What is the best way to cook pasta?

[Jonathan Wilson]

For cooking pasta I currently use a stockpot (the kind with a thin wall and
a thick base glued/welded/fixed to the bottom) that has a metal colander
that drops into the pan.

I put the colander into the pan, fill it with water, boil the water and
then put the pasta in.

My stove is an old electric coil stove (the kind with the metal element
that glows red when its hot)

Does anyone have any suggestions as to whether there is a better way to
cook the pasta?

I know they make dedicated pasta cookers, are they any good or are they junk?

[atec 7 7]

Post by Jonathan Wilson
For cooking pasta I currently use a stockpot (the kind with a thin wall
and a thick base glued/welded/fixed to the bottom) that has a metal
colander that drops into the pan.
I put the colander into the pan, fill it with water, boil the water and
then put the pasta in.
My stove is an old electric coil stove (the kind with the metal element
that glows red when its hot)
Does anyone have any suggestions as to whether there is a better way to
cook the pasta?
I know they make dedicated pasta cookers, are they any good or are they junk?

I nuke for 8 or 9 minutes dependant on the type

["Michael" @hotmail.com>]

No, you're doing it right, but don't forget to salt the water.

Post by Jonathan Wilson
For cooking pasta I currently use a stockpot (the kind with a thin wall
and a thick base glued/welded/fixed to the bottom) that has a metal
colander that drops into the pan.
I put the colander into the pan, fill it with water, boil the water and
then put the pasta in.
My stove is an old electric coil stove (the kind with the metal element
that glows red when its hot)
Does anyone have any suggestions as to whether there is a better way to
cook the pasta?
I know they make dedicated pasta cookers, are they any good or are they junk?

[Jonathan Wilson]

Post by "Michael" @hotmail.com>
No, you're doing it right, but don't forget to salt the water.

Is the salt just for flavor or does it help to cause the pasta to not stick
together?

["Michael" @hotmail.com>]

Flavour; a big pot of boiling water and a couple of stirs stops the
sticking.

Post by Jonathan Wilson

Post by "Michael" @hotmail.com>
No, you're doing it right, but don't forget to salt the water.

Is the salt just for flavor or does it help to cause the pasta to not
stick together?

["Michael" @hotmail.com>]

I nearly forgot, here's a recipe:

http://www.epicurious.com/recipes/food/views/Salted-Water-for-Boiling-105591

The reviews helped me out when I first tried it.

Post by "Michael" @hotmail.com>
Flavour; a big pot of boiling water and a couple of stirs stops the
sticking.

Post by Jonathan Wilson

Post by "Michael" @hotmail.com>
No, you're doing it right, but don't forget to salt the water.

Is the salt just for flavor or does it help to cause the pasta to not
stick together?

[Tricia]

Post by "Michael" @hotmail.com>
http://www.epicurious.com/recipes/food/views/Salted-Water-for-Boiling-105591
The reviews helped me out when I first tried it.

LOL print shopping list for this recipe :)

["Michael" @hotmail.com>]

Heheh, yeah, there's some great reviews too.

"I live in the midwest, and sometimes have trouble locating exotic spices.
Has anyone had any luck with substitutes?"

"I find this recipe works best if you blanch the salt in advance and add the
blanching liquid to the water."

...and >800 more is you're truly bored.

Post by Tricia

Post by "Michael" @hotmail.com>
http://www.epicurious.com/recipes/food/views/Salted-Water-for-Boiling-105591
The reviews helped me out when I first tried it.

LOL print shopping list for this recipe :)