I did not grow up cooking Italian food, but I did grow up eating it. Although there is a big difference, I did not realize the difference until I was older and needed to start cooking proper meals for my husband and I when we got married.
So I’d like to offer five very basic cooking tips related to pasta specifically, that I think are important to know when cooking Italian. I know the list could go on and on, and if you’re reading this and would like to contribute your own tips, by all means do so.
- When bringing water to a boil for pasta add in ½ Tbsp. of salt only when the water comes to a boil, not before. The reason for this is when the salt is added before the boil, a chemical reaction will occur which actually extends the time it takes for the water to come to a boil.
Cooking Pasta
- Do not cook the pasta passed al dente. Al dente means that the pasta will stick to the tooth and still has some chewiness to it. You do not want the pasta to be mushy, as this is a serious Italian no- no. In other words, it is still a little firm but there is no crunch. Remember, pasta will continue to cook when it is removed from the water.When the pasta is done do not let it sit in the water until needed, but rather drain it right away then place it in a serving bowl which already has some sauce covering the bottom of the bowl, then add sauce on top- just enough to coat the pasta to prevent it from sticking to each other. You will need to give it a good toss.
- Use a spoon to twirl your pasta if you want to. I have read various opinions as to the authenticity of using a spoon for twirling. Some people are adamant that this is Italian tradition, while others swear the opposite. For myself, all I can say is I learned of the skill through my Sicilian mother in law’s family. However, when I was in Italy I do not recall being given a spoon, so personally I think it just varies and there is no one right or wrong answer.
- For tomato oil based sauces and seafood dishes use long thin pasta noodles. For creamier sauces or meat based sauces, use more sturdy and thicker noodles such as fettuccine and linguine. Use short pasta when using recipes that involve more vegetables or seafood. A perfect example would be Pasta Primavera.
- Not everyone likes garlic. When you are uncertain about the quantity of garlic to use, then do not mince or chop the garlic. Rather, leave it whole or cut it in slices. This way when you serve the recipe in their own individual pasta bowl, they will have the aroma and flavor of garlic, however your guests or family members can choose not to eat the garlic. Had it been minced or chopped, it would have been more potent and possibly undesirable for some.
There are many more Italian tips but this is enough for now. If you have any please feel free to share them here!
Liz
Use these tips with recipes from my recipe box!
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