BreezyCooking
Washing Up
Barilla is my hands-down favorite dried pasta. I like it much better than De Cecco, as I've found De Cecco goes from "al dente" texture to glue in nanoseconds. I seem to have more of a margin for error with Barilla.
I always use more water than I think I need or than the package advises, & I start tasting for texture about 4 minutes before it's "supposed" to be done. I then drain in a colander - NO RINSING - & toss a bit in the colander to keep strands from sticking.
I then add a little extra-virgin olive oil to the pasta pot & add the drained pasta back in & toss. Since I prefer the Italian way of not using a lot of sauce to drown the pasta, I then add in my sauce (which has been made in another pan) a little at a time, tossing all the while, until the pasta is dressed (just like a salad) the way I want it to.
I always use more water than I think I need or than the package advises, & I start tasting for texture about 4 minutes before it's "supposed" to be done. I then drain in a colander - NO RINSING - & toss a bit in the colander to keep strands from sticking.
I then add a little extra-virgin olive oil to the pasta pot & add the drained pasta back in & toss. Since I prefer the Italian way of not using a lot of sauce to drown the pasta, I then add in my sauce (which has been made in another pan) a little at a time, tossing all the while, until the pasta is dressed (just like a salad) the way I want it to.