By: Somdatta Saha
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The way you boil pasta can seriously change how it tastes. You want it to be 'al dante' – which means it should feel a bit firm and chewy, not too soft.
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Use half-litre water for every 100 grams of pasta. This works great for a single portion. Once that is sorted, follow these simple steps.
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Boil the water in a deep, high-sided pan. This gives the pasta space to move around and stops it from clumping up.
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Toss in 2 tsp salt and 1 tbsp olive oil. This adds flavour and helps the pasta stay smooth. Let the water come to a full boil.
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Drop in the pasta and cook for eight minutes. The time might shift a bit depending on the type of pasta you are using.
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Stir the pasta now and then while it boils. This keeps it from sticking to the pot or to each other.
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Once done, pick out one piece or strand, cool it down and taste it. If it feels 'al dante', it is ready to take off the heat.
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Strain the water and let the pasta steam dry for a minute. This helps it hold sauces better when you mix it in later.
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classic pasta recipes
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