815 Mohawk Street Utica, New York 13501-3117 :: (315)724–9769 :: www.JoeysRestaurant.com
Cooking Pasta
For the best pasta try these helpful tips:
Use Plenty of Water
This helps the pasta cook evenly and prevents it from sticking together. A good rule of thumb is about 5 quarts of water for one pound of pasta but this can vary depending on the type and brand of pasta. Be sure to consult the packaging to see what the manufacturer recommends.
Oil and Salt?
If you use enough water, there is no need to add oil. You can add salt if you like but it will only bump up the sodium content and will not make the water boil any faster.
Timing is Everything
Pasta tastes best when it is cooked "al dente" (so that it is tender but firm). Overcooked pasta will be mushy and is usually not desirable. If you are planning to further bake the pasta (as with lasagna), then slightly undercook it. The cooking time depends on the shape and size of the pasta, so check the package directions for details.
Fresh pasta cooks up the fastest, semolina flour pasta (the usual supermarket variety) takes a little longer, and whole wheat and vegetable pastas (containing spinach or carrots or tomatoes, etc.) take the longest.
Cover the Pot
It is also a good idea to cover the pot while pasta is cooking. This will speed the cooking time and save energy. Be sure to bring the water to a rolling boil, add pasta, allow to water to come to a second boil, and then reduce heat and allow to simmer until desired texture is achieved.
Drain Thoroughly
Drain the pasta and gently shake in the colander to remove as much of the water as possible. Only rinse the pasta if you plan to serve it cold or if you need to handle it.