Cooking Pasta

[elvis1913]

There are a lot of myths out there about achieving perfectly cooked pasta. Let me dispel three of them.

Myth 1: You should add oil to the cooking water to prevent the pasta
from sticking.

Fact: You shouldn't need to add any oil, if you use enough water. Aim for
4 to 6 L water per 900 g so the pasta has plenty of room to cook.


Myth 2: You'll know pasta is done if it sticks when you throw it against the wall.

Fact: If your pasta sticks to the wall (or ceiling or wherever it lands), it's probably overcooked. Use the package directions as a guideline and test a piece about a minute before it should be done to see if it has the right texture.

Myth 3: You should rinse pasta after it's cooked.

Fact: Rinsing removes starch, and starch helps the sauce stick to the pasta. The only time you should rinse pasta is for a cold salad.

[Hughie]

Fact: Rinsing removes starch, and starch helps the sauce stick to the pasta. The only time you should rinse pasta is for a cold salad.

She's going to stop rinsing the pasta. But we'll have to talk to the grandkids about throwing it at the wall
Here's the pasta sauce we've been using for over thirty years - love it:

SPAGHETTI SAUCE
Ingredients:
1/2 Kg Mince
1. Onion (chopped)
1. Tablespoon oil
1. Tablespoon sugar
1. Tea spoon garlic
1. Tea spoon oregano
1. Oxo cube in 1 cup of water
250 Gms Tomato paste

METHOD
Lightly brown chopped onion & garlic. Add mince and brown before adding other ingredients. Bring to boil simmer 25 minutes.

Don't forget the garlic bread

[morag]

Also the pasta water should be salted, and some of the pasta water added to the sauce. According to our Italian TV chefs.
Oh, Hughie, the picture of those cream buns...you rotter!

[Hughie]

Oh, Hughie, the picture of those cream buns...you rotter!

No harm in just looking Morag!

[David Young]

My recipe for spaggetti sauce

1/2 pound mince

tin of pealed tomatoes

three cloves of garlic

one small onion

grated carrot

tomato pure.

tablespoon Splenda instead of sugar.

some tomato ketchup

few drops of worcester sauce.


And then the usual method of cooking.

David Young.

[David Young]

Sorry, spelt spaghetti wrong. The g is too near the h on the keyboard. That's my excuse and I'm sticking to it.
David Young.

[morag]

No harm in just looking Morag! [/quote]

Hah, That's a basic difference between the sexes Hughie, we DO gain weight just looking! :x

[arrangazer]

I make pesto for my pasta, if anyone wants the recipe its,

To make 8oz or 225g pulse 3 oz 75g fresh basil leaves
1 Crushed garlic clove
25g (1oz) toasted pine nuts

Juice of a 1/2 lemon
50g (2oz) freashly grated parmesan in a food processor with the motor running (3 1/2)fl oz of mild olive oil

season with salt and pepper Spoon into a jar pour in a little olive oil to cover, keep in the fridge for up to three days. Or you can freeze for up to 1 month. Lay a piece of cling film over a ice-cube tray; spoon in the pesco then wrap with the remaing film and freeze. Pop out the pesto cubes then store in a freezer bag, ready to use when needed. If your using for pasto take out and defrost first but if you use for soup you can add cubes from freezer.
Oh the oil helps to keep the delicate basil bright green, so no one would ever guess it hasnt been made on the day.

You can also make it by hand using a pestle and mortar

I would love to get some other ideas for making pasta sauce if anyone has some

Isobel