Tips For Cooking Pasta…The Right Way, With Rachel Ray

[caption id="attachment_3364" align="alignleft" width="332" caption="Pasta Bolognese"][/caption]

The great thing about pasta is the endless combinations. Alfredo, carbonara, gnocchi, bolognesse...the list goes on and on. But there are so many little details that go into making pasta that people seem to disregard. Here are some tips for cooking pasta...the right way, with Rachel Ray:

A colander should be sitting in the sink so the pasta can be drained the very instant it’s cooked.

The moment it’s drained, it should be plopped into a large, warm bowl.

Losing no time, it should quickly be tossed with warm sauce that has been kept at the ready. Tossing must be fast but meticulous to coat the pasta thoroughly with sauce.

It should be served promptly on warm plates to diners ready to begin eating.

MARCELLA'S GOLDEN RULES OF COOKING PASTA
1. Fill a large pot with 6 quarts of water for 1 pound of pasta. (That's about three-quarters full.) Pasta needs room to move or it’ll clump.
2. Once the cooking water comes to a boil, season it with a palmful of salt (about 2 tablespoons) to enhance the subtle flavor of the pasta.
3. Cook the pasta, uncovered, at a rolling boil and stir it often to keep it from sticking.

COOKING PASTA—TRUE OR FALSE?
True or False? Breaking long pasta into shorter pieces makes it easier to eat.
If spaghetti were better short, it would have been made that way! Plus, broken strands are hard to eat since they’re not long enough to twirl onto a fork.

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