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Written by Holly Bea
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Thursday, 19 July 2007 |
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Some folks go for meat and potatoes. Me? I’m a pasta gal. Whether it’s cooked or cold, a salad or entrée, pasta takes me to my “Happy Place.” Here’s some basic info about preparing the perfect pasta, and a few super simple
recipes that are sure to turn you into a pasta lover.
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PASTA
Preparing Perfect Pasta
Take the guesswork out of preparing pasta by using these simple instructions.
1. Heat water over high heat to boiling. Add one tablespoon of salt as the water begins to boil. If you put it in before it boils, it takes longer to get the water boiling. Add all pasta at once and stir immediately, to prevent the pasta from sticking together. Maintain the boil, though you may be able to reduce the heat after awhile.
2. Check the pasta for doneness periodically. To do this, remove a noodle from the water and taste test it. It should be tender but still be a little firm when you bite it. (al dente)
Noodles in Casseroles
If you’re cooking pasta that is going to be used in a dish that requires additional cooking, such as lasagna, cannelloni and casseroles, undercook the pasta a little since it will be cooked further in the recipe. Also, pasta that is going to be used in a salad should be slightly undercooked, to prevent it from absorbing too much moisture from the dressing used on the salad.
Prevent Sticking
Some like to add a little oil to the cooking water to help prevent pasta from sticking together, but most experts advise against doing this because the oil will coat the pasta and prevent the sauce from sticking to it. Only use oil when you’re cooking sheets of pasta like lasagna noodles, which tend to stick together.
Best Noodles in FoCO
Sure, you can run out and buy your own pasta-making machine for fresh, delicate pasta, or you can head to the fresh noodle Mecca in Fort Collins. It’s Bisetti’s’, a family-owned Italian bistro that’s been making Front Range foodies swoon since 1979. Their family recipes and homemade pasta are to die for, and the atmosphere can’t be beat.
Bisetti’s
120 S. College Ave.
Fort Collins, 493.0086
www.bisettis.com
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Great pasta dishes don’t take a lot of time and trouble to create. The more pasta recipes you try, the more you’ll realize how easy and versatile cooking with noodles is.
The name is simple (Spaghetti with Garlic and Oil), the preparation a breeze and the results are simply magnificent. In this traditional and timeless Italian production, you toss hot pasta with lots of garlic sautéed in extra-virgin olive oil, seasoned with a little crushed red pepper and finished with grated pecorino Romano cheese. Serve with a mixed salad, crusty bread and your favorite light red wine. Serves 4.
Whole Foods Spaghetti Aglio e Olio
Ingredients:
1 pound spaghetti (or your favorite long pasta)
5 tablespoons extra-virgin olive oil
8 large garlic cloves, minced
1/4 teaspoon crushed red pepper (optional)
1/2 cup chopped Italian parsley leaves
1/2 cup grated pecorino Romano cheese
Sea salt, to taste
Ground pepper, to taste
Bring a large pot of water to a boil; add spaghetti and cook until al dente. Reserve 1/3 cup of pasta cooking water. Meanwhile, combine olive oil, minced garlic and crushed red pepper in a pot or pan large enough to hold one pound of cooked pasta and slowly sauté together over medium heat until garlic begins to lightly brown (about 5 minutes). Be very careful not to burn the garlic. If the garlic has browned before the pasta has finished cooking, remove it from the heat and keep it warm.
When pasta is finished, reheat oil, if necessary, drain the pasta and add it to oil with reserved pasta water. Add most of the chopped parsley, half the cheese, and salt and pepper. Mix well with a wooden spoon.
Transfer pasta to a serving plate or bowl, top with remaining parsley and pecorino Romano cheese and serve immediately.
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