Cook and serve
Italians, cooking pasta is an exact science! Here are some tips for having pasta cooked the traditional way.
Cook and serve the pasta
1. Proportion of dough and water: 5 liters of water for 1 kg of dough.
2. Salt: 1 tablespoon for 5 liters of water.
3. Beware of stuffed pasta, please control the boiling over moderate heat.
4. Never add oil to the water.
5. Never rinse the pasta in cold water.
Cooking pasta
| Pasta | Cooking time | Portion |
|---|---|---|
| Baked Cannelloni | 35 min at 350 ° F | 1 dz = 4 people |
| Cappelletti | 13-15 min at moderate boil | 1 kg = 6 people |
| Cappelli d'angelo | 1 min at high boil | 1 kg = 6 people |
| Cavatelli | 40-45 min at high boil | 1 kg = 6 people |
| Baked Fazzoletti | 35 min at 350 ° F | 1 dz = 6 people |
| Fettuccine | 2 min at high boil | 1 kg = 4 people |
| Fusilli | 7 min at high boil | 1 kg = 4 people |
| Gnocchi | 2 min at high boil | 1 kg = 4 people |
| Lasagna | 2 min at high boil | 1 kg = 30 Sheets |
| Medaglioni | 12-14 min at moderate boil | 1 dz = 4 people |
| Mezzelune | 12-14 min at moderate boil | 1 kg = 6 people |
| Mini Ravioli | 12-14 min at moderate boil | 1 kg = 6 people |
| Pennine | 7 min at high boil | 1 kg = 6 people |
| Ravioli cheese | 12-14 min at moderate boil | 1 dz = 1 person |
| Meat ravioli | 12-14 min at moderate boil | 12 dz = 6 people |
| Rigatoni | 7 min at high boil | 1 kg = 6 people |
| Spaghetti | 2 min at high boil | 1 kg = 6 people |
| Tagliolini | 2 min at high boil | 1 kg = 6 people |
| Tortellini | 12-14 min at moderate boil | 1 kg = 6 people |
| Unghiette | 12-14 min at moderate boil | 11 kg = 6 people |