Stove Top Cooking Directions per 450 g of Pasta

1. Use 5 L of water for every 450g of Pasta. Do not stint on the water; good cooks say that pasta should "swim" in it. (Add 2 tablespoons of salt to the water).
2. Cover pot until cooking water reaches a rolling boil.
3. Add the pasta gradually so that that water continues to boil. The boiling action helps circulate the pasta for uniform cooking results.
4. Stir occasionally to prevent sticking.
5. Always cook pasta uncovered as a fast boil.
6. Pasta is done when it is tender but firm to the bite "Al Dente" means "to the tooth". Do not over cook Pasta; it will continue to soften after it is removed from the heat. If the pasta is to be used as part of a dish requiring further cooking, such as lasagne, reduce cooking time by one third.
7. Drain pasta to stop the cooking action. Do not rinse unless the recipe specifically says to do so. For pasta salads, drain and rinse pasta with cold water.
8. Holding of cooked pasta; add cold water, oil and salt. Pasta must be blanched only until ready to be served.

Cooking

Regardless of the size of your operation, pasta is easy to prepare. Small quantities may be cooked on stovetops; larger quantities can be cooked using a variety of Food Service Equipment.

Cooking Times