Boiling pasta seems to be a favorite with guests when cooking meals. Usually there’s a pasta water spillover boiled onto the ceramic cook top. No problem – that’s easy to clean.
Anyone else feel they cook pasta poorly? I did. Relying on a timer, tasting a sample, testing by flinging a limp noodle onto the fridge were no help. My family knows I save stuff, like useful information I can’t find when I want it.(Much easier now with internet data access. No more relying on saving a scrap of paper).
Imagine my glee when I accidentally re-discovered a copy of a page from The Tightwad Gazette by Amy Dacyczn. She’s retired from being the guru of frugality; however, the trio of her books still sells well. Have no idea who Amy is or what the Tightwad Gazette was all about? Here you go, thanks to The Family CEO blog: http://thefamilyceoblog.com/2011/08/what-ever-happened-to-amy-dacyzyn-of-the-tightwad-gazette/
Amy shared the secret to perfect pasta (instructions a reader learned in India for cooking rice which was passed on to Amy):
- Fill pot half-way to two-thirds full depending on the amount of pasta to be cooked.
- Add a dash of salt
- Bring the water to a full, rolling boil.
- Add pasta.
- Cover and boil rapidly for 1 minute.
- Turn off the heat. Leave the pot on the burner (I use a ceramic cook top)
- Don’t remove the cover except if the liquid is about to boil over.
- Let sit for 20 minutes.
From the day I stumbled onto this recipe I’d tucked away, my pasta has cooked perfectly every time. Thanks Amy!
Photo by: Ildar Sagdejev