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Total Time
17mins
Prep 2 mins
Cook 15 mins

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.

Ingredients Nutrition

  • 1 (500 g) box pasta, in any shape any shape or 1 (500 g) bag pasta, any shape
  • 16 cups water

Directions

  1. Read the package directions for guidelines before beginning.
  2. Bring 16 cups of water to a boil in a large pot.
  3. Add the pasta to the boiling water, breaking spaghetti in half, if desired.
  4. Make sure all pasta is covered with water. Add more tap water if needed.
  5. Keep boiling on medium-high heat. Lid or spoon optional.
  6. Stir every few minutes so noodles don't stick to the bottom.
  7. 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.
  8. Once pasta is done, add a cup of very cold water to the pot (optional) to stop cooking.
  9. 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.
  10. Don't run cold water over noodles, as pasta sauce won't stick to it.
  11. If your pasta gets stuck together before you serve it, run hot water through the strainer to un-stick.
Most Helpful

1 5

Everyone knows you must add about a teas.of salt per quart of water. Otherwise it's blandsville.