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Pasta Ready to Cook
From Dorothy McNett's recipes at www.dorothymcnett.com. Use this cooking guide for any pasta! If using packaged pastas, make sure you use the suggested timings on the package. If using fresh pasta (not dried) the cooking times will vary from 3-6 minutes, depending on the thickness of the pasta pieces. Do not overcook any pasta, it should still have a bit of a "bite" or as they say, al dente!
1 pound packaged pasta, your choice of shape
at least 6 qt pot filled about 3/4 full of water
1 tablespoon sea salt
drizzle of olive oil
Choose your pasta. Using a pasta pentola (6-8 qt stock pot with pasta colander and lid) heat water to boiling, then add salt and oil. Bring back to a full boil, and now add the pasta, stir with a spoon to make sure it has not clumped together. Bring back to the boil. When just beginning to boil, start the timer and use the suggested times on the package or recipe. When the timer goes off, lift up the pasta basket letting the excess water drain back into the pan. Test to make sure it is done. Dump the perfectly cooked pasta into a beautiful pasta bowl. Toss with desired dressing, grate over plenty of fresh Parmigiano-Reggiano.
Recipe created 2002-01-21.
