Fall 2007 Bonus

Follow these tips to perfect pasta:

• • Select the right pasta for the sauce. A light, thin sauce should have a thin pasta like angel hair or vermicelli. Heavier sauces need thicker pasta, such as fettuccine. For chunky or meaty sauces, try a tubular pasta like rigatoni.
• • You can store dry pasta in a cool, dry place for up to 1 year.
• • Allow about 2 ounces of pasta per person for a main dish.
• • Make sure you use plenty of boiling water, so pasta cooks evenly and doesn’t stick together. A good rule of thumb is 4 to 6 quarts per pound of pasta. With the right amount of water you won’t have to add oil to prevent sticking.
• • Add salt for flavor, if you wish, but not too much. Rely on your sauce to give the pasta added appeal.
• • To test for doneness, use a fork to remove a single piece of pasta from the boiling water. Rinse in cold water and taste. Try a piece to see if it’s the texture you desire. Italians refer to the correct texture as “al dente,” which is just slightly firm.
• • Rinse pasta only if it will be used cold in a salad or other refrigerated dish.