PERFECT ITALIAN PASTA

Buying high-quality, expensive pasta does not influence the outcome of your Italian cuisine nearly as much as the process you use to cook it. These tips will lead you in the direction of perfectly cooked pasta.

• If the proper amount of water isn't used or the pasta is not initially stirred, it will be gooey. The correct ratio between water and pasta is 3.5 ounces of pasta to each quart of water.
• If you leave the pasta in water for too long, it will turn soft and become bloated. Before you add the pasta, make sure the water has reached its boiling point. It should remain at the boiling point for the entire cooking time.
• Pasta will get sticky if you do not add olive oil or sauce immediately after draining it. If the sauce is fairly dry, add a half-cup of the cooking water to it.
• Don't break long noodles like fettuccini to fit them into the pot: just add the noodles a handful at a time. As the pieces under the water soften, you can add more.
• When it's done, drain the pasta immediately.
• Premium extra virgin olive oil is the best possible oil and is usually not used to cook in.
• Use it for dipping or on salads. Heating it will cause it to lose it's flavor.

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