Title: Perfect Pasta Everytime
Categories: Pasta Italian Lowfat Lowcal
Yield: 1 Servings
| 2 | oz | Dry pasta (any type) |
| | | Salt |
| | | Water |
1. Fill large stock pot with water (6 to 8 quarts). Pasta should have
enough room to swim around freely. (you need at least 1 quart of water for
each 4 oz. of dry pasta. 2. After water has come to a rolling boil, add
salt (1 tablespoon per pound of dry pasta). DO NOT ADD OIL, it will make
the sauce slide off. 3. Pour pasta in water and stir constantly until water
returns to boiling. (Stirring prevents pasta from sticking together). 4.
Start timimg the pasta once the water is boiling. As pasta cooks, Stir
occasionally to keep it moving in the water. To determine doneness, scoop
up a piece and bite into it. Pasta should be tender, yet resilient to the
bite. Pasta should NEVER be cooked until mushy. 5. Drain pasta in a large
collander in the sink. DO NOT RINSE THE PASTA, unless it is to be used in a
salad. (The reason: Pasta needs the starch on the surface to mix with the
sauce to thicken it). 6. Use 2 oz dry pasta for each serving. (Contains
about 225 calories and no chol but lots of complex carbohydrates).