How to Cook Pasta
All pasta must be cooked by boiling, unless it has already been partially pre-cooked (for example, lasagne sheets or cannelloni tubes), in which case it may simply be placed in the oven to finish cooking in the pasta sauce.
Pasta should not be cooked too long or it will turn soft and soggy; it should be 'al dente' - just firm to the bite. The cooking time needed will depend on the shape, size and freshness of the pasta; the following table shows the approximate boiling time for each variety:
| Pasta | Cooking Time |
|---|---|
| Cannelloni | 20 minutes |
| Lasagne | 10-15 minutes |
| Macaroni | 15 minutes |
| Ravioli | 15-20 minutes |
| Spaghetti | 10-12 minutes |
| Tagliatelle | 10 minutes |
| Vermicelli | 5 minutes |
Method
- Boil 1 pint of water for every 50 g (2 oz) of pasta.
- Add the pasta to the boiling water. If you are adding spaghetti or other long pasta, hold at one end and lower the other into the boiling water. As the pasta softens and curls round in the water, push the rest of it firmly down.
- Keep the pasta at a rolling boil and cook uncovered until just tender. You will need to stir the pasta occasionally to prevent it from sticking to the pan.
- Drain thoroughly in a colander, and then return to the pan with a tablespoon of olive oil or a knob of butter.
- Toss thoroughly and season with salt and pepper.
When cooking pasta, you should allow 80-110 g (3-4 oz) for each person.
