Pasta should be cooked al dente, meaning still slightly firm, to preserve its texture. To test for doneness, break a piece in half and taste it, stopping cooking immediately once al dente is reached since it only takes half a minute for pasta to overcook. Cooking times vary depending on the shape, size, flour used, and moisture content of the pasta. Fresh pasta cooks very quickly, within 1 to 1.5 minutes after the water returns to a boil. For best flavor, toss pasta with sauce immediately after draining so the hot pasta coats in the sauce.

1. COOKING PASTA CARLOS ANGELINO
G-10 EAGLE

2. Pasta should be cooked al
dente, or “to the tooth”. The
means the cooking should be
stopped when the pasta still
feels firm to the bite, not soft
and mushy.

3. The pleasure of cooking pasta is its
texture, and this is lost if it is
overcooked. To test for doneness,
break pasta into small piece and taste
it. As soon as pasta is al dente,
cooking must be stopped at once.
Half a minute extra is enough to
overcook it.

4. Cooking times differ for every shape and
size of pasta. Timing aksi depends on the
kind of flour used, and the moisture
content.
Fresh egg pasta, if it has not been
allowed to dry, takes only 1 to 1half
minutes to cook after the water has
returned to a boil.

5. Italian practice is to toss the pasta
with the sauce the minute it is
drained, the sauce immediately coats
all surfaces of the pasta, and the
cheese, melts in the heat of the
boiling hot noodles.

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