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Unrelated but related, visiting other countries I discovered that pasta is a common aliment almost everywhere. Still many people don't realize how to make it in

by antirez 17y ago

Unrelated but related, visiting other countries I discovered that pasta is a common aliment almost everywhere. Still many people don't realize how to make it in a proper way, even if it's so trivial, so...: - Boil water, a lot, it's not good to make pasta with a few water. - When the water is boiling, put some salt, not too much, you can understand if the amount is right by tasting the water, it should not be tasteless or clearly salted. - At this point put the pasta in the water. Move the pasta until the water starts boiling again. For a moment it will stop because the pasta will lower the temperature. - Move from time to time (every 2 minutes at least) - In total boil it for around 8-12 minute. It's up to the kind of pasta, check the instructions if you are not a pasta expert, otherwise you'll be able to understand when the pasta is ready just looking at it and tasting it if required. - Finally drain it. At this point you are supposed to have a seasoning ready ;) Otherwise just a bit of olive oil and some cheese will be enough. Alternatively press some grail with oil and a bit of salt, then add tomatoes cut in little cubes, everything crude, and enjoy. Some basil will make it better.

iuguy 17y ago
Just an addendum, you need to take the pasta out just before it's done (it will be soft with a slight firmness, but not full-blown starchiness - leave it too late and it might get soggy) and put it into a colander or a sieve and drain the water off. As the remaining water evaporates shake it around slightly to shake the water loose for the layers underneath. You'll know it's done because it's dry and slightly cooler.
themcgruff 17y ago
If you want to make an easy and tasty sauce: Buy one can of San Marzano tomatoes (must be San Marzano!), one onion (yellow works well), some fresh garlic, fresh basil and some olive oil. Chop and then saute onion in pan with some olive oil. While onion is cooking, tear off a few leaves of basil and chop. Once onion is about done add some garlic to the pan (pressed is great) and let it cook for a minute. Add onion, garlic, basil and tomatoes to blender (or food processor). Blend to consistency you like. Bring to boil on stove, then turn down to simmer. Add salt, and pepper to taste. (Red pepper if you like it spicy.) Once you have drained your pasta (see above) you can toss the pasta in the sauce. Depending on how much sauce you like, you can optionally store some in the refrigerator for later use.
josephruscio 17y ago
I highly recommend using fresh pasta if you have access to it. In the US most grocery stores carry it in one of their refrigerated aisles. It's more expensive but the texture is night and day. Be sure to read the instructions as you need only boil if for a couple of minutes.

by antirez 17y ago

iuguy 17y ago

Just an addendum, you need to take the pasta out just before it's done (it will be soft with a slight firmness, but not full-blown starchiness - leave it too late and it might get soggy) and put it into a colander or a sieve and drain the water off. As the remaining water evaporates shake it around slightly to shake the water loose for the layers underneath. You'll know it's done because it's dry and slightly cooler.

themcgruff 17y ago

If you want to make an easy and tasty sauce: Buy one can of San Marzano tomatoes (must be San Marzano!), one onion (yellow works well), some fresh garlic, fresh basil and some olive oil. Chop and then saute onion in pan with some olive oil. While onion is cooking, tear off a few leaves of basil and chop. Once onion is about done add some garlic to the pan (pressed is great) and let it cook for a minute. Add onion, garlic, basil and tomatoes to blender (or food processor). Blend to consistency you like. Bring to boil on stove, then turn down to simmer. Add salt, and pepper to taste. (Red pepper if you like it spicy.) Once you have drained your pasta (see above) you can toss the pasta in the sauce. Depending on how much sauce you like, you can optionally store some in the refrigerator for later use.

josephruscio 17y ago

I highly recommend using fresh pasta if you have access to it. In the US most grocery stores carry it in one of their refrigerated aisles. It's more expensive but the texture is night and day. Be sure to read the instructions as you need only boil if for a couple of minutes.