Recipe by FoodWorks
Mastering cooking pasta is a skill you'll use for the rest of your life! The same technique applies to rice noodles, too, as well as gluten free and whole wheat. <br> Remember, a serving of grains is the size of a baseball, 1 cup, or 100 grams, approximately, and much smaller than you think it is! Add vegetable sauce, meat, or beans to create a complete meal. <br> PROTIP: To keep your pot from boiling over, set a wooden (not plastic -- it will melt!) spoon over the top of the pot. This breaks the surface tension in the bubbles before they overflow.
Directions See How It's Made
- Read the package directions for guidelines before beginning.
- Bring 16 cups of water to a boil in a large pot.
- Add the pasta to the boiling water, breaking spaghetti in half, if desired.
- Make sure all pasta is covered with water. Add more tap water if needed.
- Keep boiling on medium-high heat. Lid or spoon optional.
- Stir every few minutes so noodles don't stick to the bottom.
- To check doneness, pull out a noodle with your spoon, let it cool, then eat it. Noodles are done when they are "el dente", which is chewy, but not crunchy or mushy.
- Once pasta is done, add a cup of very cold water to the pot (optional) to stop cooking.
- Put a strainer in the sink. Carry your pot with oven mitts, and pour contents away from you into the strainer so that steam doesn't come up in your face.
- Don't run cold water over noodles, as pasta sauce won't stick to it.
- If your pasta gets stuck together before you serve it, run hot water through the strainer to un-stick.