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The pasta was aldente3/28/2023 ![]() Secondly, in Italy, every Italian keeps two kinds of salt in their kitchen: sale grosso and sale fino. For one, kosher salt tends to taste "cleaner" while iodized salt can sometimes leave a mineral taste behind. We prefer using Kosher salt for two reasons. If this happens, all you need to do is add more water to dilute it and bring it to a boil again. If you salt it too early, water will evaporate causing the water to become more salt-concentrated. Since the water will evaporate as it heats up and boils, waiting until you are ready to add the pasta will ensure that the salt-to-water ratio is correct. We recommend salting the water after it has started to boil and just before you are about to add the pasta. While warm or hot water will boil faster, it may contain more dissolved minerals from your pipes, giving the water – and anything boiled in it–- a slightly metallic flavor. When adding the water to the pot, be sure to start with cold water. Should you use cold or hot water to start? In general, the more pasta you are cooking, the more water you should use to prevent the pasta from clumping up too much in the pot. Use about 4 quarts of water for every 1 pound of pasta. If you have hungry guests, you can, of course, cook more! 2. Note that these measurements are just guidelines. If you have a kitchen scale, weigh out the uncooked pasta first. Measure out about 100 to 125 grams (3 ½ to 4 ½ ounces) per person if serving it as a main course and 75 grams (about 2 ½ ounces) per person if serving it as a first course with more dishes to follow. How much pasta should you cook per person? Learn how to cook pasta, the authentic Italian way, with our nonna-approved guide below! 1. When it comes to cooking pasta just right, there are many nuances that can affect the taste and texture of the final dish. Toss the pasta in your sauce and serve. If you are not using the pasta right away, toss with a little extra virgin olive oil and add the sauce before serving.Boil the water, add the pasta, and cook until al dente.Return the test piece to the pot and let cook another minute and test again as soon as the broken piece is a uniform, translucent yellow, drain the pasta.If you see a thin white line or white dot(s) in the middle of the pasta, it's not done yet. You want either an al dente, or chewy "to the tooth" texture or slightly softer-not soft, limp pasta. A minute before the estimated pasta cooking time is up, remove a piece of the pasta to check for doneness.Stir the pasta occasionally as it cooks to keep the pieces from sticking to each other or to the pot.Thick dried durum wheat (eggless) pasta (penne, ziti, tortigioni, trofie): 12 to 15 minutes. Dried spaghetti is generally 8 to 9 minutes, depending on the brand and thickness. ![]() Thin, dried durum wheat (eggless) pasta (spaghettini, shells, rotini): 6 to 9 minutes. If no time is given, follow these rules-of-thumb, but be careful to check the pasta often for doneness as it cooks: - Fresh pasta, especially egg pasta (fettucine, tagliatelle, lasagna): 3 to 5 minutes. Check the pasta package for pasta cooking time.Wait for the water to return to the second boil. ![]()
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