HOW TO DRAIN PASTA

• Take out and set aside 1 cup of the cooking water for use in sauces or to pour over the pasta if it gets too dry.

• When the pasta is done drain immediately. Every second the pasta remains in the hot water it will continue cooking.

• Use a colander with feet so that the base stands well above the cooking water as it empties into the sink.

• Do not over-drain. Pasta should remain slippery so that it can be properly coated with the sauce.

• Long pasta strands or ribbons should be left still lightly dripping in water.

• Short pasta tubes or shapes should be drained more thoroughly as their hollows and holes will hold more water.

• Egg noodles need the least amount of draining as they tend to absorb moisture more than dry pastas.

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