![]() ![]() Also, make sure the water is heavily salted - that will season the noodle and keep you from having to add so much salt afterward. Noodles throw off starch when they’re cooking, and if there isn’t enough water to dilute it, that starch turns into a gummy coating on the pasta. ![]() The most important thing is that very big pot of very rapidly boiling water. Whichever pasta you use, the basics of cooking it are the same. (Check the labels: Both are made in the U.S.) If price is more important, both DeCecco and Barilla are fine. They are more expensive than average brands, but we’re still talking about dried pasta here: For me, an extra 50 cents a serving is a small enough luxury. My favorite dried pastas are from such brands as Latini, Rustichella d’Abruzzo, Maestri and La Molisana. A good grinding of black pepper is all you need to finish the dish.) (You’ll want to use spaghetti or another long, thin noodle toss it with butter and then the grated cheese - do it in this order to keep the cheese from clumping. If you have some good dried pasta on hand, even just a chunk of dried-out cheese can be turned into a feast. Well, I wouldn’t presume to one-up Pomiane, but I can definitely tell you what that pot of boiling water is for in my kitchen: cooking dried pasta, the greatest friend a weeknight cook has ever had. DeCecco makes pasta with those ingredients in Italy for the U.S. market, not that they necessarily were made here. In fact, those additional ingredients indicate they were made for the U.S. It also named DeCecco as a brand of pasta made in the U.S. 7 Food section about cooking dried pasta said that if you see riboflavin or thiamine among a brand’s ingredients, it means the noodle was made in the United States. In 1930, when the great Edouard de Pomiane addressed the topic in his cookbook “French Cooking in Ten Minutes: or, Adapting to the Rhythm of Modern Life,” one of his first instructions was to start a pot of water boiling - “What’s it for? I don’t know, but it’s bound to be good for something.”ĭry pasta ingredients: An article in the Jan. The idea of quick, flavorful weeknight cooking is nothing new. ![]()
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