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Cooking Wheat or Egg Noodles
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1 Bring a large pot of water to a boil. Fill up a big saucepan and place it on a burner over high heat. </p>
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2 Drop a pinch of salt in the water. This helps flavor the noodles and helps the water boil at a higher temperature, reducing the cooking time. Advertisement 3 Place the noodles in the boiling water. If you have long, thin noodles, like spaghetti, you might need to break them in half to fit them all in the pot.
- Noodles should not be added until the water is at a rolling boil in order to prevent them from becoming soggy and mushy.
- Noodles should be gently added so as not to splash hot water on your skin.
4 Boil the noodles until tender. Depending on how thick the noodles are, you may need to boil them from anywhere from 5 minutes to 12. Read the instructions on your noodle package to determine the correct time.[1] 5 Test to see whether the noodles are done. Pull out one noodle with a fork or slotted spoon. Taste the noodle. It should be soft enough to easily chew, but still have a bit of bite, meaning the noodle is al dente. You can also try these other ways of testing whether the noodles are done:
- Toss a noodle against the wall. If the noodle sticks, its ready.
- Look at the ends of the noodles. They require more time if they are white in comparison to the other noodles.
- Hold the noodles up with a fork. If they swing easily back and forth, theyre done.
6 Remove the noodles from heat and drain. Pour the noodles into a colander to drain the water away. 7 Put the noodles in a bowl and add a few drops of olive oil. Stirring in just enough oil to finely coat the noodles keeps them from sticking together. 8 Dress the noodles or use them in a recipe. Wheat and egg noodles are delicious with plain butter, olive oil, and salt and pepper. You can also use them as part of a casserole, add them to soups, or top with pasta sauce. Advertisement Method
Cooking Homemade Red Sauce
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1 Puree the canned tomatoes. Open a 28-ounce (784 g) can of wholepeeled tomatoes and spoon the tomatoes into a blender or food processor. Put the lid on the blender and pulse it until theyre as smooth as you like. - You can skip this step and simply mash the tomatoes with the back of a spoon once the sauce has simmered if you prefer a chunky
