How do you make pasta?

Answer 1

You cook spaghetti by immersing the dry product in boiling water until it absorbs enough liquid. The pasta should be cooked for around 10 minutes, but you may want to leave it longer if you feel it's too hard. The term al dente means having a chewable consistency, rather than completely soft and limp. Adding a small amount of butter, margarine, or olive oil will prevent the starchy strands from sticking together.

Answer 2

To cook pasta from the store (dried pasta), follow the packet instructions.

You will need about one liter (one quart) of water to each 100 grams (four ounces) of pasta. Roughly speaking, use a four-to-five liter (quart) pot to cook a 500g (1 lb) pack of pasta. You might as well cook the whole pack, it keeps (see below*). If you haven't got a big pot you can buy lightweight ones very cheaply; you don't need a big, heavy expensive stockpot for pasta cooking, you just need something light that lets the water boil fast.

Bring the water to the boil and add a couple of good pinches of salt (this is necessary to keep the texture of the pasta firm).

Important note: While the water is coming to the boil make sure you have handy a pair of kitchen tongs, for stirring, for picking out bits of pasta to test, and for handling the pasta once it's cooked. Also have ready a colander in the sink, and oven gloves or cloths if the handles of your pan get hot. And be sure there are no children or pets underfoot when you take the boiling pasta to the sink.

Add the pasta, stir until the water returns to a strong boil and cook - uncovered; you must never cover pasta - stirring occasionally to prevent sticking, until the pasta is al dente - that is, cooked through, with no hard centre, but still firm to the bite: it mustn't be soft.

The package instructions will give you an idea how long to boil the pasta for, but this is only a guide; you will need to keep checking it. Never leave the room when pasta is cooking or, for that matter, when you have any big pot of anything boiling.

When the pasta is cooked, pour into a colander to drain, add a little olive oil, and stir through. Serve immediately with just butter or oil and some black pepper, or with your choice of sauce.

*If you aren't using all the pasta at once, run cold water through the pasta and let it drain well. Transfer it to a freezer bag and refrigerate; twist the bag closed when the pasta is completely cold. To reheat, either microwave it or toss in a pan with oil or butter, or some sauce, or just chopped bacon and mushrooms: whatever you like - it makes one of the fastest and most delicious meals you'll ever have at home!

Pasta, like cooked rice, will keep in the fridge for as long as fresh milk.

To make fresh pasta at home:

Use a ratio of about one large egg to each 100g (3 1/2 oz) flour. I use semolina (hard wheat) flour, which gives the best texture, I think, but you can use all-purpose (plain) flour, or half-and-half flour and semolina. Semolina is available in your supermarkets or delicatessens.

I wouldn't bother to make pasta with less than 500g (1 lb) flour. So, the following is the way I make pasta using 500g semolina flour and four or five eggs. Never use any oil or water and never - and this is vital if you're using a pasta machine - add salt.

First, have a little flour-shaker (from any supermarket) ready, filled with ordinary cheap plain flour.

Put the semolina flour in a big bowl and make a well in the centre. Break eggs straight into the flour and use a fork to beat the eggs, gradually mixing in the flour. Once the dough is too thick for the fork, use your hands to mix until the flour and eggs are well together. Make the dough into a ball and knead it, still in the bowl, with the heel of your hand, shaking a little flour on as you go until the dough is smooth and no longer sticky: when you push it with a finger, the dough should bounce right back and your finger shouldn't get sticky. Keep working the dough and adding flour until this happens.

Knead the dough on a floured countertop, table, or board. Keep pressing it back on itself, pushing with the heel of your hand, until it is super-smooth and like soft suede. This could take up to ten minutes, but it isn't hard work; you aren't kneading it like bread dough.

Never, ever try to use the little bits of dough that come off while you're kneading: throw them out. If you mix them into the dough they'll make it break when you start rolling and cutting.

Put plastic wrap (cling-film) round the dough and leave it to rest for half an hour, in the refrigerator if you're in a hot climate.

Now, I'm assuming you have a pasta machine. If you don't, scroll down to 'Making pasta without a machine', below.

If you have a machine, all you do now is cut the dough into as many pieces as there were eggs, and wrap all but one piece. Flatten this piece out a bit and pass it through the widest roller-setting of your machine. Fold it in half or in thirds and pass through again; keep this up until the dough is smooth. You might need to dust with your flour shaker as you go, but don't overdo it.

When the dough is really smooth, take the rollers to the next setting, and repeat the rolling process again. Keep reducing the roller opening until you have the thickness you want.

You now have a long, long sheet of pasta; it will feel gorgeous. Hang it over two or three rails of a clothes-drying rack, or over a broom handle balanced between two chairs, or lay it out on a cloth, while you repeat the rolling process with the other pieces of dough, hanging or laying them to dry as you go.

When your pasta sheets are dry, cut them into manageable lengths - use the length of store-bought spaghetti as a guide - and pass them through the cutters of your pasta machine. If the cutting doesn't start easily, stop right there and put the sheet back to dry a little longer before trying again. Now begin cutting, and don't stop turning the handle once you've started; your pasta will break if you do.

Gently loop the cut pasta round your fingers, curling the strips into a very loose nest-shape, and leave them on a cloth to dry for a while.

Now you can cook all the pasta straight away, or leave it to become completely dry and store in kitchen-paper-lined airtight containers, in the fridge if necessary.

Cook your beautiful fresh pasta just as for store-bought pasta but bear in mind it will cook in only a minute or two. The moment it rises to the top of the boiling water, check it and drain it - it's done!

Cutting without machine cutters:

You can use a sharp knife or - preferably - a sharp Pizza cutter to cut your pasta into any size strips you like, or into squares to fill for making ravioli. You can stamp circles or other shapes out, using a metal cutter, and fill them. Or you can simply cut your sheets of pasta into lengths to fit your baking dish and boil them to use as lasagne.

Making pasta without a machine:

Simply use a long rolling-pin to roll your pieces of pasta dough into sheets as thin as possible, and then cut them into manageable lengths and use your knife or pizza cutter to cut into long strips of whatever width you want. Or cut shapes as above, or use as lasagne sheets.

It sounds like a lot of work, but trust me, once you've got the hang of it (and it can take a couple of sessions) the time just flies and you can do it without thinking; it's easy and pleasant work, no hard labor involved, and there's nothing like freshly-made egg pasta served just with beautiful, pure butter melting on top, or a home-made, simple, Italian sugo.
How to do your regular pasta?

It's fast, convenient, and everyone loves it again; no wonder Pasta is enjoyed all over the countries by untold numbers of folks.

Wikipedia has this to suggest about Pasta: "Pasta can be described as staple food of typical Italian cuisine, with the pioneer reference dating to 1154 through Sicily. It is also commonly utilised to refer to the range of pasta dishes. Typically, pasta can be described as noodle made from funds of durum wheat flour blended with water and formed to sheets or various forms and sizes, then cooked and served in many dishes. "

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Take on the pasta taste

Take the pasta taste

Answer 3

Cook pasta according to the directions on the package it came in.

If that isn't possible then cook the pasta in a pot of salted, boiling water until the pasta is still firm enough to your liking. Drain the water from the pot, but don't rinse the pasta. The salted water seasons the pasta while it cooks.

A trick I learned is to cook spaghetti 2 minutes less than the cooking time on the package. When two minutes of cooking time are left, immediately drain the spaghetti and pour your heated sauce over it, give it a stir, put the lid on the pot and let the sauce soak into the pasta the remaining couple of minutes. The sauce finishes cooking the pasta.

Still, some folks like their pasta soft because that's how their family made it, and some older people may want extremely soft pasta so they don't have to chew it as much.

Answer 4

You first take pasta and boil it.Take the boiled pasta and remove extra water,toss it with butter or oil.Then heat a pan and add pasta sauce available at the market.You can make you own sauce by using tomatoes and other herbs.Then add pasta to the sauce and cook it for 5 to 10 min(s) till it is soaked in the sauce.

Answer 5

Pasta is cooked relatively easily. To cook pasta, you'll need a tall pot, boiling water, and the dried pasta. Submerge the pasta and stir around for about 8 minutes or until tender to the bite, then drain and mix with your sauce.

Answer 6

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Answer 7

Pasta is cooked by boiling in water. Some salt is usually put in the water. Fresh pasta takes a lot less time then dried pasta.

Answer 8

To boil until soft in pan of water.