Now that we have explored the different types of pasta, we can focus on another crucial element for creating a successful dish: the cooking process.
Cooking pasta is something many of us do regularly, and while it might seem simple, a few straightforward tips can really elevate your meals. Getting pasta right is a rewarding way to show you care, ensuring everyone can truly enjoy this staple.
Today, we will cover several aspects of cooking pasta, beginning with the most common method – boiling – and then moving on to some of the more refined techniques. We will conclude with tips and interesting points to hopefully whet your appetite.
How to boil pasta like a professional
Cooking pasta in boiling water is the most traditional and widely practised method, and indeed the most straightforward. However, to achieve optimal results, there are a few important considerations:
Use plenty of water: The ideal ratio is one litre of water for every 100 grams of pasta. An ample quantity of water helps maintain a consistent temperature and prevents the pasta from sticking together.
How much salt and when to add it? Generally, the recommended amount is approximately 7 to 10 grams of salt per litre of water, or a generous “handful.” You can add it at the beginning or once the water has reached a boil. If you add it after boiling commences, the water will briefly cease to bubble, so you will need to wait for it to return to a boil before adding the pasta.
The right amount of pasta per person: For dried pasta, around 100 grams per person is typical, and for fresh pasta, it is about 150 grams. However, individual appetites vary, and other factors can influence the appropriate serving size, such as the richness of the sauce or whether it is the main course or a side dish within a larger meal.
Stick to the cooking times:
Al dente: This is the preferred texture in Italian cuisine – it literally translates to “to the tooth” because of the slight firmness when bitten. This is achieved only with dried pasta, and it involves cooking it for one minute less than the time indicated on the packaging. The pasta retains a slight firmness, offers a superior flavour, and complements any sauce perfectly. Al dente pasta is also easier to digest, has a lower glycaemic index compared to overcooked pasta, and retains more of the nutrients from the flour. It is ideal with any kind of sauce.
Standard cooking: Following the times on the packaging will yield pasta that is cooked to a balanced consistency – neither too firm nor too soft.
Exceeding the time: Pasta that is cooked for too long becomes soft and sticky, loses its texture, and diminishes in nutritional value. While sometimes acceptable in dishes like soups or for young children and older individuals, it is generally best avoided.
Drain it properly: The water in which the pasta has been cooked can be beneficial for integrating sauces. Before draining all the water, reserve a ladleful to add to your sauce – it will help create a smooth and cohesive consistency.
Fancy trying something different?
Beyond the conventional boiling method, alternative cooking techniques exist which, while less prevalent or slightly more involved, can yield interesting results:
Risotto-style pasta: With this method, you cook the pasta directly within the pan alongside the sauce, with the gradual addition of liquid, analogous to the preparation of risotto. The resultant pasta is creamier in texture, intensely flavoured, and seamlessly integrated with the sauce.
Baked pasta: Excellent for richer, more substantial dishes. You typically pre-cook the pasta for a brief period in boiling water, subsequently drained and combined with sauces, cheese, or béchamel, before baking it in an oven until it is crisp on the exterior and tender within.
“Arrabbiata” style cooking: This method of cooking involves placing the pasta directly into a pan with a spicy tomato sauce, without pre-boiling. The pasta progressively absorbs the liquid, intensifying its flavour.
Passive cooking: This is a resourceful technique where you turn off the heat source immediately after introducing the pasta to boiling water, place a lid on the pot, and allow the pasta to cook in the residual thermal energy. This conserves energy and cooks the pasta evenly; however, vigilance must be maintained to prevent an excessive decline in water temperature.
