Cook’s Thesaurus has tons of helpful pasta tips including the basics…
• Use lots of water when cooking pasta, at least a gallon per pound. You can add salt to the water if you wish, but don’t add oil. Bring the water to a rolling boil before adding the pasta. When the water returns to a boil, lower the heat to maintain a low boil. Stir occasionally to keep the pasta from sticking together. Don’t cover the pot.
• Pasta is ready when it’s “al dente.” It should be cooked completely through, yet firm enough to offer some resistance to your bite.
• Drain the pasta in a colander, but don’t rinse it unless you plan to use it in a casserole or pasta salad. Reserve a small amount of the flavorful cooking liquid in case the pasta becomes too dry and needs to be moistened. Serve it as soon as possible.
It’s simple to make, easy to share and you can do almost anything yumful with it, like Rachelle did with this superawesome recipe!
Pumpkin Mac and Cheese
extra firm or firm silken tofu
extra virgin olive oil
Details and directions at Pumpkin Mac and Cheese
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