Make The Perfect Pasta

Make The Perfect Pasta

STUFFED PASTA (Ravioli, Cannelloni, etc.)
1 Requires a gentler boil than plain pasta
2 On the other hand, frozen stuffed pasta should be placed from the freezer directly into the boiling water as it requires 1 to 2 minutes longer to cook.

LASAGNE*
1 Defrost in the refrigerator overnight. 
2 Bake at 350˚F for 15-20 minutes (400 gram) or 25-30 minutes (1 kg) until it’s heated throughout and the top is golden brown.  
3 Let it stand for 5-7 minutes to set the cheese and provide for easier cutting and serving.
(*Wide, flat pasta)

SAUCES
1 For best results, place the sauce in a small saucepan at low heat and stir occasionally until the sauce is warm. 
2 Do not let the sauce boil for too long as it may alter the flavour of the ingredients, especially those sauces that contain fresh herbs (like pesto). 
3 Always finish off the pasta with fresh herbs.

SIMPLE CAPPELLINI* CAPRESSE
1 Heat a pan and add half a cup of Tuscan Italian dressing. 
2 Add 3 tablespoon of chopped onion followed by half a tablespoon of chopped garlic and stir for a minute. 
3 Now add halves of cherry tomatoes and stir. 
4 Add the strained Cappellini and toss and pour it in a serving dish. 
5 Sprinkle chiffonade of fresh basil and a generous amount of shredded mozzarella and serve hot.
(*The thinnest type of long pasta)

PENNE* TUSCANA WITH WILTED SPINACH
1 Heat olive oil, garlic cloves and rosemary in a large deep skillet, stirring occasionally, over medium heat, until the garlic is golden brown on all sides. Remove the pan from heat.
2 In another pan, stir mushrooms in olive oil until tender. Season with salt and pepper. Add pasta and red onion to skillet. Cook and stir 3 to 4 minutes. 
3 Add the spinach and parsley and cook while stirring until the spinach is wilted. Remove from heat.
4 Add butter, pine nuts, cheese and the golden garlic. Toss gently to combine.
(*Cylinder-shaped pasta)

CANNELLONI
1 Defrost in the refrigerator overnight.
2 Place a small amount of tomato sauce in the bottom of the pan and add in the cannelloni. 
3 Add béchamel sauce to coat and top it with more sauce and Parmesan cheese.
4 Bake at 350˚F for 15-20 minutes (400 size) or 25-30 minutes (1 kg) until it’s heated throughout and the top is golden brown.

 

Tip To Cook 

  1. Add salt to the boiling water as it gives flavour to the pasta and helps to create a well-seasoned dish.
  2. Cook the pasta to an al-dente stage, which is tender, but still having a slight bite to it. Overcooking will cause the pasta to go limp and mushy.
  3. Fresh pasta cooks very quickly, so start checking it as soon as the pasta begins to rise to the surface of the water.
  4. When making sauces and pastas that call for butter, replace it with olive oil.
  5. When making cream sauce and cheese sauce, use skim or low-fat milk instead of cream.

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