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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.
Bring it back to the boil as quickly as possible after the pasta is added and keep it boiling until the pasta is done. Do not put a lid on the pan. Salt is important in cooking pasta. The water must be well seasoned with salt for pasta. Without salt you pasta will be bland and dull. Some people like to add oil to the water. They believe that this will stop the pasta sticking together. This is not true because the oil stays on the surface of the water and does not touch the pasta. But oil can help to prevent the foam that is produced when cooking pasta from boiling over the side of the pan. Most packets of pasta have a cooking time printed on them. Treat this as a rough guide only. You must judge whether or not the pasta is done by touch. Lift out a piece of pasta from the boiling pan and squeeze it between the nails of your thumb and forefinger.
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.