How to Cook Pasta by Italian Immigrant Mamma Rosy
LuxoFood offers not only artisan and chefs products. You can discover unique products and recipes, their origins, the artisan, farmers or chefs behind them. And today, we’re going to learn how to cook pasta by Italian Immigrant Mamma Rosy. Get delicious pasta on your table with these simple recommendations!!
- Choose the right pot. You need 1 liter of water for 100gr of pasta
- You can cover the pot to reach the boiling point faster (and save gas) but DO NOT COOK THE PASTA WITH THE COVER ON.
- Add salt when the water is boiling, not earlier. Salts can be very different so we recommend NO MORE THAN 7gr PER 100gr OF PASTA. Before adding the pasta the salt must be completely dissolved.
- Drop the pasta in the boiling water and mix it frequently with a wooden spoon. If pasta is attached gently mix and separate it while boiling.
Order the delicious Tagliatelle for only
- Fresh pasta takes 3 to 4 minutes to be cooked. It is usually ready when it is floating on the surface. It is a good habit to taste the pasta before draining.
- Drain the pasta with a colander (“Scolapasta”), the pasta should still have some water.
- Mix the drained pasta in a pan on low fire with 1 tablespoon of oil and about 65gr (1/2 cup) of sauce (quantity depends on the kind of sauce) for 100gr of pasta. Better if you prepare the pan while pasta is boiling.
Our special Ragu sauce (3-4 portions)
- Note for pesto: It does not have to be cooked. If pesto is very dense, add few tablespoons of boiling water to make it consistent but not liquid.
The terrific pesto sauce (4-6 portions)
- Optional, add your favorite grated/shredded hard cheese at the end.
Shredded Emmental cheese to perfectly complete the recipe
