How to Cook Pasta
In cooking 1lb pasta you will need a big casserole with 16 cups of water in it. Bring the water to a rapid boil and salt the water if you desire. Add the pasta gradually to make the water continuously boiling. The pasta should be continuously boiling to prevent them from sticking to each other. Stir with a ladle once in a while to prevent it from sticking to the bottom of the casserole.
Long pasta should be eased into the boiling water rather than broken. Hold one end as the other end is in the boiling water, until it softens and gently lowers your hand until the pasta is completely immersed in water.
Timing in cooking the pasta is very important. Follow the instructions on the packet and before the time is up remove a piece and test it for firmness. Dried pasta usually takes 8-12 minutes and fresh pasta usually 3-6 minutes but it all depends on the size and thickness. As soon as it is ready, dry the pasta into a colander.
To serve: The traditional way is to make the pasta into an individual serving bowl and the sauce is then placed in a large bowl so that the guests can serve themselves.
Another easy way is to combine the pasta and the sauce in to a pan then transfer to a large serving bowl.
Kinds of Pasta Long Pasta
There is a wide range of variety of pasta. They differ in shapes, width and thickness. Round ones include spaghetti, vermicelli and spaghettini. Some such as bucatini have holes that allow thin sauces to flow through.
Spaghetti is usually served with garlic sauce and oil. However it can also be served with a sauce that clings to the pasta. Vermicelli is used almost the same way as the spaghetti.
Short Pasta:
These pasta are usually straight or shaped and sometimes tubular. Tubular pasta can retain the accompanying sauce well and can be easily picked up with most of the sauces. All short pasta is interchangeable.
Chonchiglie: Shell shaped pasta which is best when baked with sea foods. This can also be used for salads.
Farfalle: Shaped like a butterfly or a bow tie. It is best for vegetable sauces and meat.
Fusili: Twisted or spiral pasta usually used with meaty sauces.
Macaroni: Straight or curved pasta with hole through the center. It is used mainly for baked dishes.
Penne: It looks like a miniature bamboo shoots which is cut pointedly along each end.
Lasagna: This pasta has flat or rigid surface. Often layered and baked with thick cheese sauces.
