Robert Wiebel of Sparta, NJ, serves as the director of operations for Econo-Pak, where he oversees daily functions and assesses the effectiveness of current practices. An avid cook in his free time, Robert “Bobby” Wiebel enjoys making pasta dishes.
To prepare pasta, start with a minimum of 4 to 5 quarts of water per pound of pasta. The water should be cold when it enters the pot. Cold water helps keep contaminants from the water pipes from absorbing into the pasta.
Add a generous amount of salt for flavor just as the water is coming to a boil. Wait until the water is at a full, rolling boil to add the pasta. The pasta may become mushy if it is put into water below the boiling point.
Cover the pot until the water is back to a rolling boil. Stir the pasta to keep it from sticking together. Stirring also improves the evenness of cooking.
If you intend to serve the pasta with sauce, take the pasta out of the water a few minutes before it is al dente (firm to the bite). If the pasta finishes cooking in warm sauce, it will absorb some of the sauce while the starch in the pasta helps thicken the sauce.
To prepare pasta, start with a minimum of 4 to 5 quarts of water per pound of pasta. The water should be cold when it enters the pot. Cold water helps keep contaminants from the water pipes from absorbing into the pasta.
Add a generous amount of salt for flavor just as the water is coming to a boil. Wait until the water is at a full, rolling boil to add the pasta. The pasta may become mushy if it is put into water below the boiling point.
Cover the pot until the water is back to a rolling boil. Stir the pasta to keep it from sticking together. Stirring also improves the evenness of cooking.
If you intend to serve the pasta with sauce, take the pasta out of the water a few minutes before it is al dente (firm to the bite). If the pasta finishes cooking in warm sauce, it will absorb some of the sauce while the starch in the pasta helps thicken the sauce.