How to cook our fresh pasta

HOW TO COOK FRESH PASTA

Everyone has a different idea of what cooked pasta should taste like so you should sample yours and adjust to your taste.

Al Dente is when you can see a little growth in your pasta.  It will be firm and a little chewy.  Sacrifice yourself and ALWAYS taste your fresh pasta before serving.   (Remember your mom always taking a piece out of the boiling water and tasting it before she took it off the heat?  You want your pasta to be perfect!)

  1. Use plenty of water in a large pot. (At least 1 gallon per pound of pasta)
  2. Add salt to water if desired. Sea salt is always better if you have it. (1/2 tablespoon per quart of water)
  3. Add oil (I like a good olive oil, but any oil is okay) 1 teaspoon per quart of water.  This helps to keep the pasta from sticking together.
  4. Bring water to a boil. If you cover the pot it will boil faster but not a necessary step.
  5. Add fresh pasta. If your pasta is packed tightly gently loosen before adding to boiling water.  Once you add pasta to boiling water stir once or twice.
  6. Watch your pasta closely. Some of the thinner pasta will be Al Dente already, some of the thicker pasta will need a little longer.
  7. TASTE your pasta to see if it is done.
  8. Drain and add to sauce. Remember your pasta will continue to cook when added to your hot sauce.  Rinse your pasta only if you are making a cold salad or want to store for later use.

 

HOW TO COOK FRESH RAVIOLI

  1. Use plenty of water in a large pot. (At least 1 gallon per pound of pasta).
  2. Add salt to water if desired. Sea salt is always better if you have it. (1/2 tablespoon per quart of water).
  3. Add oil (I like a good olive oil, but any oil is okay) 1 teaspoon per quart of water.  This helps to keep the pasta from sticking together.
  4. Bring water to a boil. If you cover the pot it will boil faster but not a necessary step.
  5. If your ravioli comes in a sheet then gently brake the pieces off, first brake off a row then break into individual pieces.  If your ravioli is already separated then just pour into boiling water.
  6. Do not cover or stir. If paper got into water gently remove with wooden spoon.
  7. Bring water back to a boil. Once water is boiling stir gently to break an pieces still stuck together.
  8. Check to see if they are cooked to your taste. Generally they are Al Dente once water comes back to a boil.
  9. Drain gently and add to sauce.

 

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Filed under Artisan pasta, Chef Lippe, Food, Food blog, Pasta, recipes

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