Fresh Pasta Facts and Cooking Tips

This weekend I’m house sitting for my friend, and looking after her beautiful dog—Bee Bee. I’m enjoying the solitude, the big house and the big screen.  This afternoon I took break from the annual super cable TV spree to walk around the pretty neighborhood. I was wishing I had my camera to take pictures of some charming gardens lit up with black eyed susans, lilies and phloxes. On my way back to the house, I stopped in one of the many foodie shops in the area and bought a whole bunch of stuff—parmigiano-reggiano, fresh pasta, olive oil and bread.  Waiting at the front cash, I noticed an assortment of leaflets, and the one I randomly picked up was titled “Fresh Pasta Facts and Cooking Tips.” It’s  excellent and I had to share it with you.

• Always refrigerate fresh pasta.
• Fresh pasta cooks much quicker than other types of pasta.
• Properly refrigerated, fresh pasta will keep up to 5 days.
• The moist nature of fresh pasta may create condensation in a sealed plastic bag. Avoid this by leaving bag slightly open.
• Fresh pasta gives you more with less. The weight of cooked fresh pasta gains substantially over other types of pasta.
• Fresh pasta may be frozen for use at a latter time, however ensure to separate filled pasta (e.g. ravioli, agnolotti, etc.) and freeze pieces individually, then re-bag and keep frozen.
• Frozen fresh pasta should not be thawed prior to cooking. Simply place frozen into boiling water. Always use a large pot with plenty of water when cooking.
• Water is absorbed and also evaporates.
• Salt may be added to “season” the water.
• A dash of oil may be added to help prevent fresh pasta from sticking together.
• Wait until the water is actively boiling before adding pasta.
• Long (i.e. spaghetti, linguine, etc. )and short fresh pasta (i.e. rotini, penne, etc.) may be boiled at a medium-high heat (rolling boil).
• Filled pasta (i.e. ravioli, agnolotti, etc.) should be boiled at a low-medium heat (gentle boil). This helps prevent the pasta “envelopes” from opening.
• Determine doneness should be ongoing taste-test process.
• Timing is always dependent on a wide variety of factors.

I hope these tips help you cook the perfect fresh pasta.

Fettucini Alfredo

Yellow Lily From My Garden

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