What's the purpose of a pasta pot?

[Anonymous]

Anonymous wrote:

Anonymous wrote:1. Most people don't use nearly enough water when cooking pasta.
2. They also don't salt the water enough.
3. You don't Drain the water from the pasta. You take the pasta from the water. Ergo having a pasta insert allows you to remove all the pasta the water in one go without dumping off the pasta water (at least some of which you will need for the sauce)
4. You don't dump the pasta back into the pot in which you just cooked it. You put it in the sauce to finish cooking so it picks up the flavor of the sauce, thickens it, and finished cooking the pasta.
5. You also add back some of the pasta cooking water which adds body to the sauce (due to the starch in the water), gives it a sheen (same), and sort of melts/melds everything together. In the last few minutes you also can then toss in fresh chopped herbs and grated (freshly done) cheese to taste.

There. All said nicely and with no undertone.

Thanks PP!

New poster. Every time I put my nicely al dente pasta in the sauce, my pasta becomes mushy, even if the burner is off. Advice?

[Anonymous]

I would never cook in front of your MIL. Volunteer to set the table or now the lawn instead of getting in her kitchen.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:1. Most people don't use nearly enough water when cooking pasta.
2. They also don't salt the water enough.
3. You don't Drain the water from the pasta. You take the pasta from the water. Ergo having a pasta insert allows you to remove all the pasta the water in one go without dumping off the pasta water (at least some of which you will need for the sauce)
4. You don't dump the pasta back into the pot in which you just cooked it. You put it in the sauce to finish cooking so it picks up the flavor of the sauce, thickens it, and finished cooking the pasta.
5. You also add back some of the pasta cooking water which adds body to the sauce (due to the starch in the water), gives it a sheen (same), and sort of melts/melds everything together. In the last few minutes you also can then toss in fresh chopped herbs and grated (freshly done) cheese to taste.

There. All said nicely and with no undertone.

Thanks PP!

You are cooking it slightly too much before putting it into the sauce. Or after. One of the two.
New poster. Every time I put my nicely al dente pasta in the sauce, my pasta becomes mushy, even if the burner is off. Advice?