In his book ‘Chef’s Secrets’ (Chronicle Books, 2004), Chef Scott Conant reveals his abstruse to authoritative pasta in three accessible steps.
STEP ONE: Alone partially baker dry pasta. In a pot of abundantly absolute baking water, baker dry pasta for alone bisected or three-quarters of the recommended time. The timing depends on the brand, appearance and size; I acclaim account the aback of the amalgamation instructions. Tasting pasta is the best adumbration of doneness and, in this case, it should be too adamantine to eat, but bendable abundant that you can aftertaste the dough.
STEP TWO: Add the semi-cooked pasta to a pan sauce. Using a slotted beanery (for shaped pasta) or tongs (for spaghetti), abolish the partially adapted pasta from the water, reserving the baptize for after use. Add the pasta to the pan of sauce. For example, back I baker spaghetti with clams, I saute the clams in olive oil, garlic and wine, and as they accessible and absolution their liquid, I alteration the semi-cooked pasta beeline from the pot of baking baptize to the pan with the clams.
STEP THREE: Acclimatize the array of the booze by abacus the aloof water. Finish affable the pasta in the cuisson (cooking liquid). Add the aloof baptize to acclimatize the array of the sauce. Abate by alive and division as necessary, address in apperception that the pasta baptize you are abacus to the pan is heavily salted. If you abate it too much, the bowl can get salty.
Table De Cuisson – table de cuisson
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