- How should I store pasta?
Uncooked Pasta Store uncooked, dry pasta in your cupboard for up to three years. Keep in a cool, dry place. Follow the "first-in, first-out" rule: Use up packages you've had the longest before opening new packages.
Cooked Pasta Refrigerate cooked pasta in an airtight container for 3 to 5 days. You may add a little oil (1-2 tsp. for each pound of cooked pasta) to help keep it from sticking. Because cooked pasta will continue to absorb flavors and oils from sauces, store cooked pasta separately from sauce.
Freezing Pasta The best pasta shapes for freezing are those that are used in baked recipes, such as: lasagna, jumbo shells, ziti and manicotti. You'll have better results if you prepare the recipe and freeze it before baking. To bake, thaw the dish to room temperature and bake as the recipe directs.
- What is the correct quantity of pasta for an adult and for a child?
Based on advice from dietary experts, the correct quantity of pasta for an adult is around 90 grams. It is more difficult to define the correct quantity for children, but on average for a child of 5 - 10 years of age, it should be around 50-60 grams.
- Should I add salt or oil to the pasta water?
Contrary to popular myth, adding oil into the water does not stop pasta sticking together. It will only make the pasta slippery which means your delicious sauce will not stick.
Instead, add salt to the pasta water when it comes to the boil and before you add the pasta. The salt will be absorbed by the pasta as it cooks, enhancing the delicious flavour of the pasta.
- How do I cook pasta perfectly?
Cooking times will vary between difference pasta shapes, so be sure to read the instructions on each box before you start cooking. Follow these simple guidelines below and you'll be well on your way to cooking pasta perfectly.
Fill a large saucepan with water and place over high heat. Be sure to use a big enough saucepan to allow the pasta plenty of room to cook properly. Also allow plenty of water - we recommend 1 litre for every 100g of pasta.
The water should be at a "roiling boil" before add salt. We recommend add 10 grams of salt for every 1,000 grams of water. After the salt has dissolved and the water is really boiling, add pasta to the water and stir frequently the first two minutes, then occasionally until the end of the cooking process. Follow the cooking time outlined on the box. Before draining the pasta, taste it to see if it is cooked to your liking.
Finish cooking your pasta in the pan with the sauce, so the pasta continues to absorb all the flavour of the sauce as it finishes cooking.
If the pasta is “al dente,” you should feel a slight resistance when you bite into it. There should also be a thin white vein at the centre. If you prefer your pasta a little softer then continue to boil for an additional 1-2 minutes.
- How to choose the right shape of the pasta?
The flatter and longer pasta shapes combine well with olive oil and cream sauces, while sturdier shapes, such as seashells, work well with chunkier and more assertively flavored sauces.Tomato and simple cream and butter sauces are universal and will go well with basically all pasta.
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