Perfect Pasta Everytime
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- 1. Fill large stock pot with water (6 to 8 quarts). Pasta should have enough room to swim around freely. (you need at least 1 quart of water for each 4 oz. of dry pasta. 2. After water has come to a rolling boil, add salt (1 tablespoon per pound of dry pasta). DO NOT ADD OIL, it will make the sauce slide off. 3. Pour pasta in water and stir constantly until water returns to boiling. (Stirring prevents pasta from sticking together). 4. Start timimg the pasta once the water is boiling. As pasta cooks, Stir occasionally to keep it moving in the water. To determine doneness, scoop up a piece and bite into it. Pasta should be tender, yet resilient to the bite. Pasta should NEVER be cooked until mushy. 5. Drain pasta in a large collander in the sink. DO NOT RINSE THE PASTA, unless it is to be used in a salad. (The reason: Pasta needs the starch on the surface to mix with the sauce to thicken it). 6. Use 2 oz dry pasta for each serving. (Contains about 225 calories and no chol but lots of complex carbohydrates).
Plating
Cookware for this recipe
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Large pot
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Wooden spoon
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Colander