How to make pasta like a pro
Photo: Erik Putz
Fave shapes
1. Noodles
Thin noodles (angel hair, capellini or spaghetti) are ideal for lighter sauces, while thick ones (fettuccine, bucatini, pappardelle)
are best for hearty, thicker ragu.
2. Orecchiette
Translated from the Italian for ?little ears,? orecchiette are the cutest. Ideal for chunky sauces.
3. Shells and tubes
Seashell shapes like conchiglie, and tubes like penne and rigatoni help trap sauce and flavour so more makes it into your mouth.
4. Cavatappi
Also known as scoobi doo or fusilli rigate, these corkscrews are super fun and excellent for trapping gooey, cheesy sauces.
5. Ridges: yes or no"
Ridges encourage sauce to hang around awhile and coat each piece. You spent time making a delicious sauce?go for the ridges. The basics
* Use a big enough pot?you don?t want water or noodles spilling over the side.
* Salt the water like the sea and you?ll notice a huge difference in the flavour of your dish.
* Resting a wooden spoon over the top of your pot can prevent water from boiling over.
* Before you drain pasta, always reserve 1 to 2 cups of that delicious, starchy pasta water?it can be used to build your sauce or loosen things up.
* Do not let cooked pasta sit too long in the colander, and do not rinse off those beautiful starches.
* Always add pasta to sauce. Never serve a naked noodle.
* Pastas can be undercooked slightly and then finished in the sauce. This is where some reserved pasta water (or a knob of butter) can take everything ...
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