All over the world, from high end restaurants to the smallest households, millions of plates of pasta are being dished up around the clock. Served with butter and truffles or oil and bread crumbs, a simple and delicious plate of al dente pasta can easily be enjoyed at home by novice cook and masterchef alike. Pasta can be enjoyed by the time, money or health conscious, and yes, even the figure conscious if we are to believe the actress Sophia Loren who famously said: "Everything you see I owe to spaghetti". To be truly enjoyed though, it must be cooked properly, so here are some basic rules.
Cook the Pasta in Plenty of Water
Dried pasta needs plenty of boiling water to allow it to cook evenly and prevent it from sticking together. At least 4 litres (7 pints) for every 500g (1lb) of pasta is an absolute minimum. If cooking more than 500g of pasta, use 2 pots.
Season the Water
Forgetting to add salt to the water is the main reason pasta often tastes bland. Salt is a flavour enhancer and critical in producing a flavoursome pasta. Many Italians say the water should be as salty as the Mediterranean, but if you prefer to measure then10g (2 tsp) of salt per 1 litre (2 pints) can be used as a rule of thumb.
Bring the water to a rolling boil and add the salt. When the water boils again you can add your pasta.
Adding the Pasta
Add the pasta all at once to ensure it cooks evenly. Ease long strands in gently, and use a fork to push any protruding ends under water as quickly as possible. The larger the pan, the easier this is. One trick with long pastas such as spaghetti is to hold the bunch of pasta in the middle with both hands and twist before dropping it straight down into the pot. This allows the pasta to fan out and submerge evenly.
Stir the pasta and replace the lid until the water is back to a boil.
How Long till Al Dente?
Most pasta manufacturers specify a cooking time, but these are not 100% reliable and it's always best to start checking the pasta a few minutes earlier. Test the pasta at regular intervals by removing a piece with a fork and biting into it. 'Al dente' in Italian means 'to the tooth' or 'to the bite'. The pasta should be mostly soft and flexible, but with some resistance in the bite, and there should be a tiny white line or dot remaining in the centre.
Draining the Pasta
Remember that hot pasta will continue cooking, so drain the pasta as soon as it reaches al dente. It's best not to leave the pasta to sit and dry for too long, and a little cooking water still dripping off the strands will actually help to emulsify the sauce and improve the texture of the dish.
How much pasta per person?
In Italy, the pasta dish is often served as a 'primi' or first course, and often sandwiched between an appetizer and a main. In this case a smaller serving of 60g (2oz) of dried pasta per person is usually quite sufficient. However if the pasta is to feed a hungry family as a main dish, then 125g (4oz) per person in probably more appropriate. Many recipes will call for 500g of dried pasta for 4 people along these guidelines.
As you can see, cooking great pasta is very simple once you get the ratios right. Experiment with different pasta and sauce combinations such as tagliatelle with this tradition bolognese ragu, or even try making your own fresh pasta. The possibilities are endless, so buon appetito!
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