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How to Cook Pasta

  • Use a tall, narrow, light-weight pot with a lid.
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  • Boil 1 ¼ gallons of water per 1 pound of pasta, add 1 teaspoon of salt for each pound of pasta. Do not add pasta until the water comes to a rolling boil (212°F).
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  • Lower long pasta into the water gradually as it bends, pour short pasta into boiling water in a steady stream.
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  • Start timing when the water returns to a boil, stir gently and occasionally to prevent sticking.
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  • Keep an eye on your pasta - "gli spaghetti amano la compagnia" - "Spaghetti loves company".
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  • Begin checking for "done-ness" two minutes prior to suggested cooking times.
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  • Cook until "al dente", which translates to "to the tooth", and means cooked, but still firm or slightly undercooked.  This allows more pasta flavor to be experienced.
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