Extra Helpings: Pasta Primer

November28

Susan asks: Why can’t I make pasta? Mine is always too hard, or it’s mushy or it clumps up.

Susan, you made me remember a joke I heard on Ellen the other day: What do you call a fake noodle? An impasta.

Okay, back to work.

If your pasta is hard, it’s because it hasn’t been cooked long enough. Pasta is ready when it is al dente, which means tender but firm. It should offer a slight resistance when bitten. You should also see no white in the core when you cut into it.

If your pasta is mushy, it’s because (wait for it…) you cooked it too long. Follow the suggested cooking times on the box. If the pasta is fresh, ask the seller how long to cook it (usually it’s not more than a few minutes).

As for the clumping, always cook pasta in lots of water so it will have room to move around and cook evenly. Think 6 quarts of water (with a little salt) for 1 pound of pasta. Also, boil the water first and then add the pasta slowly so it continues to boil. Stir the pasta until it returns to a boil and then periodically after that.

And speaking of the boiling water… DON’T THROW IT ALL OUT! Reserve a cup or two to thicken the sauce with the starch in the water.

If the pasta does end up sticking together, pour hot pasta water over it (another reason to save a cup or two). You can also spray it with oil and stir it gently with a rubber spatula.

Here are a few more tips for making perfect pasta:

• Place a wooden spoon in the pot of boiling water and pasta to prevent boil-overs.

• If you don’t have a pasta pot (a pot with a strainer insert), use a mesh strainer to scoop the noodles out of the boiling water.

• There’s a lot of debate about whether you should rinse pasta after cooking. Mama’s take? Rinsing DOES stop the cooking process, but it also makes it cold. And, I think it keeps the sauce from sticking to the noodles.

• Keep the pasta warm after cooking it. Cold pasta sticks together.

• Refrigerate leftover pasta in a container of cold water for a day or two.

Next, we’ll tackle pairing pasta with the right pasta sauce! Buon Appetito!

 

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posted under Extra Helpings

7 thoughts on “Extra Helpings: Pasta Primer

  1. Pingback: Mama's High Strung ® » Blog Archive Plated + Served: Baked Ziti with Mini Meatballs » Mama's High Strung ®

  2. Linda Kissler

    Mama– Question for you…. I have been drinking “Swamp Water” that is what the adult males who consider iceberg lettuce a true vegetable call it…… there mamas have not trained them to be polite.
    Earth’s Promise- The goodness of Green (strawberry kiwi flavor) nutrient rich veggie/fruit powder. Somedays you can not get your fruits and veggies in and “Swamp water” seems to fit the bill. Do you think it is the next best thing? (Looks bad- tastes great!)
    Thoughts?
    Thank you

    Reply
    1. Mama Post author

      Anything loaded with REAL fruits and vegetables has to be good for you. But like everything in life, enjoy it in moderation. Also, check the label to make sure it doesn’t have any stabilizers, fillers or preservatives which might negate the benefits! I’m going to look for it and give it a try… might be good for Sistie (Miss PickyNicky) who abhor veggies in their natural state (smothered in cheese, she’ll consider).

      Reply
  3. sandra axelrod

    I am visiting your site from Linkedin and I’m so happy to be here. I love the look of your blog and the content. I am also a culinary professional and it always amazes me that cooking pasta can be a difficult chore. Your directions will make it easy for the novice to master this technique. I am now a new follower and look forward to reading your posts. Stop by and visit my blog when you get the chance – http://www.foodandfondmemories.blogspot.com. Have a delicious day!

    Reply
    1. Mama Post author

      Thanks for your kind words…
      I get questions from readers that sometimes make me realize that I take a lot of my “skills” for granted. I’ll look at your site and follow along!

      Reply

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