Glencoe Visual Showcase Culinary Essentials

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Glencoe Visual Showcase Culinary Essentials
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Boil Pasta
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• Use at least 1 gallon of water for each pound of
  in a large enough stockpot for the pasta to move
  around freely.

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Add about 1 oz. of salt per gallon of water.
Bring the water to a full boil and add the
pasta.
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Boil Pasta
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• Stir the pasta occasionally. This, plus
  convection, the large amount of water, and the
  small amount of pasta will keep the pasta from
  sticking together.

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Boil Pasta
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• Test the pasta for doneness by taste. Pasta with
  a white line through it is not done all the way.

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Drain the cooked pasta in a colander.
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Boil Pasta
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• To serve immediately do not cool or rinse. To
  serve later rinse with cold, running tap water,
  drain, add a small amount of oil, and toss
  gently. To serve in a salad let it cool before
  you mix it in.

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