Second and more important, salt dissolves faster in hot water. First, unsalted water has a lower boiling point than salted water, so it will come to a boil a few seconds faster.Ģ.
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NOTE: I always use kosher (coarse) salt.ĭo not add your salt until the water has come to a full boil. This does not increase the sodium level of your recipes. Salting the water makes pasta taste better by bringing out the natural flavor of the pasta. The most common problem is water that has been sitting in your home pipes for over 6 hours.īring the pot of cold water to a fast boil:Ĭovering the pot of cold water with a lid will help bring the water to a boil faster. The reason for this is that hot water will dissolve anything (including contaminants like lead) much more easily than cold water and if that water encounters something like an older leaded pipe or some rust before coming out in your kitchen sink, it could very well end up in your glass.
Four quarts is a bare minimum per 12-ounce package of pasta, six to eight quarts is ideal. Filter your home water if possible.įill that big pot 3/4 full of COLD water or use at least one quart of cold water for every four ounces of dry pasta. If your water contains any impurities, it will taint the finished flavor of the pasta. Using plenty of water helps to prevent pasta from sticking together by quickly washing away the exuded starch. Use plenty of water and use only COLD or COOL Water: A too-small pot and too little water encourages the pasta to clump and stick together, thus cooking unevenly.įor a pound (16 ounces) of pasta, you will want a pot that holds at least 5 or 6 quarts of water. To cook perfect pasta you will need to use a lot of water. Important Rule: Pasta should be prepared just before serving it.
The easiest way to measure pasta is to use your digital scale.Ĥ ounces of uncooked pasta (elbow macaroni, shells, rotini, cavatelli, wheels, penne, or ziti) = 1 cup dried pasta = 2 1/2 cups cooked pasta.Ĥ ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. Remember – Shapes may vary in size according to the manufacturer, so use these measurements as generalizations. The general rule is one pound of dry pasta or freshly made pasta will serve six as an appetizer or four as a main course. For accuracy, measure pasta by weight rather than by cup. Most dried pasta doubles in volume when cooked.
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How To Measure Pasta – Pasta Equivalents: Italian brands of pasta, in general, are thicker than the American brands.Ĭheck out Linda’s delicious Pasta, Rice and Main Dish Recipes. Flat pastas are best with thin sauces other shapes have nooks and crannies to catch pieces of chunkier sauces. It is important to match the shapes of pasta to the sauce. You may substitute for another type of pasta in recipes but if you want to use another type, remember that as a general rule, it is best to substitute one pasta type with another of similar characteristics. Noodles are the only pasta products made with egg solids which give them a more intense color than other pasta. Use these pastas for casserole-style dishes. Pasta that are not made with semolina produce a softer noodle and will not hold up well when tossing. When cooked properly they do not get mushy or sticky. Pasta made from durum wheat retain their shape and firmness while cooking.
Read the label when buying dried pasta – The best pasta is made of 100% semolina (the label will say durum – wheat semolina or semolia).
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