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Cooking, Draining, Tossing and Serving Pasta

Appears in
top 1000Marcella Cucina
Marcella Cucina

By Marcella Hazan

Published 1997

  • About

    What You Need

  • A lightweight aluminum pot holding at least 4 quarts of water; if making pasta for 6 or more, a 6 to 8-quart pot
  • A bowl-shaped self-supporting footed pasta colander
  • Coarse sea or kosher salt
  • A long wooden fork
  • When cooking stuffed pasta, a large wire scoop for retrieving it; I use a Chinese scoop
  • A cheese grater
  • Fresh butter or olive oil, depending on which one was used in the sauce
  • Shallow platters and deep broad bowls for serving
  • A variety of skillets and saucepans for making sauce

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