Fresh versus dried pasta
This tutorial explains how to cook dried, extruded pasta, as well as short or long pasta shapes made with water and durum wheat flour. In contrast, fresh pasta requires different cooking methods and is made with eggs.
Tip: Buy high-quality dried pasta. Pasta that has been cut with bronze dies has a wonderful rough texture, which is the BEST for catching sauce. Good pasta in hand, you’re already halfway to making the best pasta ever.
#1: Use the correct amount of water
Whatever the shape, you’ll need a lot of water—at least 4 quarts (1 gallon)—to cook up to a pound of pasta. So what’s the best pot to use?.
A big, deep pot works best for cooking pasta. The size is important because there must be enough room for the pasta to fully submerge and to move around in the pot as it cooks. This guarantees that every piece of pasta cooks evenly by preventing the pasta from clumping and sticking together.
Five to six quarts of large pot is the ideal capacity for cooking one pound of pasta. This amount serves 4-6 people. An 8 to 10 quart pot will work best if you’re cooking for a larger crowd on a regular basis or doubling a recipe.
Use a basic stainless steel pot or coated aluminum pot with a lid that has at least a 5-quart capacity. Add 4 quarts of cold tap water and bring to a full rolling bowl over high heat.
I do not advise boiling pasta in a heavy pot, such as a Dutch oven. Cast iron pots take twice as long to boil water as other pots, and they are very heavy when filled with pasta. You risk spraining your wrists carrying that pot to the sink to empty.
Preserve your lovely pot for making classic pasta sauce or succulent slow-cooked red wine short ribs.
Things You’ll Need
- Large pot
- Colander or mesh strainer
- Wooden spoon
- Measuring cups and spoons
- Large bowl (optional)
- Tongs or slotted spoon (optional)
