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    All about pasta

    Pasta tips
    We like our pasta "al dente." "Al dente" pasta is firm to the bite and expresses its full taste.

  • Use a tall, large pot. The water level should be no higher than 3/4 of the height.
  • 500 g. (one pound) of pasta generally serves four to six. Pasta is only one component of a meal, it is not a meal in itself!
  • Use plenty of boiling water to cook pasta; at least 1 liter per 100 g. of pasta. The correct ratio for boiling pasta is as follows: 10 grams (0,35 oz.) of salt, 100 grams (4 oz.) of pasta, 1 liter (4 cups) of water.
  • Bring the water to a hard boil. Slightly lower the flame and add the salt, mixing well to dissolve.
  • Pour in the pasta and raise the flame to bring the water quickly back to the boil. Mix with a woodenfork or spoon. Stir the pasta frequently while cookin to prevent sticking.
  • Add a splash of oil to the water before adding fresh or egg pasta to prevent boil overs and avoid sticking
  • Keep the water boiling, without a lid. For "Italian-style" pasta, consult the cooking time indicated on the box. Check for doneness by tasting a piece just before draining it. Remember, it's pasta, not glue.
  • Drain the pasta, remembering to take out a couple of spoonfuls of the pasta water beforehand; you can use it to moisten the pasta as you toss it with the sauce in a pan, or to dilute a very thick sauce.
  • It's a good idea to heat the bowl you'll use for mixing the pasta with its sauce.
  • Don't forget that even after draining, pasta continues to cook. It's best mix with the sauce it and serve it as soon as you can.
  • For cold pasta dishes (pasta salads), drain the pasta and drip on a little oil to prevent it from sticking, mixing it frequently in a wide bowl to cool. Once it has reached room temperature, season with the prepared sauce.

    Egg pasta
    Tips to make egg pasta (for ravioli, lasagne, tortelli, pansoti, etc.)
    To serve 4:

  • 200 g. (8 oz., 1 cup) white flour
  • 2 eggs (the size of the eggs can vary considerably)
    Pour the flour onto a flat cool work surface, preferably marble, into a mound shape "a fontana". Make a deep dent in the top and break in the eggs. With your fingers or with a fork mix gently the eggs with the flour . If you use a fork don't mix too vigorously as you should not get air into the mixture.
    When all the eggs have been absorbed into the flour, knead the dough for 15/20 minutes until it's firm and tiny bubbles appear on the surface. Form a ball with the dough and flatten it slightly with the palm of your hand. Shape as the recipe suggests.
  • Fresh pasta cooks in a very short time, a few minutes.
  • It does not keep well: it should be made and eaten the same day: store it in the refrigerator covered in semolina or corn flour to avoid sticking. Dust it off before cooking.
  • Egg pasta absorbs a lot of sauce so make the sauce slightly more liquid than the one for dry pasta.