In a large pot or saucepan, bring 1 liter of water for every 100 grams of pasta. Bring it to a medium heat and let it simmer until it starts boiling. Add salt to taste. When the water is boiling, add the pasta and increase the heat to prevent the boil from dropping. Stir occasionally with a wooden spoon to ensure the pasta stays well cooked. Cook until it's al dente (cooked but still has some resistance when biting). Check the point by taking out a small piece and cutting it with your teeth or a fork.
If the pasta is still soft, but firm, it's time to drain it. If you see white spots after cutting, it's not fully cooked.
When preparing a robust meat-based sauce, short pastas like fusilli are often used along with long, thick ones. The lighter the sauce, the thinner the pasta should be.
Pasta can be served as an appetizer or main course. In the former case, the serving size is small and the pasta is typically short, usually with a light sauce like seafood or vegetable-based.
In a large pot or saucepan, bring 1 liter of water for every 100 grams of pasta. Bring it to a medium heat and let it simmer until it starts boiling. Add salt to taste. When the water is boiling, add the pasta and increase the heat to prevent the boil from dropping. Stir occasionally with a wooden spoon to ensure the pasta stays well cooked. Cook until it's al dente (cooked but still has some resistance when biting). Check the point by taking out a small piece and cutting it with your teeth or a fork.
If the pasta is still soft, but firm, it's time to drain it. If you see white spots after cutting, it's not fully cooked.
When preparing a robust meat-based sauce, short pastas like fusilli are often used along with long, thick ones. The lighter the sauce, the thinner the pasta should be.
Pasta can be served as an appetizer or main course. In the former case, the serving size is small and the pasta is typically short, usually with a light sauce like seafood or vegetable-based.
