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August 11 2010
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Eugene -
Cook It - Eugene
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Use four quarts of water for every pound of pasta. Bring water to a boil. Drop pasta loosely into the water, stir gently with wooden spoon to prevent sticking. After water has returned to a boil cook to al dente: firm to the bite, not soft and mushy.
Cooking times:
Fettucine -- 3 minutes
Linguine -- 2 minutes
Tagliolini -- 1 minute
Spaghettini -- 30 seconds
Vermicelli -- 10 seconds
Ravioli -- 5 minutes.
When al dente, drain immediately into a colander. Do not rinse. Pour into warm bowl and quickly mix with sauce or butter. Serve.
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