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It is the most widely known and can be found all over the world. But it is easy to go wrong with it and to end up with a soggy uninspiring mess. As with all the most basic foods the key to cooking good pasta is to choose good quality ingredients. The simpler the food the more important quality becomes. Poor quality can be less easily disguised in a simple pasta dish than in something more elaborate. Good quality pasta is made from durum wheat. Many people swear by fresh pasta rather than dried. They feel that fresh pasta must be more authentic than dried. But in Italy cooks will often choose dried pasta for preference. A good quality dried pasta made from durum what is always preferable to a poor quality fresh pasta. What you are looking for is a dried pasta made with 100 per cent durum wheat and preferably made by an Italian company according to traditional methods.
No sauce is needed to savour such a nourishing food. No matter what serve the pasta piping hot! Never ever serve lukewarm or cold pasta. PASTA SECRET #7: PRACTICE! I did my part. I shared the jealously guarded secrets handed down in the Bontempi family from generation to generation since the times Rome was a just rustic village on the Mediterranean sea and pasta was still made of *farro* (spelt flour). Now it is really up to you. Let me part by saying: Practice practice practice! Invite friends over or treat yourself and your dear ones to some simple satvic pasta or some zesty one. Remember a good pasta lover eat pasta at least 5 times a week. You may wonder why you need to make fresh pasta when you can buy many types of dried pastas in a variety of flavors in most grocery stores today.
This gets the very best results. Why is all that water necessary? Because pasta needs enough space to move around in order to cook properly. Not using enough water causes the pasta to stick to the side of the pan which makes it thick sticky and unpleasant. When you use enough water you will definitely notice the difference in the taste and texture. 2. Adding oil to the cooking pot It is hard to determine just where this idea came from originally but 44 per cent of Americans say they add olive or other oil to the cooking water. I suspect the idea is that the oil will stop the pasta from sticking together. But what it actually does is make the pasta too slick for any sauce to stay on it properly. If you have used enough water and remember to stir your pasta regularly as it is cooking it will not stick together.