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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (0g) Recipe makes 4 servings |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Menus using this recipe:
Weeknight Italian (Pasta with Meat Sauce)
Moving:Clean out the Pantry Menu #1
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This doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in New Orleans). It cuts down on the steam you put out into your kitchen.
SERVES 4
Ingredients
Directions
1
Boil lots of water, enough for at least one inch above the pasta.2
When boil is reached, add your pasta.3
Turn OFF the heat, add a lid, and REMOVE the pan from the burner.4
Set a timer for 15 minutes and drain off water.5
NOTES: Makes perfect pasta every time. I do this with frozen ravioli, too, but it only takes 10 minutes or so. What's funny is that this seems to work for most types of pasta I prepare, without adjusting the timing. I rarely do angel hair or other fine varieties, but they would probably take less time. Play with it and set your own timings.
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Featured Reviews for This Recipe
From: Chef #794178
On May 13, 2009
My mom taught me something similar when I was learning to cook. We bring water to a boil, add salt & pasta. When water comes back to a boil, cover, turn off burner & leave pan on burner. Set timer for 10 min.
From: Siava
On May 6, 2009
I got nervous when I lifted the lid and saw the batch of angel hair grouped together. I thought they hadn't cooked properly or were sticky, but nope! They separated when the water was disturbed and had cooked perfectly. Thanks so much for posting this cooking method!
From: MizzNezz
On Jun 8, 2002
Thanks for the great idea!! I made spaghetti using this method. It came out perfect. I was worried it would stick together--NOT! It was just great, freed up a burner, and NO steam in the kitchen! How in the world did you discover this??
Thanks a lot, will always do it this way!! 
From: Dee514
On Jun 6, 2002
I have to admit I was a bit skeptical about cooking pasta this way. Gave it a try tonight (used rotelle pasta), and they came out perfect, without watching the pot! Thanks for the tip.
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