Macaroni A Qcheeseq Vegan Vegan Mac Cheese
Undercooking is less common because undercooked pasta is crunchy and obviously difficult to chew. Overcooked pasta (much more common) is limp loses its shape easily and won t hold a sauce well. Unfortunately overcooked pasta is not salvageable so you ll have to throw it away and start again. The key to cooking pasta well is to keep testing it as you cook it. There will be a guide cooking time on the packet so about a minute before that time is up start testing the pasta. It is ready when it is slightly firm to the bite - a state the Italians call "al dente" (firm but not crunchy). At the al dente stage turn off the heat and drain the pasta in a colander. Shake the pasta to get rid of all excess water (be especially careful to do this if they are pasta shapes which catch pockets of hot water) and serve immediately. The pasta continues to cook while it s draining it in the colander so when you are testing remember that what you eat will be cooked for a minute or two longer than what you re testing in the pan.
If there is still a slight resistance then the pasta is done. It is as the Italians say al dente. There is some "bite" left in it. Your pasta is then ready to serve with the sauce of your choice. When you are almost done cooking dinner you turn the macaroni off to add the cheese sauce to it and notice that the pasta is too gummy. Do you make another batch of pasta or do you go without the pasta? You probably don t have time to make another batch of pasta so your meal will not be complete this time. Cooking pasta does take some special attention in order to avoid any gummy or pasty pasta dinners. When cooking pasta put your water on the stove and bring to a boil. Salt your boiling water right before you add your pasta. As soon as you add your pasta stir immediately.
There are all manner of pasta and range in price from one dollar a pound on up to $10 a pound or more for hand-made pasta. Before we go too crazy here and make your mind spin with all the pastas available let s just get down to basics and explain the differences between the most commonly used pastas how they are normally used and the types of sauces that go well with them. We will start out with the flat pastas which include lasagna linguini fettuccini and papparadelle. Dried Lasagna noodles are usually about 2-3" wide and can be purchased in boxes either uncooked or precooked. Domestic lasagna noodles are longer than the imported ones; however most of the imported ones are of a better quality. You can usually also purchase fresh pasta which can be used for lasagna from your local Italian deli. Lasagna may either be served simply with a Bolognese (meat) sauce with shredded parmesan or more traditionally as a layered casserole.