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PASTA
Preparation Time: 30 min or less
Yield: As much as you cook :-)
Dried Pasta should be dropped slowly into boiling
salted water seasoned with olive oil.
The idea is to not interrupt the boiling by dropping in too much at once,
but not spreading out the cooking time too much either.
Good pasta should not need to be rinsed and should
be floating in clear water when it's finished cooking.
I haven't found that kind of pasta yet at the store.
I usually drain it into a collander, rinse the pasta,
and return it to a pot of boiling water to reheat it.
You can also cook it before hand, and leave it
sitting in a pot of cold water, then reheat the pasta
as dinner is cooking.
Drain pasta and coat with butter or olive oil.
The cooking times on the pasta box is rarely right.
The fresher the pasta is, the less time it takes to cook it.
These are realistic boiling times for pasta in our stores:
|
Angel Hair Pasta |
10 min |
|
Capellini |
8 min |
|
Cavatappi |
15 min |
|
Cellantani |
15 min |
|
Conchiglie |
20 min |
|
Egg Noodle Spirals |
10 min |
|
Fettucine |
15 min |
|
Fusilli |
20 min |
|
Gemelli |
15 min |
|
Linguine |
15 min |
|
Orecchiette |
25 min |
|
Penne Regatte |
20-25 min |
|
Perciatelline |
10 min |
|
Radiatore |
12 min |
|
Rotini |
15 min |
|
Small shells |
10 min |
|
Spagetti |
20 min |
|
Spagettini |
12 min |
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Bill Rinehart |
722-8191 |
Toll Free 1-877-436-5111 |
© WRinehart2005 All rights reserved.
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