Stove Top Cooking Directions
- Use 5L of water for every 450g of pasta. Do not stint on the water; pasta should “swim”
in it. (Optional - add 2 tablespoons of salt to the water.)
- Cover pot until cooking water reaches a rolling boil.
- Add the pasta gradually so that the water continues to boil. The boiling action helps
circulate the pasta for uniform cooking results.
- Stir occasionally to prevent sticking.
- Always cook pasta uncovered at a fast boil.
- Pasta is cooked when it is tender but firm to the bite – referred to as “al dente”. Do not overcook pasta; it will continue to cook after it is removed from heat. Note that if the pasta is to be used as part of a dish requiring further cooking, such as lasagne, reduce cooking time by one third.
- Drain pasta to stop the cooking action. Do not rinse unless the recipe specifically says to do so. For pasta salads, drain and rinse pasta with cold water.
- To hold cooked pasta; add cold water, oil and salt. Pasta must be balanced only until ready to be served.
- Regardless of the size of your operation, pasta is easy to prepare. Small quantities may be cooked on stovetops; larger quantities can be cooked using a variety of Food Service Equipment.
- When kept in a cool, dry place, dry pasta can last 2 years.