How long should fettuccine boil

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But they also have lots of health perks to offer…. Share on Pinterest We include products we think are useful for our readers. Share on Pinterest. Written by Maria Hart — Updated on July 19, Fettuccine, like all pasta, needs to be served very hot. My seventh grade English teacher didn't realize what she was unleashing when she called me her "writer," but the word crept into my brain.

I DID become a writer. Of advertising copy, dialogue and long-term story for several network soap operas, magazine articles and high-calorie contents for the cookbook: Cooking: It AIn't Rocket Science, a bestseller on Amazon! When I'm not writing, I'm cooking! Fresh or Dried Fettuccine? Boiling Fettuccine Fresh pasta cooks in a short period of time. Cook according to package directions, stirring occasionally, until al dente or softer depending on desired texture.

Drain and toss with desired sauce. The second exception is with long, skinny pasta shapes like spaghetti or fettucini. Olive oil is said to prevent the pot from boiling over and prevent the pasta from sticking together. But, the general consensus is that it does more harm than good. There are differing schools of thought when it comes to cooking pasta — but there is one important element we should all consider: The longer you cook the pasta, the easier it is to digest.

For more tender pasta, boil an additional 1 minute. Remove from heat. How to Cook Perfect Pasta For Baked Dishes: Because the pasta is cooked twice boiled first and then combined with other ingredients and cooked in the oven , pasta in baked dishes should boil less time than normal. To test, cut into a piece. Drain immediately into a large colander standing in the sink, and then pick up the colander with its contents and shake it well to remove excess water.

Do NOT rinse unless the recipe says to do so. The starch that makes the pasta stick to itself also helps the sauce stick to the pasta.

If you are going to toss the pasta with the sauce immediately, sticking should not be a problem. Important: Once your pasta is ready, turn off the heat and scoop out 1 cup of pasta cooking water and set aside.

This reserved pasta water contains essential starch that can be used later to adjust the consistency of your sauce, from thickening it to thinning it. This soupy looking water you used to throw down the drain is actually a miracle ingredient! As soon as it is drained, remove it from the colander and place it either back in the cooking pan to keep warm to toss it with the sauce, or place it in a preheated serving dish or individual preheated serving bowls.

Once the pasta is in the pan or bowl, use a fork and spoon and quickly toss it with the sauce. Also rinse when making a cold pasta salad. The thin coat of starch on the pasta will be sticky when cold. Never over sauce pasta.

Italians complain that Americans drown their pasta in too much sauce. The Italians way is to toss pasta with just enough sauce to coat it without leaving a big puddle on the bottom of the plate. Warming A Serving Bowl: Pour some hot water into it and let stand until ready to use. Then pour out the water and dry the bowl.

Warm plates by putting theminto a degree F. Reheating Pasta: Microwave the pasta in the storage container on HIGH for 1 to 3 minutes, tossing the pasta halfway through. The length of time in the microwave depends on how much pasta you have.

You can also reheat the pasta by putting it in a colander and running very hot water over it. Be sure to drain the pasta well before putting on sauce. Making Pasta Ahead: Cook the pasta as usual, being particularly careful to cook it only until al dente. Drain, rinse under cold running waterto stop the cooking, and again drain thoroughly. Let pasta cool completely, then toss with a couple of teaspoons of oil so it will not stick together. Pasta can be stored in a plastic bag or in a covered bowl in the refrigerator for up to three days.

The perfect method for eating spaghetti or other long stringy pasta is to twirl it around your fork.