COOKING PASTA
These are great tips for cooking pasta.
The first general rule for cooking pasta is, PLENTY OF BOILING SALTED WATER!
One gallon for every pound of pasta and at least 2 teaspoons salt.
The salt flavors the pasta from the inside out. If necessary, stir when you first put pasta in to keep it from sticking together.
A stockpot or Dutch oven is what you need. Cooking pasta in too small of a pan and too little water makes it gummy. When it comes back to a boil, time it for 10-15 minutes, until pasta is “al dente” – “to the tooth” – tender, yet still with a bit of chew.
Don't add oil unless you plan to use it in a cold pasta salad. Oil keeps the sauce from clinging to the pasta. Don't rinse pasta, as this removes some of the carbohydrates.
Drain but leave a bit of water in the pan to keep the pasta from sticking together.
