Cooking Long Pasta

The technique for long dried pasta, such as spaghetti, linguine and tagliatelle (unless it has been curled into nests before drying) is to gently ease it into the water. As the pasta becomes submerged in the boiling water it softens and bends so that it can be coiled round in the pan without being broken. The special Italian pasta pot (see box) is ideal for cooking long pasta. Calculate the cooking time from the moment the water returns to the boil after all the pasta is submerged.

1. Bring a large pan of water to the boil. Add salt and oil as for short pasta, then take a handful of pasta and dip one end in the water. As the pasta softens, coil until submerged. Cook until al dente.

   

2. Drain the pasta thoroughly. Rinse out the pan then return to the heat and add a knob of butter or 1-2 tbsp olive oil. Return the cooked pasta to the pan and toss over a high heat until the pasta is glistening.