HOW TO BOIL PASTA: CAPELLINI

“The only trick to making great pasta is to cook it in 6 quarts of well salted water for each pound of pasta; I add 2 tablespoons of sea salt to that water, and I don’t subscribe to the idea of adding oil or anything else. I cook the pasta about a minute short of the package instructions, quickly drain it, and then toss it immediately into the pan with the sauce and cook them together for a minute or two. If at this point the dish seems a little dry, I splash a little of the pasta cooking water into the pan to loosen it a bit and continue the process. Then I add any cheese or herbs, remove the pan from the heat, add a little extra-virgin olive oil, and serve it. This is the only way I do it.” Mario Batali, Molto Italiano

Here is the conventional wisdom on how to boil perfect pasta:

• For one pound of dried pasta, bring a 6 to 8 quart pot of water to a rolling boil. Make sure there is ample water because the pasta must have room to move as it boils or it will become gummy. Some brands of pasta are more inclined to clump than others; Barilla is probably the most popular pasta in Italy for a reason.

• When the water is at a rapid, rolling boil, add a tablespoon of salt for every pound of pasta. Increase that to 1-1/2 tablespoons if the sauce you are preparing is mild. Don’t shortchange the salt or your pasta will be bland.

• One pound of dried pasta should produce 4 to 6 servings, depending on what else is on the menu.

• Add the pasta all at once after the water is at a rapid boil and salted. (Some recipes may tell you to break spaghetti in half, but that’s not necessary. Submerge it with a spoon as it softens and bends in the hot water. Note that just as Italians would not break spaghetti, Chinese would not break lo mein, which they consider symbolic of long life.)

• Stir the pasta (Italian cooking expert Marcella Hazan says you must use only a wooden spoon) immediately and thoroughly to separate the strands and prevent them from clumping (do not add oil to the water or it will coat the pasta and prevent the sauce from adhering later) .

• Cover the pot and return the water to a boil as quickly as possible. Once the water has returned to a boil, uncover the pot, start timing and cook pasta at a rapid boil until al dente(“to the tooth”, tender but still firm to the bite) .

• Start checking (remove a strand and taste it) after 3 minutes for capellini, 6 minutes for spaghettini or linguine fini, and after 9 minutes for spaghetti or linguine. Fettucine will take a couple of minutes longer than spaghetti and thicker shapes, like penne, will take 11 minutes or more. Cooking times will vary with different brands of pasta (these are for Barilla) , so check the instructions on the box if you are in doubt.

• Reserve a cup of the pasta cooking liquid in a glass measuring cup in case you need to thin the sauce later (the cooking liquid is hot and more flavorful than plain water) . Drain the pasta immediately in a colander, giving it several good shakes to eliminate as much water as possible (never rinse it, except for cold pasta dishes) .

• Have the sauce waiting and toss it with the pasta right away. (If you have made the sauce in a large skillet, this toss should be over heat. Some add the pasta to the sauce a minute or two before it is done and allow it to finish cooking in the sauce) . Drizzle with extra-virgin olive oil and serve promptly.

• Follow the same procedure for fresh pasta as for dried pasta, but be careful to stir the pasta (with a wooden spoon!) immediately after dropping it into the boiling water to prevent clumping. Fresh egg pasta cooks much faster than dried. Flat pasta may be al dente only ten seconds after the water returns to a boil. Taste frequently to avoid overcooking.

Capellini, very thin, long strands of Italian pasta (with a diameter of between 0.85mm and 0.92mm) , have been popular in Italy since at least the 14 th century. Capellini d’angelo (angel’s hair pasta) is a form of capellini that is thinner still (with a diameter of between 0.78mm and 0.88mm) . Often used a ministre (in soups) , it also can be served asciutta (with a light sauce) . It is al dente within 4 to 5 minutes, so you must pay attention when you add it to boiling water.

The Ultimate Guide To Perfectly Cook Barilla Pasta: Tips And Tricks From Expert Chefs

Barilla pasta is a beloved Italian staple that has been enjoyed in households worldwide for years. As easy as it may seem to cook pasta, there are certain intricacies that can elevate a simple plate of pasta to a gourmet delight. In this ultimate guide, we will take a closer look at how to make Barilla pasta perfectly every time.When it comes to making the perfect pasta, every detail counts. From the type of pasta shape to the water to pasta ratio to the cooking time, each step is critical to achieving the ideal result. But don’t worry, with the help of our expert tips and tricks, you can master the art of cooking Barilla pasta in no time. In this guide, we’ll cover everything you need to know to make the perfect Barilla pasta dish, from choosing the right pasta shape to achieving the ideal texture and flavor.

Cooking pasta can be a simple and satisfying task, but it can also be frustrating if you don’t get it right. We can all agree that overcooked and undercooked pasta can ruin a dish. With this ultimate guide to cooking Barilla pasta, we’ll make sure you impress your family and friends with perfectly cooked pasta each time. Whether you are cooking for a weeknight dinner or hosting a dinner party, this guide will have you covered. Let’s dive in to learn the art of cooking Barilla pasta.When it comes to cooking the perfect pasta dish, you want to make sure that you are choosing the right type of pasta shape for your recipe. In this section, we will discuss how to choose the perfect pasta shape to complement your dish. The shape of the pasta plays a vital role in the final outcome, and it can make all the difference in the texture and overall success of the dish. So, let’s dive into this topic further.

When it comes to pasta, there are dozens of shapes to choose from, and each shape offers a unique texture and flavor. The general rule of thumb is to pair chunky and hearty sauces with thicker and wider pasta shapes like fettuccine, pappardelle, and rigatoni. Thinner, delicate sauces pair better with long and thin pasta shapes like spaghetti, linguine, and angel hair.

Choosing the Right Pasta Shape

When it comes to choosing the right pasta shape for your dish, it can be overwhelming given the many available options. However, it doesn’t have to be complicated. In fact, it can be an exciting opportunity to experiment with new flavors and textures. Ultimately, your choice of pasta shape depends on the type of dish you are making and the flavors you want to complement it with.When deciding on a pasta shape, it’s also important to consider the thickness of the sauce or toppings you plan to use. For a thicker and hearty sauce, wider and thicker pasta shapes like fettuccine or pappardelle would be a great fit. Meanwhile, a delicate sauce would pair perfectly with thinner and softer pasta shapes like angel hair or linguine. No matter what pasta shape you choose, always check the cooking time on the package and test for doneness a few minutes before the suggested cooking time.

Additionally, you want to make sure you have the right ratio of water to pasta when cooking. For every pound of pasta you use, you should add at least 4-6 quarts of water, depending on the size and shape of the pasta. This will allow the pasta to cook evenly and without sticking together. Some chefs recommend adding another tablespoon of salt and a drizzle of olive oil to the water to add flavor and keep the pasta strands separate. Once you have your pasta and water ratio right, bring the water to a boil before adding the pasta.Once you add the pasta, stir occasionally to prevent it from sticking together. Do not break the pasta in half before boiling it, as this may affect the texture of the pasta. Moreover, another essential tip to keep in mind is to avoid adding oil to the boiling water. The pasta needs to absorb the sauce, and if you add oil, the sauce won’t adhere to the pasta as well. Finally, to check if the pasta is cooked, taste a strand or two a few minutes before the suggested cooking time. It should be cooked but still firm to the bite.Once the pasta is cooked, drain it and reserve some of the cooking water. If you plan on adding the pasta to a sauce, reserve about a cup of the cooking water in case you need to thin out the sauce. When adding the pasta to the saucepan, don’t rinse it beforehand, as this will remove the starch that helps the sauce adhere to the pasta. Instead, toss the drained pasta with the sauce in the pan over medium-high heat for a minute or two. This allows the pasta to absorb all the flavors of the sauce and achieve the perfect combination of texture and flavor.

Getting the Water Right

To add even more flavor to your Barilla pasta dish, consider using the reserved cooking water to adjust the consistency of your sauce. The starchy water helps to thicken the sauce and bind it to the pasta, contributing to a more cohesive and flavorful dish. Just add small amounts of cooking water at a time and stir until you achieve your desired consistency.Cooking Barilla Pasta is not just about following a recipe. It’s an art that requires you to pay attention to details such as the pasta shape, water to pasta ratio, cooking time, and knowing when your pasta is cooked to perfection. Once you master these simple techniques, you can elevate any pasta dish to a whole new level.

Keep in mind that the cooking water trick is especially useful when making simple sauces, like garlic and oil or butter and parmesan, that might otherwise lack the body of a more complex sauce. Additionally, knowing how to use cooking water will give you more control over the consistency of the sauce, allowing you to ensure that every bite of pasta is lusciously coated in sauce. So, the next time you cook Barilla pasta, don’t be afraid to experiment with cooking water to elevate your dish to new heights.Continuing from the previous paragraph, you can add that cooking water trick not only adds flavors to your Barilla pasta dish but it’s also a great way to rescue an overcrowded or sticky pasta. This happens when you boil the pasta in less water than suggested, and the pasta is difficult to stir hence sticking together. A splash of the starchy water will help to loosen up the pasta, providing moisture, and making it easier to separate. Remember to use a slotted spoon instead of draining all the water.Moreover, you can also add other Italian ingredients like garlic, basil, or oregano, to make your pasta taste more authentic. Adding fresh herbs will also go a long way in giving your pasta a fresh kick. For instance, adding fresh basil to your tomato-based pasta dish will lift the flavor and give a vibrant and appealing finishing touch. However, be careful not to over-season or undercook the herbs as they can be overpowering when overdone. With these tips and tricks, you can make any Barilla pasta dish a success and create authentic Italian flavors in any kitchen.

Achieving the Perfect Texture

Overcooked pasta can lead to a mushy and unappetizing dish. If you are not serving the pasta immediately after cooking, rinse it under cold running water to stop the cooking process and prevent it from sticking together. However, this is not necessary if you plan to serve the pasta immediately.To make sure that your pasta is not under-seasoned, don’t forget to taste the water before adding the pasta. The water should be as salty as the sea to enhance the flavor of the pasta. Using a lid to cover the pot can also help the water come to a boil faster, saving you both time and energy.

Once the pasta is cooked to your desired texture, drain it (reserving some of the cooking water for your sauce) and toss it with the sauce in a saucepan over medium-high heat for a minute or two. This will allow the pasta to absorb the flavors of the sauce and achieve a perfect combination of texture and flavor. Mixing in some freshly grated Parmesan cheese or chopped herbs like basil or parsley can add an extra burst of flavor to your pasta dish. Remember to always taste and adjust the seasoning as necessary before serving.When it comes to cooking pasta, it’s important to use a pot that is large enough to accommodate the pasta and enough water to allow it to move freely. Also, remember to stir the pasta occasionally, especially in the first few minutes, to prevent it from clumping together. Adding a tablespoon of oil to the water can prevent the pasta from sticking, but it can also prevent the sauce from adhering to the pasta. Instead, it’s better to rely on the cooking water and the sauce to achieve the desired texture and flavor. You are now well on your way to creating the perfect Barilla pasta dish!To avoid overcooking your pasta, it’s essential to start testing for doneness a few minutes before the suggested cooking time. You want the pasta to be cooked, but still firm to the bite (al dente). To add some extra flavor to your pasta, try adding a garlic clove or a bay leaf to the cooking water. When serving your pasta, don’t forget to reserve some of the cooking water to thin out your sauce if it’s too thick, add some extra flavor, or help the sauce adhere to the pasta.

Conclusion

Another way to achieve the perfect texture is to cook the pasta in a pot of salted water that is at a rolling boil. This will prevent the pasta from getting mushy or gummy. It’s also important to use a pot that is large enough to accommodate the pasta and allow it to move freely. A general rule of thumb is to use at least four to six quarts of water for every pound of pasta. Once you have added the pasta to the boiling water, don’t forget to stir it occasionally to prevent it from sticking together. Remember to taste the pasta frequently to avoid overcooking it. When the pasta is cooked to your desired texture, drain it and rinse it under cold running water to stop the cooking process. This will also prevent the pasta from sticking together.

After rinsing the pasta, it’s time to toss it with the sauce. For a classic tomato sauce, heat some olive oil and garlic in a pan over medium heat and add canned crushed tomatoes, salt, sugar, and a pinch of red pepper flakes. Cook the sauce for about 20 minutes or until it has thickened, then add some chopped fresh basil and cook for another minute. For a creamy Alfredo sauce, heat some butter and heavy cream in a saucepan over low heat and add some grated Parmesan cheese, salt, and black pepper. Cook the sauce for a few minutes until it has thickened, then toss it with the pasta. You can also add some sautéed vegetables like zucchini, bell peppers, and onions to the pasta for a healthy and delicious twist.When it comes to cooking pasta, the little details can make a big difference. For example, adding a garlic clove or a bay leaf to the cooking water can infuse the pasta with extra flavor. Also, be sure to taste the water before adding the pasta to ensure that it is as salty as the sea. A lid can come in handy to help the water boil faster, saving you time and energy. When choosing the right pasta shape, keep in mind that thin pasta shapes like spaghetti and angel hair are great with light sauces, while thicker and wider pastas like fettuccine and pappardelle are perfect for heartier sauces and ragùs. Another tip to remember is to always use a pot that is large enough to accommodate the pasta and enough water to allow it to move freely. Also, stir the pasta occasionally to prevent it from clumping together.When it comes to achieving the perfect texture for your pasta, it’s important to start testing for doneness a few minutes before the suggested cooking time. You want the pasta to be cooked, but still firm to the bite (al dente). Overcooked pasta can be mushy and unappetizing. Therefore, it’s essential to use a pot of salted water that is at a rolling boil, and cook the pasta until it is just tender. Once the pasta is cooked, reserve some of the cooking water to thin out your sauce if it’s too thick or to add extra flavor. Additionally, rinsing the pasta under cold running water can stop the cooking process and prevent it from becoming too soft.

Welcome to my blog! I’m Kenelm Frost, a passionate cook who loves making pizza and pasta. Through this blog, I share tips, tricks, and recipes to help fellow foodies create amazing Italian dishes at home.