Brandwein says most boxes of dried pasta are about 1 pound and offer four large individual servings.
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Make the Best Pasta with These Tips[dam-video dam-id=”32902″ type_of_player=”connatix” /]
Save your pasta water: Pasta water acts a thickening agent to pasta sauce! Pour over noodles before adding the sauce.
Cook spaghetti the right way: Carefully hold spaghetti in boiling water and ease it down into the water as it softens, pushing it around the edge of the pan. When fully immersed in the water, stir the spaghetti to separate strands.
Try adding sugar to spaghetti and meatballs: A pinch of sugar to pasta sauce will mellow out the acidity—creating a more balanced sauce.
Pair your pasta with a complementary sauce: Heavier sauces, like Alfredo, are best for wider noodles (hello, fettuccine Alfredo), whereas thinner sauces are perfect for skinnier noodle shapes like angel hair. To figure out which one works best for your pasta, you need to know the different types of pasta sauce.
Freeze your leftovers: Yes, you can really freeze cooked pasta. Just make sure to freeze your pasta and sauce separately
