Many people ask us how to cook Grandma’s dried pasta. The way pasta is cooked also affects its healthiness. For the healthiest and tastiest way, you want to cook the pasta al dente, which means “to the tooth” or “to the bite.” So to make your pasta healthy and delicious here are our recommendations.
Use a large pot: Size matters. The pasta should be submerged in a sea of water because it will expand while cooking. If there is not enough water than the pasta will get mushy and sticky. Your pot should be filled about 3/4 of the way or about 4-5 quarts with water for 1 pound of pasta. One of Grandma’s bags of pasta weighs 150 grams or approx. 5 oz.
Fill the pot with cold water: This goes for cooking anything with water. Always use cold water from the tap and run the water for a little before using. Do not add pasta until water is vigorously boiling.
Heavily salt the water: Adding salt to the water is strictly for flavor. You want to salt the water as it is coming to a boil. While the pasta is cooking, it absorbs the salt adding just that extra touch to the overall meal. Do as Mario Batali does and salt the water until it “tastes like the sea.” To get that saltiness, Mark Ladner, executive chef at Del Posto, advises to use about 1 tbsp. of salt per quart of water.
Do not put oil in the pot: “Do not — I repeat, do not — add oil to your pasta cooking water! And that’s an order!” When you drain the pasta the oil floating on the top of the water will stick to the pasta and cause the taste to be oily when eating. The Sauce won’t adhere to the pasta as well.
Cook, Time & Test: Yes, you can follow the timing on the package of pasta. But, the best timer is your mouth. Start tasting the pasta at 15-20 second intervals, from a minute or two before you think the pasta might be ready. As stated above, pasta should be cooked al dente.
The way you drain the pasta can also affect the flavor and texture. If cooking long pasta such as Grandma’s Fettuccini try using tongs or a pasta fork to transfer the pasta from the water to the sauce. You want to marry the sauce and the pasta as quickly as possibly.
That’s it folks! Use this guide to cook your favorite flavour of Grandma’s Fresh Pasta each and every time!