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Cooking Short Pasta
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Use a large pan so the pasta shapes can move freely in the boiling water. As an approximate guide, allow 5 litres water and 1 tbsp salt for 450 g pasta. Adding a little oil to the water helps prevent the shapes sticking together during cooking.
- Bring a large pan of water to the boil. Add salt and 1 tbsp olive oil.
- Add the pasta all at once, bring the water back to the boil, then start timing.
- Cook, uncovered, at a rolling boil until the pasta is al dente, stirring occasionally.
- Drain the pasta thoroughly in a colander, shaking it vigorously to release all the water. Return it to the pan and reheat with a knob of butter or 1-2 tbsp olive oil. Or turn it into a warmed serving bowl and toss with a sauce.
