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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.
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.
Also you may want to preserve a glassful of the cooking water to add to your sauce. That water will help form a perfect marriage between the pasta and the sauce. Again never ever drain your pasta too much. If you use a good pasta brand you do not need to eliminate any excessive starch on the contrary too much rinsing takes away the superb flavour of your pasta. Remember pasta water is not "dirty water". It is important to keep a little to maintain the strand moist. In this way you also need less sauce. PASTA SECRET #6: THE SAUCE I am not going to talk about the infinite variety of sauces you can prepare for your pasta but make sure you do not "over-sauce" pasta. Use just enough to cover the strands. In any case the right kind of pasta when cooked right is a veritable delight in itself.