Basic cooking instructions for boxed or dry pasta is
the same for all varieties of pasta (vermicelli, spaghetti, fettuccine,
etc.). What does vary, depending on the
variety and manufacturer, is the length of cooking time. Pasta should always be cooked "al-dente"
which means "to the tooth" or firm.
Do not overcook your pasta. If
you plan on using the pasta in Quick Pasta Dishes at a later date, you need to
cook the pasta 2-3 minutes less, as the pasta will soften while
refrigerated.
To cook 1 pound of dry pasta (which yields about 10
cups or 8 servings of cooked pasta), bring 5 quarts of water with 2 Tbsp. salt
(you can omit the salt if you are on a low sodium diet) to a rolling boil. Just before adding the pasta, add 2 Tbsp. of
olive oil to water. Add pasta, stir immediately to separate each strand of
pasta, return water to a boil. Reduce
heat to a light boil and cook according to manufactures directions. Thin pasta (like Angle Hair or Thin
Spaghetti) will require anywhere form 3-7 minutes. Regular spaghetti will require 6-8
minutes. Thicker, heavier pastas (like
fettuccine) will require about 9-11 minutes for cooking. If cooking fresh pasta, cooking time will be
very short, usually between 1-3 minutes.
Read package directions and stay with your pasta as
the end of cooking time nears. Also,
using a timer will help prevent overcooking.
Do not "throw your pasta against the wall" to check for
doneness. If you follow this method,
only overcooked and limp pasta will stick to the wall. Drain your pasta thoroughly in a
colander. If using right away, rinse
your pasta in hot water. If using your
pasta in cold salads or if you plan to refrigerate the pasta for Quick Pasta
Dishes, rinse pasta under cold water to stop cooking process. Drain well.
Refrigerate in sealable plastic bags.
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