Cooking Pasta
Cook pasta in plenty of water, at least 1 litre per 100g. This
is to avoid the pasta sticking together.
Using a large low sided saucepan is the ideal method as it absorbs
the most heat from the stove. Add salt, 10g per litre; bring water
to the boil rapidly.
Add the pasta a little at a time. Add a teaspoon of olive oil to
prevent the pasta sticking together. Do not use a lid.
 The
cooking time varies depending on the pasta. The simplest way of
determining that the pasta is "al dente", is to taste
it. It is tender but with resistance to the bite. For Portobello
Fresh pasta it takes 3 to 5 minutes and 8 to 10 minutes for the
filled pasta.
Pour a small glass of cold water into the pot before draining the
pasta to stop the cooking. This prevents overcooking the pasta.
Serve with Portobello Fresh Sauce. 'Buon Apetito!'
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