- Always cook your pasta in plenty of boiling water.
Make sure the pasta is completely immersed in the water
- To salt or not-the, choice is yours.
- Pasta
should be cooked ‘al dente’, or ‘to the tooth’.
This means that it retains a little of the bite. The only way to test
pasta, is to take out a piece and taste and keep tasting it until
it is how you like it.
- Fresh pasta is not better quality than dried but it does have a different
texture- more suitable for ravioli, tortellini, etc
- Pasta verde or con spinaci,
has added spinach puree, con pomodoro has tomato puree. Other flavourings
include squid ink (black pasta), dried mushrooms (porcini), beetroot
and even saffron
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