LOS ANGLES, February 16, 2012 – Cooked pasta is a simple method of boiling water and adding noodles, or is it?
Simple instructions on the bags and boxes of pasta lead you to believe there’s little more to pasta than boiling it. However, if you’ve cooked it more than once, you’ve probably noticed the noodles themselves change with even the slightest variation in the cooking process.
With these simple tips, you can ensure that your pasta, before the sauce, remains consistent and gives you exactly what you were expecting.
Salt the water- The flavor of pasta, like all foods, is enhanced when salt is added to it in the beginning of the cooking process. There is a constant fear of adding too much salt for fear of making foods, i.e. pasta, salty. This is a true statement, however, salts purpose in this case is to enhance the flavor of the pasta. Keep the quantity of salt consistent to keep the flavor of your pasta consistent.
Al Dente- Al Dente (to the tooth) was preached in cooking school and is strived for in cooking shows, but what is it? It is pasta that is slightly undercooked and has a very understated bite when it’s eaten. To achieve the al dente texture, cook the pasta a minute or two under the recommended cooking time.
Don’t rinse- After cooking pasta it has a wonderful and starchy layer on the outside of the noodle. The starches are released from the noodle while it is cooking and then when you remove it from the water it slightly sticks to the exterior of the pasta, which allows for the sauce to stick to the noodle. By rinsing this starchy exterior off, you’re not only preventing the sauce from truly sticking but you’re also changing the mouth feel of the pasta. It will taste slippery and not as enjoyable.
@chefmarymoran
The consumption of the pasta- Are you eating it now, tomorrow or in half an hour because this should impact how you cook your pasta. When you’re eating it immediately, cook it to al dente, if you’re eating it in a few hours then cook it fully and if you’re cooking it for tomorrow than over cook it slightly. When pasta sits in a refrigerator it decreases in softness, so the longer it sits the more you need to overcook it so when it’s reheated it will be at the perfect mouth feel.
Dried Pasta, 2/17/12 By: Mary Moran
Storage- Pasta is a delicate mixture of egg (sometimes), water, salt and flour and storage of cooked pasta needs to be taken with care. It should be kept in a shallow dish/container that is loosely packed to prevent it from being mashed and overcooked. If pasta is added to a large deep container, the weight of the pasta that is loaded can destroy the shape of the noodles. Not only can the shape be compromised but if the noodles are added to the container while still hot, it can actually continue to cook before they are cooled down, thus overcooking the pasta.
Unless you eat plain pasta, it’s typically just a starting point for a delicious meal like Bolognese, Fettucini Alfredo or a Puttanesca. Why not start off with the best possible noodle to give you the best end result.
For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary's, Inc.. Web site. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above.
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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen.
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