your focus on the task at hand. And for being there, that is, tends the pasta: you do the test is only available to judge its doneness: to taste. The two points only improve your skills in cooking pasta, but I offer here, ten little steps that, taken together, guarantee a perfect dish of pasta in all moment. Follow these steps and pasta constantly prepare you to impress your family, your friends, and your harshest critic; you. 1. All pastas are not equal. Choose a brand with a solid reputation in the market.
De Cecco and Barilla are two fine brands available in supermarkets. 2. Use a pot that is large enough to accommodate the pasta without crowding. For a pound of pasta, eight pot is good, ten is better pitcher. Pasta needs room to move freely while cooking.