Cooking pasta is easy if you follow these simple tips from chef Pete Evans:
- Use a large pot, with lots of boiling water
- Start with a dash of salt for flavour and a drop of oil so the pasta strands won't stick.
- Separate the strands as you put them in the boiling water so it doesn't end in a big lump.
- Stir every minute or so to ensure the strands aren't sticking.
- Your pasta is cooked when it is al dente - slightly white in the centre.
- Thicker pastas such as rigatoni and penne are great for chunky sauces in the winter months, while the thinner pastas such as linguini and spaghetti go well with tomato or oil sauces.
- Fresh pasta cooks quicker than dried pasta and has a wonderful texture in the mouth.