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Popular pasta

By admin
14 October 2013

We all love pasta – it’s tasty, quick and easy to make. Here are some new ideas.   Hints and tips

• Allow about 80 g of dry pasta per person. A standard pack of pasta usually weighs 500 g, and is enough for six people.

• Use 45 ml (3 tablespoons) salt and 30 ml (2 tablespoons) of oil for 500 g of dry pasta. (See step 1 of step-by-step.)

• When cooking pasta, make sure there is enough water in the saucepan and that the pasta is completely covered.

• Pasta should be cooked until just soft, but still firm. If it is cooked for too long, it will become too soft and break up when mixed with the sauce.

• To test if pasta is properly cooked, take a piece out of the saucepan and look at the centre. If it is see-through with no white spots, it is cooked.

• It is best to serve pasta as soon as it is cooked. If cooked cold pasta (without sauce) sticks together in big lumps, pour boiling water over it and loosen the pieces with a fork. Stir in a little oil or melted margarine before adding the sauce.