what is correct way to make Pasta?

Answer 1

Pasta should be prepared just before serving it.
• Use a tall, large pot filled no more than ¾ with water. If there is too much water in the pan it may boil over, and too little water will not allow the pasta to cook properly.
• Use a 6-8 quart capacity pot to prepare one pound of pasta.
• The temperature of the water used to fill the pot does not affect the end result of the pasta and its performance. However, using hot tap water will allow the water to come to a boil faster.

Salt the water.
• Salting the water brings out the natural flavor of the pasta.
• Salt must be added once the water has started to boil. If the salt is added too late, it will not be absorbed correctly into the pasta. Adding salt too early may lengthen the boiling time.
• Allow the salt to dissolve before adding the pasta.
• If you are on a sodium restricted diet, please follow your doctor’s orders. Adding salt is optional and a matter of taste.

Add the pasta and quickly return the pot to a boil.
• Pour in the pasta and increase the heat source to bring the water back to a boil.
• Do not cover the pot.
• Stir the pasta gently several times while it is cooking, approximately every three minutes. It is advisable to stir the pasta so that it cooks evenly.

Do not add oil to the water.
• Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery, allowing the sauce to “slide” off the pasta.
• Italians do not use olive oil when cooking pasta.

Follow the cooking times on the package.
• For perfect pasta, simply follow the cooking times on the package, even though it is a good idea to taste the pasta just before draining to make sure it suits your taste.
• Pasta has been cooked properly when it is soft on the outside, but the inside is still a little hard. In authentic Italian cooking, this is called al dente.

Drain pasta immediately after it is done cooking.
• Drain pasta into a large colander and toss it gently to remove excess liquid.
• The pasta should remain moist but not dripping wet.
• Pasta should not be rinsed after cooking unless for a pasta salad recipe. The natural starches released from the pasta complement the pasta meal because they help “bind” the sauce that is to be used, and allow the sauce to adhere better to the pasta.
• Always save a couple of tablespoons of the cooking water; it may be needed to dilute the sauce or in sautéing the pasta with the sauce before serving.
• In Italy, pasta is usually undercooked in the water by about 3 minutes. Pasta is then transferred to a sauté pan with the prepared sauce, and then cooked with the sauce for the additional 3 minutes—allowing the pasta to absorb the flavors of the sauce.

Answer 2

Fill a pot with one quart of water per serving of pasta (1/4 pound, 100 g) you plan to make, and set it to boil. When it comes to a boil, add 1 tablespoon of coarse salt (a little less if it's fine) per quart of water. Check the pasta package for cooking time. No time? This is what you do then.

When the water comes back to a rolling boil, add the pasta and give it a good stir to separate the pieces. Stir occasionally to keep the pasta pieces from sticking to each other or the pot.
A minute before the cooking time is up, fish out a piece of pasta and check for doneness.
Fresh pasta (fettuccine, tagliatelle, lasagna) cooks quickly, 3-5 minutes. Thin dry pasta (spaghettini, shells, rotini) cooks in 6-9 minutes. Thick walled pasta (penne, ziti, spaghetti, tortiglioni, etc.) cooks in 12-15 minutes. You want an al dente, or chewy texture -- not flab. Taste, or break open a piece of pasta to test for doneness.

If you see a thin white line or white dot(s) in the middle of the broken piece, it's not done yet. Test again, and as soon as the broken piece is a uniform translucent yellow, drain the pasta.Sauce the pasta per the recipe and serve it.

Tips:

1. To better wed the pasta to the sauce, put the sauce in a broad skillet and heat it while the pasta cooks.
2. Drain the pasta when it's just shy of done and stir it into the skillet before the colander stops dripping completely.
3. Toss the pasta and sauce over high heat for a minute or two, until the pasta is done.

Answer 3

i start with cold water salt a little piece of crisco bring to a full rolling boil slowly add pasta i cook 6 minutes so its not over cooked drain ad a table spoon of butter stir it so it doesn't stick together then use it for whatever! every one has their own opinion taste and style!

Answer 4

you have to prepare a sauce for that and then boil the pasta wait until its soft mix it with the sauce and then add any ingredients that you want for example vegies and meat or somethingand then eat it when it is hot

Answer 5

log on:
http://allrecipes.com/recipes/pasta/main.aspx

Answer 6

Ordering it from a restaurant.