If you have to toss the pasta in a pan with sauce (like this recipe) then cook it at least one minute less (pasta very al dente). You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.ĭrain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. Never pass the freshly drained pasta under running tap water. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking. Add the salt only when the water has reached a boil and never before.Īfter adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. Always cover the pot when boiling the water, but remove it once the pasta has been added.Ĭalculate about 7 g of salt for every litre of water. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times.
#Seafood pasta how to#
How to cook pastaĪlways cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Let it thaw then drain to remove excess moisture. You can even use frozen fish, just make sure there is nothing added, no sauce or spices. I even like to throw in some cut up halibut or even sea bass or tuna. You can use shrimp, mussels, scallops, lobster and crab to name a few.
0 kommentar(er)
