HOW TO COOK PASTA

• Use a tall narrow light weight pot with a lid.

• Boil 1.25 gallons of water per 1 pound of pasta.

• Add 1 teaspoon of salt for each pound of pasta.

• Do not add pasta until the water comes to a rolling boil (+212F).

• Lower long pasta into the water gradually as it bends.

• Pour short pasta into boiling water in a steady stream.

• Start timing when the water returns to a boil.

• Stir gently and occasionally to prevent sticking.

• Keep an eye on your pasta – “gli spaghetti amano la compagnia” - “Spaghetti loves company”.

• Begin checking for doness 2 minutes prior to suggested cooking times.

• Cook until ‘al dente’, cooked but firm.

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