Back To Food Basics: Boiling Pasta

Back to Food Basics: Pasta
Boiling dried pasta to its perfection could keep you happy for the entire day.

There are times where we are so confident with out routine that we fail to see particulars of a perfectly boiled pasta. Don't get cocky, read up and learn.

Here are some guidelines:

1. Boiling Pasta: Parboiling is a no-no
   Parboiling means boiling your pasta beforehand, then boiling them up later again before serving. You can do parboiling in commercial kitchens, but make sure they are at the maximum rate of 70% cooked before you even think of leaving them in the fridge to cool. Try not to parboil pasta at home. Have two range tops and get them done together with your sauces.
   
   
2. Boiling Pasta: Correct water level and generous salting
   In events of a few pasta boiling techniques implemented by chefs, they use the ratio of 10:100:1000 (10g salt, 100g dry pasta, 1000ml water). I suggest you do not follow this guideline. Always check out the height and width of your pot, measure it with the pasta strands (if you're using long pasta). Make sure when your pasta softens, it's double the height of the level your pasta is at: Just like cooking rice. For the amount of salt, use less than 50g for every pasta pack you boil.
   
   
3. Boiling Pasta: Boil pasta as if you're cooking
   Boiling pasta isn't boiling potatoes - You cannot leave them staying there for the whole six (6) minutes or more without disturbing them. Stir well - Make sure they are spread out (look at no.7) and stir to make sure they are not sticking to each other (uneven cooking) or to the pot. Control your fire and keep your temperature stable.
   
   
4. Boiling Pasta: Vulnerability and Temptation
   Dry pasta break quickly and almost too easily. Do not be tempted to break them into half to fit the size of your pot. Instead, spread them all around in the pot (standing position) then slowly mix them in around with your wooden spatula or fork. The pasta 'legs' will then soften and everything will eventually go in. Also, do not stir too vigorously in the beginning as it may break your pasta into bits.
   
   
5. Boiling Pasta: When do I salt the water?
   Salt the water when it's around 90C - In high simmer just 1 minute or less before boiling. Adding them in too early will make you wait longer for your water to boil and adding them too late will result in irregular absorption of salt. A tip for home cooks: Boil water in an electric kettle, pour them into your pot, wait for 30 secs, stirring the water, turn on the heat and add your salt. That's the best time.
   
   
6. Boiling Pasta: Do I need to add olive oil?
   If you have loads of money to throw, yes. There are arguments on this topic before, but my suggestion is this - To play safe, always use a bit of oil, but you do not have to use olive oil as it's just a waste of money. Instead of thinking, "Oh the oil will absorb into the pasta", think "It's a lubricant for my pasta before I add in premium oil."
   
   
7. Boiling Pasta: Spreading long pastas like a peacock's feather-tail.
   Spreading your pasta out could help you counter pasta sticking to each other or to the pan. But ultimately, pasta sticking to each other could mean - Temperature too low, inadequate stirring and chunk cooking. It all comes back to one specific point - Your pasta is not cooked evenly. So boil your pasta well, spread them out correctly (twist your hand as you release pasta into the water or spread them out standing on the pot) stir them correctly and get them out in a timely fashion.
   
   
8. Boiling Pasta: Testing For al dente
   The meaning of al dente has been widely misused by Malaysian chefs. Al dente means soft on the outside and quite hard in the inside. Meaning to say, a regular dried pasta cooks perfectly when you stop its cooking at 85-90%. To test your pasta, pick one up and chew. It should be soft on the outside but still quite hard in the inside. Remember, it'll still cook for a while even after you turn off the heat and drain the water (if you do not drown them in ice water.) Using your hand to press is a quick solution but disastrous.
   
   
9. Boiling Pasta: Drowning Pasta in Ice Water
   This method is effective for home and commercial use if you want to boil pasta for tomorrow's dinner or tonight's eat-in. After cooking your pasta, strain them in a colander, then quickly chuck them into a bowl of ice water filled with water. Continue stirring the pasta in the water quickly - Do not leave them in the ice water then go TAKE A SHIT. This will stop the cooking and maintain your consistency.
   
   
10. Boiling Pasta: What if I want to use them immediately?
    Then drain your pasta, and quickly put them into a bowl. Add your extra virgin olive oil and mix them well, quickly. Now, pour your sauce in and mix. Then top it with your cheese, lastly, herbs.

Things to remember when preparing pasta:

• Never leave the pot unattended to.
• Never close the lid of the pot.
• Never ask your 5 year old kid to stir the pasta.
• Never break your pasta into half then boil.
• You can steam your sauces (if in bottles) then add to hot pasta (refer to no.10)
• You can cook your pasta sauce first, but keep it hot (or reduce sauce when you're boiling pasta)
  
• If you parboil pasta, get them to the max of 70% cooked. If you're a beginner, do not parboil.
  
• Do things quickly in order to avoid pasta being overcooked.
• If you want to fry your pasta, remember that frying will not remove loads of water from the pasta - Instead it'll continue cooking the pasta so do it fast.
• Do not mix and match - Pasta boiling times vary according to their size, shape and pattern. Putting in your fat linguine and thin angel hair pasta together will spoil everything. DO NOT ever mix pastas together in one pot to boil them.

Now that you know a few steps and help yourself brainstorm a few more, remember that we have:

1. Cold pasta
2. Warm pasta
3. Marinaded pasta
4. Hot Pasta
5. Saucy Pasta
6. Fried Pasta

While you can always mix and match ingredients to pasta's preparation methods, it should get you up and creative.

-Franz