"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 07-24-2006, 09:16 AM   #31
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Rinsing the pasta washes off the starch which is what helps the sauce stick to the noodles and adds body.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-24-2006, 09:16 AM   #32
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Oops Licia beat me to it
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-24-2006, 09:17 AM   #33
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
the question was just up my alley, couldn't resist a quick reply
__________________
urmaniac13 is offline   Reply With Quote
Old 07-24-2006, 09:51 AM   #34
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
The same applies to oiling the pasta, or cooking the pasta with oil in it. THe only time to do either of these is if you're using the pasta in a cold dish.
__________________
marmalady is offline   Reply With Quote
Old 07-30-2006, 08:45 AM   #35
Assistant Cook
 
Join Date: Jul 2006
Posts: 31
Quote:
Originally Posted by cliveb
Let me try and sum up what the others have said so well.
You need 100 - 125 gms spaghetti per person. You will usually find the recommended cooking time on the side of the packet, so if it says: "8 minutes", you need to time it for exactly 8 minutes.
Buy good quality pasta: Barilla, Di Cecco, Agnesi are all very good.
Bring a large pot of water to a rolling boil.I usually put a lid on the water and salt it generously. You need at least 1lt of water for 100 gms pasta.
Add your spaghetti to the boiling water, bring back to the boil ( it should take seconds!) and start your timer. 8 minutes.
After 6-7 minutes, pull a piece of pasta out of the water. Bite it. It should be slightly resistant to the bite.By the time you've done this, your 8 minutes will be up, so take the pan off the cooker, drain it in a colander, and put it into your serving dish. Serve with your favourite sauce and sprinkle some parmigiano reggiano ( parmesan cheese) on top.

There - there's nothing clearer than that!
It seems to me you might just be doing this for the first time, in which case (as with all cooking) don't panic and don't be afraid. It'll work just fine.
After you've made spaghetti "al dente" two or three times, you'll realise that it's actually not at all difficult - but you have to keep an eye on what you're doing!
Thank you for a superb answer. A great recipe on how to cook pasta 'al dente'.
__________________
lo2 is offline   Reply With Quote
Old 07-30-2006, 08:45 AM   #36
Assistant Cook
 
Join Date: Jul 2006
Posts: 31
Quote:
Originally Posted by cliveb
Let me try and sum up what the others have said so well.
You need 100 - 125 gms spaghetti per person. You will usually find the recommended cooking time on the side of the packet, so if it says: "8 minutes", you need to time it for exactly 8 minutes.
Buy good quality pasta: Barilla, Di Cecco, Agnesi are all very good.
Bring a large pot of water to a rolling boil.I usually put a lid on the water and salt it generously. You need at least 1lt of water for 100 gms pasta.
Add your spaghetti to the boiling water, bring back to the boil ( it should take seconds!) and start your timer. 8 minutes.
After 6-7 minutes, pull a piece of pasta out of the water. Bite it. It should be slightly resistant to the bite.By the time you've done this, your 8 minutes will be up, so take the pan off the cooker, drain it in a colander, and put it into your serving dish. Serve with your favourite sauce and sprinkle some parmigiano reggiano ( parmesan cheese) on top.

There - there's nothing clearer than that!
It seems to me you might just be doing this for the first time, in which case (as with all cooking) don't panic and don't be afraid. It'll work just fine.
After you've made spaghetti "al dente" two or three times, you'll realise that it's actually not at all difficult - but you have to keep an eye on what you're doing!
Thank you for a superb answer.
__________________
lo2 is offline   Reply With Quote
Old 07-30-2006, 08:55 AM   #37
Assistant Cook
 
Join Date: Jul 2006
Posts: 31
One fianl question on the subject.

When the Spaghetti has been added should it then be boiling rollingly?
__________________
lo2 is offline   Reply With Quote
Old 07-30-2006, 09:31 AM   #38
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
First add the pasta only after the water is at a full roiling boil. Right after you add the pasta, the water's temp will drop. You need to get it back up to the same roiling boil. Don't lower the heat at all throughout the cooking process. Did that answer your question?

Might help to share with you a trick I use to make the pasta al dente. After I strain it the pasta, I immediately use my hairdryer (power HIGH air COOL) to stop the cooking by cooling the pasta down rapidly in the collander.
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 07-30-2006, 09:34 AM   #39
Assistant Cook
 
Join Date: Jul 2006
Posts: 31
Yeah thank you!
__________________

__________________
lo2 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.