Is there a food more symbolic of Italy than Pasta? All around the world, people have fallen in love with this classic Italian fare. Everyone is cooking pasta and loving it!
Pasta was one of the first foods that humans cooked, one of the first foods to be subjected to the heat of fire. At first the grains were merely crushed between two stones and mixed with water as a sort of porridge, but then someone thought of spreading the porridge on hot stones to cook giving rise to flatbreads and baked pastas of all kinds.
Most people think of tomato sauce almost instantly when they think of pasta, even though tomatoes arrived in the 18th century. Until then, pasta was sauced with meat or fish, with bits of cheese, perhaps even with toasted breadcrumbs or a simple drizzle of olive oil.
PASTA COOKING TIPS
Preparing a perfect plate of pasta is not complicated, but it does require that you follow a few basic techniques.
Start with PRIMO pasta.
Next is the water. The rule is 1 quart of boiling water for every 100 grams of pasta, whether you are making short or long pasta. More water is fine, but less is not: The pasta will stick and cook unevenly in a small quantity of water.
Salt is also important. When the water comes to a boil, and only then, add 10 to 12 grams of salt per quart of water (2 teaspoons to 2 1/2 teaspoons). Adding salt before the water comes to a boil, only makes the water come to a boil more slowly.
Stirring is another crucial step. When you add the pasta stir vigorously; if you are making long pasta, keep stirring with a long-handled fork until the pasta loses its rigidity. Adding oil is unnecessary; it will reduce the sticking but the oily coating will also prevent the sauce from grabbing onto the pasta.