How to Cook Dried Pasta

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

Bernie was so excited about his promotion to Vice President of the
company he worked for and kept bragging about it to his wife for weeks
on end. Finally she couldn't take it any longer, and told him, "Listen,
it means nothing, they even have a vice president of peas at the grocery store!"

"Really?" he said. Not sure if this was true or not, he decided to call
the grocery store. A clerk answered and Bernie said, "May I speak with
the Vice President of peas, please?"

The clerk replied, "Canned or frozen?"

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             TODAY'S RECIPE
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There are more myths about cooking pasta than perhaps any other kitchen
endeavor; adding oil to the water will not keep the pasta from sticking
if you don't cook it right; both under-cooked and over-cooked pasta will
stick to the wall if properly thrown; and adding the salt to the water
immediately before adding the pasta is completely devoid of scientific
reasoning. Following my recipe below will deliver perfect results every time.

But first a word about dried pasta. Buy only pasta that is made from 100
percent durum wheat, also known as semolina. There was a time when only
pasta imported from Italy could be relied upon to be pure semolina
pasta, but that has changed. In fact, much of the pasta made in Italy
today is made from durum wheat grown in South Dakota, so let price be
your guide - American brands frequently win in blind taste tests.

How to Cook Dried Pasta

One pound (450 g) of dried pasta will serve four people as a main
course, and six to eight as a first course. Boil at least 4 quarts (4 L)
of water per pound of pasta in a very large pot over high heat. A large
volume of water is necessary in order that the water return to the boil
as fast as possible after adding the pasta, so don't try to use less.
Add 1 to 2 tablespoons (15 - 30 ml) of salt to the water. This seems
like a lot, but most of the salt goes down the drain with the water. Add
salt unless you are on a strict salt-restricted diet because unsalted
pasta tastes bland. Stir the pasta immediately and let the water return
to a boil. You may cover the pot at this point in order to help the
water heat faster. Once the water has returned to the boil, remove the
cover and stir the pasta every 2 to 3 minutes, more frequently at the
beginning than towards the end of the cooking. Lower the heat but make
sure the water never stop boiling vigorously; this helps to keep the
pasta in motion and prevents it from sinking to the bottom of the pot
and sticking together. Use the cooking time on the package as a
guideline only - actual cooking times will vary. Test the pasta by
tasting a piece. It should be tender but still firm to the tooth (al
dente). I also judge the doneness of my pasta by the color - as it cooks
it changes color from a light yellow to a pale ivory color, but the only
sure method is tasting. Drain the pasta quickly but not completely and
place it in a warm serving bowl - a little of the cooking liquid will
help it remain tender and prevent it from sticking.
Sauce the pasta and serve immediately.
Received on Tue Sep 30 08:39:41 2008