Is There a Science To Cooking Pasta

Before we get to the tips, you should know that after my great-grandparents arrived in America the generations after adopted what may be considered “American” pasta cooking traits.  Is there anything wrong with this?  Not at all!  Because some of the authentic traits remained. 

Here are tips and interesting information: 

• The longer and thinner your pasta the thinner the sauce should be.  Unless you’re like me and enjoy hearty and meaty sauce 🙂
• Pasta is made with flour and water.
• Pasta should be prepared Al Dente, slightly chewy and definitely not mushy!
• Pasta should be made in water that is boiling to prevent sticking.  The boiling water keeps the pasta moving and thus preventing sticking.
• You should always have a sufficient amount of water in a large pot.
• Once the pasta water begins to boil add salt to the water.  It is the only time you can salt the pasta.
• If your pasta water begins to bubble over, lay a wooden spoon across the top of your pot.
• Purchase pasta in boxes without windows to prevent nutrient losses.
• Use a colander to drain off water.
• Layer the pasta, sauce, and cheese.  One of my grandmothers taught me this and allows an even distribution or mixing of the pasta, sauce, and cheese.
• It’s always good to warm the pasta bowl before adding pasta, sauce, and cheese.
• The only time your rinse your pasta with water is if you are preparing a pasta salad.