Secrets from The Test Kitchen
The Weekly’s foodies show you how to cook al dente every time.
Pasta to Italians is like rice to the Chinese. It’s a versatile staple that makes a great family meal and helps to bulk up dishes to feed a crowd. Traditionally in Italy, pasta is a course of its own, and is never eaten as a main meal. However, whether you tackle the process and make your own, or stock up on store-bought fresh or dried pasta when on special, pasta definitely is a must-have for your fridge or pantry. To help you embrace this firm favourite, here are a few tantalising tips for you to remember when handling this fabulous ingredient.
Dried pasta comes in all sorts of shapes and sizes, so it’s a good idea to grab a few packets to have on hand. It’s great as is served with a tasty sauce, or you can add it to soups and casseroles for extra bulk. Dried pasta stores well, but fresh pasta really needs to be consumed close to purchasing, as it has a relatively short shelf life.