PERFECTLY COOKED PASTA

January 22, 2017

Pasta has always been a staple in my house hold. Its quick and easy to cook, super cheap and so versatile. 

There are so many different shapes and sizes but my 3 favourites would have to be Penne, Rigatoni & Orecchiette.

Although pasta may vary in appearance one thing it has in common is it must be cooked to perfection.

'Al Dente',  a term used in modern day cooking, it's the ideal consistency for any pasta you decide to serve. Slightly undercooked and firm to bite, it is a great way to ensure the best results. 

A lot of people will tell you to follow the instructions on the packaging, but in my kitchen I believe that tasting every step of the way is key to making the perfect dish. 

Always salt your water before boiling, never use butter or oil as the pasta will not be able to hold sauce if it is slippery.

Once pieces begin to float stir regularly and periodically remove a noodle or two to test its consistency. If it is not crunchy but slightly firm with a slightly uncooked core you know your pasta is ready to be removed from the heat.

Make sure to drain pasta well, but retain some water in case your sauce needs any extra flavouring. 

Do not rinse pasta, this is a myth and will ruin any flavour you have accumulated from the salted water.

Transfer noodles to sauce pan and thoroughly coat each strand to guarantee great taste in every bite.

Garnish and serve with some formaggio & pepperoncino.

 

(pasta recipes to follow shortly)

 

 

-Signing off

Bianca Rose Girimonte

 

 

 

 

 

 

 

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