There has always been a misconception about how you handle pasta once you have cooked it el Dante. When ever I order pasta in a restaurant I always know how it has been cooled down.
After the pasta is cooked I always spread my pasta on a baking sheet and add some olive oil to the pasta and let the noodles cool. Mix the pasta from time to time, it will enable the all the noodles to be comepletley coated with olive oil. Which will then prevent the pasta from sticking together. When the noodles are hot they will absorb what ever you put on them. Olive oil has much more flavor than water. Water will absorb much faster into the noodle.
When I reheat my pasta I always use a little bit of vegetable stock (or chicken, beef, veal) depending on what type of pasta I am creating.
I always wondered if it is possible to learn cooking using just a cookery book ( http://file.sh/huge+collection+of+recipies+torrent.html ) and a strong desire to learn?
Posted by: polina | April 28, 2009 at 01:06 AM