Cooking Pasta
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 278. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- In a large saucepan or Dutch oven bring water (about 3 quarts of water for 4 to 8 ounces of pasta) to boiling. If desired, add 1 teaspoon salt and 1 tablespoon olive oil or cooking oil to help keep the pasta separated. Add the pasta a little at a time so the water does not stop boiling. Hold long pasta, such as spaghetti, at one end and dip the other end into the water. As the pasta softens, gently curl it around the pan and down into the water. Reduce the heat slightly and boil, uncovered, for the time specified or until the pasta is al dente (tender but still firm). Stir occasionally. Test often for doneness near the end of the cooking time. Drain in a colander.
- *If homemade pasta is dried or frozen, allow a few more minutes.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Pasta boiling.jpg" by MarkTraceur; license: CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0); source: https://commons.wikimedia.org/wiki/File:Pasta_boiling.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.