Pasta Recipes - One Pot Pasta - Rasa Malaysia (2024)

FAQs

How to make a lot of pasta at once? ›

A good rule of thumb is to use a pot that is at least 4 times the volume of the pasta you want to cook. Fill the pot with water and bring it to a boil. Add salt to the water to flavor the pasta. Once the water is boiling, add the first portion of pasta and stir it gently to prevent it from sticking together.

I would boil water in two separate pans. However, if you are short on pans, put the one that requires the longer cooking time in first then add the second one. For example if the longer cooking pasta requires 10 minutes of cooking and the other requires 7, put the second one in after 3 minutes.

Cheese is an excellent way to add flavor to your pasta without having to rely on sauce. Try mixing your angel hair pasta with goat cheese, and toss in sun-dried tomatoes to make an amazing meal with just a few ingredients. Garlic butter is a terrific way to season all types of noodles.

When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow. What does 2 ounces of dry pasta look like? It depends on the shape.

Too much liquid

Stir in cheese to help thicken the sauce. Combine equal parts corn starch and water (start small with just 1-2 tsp of each) and stir into pasta. The sauce will continue to thicken as it sits (even without these extra measures): cover with a lid, remove from heat and let sit 5 minutes before serving.

The Ratio. And the key ratio here is 1:2. For every 4 ounces of pasta, you want 8 ounces of liquid. Four ounces will make a good portion for one person, so if you have a family of four, you will want 1 pound of pasta and 32 ounces of liquid.

Avoid food waste and measure your portions. 75g of dried pasta per person is about right. If you're cooking for 4 people, you'll need 300g of pasta. Give your pasta plenty of room to cook – so you want a large pan.

Angel hair, or cappellini, is the fastest dried long pasta to cook, oftentimes al dente in just three minutes. Spaghetti typically takes 8-10 minutes. Linguine is thicker and may take 10 or more minutes to cook. Fettuccine can also take 10 or more minutes.

Starting pasta in cold water cuts a two-step cooking process down to one. Instead of first waiting for the water to boil and then waiting for the pasta to cook, those two things are happening simultaneously. Plus, cooking in a smaller amount of water cuts down on the cooking time overall.

Can you put pasta straight into the sauce? ›

Cooking pasta in the sauce instead of in boiling water will increase the amount of time it takes to cook through. It's a good technique to use if you want to delay serving your pasta for a few minutes. Make sure to keep the sauce thinned out with pasta water as the pasta finishes cooking if you use this method.

The water you cook pasta in should be as salty as the Mediterranean sea – add about 2 teaspoons of fine grain sea salt per litre (33 ounces) of water. That way your pasta has some flavour before you add the sauce – so you need to work less hard to make everything taste amazing.

Big batches of pasta are great for two reasons. They can serve a lot of people if you're entertaining or have a large family, but if you're cooking for yourself or a smaller group, they'll leave you with a lot of leftovers (and less cooking to do during the week).

Boil water: Fill the pot with water, allowing enough water to fully submerge the pasta. Use approximately 4-6 quarts of water per pound (450 grams) of pasta. Add salt: Add salt to the boiling water to enhance the pasta's flavor. A general guideline is to use about 1-2 tablespoons of salt per 4-6 quarts of water.