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How to Boil Pasta

How to Boil Pasta

Highlights
    • PASTA SALAD PERFECT. Making a cold pasta salad? Drain the cooked pasta and rinse it with cold water to remove the extra starch. Once the water has drained off, put your pasta in a CW BY CORNINGWARE™ 1.5-QT MIDNIGHT BLUE BAKER and add a teaspoon of olive oil to prevent sticking.
    • GOOD STUFF. Stuffed pasta, like ravioli and tortellini, will rise to the water’s surface and float when ready. Lift up the insert and gently pour pasta into a serving dish.
    • LESS IS BEST. Making lasagna or another noodle casserole? Cook the pasta for about 2 to 4 minutes less than the suggested time, keeping it a bit crunchy. It will continue to cook while the casserole bakes, and you won’t be left with a mushy mess. Give this Roasted Bell Pepper and Turkey Lasagna a try!

Buono appetito! Do you love good Italian food? We do! From a hearty bowl of spaghetti and meatballs to oh-so-cheesy shells with peas, pasta is a staple in our American diets. Yet most of us are cooking it wrong. Overcooked pasta becomes a mushy mess, and undercooked is unappealingly tough to chew. Sound familiar? Never fear—perfectly boiled pasta is an art that’s pretty easy to master. Follow the simple steps below and cook your pasta until “al dente” (which means “to the tooth”), just the way the Italians do!

Ready to get started? Here’s what you’ll need:

5 to 6 qt cold water
1 to 2 tablespoons salt
1 lb dry pasta (durum wheat flour is most common)
Long-handled tongs or pasta scoop
Colander (optional, not needed if using a pot with a pasta insert)
Sauce for serving, if desired

Step 1: If using sauce, have it prepared beforehand. Keep it on low heat to warm it while you cook the pasta. Skip this step if you plan to use the pasta in a casserole, or toss it with a classic combo of olive oil and Parmesan cheese, or chopped fresh tomatoes and basil (or ingredients of your choice).

Step 2: Fill your REVERE® COPPER CONFIDENCE CORE™ 6.5-QT STAINLESS STEEL STOCK POT W/ LID & PASTA INSERT with cold water. (Running hot water may contain chemicals or minerals that have passed through your pipes and can contaminate your food, so it’s best to stick with cold.) Add salt. Cover and heat to boiling. Keeping the lid on the pot will help the water boil faster.

Step 3: Add your pasta to the boiling water. Resist the urge to break long-stranded pasta, as it will quickly soften and submerge under the boiling water in about 30 seconds. Use tongs or a pasta scoop to stir the pasta and separate the strands. Don’t add oil to the water, since this will cause any sauce you add later to slide off the pasta.

Step 4: After adding pasta, let the water return to a boil and cook uncovered. Start your timer now. You’ll want to give the pasta a good stir every few minutes, and start checking for doneness about 2 minutes before the suggested cooking time given on the package. Pasta shapes such as shells, fusilli and penne will take longer to cook than linguine or spaghetti, so it’s important to check the package for cooking times and adjust accordingly.

Step 5: Use a slotted spoon or fork to wrangle out a piece of pasta. Let it cool slightly and take a bite. If it’s “al dente,” it’ll be chewy and a bit springy. If it’s still crunchy, it’s raw. (It shouldn’t be mushy since you’re checking it on the early side.) If it’s not quite done, cook for an additional minute and check again. When ready, scoop out a cup of cooking water to have on hand—adding a tablespoon or two to the drained pasta helps break up any clumps and bind the pasta to the sauce.

Step 6: Lift the pasta insert slowly out of the water and pour pasta into a serving bowl. (Or drain the pasta in a colander if using a pot without a pasta insert.) If the pasta is clumpy, add a little more of the cooking water. Pour warm sauce over pasta (or toss with desired ingredients) and serve. Mangia!

YOUR TURN: Spaghetti, fusilli, rigatoni, farfalle—what kind of pasta do you want on your plate? #revere

 

Highlights
    • PASTA SALAD PERFECT. Making a cold pasta salad? Drain the cooked pasta and rinse it with cold water to remove the extra starch. Once the water has drained off, put your pasta in a CW BY CORNINGWARE™ 1.5-QT MIDNIGHT BLUE BAKER and add a teaspoon of olive oil to prevent sticking.
    • GOOD STUFF. Stuffed pasta, like ravioli and tortellini, will rise to the water’s surface and float when ready. Lift up the insert and gently pour pasta into a serving dish.
    • LESS IS BEST. Making lasagna or another noodle casserole? Cook the pasta for about 2 to 4 minutes less than the suggested time, keeping it a bit crunchy. It will continue to cook while the casserole bakes, and you won’t be left with a mushy mess. Give this Roasted Bell Pepper and Turkey Lasagna a try!