How to cook Fresh Pasta

Directions

Measurement

Tip

1- Use plenty of water in a large pot

·         1 gallon of water per pound of Fresh Pasta

·         Filtered Water Tastes better

2- Add salt if desired

·         ½ tablespoon per quart of water.

·         Sea salt tastes better

·         Regular salt is ok

3- Add vegetable oil

·         1 teaspoon per quart of water.

·         Oil helps to prevent the Fresh Pasta from sticking together

4- Cover the pot and bring to a boil over high heat

·         Covering the pot helps to increase the temperature and reduce the time it takes to boil the water

4- Add Fresh Pasta and stir gently to ensure separation

·         Stirring prevents sticking.

·         A wooden spoon is preferable

·         “Keep pot uncovered”

·         Keep the cooking water boiling

5- Bring back to a boil

·         then wait minutes:

Angel Hair 1.5”

Spaghetti 7”

Tallarini 2”

Linguini 3”

Fettuccini 7”

Pappardelle 5”

Macaroni 5”

Bucatini 5”

Bucatoni 5”

Fusilli 7”

Piccolo Fusilli 7”

Rigatoni 5”

Penne 5”

Tagliatelle 6”

Rotini 5”

·         Stir occasionally

6 –Taste the Fresh Pasta

·         Remove a piece from the pot and eat it

·         Fresh Pasta is ready to eat when the texture is to your liking

·         Firm Fresh Pasta (al dente) is best

7- Place a large strainer in the sink

·         Clean and empty the sink to avoid cross contamination

8- Pour Fresh Pasta into the strainer to drain

·         Don’t rinse cooked pasta. If you do, the sauce won’t cling to it

·         Rinse Fresh Pasta only if it will be used for a salad or will be set aside or stored for later use.