No one wants soggy noodles!
As thickness increases, the cooking time increases.
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Whencooking dried pasta, youre aiming for an al dente texture.
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Luckily, al dente cooking isnt hard to master in any kitchen.Ready to make some pasta?
Start by adding penne rigate to boiling, salted water.
Every minute, take out a piece and cut it in half witha smooth knifeto observe the middle.
The time at which it disappears represents the full cooking time of the pasta.
Set a timer for one minute less than the boxs suggested cooking time, stirring intermittently.
When the timer goes off, test a noodle.
It should be pliable, and able to twist around a fork without breaking.
If the spaghetti is still stiff, give it another minute.
Start with the cooking time listed on the package, taste test, and go from there.
If you like a softer pasta, you may want to add two more minutes.
Add the stuffed pastas to boiled water, and wait for them to float to the top.
Stir and remove after about 30 seconds, to ensure the filling is warmed and cooked through.
If youre cooking frozen ravioli or tortellini,do not defrost.
Once you add the fresh pasta to boiling water, stir it to prevent it from sticking.
Then, taste test it every 30 seconds to one minute to ensure you have your ideal cook.
