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A Passion for Pasta

No self respecting Italian would cook their pasta in anything but boiling, salted water. The only time they would add oil is if they wanted to serve it cold in a salad.

No self respecting Italian would cook their pasta in anything but boiling, salted water. The only time they would add oil is if they wanted to serve it cold in a salad. Adding a drizzle of olive oil to the hot, drained pasta prevents it sticking together during the cooling process

If you use high quality pasta and cook it 'al dente' it should retain its shine and taste.

Al dente meaning ' to the tooth' is the perfect way to cook pasta - it should be firm to bite, so taste a piece before removing the pot from the heat.

Always make sure that the water is on a 'rolling' boil before adding the pasta.

Salt the water after it has boiled. The rule of thumb according to experts is 10g salt to 100g pasta.

Mix the pasta through the boiling water to make sure that it is separated. Do not use a metal spoon as it can break the pasta - wooden or plastic is best. A long handled fork can be used for spaghetti, linguine, fettucine. Again wood or plastic is better than metal.

The best rule of thumb for pasta is to spend a little more to make sure you are buying good quality. It must also always be made with 100% durum wheat.

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