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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.
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.
You need to buy rock sea salt possibly harvested from the Mediterranean sea. PASTA SECRET #3: PASTA BUT ONLY THE RIGHT ONE! Pasta of course must need to be made only with 100% Durum Semolina but that is not enough. The serious pasta lover distinguishes pasta from pasta. Buy only imported Italian pasta and make sure it is made in Italy (the pasta package could say "Imported from Italy" but actually made somewhere else). Do not trust huge companies like Barilla that actually make their pasta locally. Their quality is not the same. Also do not trust a packaged pasta just because it has an Italian name. Check that the package reads "Made in Italy". Use the best pasta available. I recommend you look for Italian favourites like De Cecco or Voiello that you can find at your local grocery store or supermarket.