The cooking of pasta requires specific timings and specific techniques for achieving the changes in the texture of the pasta that occur with the cooking of the pasta. The understanding of the various pasta shapes and the sauces that work best with those different pasta shapes are also vital for the success of the pasta and sauce combination. If the pasta is cooked incorrectly, the pasta will be to soft with the sauce not adhere to the pasta.
Thus, the management of the texture of the pasta is necessary. Some pasta shapes is designed to work best with specific sauce types. For instance, long pasta shapes, such as spaghetti and fettuccine, work best with thin sauces due to the way that the oil and tomato sauces can coat the pasta.
How to Cook Pasta: Times, Shapes and Sauces
Short pasta shapes, such as penne and fusilli, work best with chunky sauces as the sauces adhere to the hollow centers of the pasta. Finally, pasta shapes that include fillings, such as ravioli, must be gently cooked as the fillings can burst if the pasta pieces is overcooked. Additionally, fresh pasta cooks more fast than dried pasta due to the difference in the moisture content of each type of pasta.
The preparation of water for cooking pasta must take place prior to the addition of the pasta to the water. The amount of water should be substantial to avoid the pasta from sticking together while cooking, with at least four quarts of water to be used for each pound of pasta. The cook must add the salt to the water prior to boiling the water to permit the pasta to absorb the flavor of the seasoning during the cooking process.
Additionally, once the pasta is added to the boiling water, the pasta must be stirred to avoid the formation of clumps of pasta together. Finally, the timer that will measure the amount of time that the pasta cooks should only start once the water returns to a boil; otherwise, starting the timer prior to the return of the water to a boil will result in incorrect timing of the cooking process. The time that the pasta cooks depends upon the type of pasta.
For instance, long pasta, such as spaghetti and penne, cooks for eight to ten minutes. Short pasta, due to the ridges on the pasta pieces, may require twelve to fourteen minutes to cook. Fresh pasta requires only two to three minutes to cook due to the relative delicacy of the fresh pasta.
Finally, stuffed pasta, like ravioli, requires only three to five minutes to cook; the pasta dough needs to soften without the pasta pieces break. Cook times for gnocchi are similar to that of fresh pasta at two to three minutes; when the gnocchi is cooked, it will begin to float to the surface of the boiling pot. Al dente pasta is pasta that is firm to the bite.
Additionally, al dente pasta is considered to be better for the human body due to the glycemic load of the pasta. Overcooked pasta tends to be limp, and the sauce does not adhere to the pasta. In order to ensure the pasta reaches an al dente texture, the cook should taste the pasta near the end of the cooking time recommendation.
If the pasta contains a hard or chalky center, more time should of been added to cook the pasta. When the pasta flavors are uniform in color and the pasta does not contain a hard center, the pasta is likely nearly cooked. Many cooks will drain the pasta one minute prior to the end of the cooking time as this permits the pasta to finish cooking within the sauce.
Additionally, it is important to save a cup of the pasta water that has been boiled; this water will aid in the emulsification of the sauce. The weight of the sauce should match the pasta shape. For instance, thick sauces, such as bolognese sauce, should be combined with wide or sturdy pasta shapes.
Meanwhile, light sauces, such as pesto sauce, should be combined with long or twisted pasta shapes. Thus, the use of thin sauces upon pasta shapes that are unable to hold the sauce will result in the sauce sliding off of the pasta. Specific cooking tools may be utilized to assist in the cooking of the pasta.
For instance, deep stock pots may be utilized for boiling the pasta water, a colander may be used to drain the cooked pasta, and a wide skillet may be used tossing the cooked pasta and sauce together. A kitchen scale may be used to measure the portion of pasta; two ounces of pasta per person is recommended for side dishes. Many mistakes may occur during the cooking of pasta.
For instance, if the pasta is not stirred immediately after adding it to the boiling water, the pasta will clump together. Additionally, if the cooked pasta is rinsed with cold water, the starch will leave the pasta; thus, sauce will not adhere to the pasta. Finally, the time for cooking the pasta may not be relied upon alone; the heat of the stove where the pasta is cooked may differ from other stoves in the kitchen.
Additionally, the cooking times for fresh pasta, whole wheat pasta, and gluten-free pasta may all be different than one another. Thus, understanding these variables is vital for mastery of the cooking of pasta.