Perfect Pasta Every Time

The array of pasta shapes and sizes are nearly endless. Some are reserved for special applications like the wide flat noodles with rippled edges used for lasagna and the big hollow tubes called manicotti that are meant for stuffing. There are fun shapes like wagon wheels and alphabet letters, both kid favorites, tiny ones like orzo and ditalini that are perfect for soups, and versatile varieties that can be used in all kinds of preparations. For best results its important to choose the right type of macaroni product and cook it correctly. Here are some pointers.

Quantities

Dried pasta doubles in volume. One pound serves four adults. Fresh pasta does not expand as much. 1 ½ pounds serves four.

Stock Your Pantry With Pasta

- Spaghetti: the most common and popular shape of pasta. The long thin round strands are adaptable to almost any type of sauce but are best with a smooth, rich tomato sauce.

- Linguini: long thin flattened strips adaptable to many uses. The classic presentation is with clam sauce.

- Bucatini: long thin hollow tubes, like straws. Best with thick, hearty sauces.

- Capellini or Angel Hair: delicate thread thin strands well suited to lighter styles of sauce. Marinara is a nice match, especially if the dish will also include seafood items.

- Penne: medium sized, tubular macaroni suitable for a wide variety of uses and holds up well to heaver sauces or in combination with meat or vegetable pieces.

- Farfalle: also known as Bowties, this sturdy butterfly shape works well with thicker, heavier sauces and is ideal for pasta salad.

- Fettucine: long flat ribbons typically matched with an Alfredo sauce.

- Orecchiette: the word translates “little ears” and the cupped form is ideal for thick chunky sauces

- Conchigle: commonly called shells they pair up to good effect with meat sauce, and are also a good choice for macaroni and cheese casseroles.

Cooking Basics

 
1. Use a large pot and enough water so the pasta isn’t crowded as it cooks, about 4-6 quarts for every pound. Do not cook different shapes together in the same pot at the same time.


2. Bring water to a rolling boil. Using 2 tablespoons for each pound of pasta add salt. Then add pasta all at once, gently mixing and separating with a long handled spoon to keep it from sticking. Do Not Add Oil. Bring water back to a boil, stirring occasionally.


3. Cook until pasta tastes done, about 6- 8 minutes AFTER the water returns to a full boil for dry pasta. Fresh pasta requires half the cooking time. Pasta that’s going into a casserole or other preparation for baking such as lasagna, manicotti, and ziti should be only par-cooked, about 3-4 minutes.


4. Drain, sauce, and serve immediately or put back in dry cooking pot or a preheated bowl to keep warm. No need to rinse pasta unless it’s being served cold or stored for later use. The one exception is lasagna noodles o- rinse in cold water, or they’ll stick together, and drain again.

Information provided by Steve Moore of Stancato’s Italian Restaurant and Caterers in Parma. Find their recipes and instructions for how make your own pasta online.