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When Cooking Pasta...
- Let the pasta cook in a large pan with salted boiling water for it to move around and have flavor.
- Don't add olive oil anymore because that won't prevent it from sticking together.
- There are many versions to the spaghetti bolognese but in Italy, the pasta and the sauve are always combined in the pan to make sure that every piece of pasta is coated well with the sauce.
- Always keep a cup of pasta water on the side while draining the pasta so that you could add a little water if the pasta looks too dry and so that you could cook the pasta more in the pan instead of the pot.
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Pasta: Their Shapes and Their Equivalent Sauces
- Long and Skinny (spaghetti, vermicelli) - best with light seafood sauces, cream or oil based sauces
- Long Ribbon Pasta (tagliatelle, fettuccine) - best with rich, meaty sauces
- Shell Pasta (lumache, conchiglie) - best with h...
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