HomePasta How To Cook Perfect Pasta Everytime!

How To Cook Perfect Pasta Everytime!

Comments : 10 Posted in : Pasta on by : admin Tags: ,

Everyone loves pasta, but very few know how to cook it so that it doesn’t end up like porridge.  Here is the correct method of how to cook perfect pasta.

First of all, you will need a big or rather a huge pasta pot like this one.how to cook perfect pasta

The pasta pot on the right is perfect because:

  • The set includes – 12-quart stockpot; pasta insert; steamer basket; and lid, all constructed of mirror finish 18/10 stainless steel.
  • An encapsulated aluminium pot bottom that eliminates hotspots and ensures even heating.
  • The solid 18/10 stainless-steel handles stay cool on a stovetop and are riveted for strength.
  • Tight-fitting 18/10 stainless-steel lid seals in nutrients and is oven-safe to 550 degrees F.
  • It is dishwasher-safe and has a limited lifetime warranty.

If you want to find out more about this particular set, you can visit: Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set

How To Cook Perfect Pasta

how to cook perfect pastaThe secret to great pasta starts with a great pot. Generally, pasta should cook in 10 or more times its weight of boiling water so that is at least 1 litre to every 100g of pasta.  For a packet of pasta (500g) use a 7-litre stainless steel pot. To serve four you will normally need about 500g of pasta.

Boil the water over a high heat with the lid on. You need a galloping boil to keep the pasta from sticking together.

Once the water is boiling madly add the pasta.

Next, add enough salt to make your water as salty as the sea. The bubbling will stop as you add salt, but the salt will bring the water back to the boil faster and season the pasta at the same time.

Give the pasta a stir and replace the lid until it is boiling rapidly again.

Boil it for seven minutes from the time that everything starts to bubble again, taking the lid off. Taste a piece of pasta to see if it is ready. You need the pasta firm but not chalky. Most of the time 7 minutes results in perfectly cooked pasta, but some shapes could need a minute or two more.

As soon as it is done drain the pasta immediately in a colander, otherwise it just keeps on cooking in the water. Don’t drain completely dry and don’t rinse it under the tap. The starch on and around the pasta will help the sauce to thicken and adhere.

Use the cooked pasta right away. If you let it stand around in the colander, it will congeal and stick together.

The Italian tradition is to scoop out a cup of the starchy cooking water before draining the pot for adding when introducing the pasta to the sauce. This cloudy liquid will help the sauce to hold fast onto the pasta.

Tip the pasta back into the pot after draining, add the hot sauce of your choice and toss it. You can use a medium heat here to make sure everything is evenly coated, well combined and heated through before serving.

How to match the shape of your pasta to the sauce

For a smooth sauce, a long skinny pasta is best. The thinner the noodle the thicker the sauce should be.

Short pasta will be better with a chunky sauce. Serve it with shells that scoop up the sauce as you toss them around in the bowl or tubes like macaroni or penne. The sauce is also well trapped by the corkscrew shape of fusilli.

Meat sauce works best with a long wide pasta because the pasta is wide enough to hold rich, heavy meat sauces.

Now you know how to cook perfect pasta.

10s COMMENTS

10 thoughts

  • Gareth
    January 2, 2017 at 5:40 pm

    Love this site great information , easy to use and fabulous recipes with good ingredients, i am going to try tonight the tuna tart and onion bread can’t wait.

    This web site covers all aspects of food recipes and information on how to prepare food witch is just as important. I found this site to be very helpful in deciding what to prepare for your dinner. I will bookmark this site and use this regularly if not on a daily basis.

    • admin
      January 2, 2017 at 6:08 pm

      Thanks Gareth. I actually started this site as a way to save all my favorite recipes without having to store on bits of paper.

      I am sure you will love the Tuna Tart. I do it at least once a month.

  • Ryan
    January 9, 2017 at 7:48 pm

    Ooooh! I love pasta. I think I have to blame my mom on that one because she makes a killer spaghetti that I ask for nearly every time I visit. I’m a huge fan of Masterchef and love seeing them make pasta from scratch, I was wondering if it was a worth while skill to learn as an amateur cook or should I stick with the store bought stuff for now?

    • admin
      January 10, 2017 at 11:07 am

      I have heard that the homemade version tastes far better, but I have never tried to do this. I have heard it takes a lot of time and patience, and that is something that I don’t have in the kitchen.

  • rebecca cosmidou
    February 11, 2017 at 6:05 pm

    Wow, you have made me wanna eat pasta right now! Great advice about cooking pasta. Here in Greece, the women for years put the pasta under the tap in order to stop it from boiling but then the taste was so and so! I love the sauce to stick to my pasta. Oh, my God, I am gonna cook pasta right now!
    Best wishes,
    Rebecca!

    • admin
      February 12, 2017 at 8:53 am

      Thanks for stopping by Rebecca and hope you enjoyed the pasta.

  • jerry-prerichbillionaire
    September 8, 2017 at 6:47 am

    Thanks for the educational post! You definitely know what you’re talking about when it comes to pasta!

    I used to make the error of rinsing the past under the tap but won’t be doing this again. Also, I like your idea of taking a cup of the starchy water to use with the sauce later too!

    Will try to remember your tips next time I cook pasta!

    Best,
    Jerry

    • admin
      September 8, 2017 at 4:09 pm

      Thanks for stopping by Jerry, and yes these tips are great. The best tip here is the difference it makes to the taste of the pasta when you add a lot of salt.  I noticed a big difference in the taste when I started adding more salt.

  • Mithra
    September 18, 2017 at 5:03 am

    Wow, these are some amazing tips. I really like the tips on matching pasta shape to sauce. I always get them wrong.
    I’ve been cooking pasta the wrong way. I just toss them in water & bring them to boil and then drain it and rinse under cold water. Nope not anymore.
    Thanks for the post! 🙂

    • admin
      September 20, 2017 at 4:01 am

      Thanks for stopping by Mithra. When cooking pasta, the oil in the pot makes a big difference and adding a lot of salt is a must. I never used to add so much salt, but now that I do, it makes the pasta taste sooooo much better.

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