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Once you have made your pasta dough it needs to be rolled out and cut to your desired shape. With the variety of pasta shapes and styles that task is a bit more demanding than it sounds and a good pasta maker can make the whole task a lot easier and more fun. Which Pasta Machine is Best? When shopping for a pasta machine there are a few things you should consider. A basic hand crank machine is not very expensive and has been good enough for centuries. These are fun and not difficult to master but you will be limited to what types of pasta shapes you can make. The most basic machines come with a cutting attachment for linguine and spaghetti. If you move up to a slightly more expensive machine there are usually additional cutting attachments you can use a few more varieties.
This technique enables them to prepare pasta dishes at the speed you experience when you visit your favorite pasta restaurant. At home you can utilize this parboiling technique as well. This will allow you to prepare an excellent pasta dish within a short period of time combine this with recipes on pasta and you will be alarmed. Parboiling pasta at home method: Place a large saucepan of salted water(6 liters) on the stove and bring to boil. You now add at least 2 kilogram of pasta and stir till it softens and becomes submerged. Allow the water to return to boiling then cook the pasta for exactly 2 minutes drain the pasta shock using a colander with ice water. When using stranded pasta such as spaghetti or linguine be careful for brittleness. Add enough olive oil to coat each strand placing it in a large enough container cover and refrigerate until needed.
Specifically well salted boiling water. How much water depends on how much pasta you are cooking. Plenty of water is best but even if you are limited to a small pan do not fret all your pasta needs is salted boiling water. In a perfect world a large oversized pot would be best. But if you are cooking lets say a pound of pasta for a group to enjoy even an eight cup/two quart pan will do just fine. Yes eight cups or two quarts of water will do the trick for a pound of pasta. Bring the water to the highest boil you can and leave it at that temperature. Add enough salt (I recommend sea salt for both flavor and mineral content) so that you can just taste it in the water. Too much salt is as bad as too little salt. Once the water is boiling fiercely add the pasta and stir it briskly in the pan until it comes to a boil once again. Here is an old professional pasta cooking trick for when you are cooking any type of spaghetti or long pasta. Break the pasta in half before dropping it into the pan. Not only will it fit perfectly but it will cook evenly. You are not waiting for the pasta to cook and bend itself into the pan which can take over a minute. Your pasta will have the same perfect Al Dente (firm slightly hard slightly crunchy) texture all the way through. In addition it is Much Easier to eat. It also takes on sauces much better than foot long plus pasta. Most pasta packages recommend that you cook the pasta for a certain number of minutes.