Buying and Cooking
Any pasta type can be used for any particular dish, However, usually long thin pasta such as spaghetti is served with simple sauces of butter, herbs, tomatoes, garlic or cheese. Richer, more complex sauces are better served with shaped pasta, such as rigatoni, farfalle, fiochetti or conchiglie, where the sauce can stick to and pool in the ridges, curves and hollows.
Pasta should be cooked in plenty of boiling water to stop it sticking together, making sure its added to the boiling water and giving it an occasional stir means there is no need to add any oil.
Fresh pasta will cook in around 3 minutes, whereas dried will take around 10 minutes. The pasta is cooked when a piece feels tender but still has a little bite in the centre (al dente) Once pasta becomes overcooked it loses its texture, sticks and masses together.
All noodles are precooked, so only need to be soaked in boiling water before use. Dried noodles will keep for several mouths in an air tight container in a cool cupboard, fresh noodles should be stored in the refrigerator and will only keep a few days.
This article is part of our new recipe type 'Learn to cook'. These recipes will provide you with fundamental cooking skills and break down the nutrition information on various cooking methods.
Below is a link to all our recipes and the first noodles and pasta recipe from our new series 'Tomato Pasta'.
All recipes link
Learn to cook