on Cooking Fresh Pasta
pasta should always be cooked in a large quantity of salted, boiling
water. Pasta is best as soon as it is cooked, so try to avoid
preparing it in advance of your meal. Once the water is rapidly
boiling, add the pasta all at once. Partially cover the pot and
continue to boil rapidly, stirring often. Start testing fresh
pasta for doneness after about 30 seconds. The pasta is done when
it is al dente (tender but firm) it shouldnt taste
floury and it should be slightly firm. Once the pasta is done,
empty the pot in a colander and quickly toss pasta to rid it of
as much water as possible. Rinse the pasta only if it is going
to be baked or cooled for a salad.
on Eating Pasta
- One pound
dried pasta equals about 1-1/4 pounds fresh. This should serve
about 6-8 people as a first course or 4-5 as a main course.
the pasta in warmed bowls
- Eat long
pastas gracefully with a fork and by taking up only a few strands
a time; brace the fork on the inside rim of your pasta bowl
and twirl until the strands wrap around it.
pasta can be very good when reheated with a little olive oil
or butter in a skillet over medium heat.