cooking fresh pasta

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How to cook fresh pasta

 

Allow 4-6 quarts of water per pound. Fresh pasta cooks quickly. Bring water and 1 tablespoon salt to a boil. Shake pasta loose (do not cook more than 2 lbs. at a time). Add pasta to boiling water, stir and begin timing. Once pasta is cooked, drain well and toss immediately with the sauce, coating evenly. The true test is not time; the true test is taste.

 

The True Test is to Taste, Not Time.

• Vermicelli: 1 1/2 minutes
• Ravioli: 12 minutes
• Tortellini: 12 minutes
• Linguine: 6 minutes
• Pescine: 4 minutes
• Rigatoni: 6 minutes
• Rotini: 5 minutes
• Fettuccine: 2 minutes plus simmer 3 minutes w/sauce
• Gnocchi: Allow 4 to 6 quarts of water per pound. Do not salt water. Boil gnocchi about 2 minutes or until all of gnocchi is floating on top of water. Drain and sauce.

 

To cook frozen pasta: Do not thaw. Place directly from freezer into boiling water and stir until separated. Allow extra time to become tender.

 

Baked: To use fresh pasta in casseroles, pre-boil the pasta for half the normal cooking time. Pasta will finish cooking as it bakes in layered dish. Fresh lasagna sheets do NOT need to be pre-boiled, unless they are being cut and rolled for cannelloni. For cannelloni place in boiling water for 30 seconds.

 

Storing: Refrigerate wrapped loosely in a plastic bag; fresh pasta will keep 3 days refrigerated. Wrap tightly in a second bag and freeze for up to a month.