Ann Taruschio, Franco Taruschio

Hints on Cooking Pasta

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime
Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

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Use a pan that is deeper than it is wide.
Allow 1 litre/1¾ pt of water for every 100 g/3½ oz of pasta, and 7 g/¼ oz salt for every litre/1¾ pt.
Only put the pasta into the water when it is boiling hard.

Always stir the pasta frequently during cooking to avoid it sticking. Fresh pasta takes only a few minutes to cook–watch it carefully. Drain the pasta when it is al dente–firm but not crunchy to the bite. Do not drain too thoroughly, a little cooking water helps integrate sauce with pasta.