So how do you cook perfect pasta every time? We have already addressed some of the myths and mistakes people often make when cooking pasta, such as adding oil to the water or rinsing with hot or cold water after cooking.
So now you know what NOT to do, we are going to tell you what you SHOULD be doing to get that perfect pasta every time!
As you are probably aware, there are many kinds of pasta. Pasta shapes are all very different, so cooking times and methods can vary slightly.
Pasta Factory pasta is fresh so takes less time to cook than dried pasta.
As a rule of thumb, fresh pasta takes around half the time of dried.
Whilst cooking pasta is technically easy, it is also very easy to get it wrong! Do it for too long and you will end up with a mushy texture, not long enough and it will be too chewy!
By following these basic instructions, you should get a great result every time:
Fresh pasta cooking guidelines
- Place your pasta into a large pan of boiling water. (salt is optional)
- Do NOT add oil!
- The pasta will take between 1-3 minutes.
- Test the pasta after a minute – a simple taste-test will suffice – no need to throw your spaghetti against the wall!
- Keep testing. When the pasta is to your preference (you may prefer al dente (more of a firm texture) drain the water out, cover with your prepared sauce and serve!
- Hey presto! It really is that easy!
So now you can cook perfect fresh pasta, what should you serve with it?
Here are a few suggestions for some of the more popular pasta shapes:
You all know what this looks like! There’s something really satisfying about twirling a nice big mouthful of spaghetti around your fork covered in delicious sauce. Spaghetti Bolognaise has to be one of the top comfort foods of all time.
Penne is tubular, cut at an angle. It has ridges which help the sauce cling to it. This pasta is great as a classic carbonara or a more decadent dish made with pancetta and butternut.
Linguini is very similar to spaghetti but has a flattened shape. The extra surface helps lighter sauces stick to it. This, for example goes well with creamy seafood dishes.
This pasta is a corkscrew shape which makes it ideal for more chunky sauces which get trapped in between the threads. This is a good shape for sauces which chunks of meat.
Life is a combination of magic and pasta ~ Frederico Fellini
This pasta is in a bow-tie shape with crinkly edges. The ‘wings’ really cling onto sauces well and is a really great shape for cold pasta salads. It’s a really pretty shape and looks lovely as a center-table dish!
Good old Macaroni! The most famous dish is Macaroni Cheese. This pasta is in very small tube shapes and doesn’t need to hold sauce as it usually arrives submerged in a yummy sauce which is baked.
Cannelloni is used in a similar way to lasagna, except it comes in a large tubular shape which can be stuffed with a huge variety of delicious fillings, then baked.
Ravioli is a small sheet of pasta, folded over a tasty stuffing to form a lovely parcel. You can stuff ravioli with anything; meat, fish, vegetarian fillings and so on. These parcels can then be covered with any sauce from a simple butter coating, to heavier tomato-based sauces. This makes for a double-whammy of taste sensations!