All About Pasta
There are so many different types of pasta!
Cooking pasta is as easy as boiling water, but does require care.
1. You should figure 1 quart of water per quarter pound of pasta (1 liter of water per 100 grams of pasta), and expand this to 6 quarts for a pound. If you don’t use enough water the pasta will be gummy, so don’t stint.
2. Bring the water to a rolling boil, salt it with 2-3 teaspoons of kosher salt per quart of water. Don’t skimp on the salt or the pasta will be unpleasantly bland — it helps to keep in mind that Neapolitans, who are masters at cooking pasta, used to use sea water back when it was safe to do so.
3. Add the pasta, stirring gently to separate the pieces and keep them from sticking to the bottom of the pot.
