(IT'S FINE, YOU DON'T NEED TO BE AN ARTIST)

THE GROUND RULES

Pasta should be cooked till al dente which means "firm to the tooth". Al dente ensures that the outside of the pasta is tender but the centre is still slightly firm. And that's the perfect way. Pasta cooked beyond this point becomes soggy and less tasty. Different shapes and quantities of pasta take different times to cook. The following will influence the cooking time:

• Size and quantity
• Quality
• Hardness of the water
• Height above sea level
• Diversity of stoves
• Raw ingredients (Pasta made from bread wheat has a slightly shorter cooking time than that made from durum wheat).

GUIDELINES FOR THE BEST RESULTS

1. The correct amount of water for boiling pasta is important to ensure evenly cooked pasta
   that doesn't stick together. Use 4 litres of water for every 500 g of pasta.


2. Bring the water to the boil then add salt. We recommend 22.5 - 30 ml salt for every 500 g of pasta.


3. While the water returns to boiling point, stir the pasta well with a wooden spoon or fork to prevent the strands or shapes from sticking together.


4. Testing the pasta for that "al dente" texture should be done frequently toward the end of the cooking time. Remember, the pasta must be tender on the outside but firm and resistant inside. Not sure how to do this? Simple. Sneak in a bite or two while it's cooking.


5. Remove the pot from the heat and drain the pasta thoroughly through a colander.


6. For salads and side dishes rinse the pasta in cold water to remove the starchy layer and prevent sticking. For hot meals, do not rinse the pasta in water. The starchiness in the water helps sauces to adhere better to the cooked pasta.

GUIDE TO QUANTITY OF DRIED PASTA PER PERSON
Starter: 50 - 75 g per serving
Main course: 00 - 175 g per serving

SAUCES

WHICH PASTA SHAPE WITH WHICH SAUCE?
Certain pasta shapes and sauces complement each other. Use this simple chart as a guide
and fill in where you select different shapes. E.g. Penne would fall under thicker pastas.

HELPFUL HINTS

• Cook your pasta in a large saucepan of boiling water. This allows the shapes to move around and expand.


• Only add salt once the water has started to boil. Unsalted water comes to the boil much faster.


• Rub a little vegetable oil around the inside top of the pot, to help prevent water from boiling over.


• Add the pasta gradually to stop the water from going off the boil.


• Scatter the smaller shapes and gradually push the long types. Don't break your pasta in half.


• Sticky pasta like large sheets of lasagna and fresh pasta might need some oil in the cooking water to help prevent it from sticking.


• It is important to drain pasta well. A little oil or butter tossed through the drained pasta will stop it from sticking together.


• Always pre-heat the pasta serving bowl and plates because pasta loses heat quickly.


• To reheat pasta, do not microwave. Simply place the pasta in a colander, add a little oil to boiling water, then pour over.


• Left over pasta can be used to prepare delicious meals. Example: Layer cooked pasta in a casserole dish with fried vegetables, a sauce of your choice and grated cheese. Sprinkle grated cheese and/or breadcrumbs on the top and bake in the oven at 180°C until crisp and golden brown.
  

YOUR PASTA PANTRY

Spontaneity is one of the most beautiful things about cooking, and especially about pasta. You can make it whenever the mood takes you. For some inspiration, here's a shortlist of handy ingredients to keep in the kitchen - in addition to pasta of course.

KNOW YOUR INGREDIENTS

Much as it breaks out hearts to admit it - what is pasta without a great sauce, a filling, a soup or a chunky accompaniment? Pasta is so versatile, so inviting, so yummy. So here are some mama mia tastebud hints to give your dishes that touch of authenticity.

Lemon (limone): Unexpected. But goes very well with spaghetti for example. Add black pepper to even further enhance the taste.

Goat's cheese: Goat's cheese has a unique flavour that is decidedly Mediterranean.
(caprino): Lovely for light outdoor pastas. Look for lighter flavoured cheeses as the strong ones will overpower the other flavours.

Mushrooms (funghi): Sliced buttons are a versatile and delicious accompaniment to many pasta dishes. For instance they go down a treat with penne.

Raw vegetables: Yes raw. Perfect partner for a pasta salad. This time you don't have to go
(salad - insalata): by the book. Choose what you like and concoct marvelous inventions with pastas such as fusilli, farfalle or penne.