To cook pasta, you need a large saucepan or Dutch oven and lots of water (about 3 quarts of water for 4 to 8 ounces pasta). Bring the water to boiling over high heat. If desired, add 1 teaspoon salt and 1 tablespoon olive oil or cooking oil to help keep the pasta separated. Add pasta, a little at a time, so water does not stop boiling. (Hold long pasta, such as spaghetti, at one end and dip other end into water. As pasta softens, gently curl it around pan and down into water.) Reduce heat slightly. Boil, uncovered, for time specified or till pasta is al dente (tender but slightly firm). Stir occasionally. Test often for doneness near end of cooking time. Immediately drain in a colander.
In recipes that call for packaged dried pasta, you may substitute 8 ounces homemade pasta or refrigerated pasta for 4 ounces of the dried product.
Shaping and Storing Pasta
Lasagna: Cut dough into strips about 2-1/2 inches wide. Then cut into desired lengths.
Farfalle: Cut into 2x1-inch rectangles. Pinch centers to form bow ties.
Tripolini: Cut into 1-inch circles. Pinch centers, forming butterfly shapes.
Linguine or fettuccine: After rolling dough and letting it stand, loosely roll up dough jelly-roll style; cut into 1/8-inch wide slices for linguine or 1/4-inch wide slices for fettuccine. Shake strands to separate. Cut into desired lengths.
To Store Pasta: After cutting and shaping pasta, spread it on a wire rack or hang it from a pasta drying rack or clothes hanger. Let dry overnight or till completely dry. Place in an airtight container and refrigerate for up to 3 days. Or, dry the pasta at least 1 hour. Seal it in a moisture- and vaporproof plastic bag or containter. Freeze for up to 8 months.
Cooking Homemade or Fresh Refrigerated Pasta
Bow ties: 2 to 3 minutes
Bow ties (tiny): 2 to 3 minutes
Fettuccine: 1 to 2 minutes
Lasagna: 2 to 3 minutes
Linguine: 1 to 2 minutes
Ravioli: 6 to 8 minutes
Tortellini: 8 to 10 minutes
If homemade pasta is dried or frozen, allow a few more minutes.
Cooking Packaged Dried Pasta
Angel hair pasta: 5 to 6 minutes
Acini de pepe: 5 to 6 minutes
Bow ties: 10 minutes
Bow ties (tiny): 5 to 6 minutes
Cavatelli: 12 minutes
Corkscrew or spiral macaroni: 8 to 10 minutes
Fettuccine: 8 to 10 minutes
Fusilli: 15 minutes
Lasagna: 10 to 12 minutes
Linguine: 8 to 10 minutes
Mafalda: 10 to 12 minutes
Manicotti: 18 minutes
Mostaccioli: 14 minutes
Orecchietti: 9 to 12 minutes
Orzo or Rosamarina: 5 to 8 minutes
Rigatoni: 15 minutes
Shell macaroni (jumbo): 23 to 25 minutes
Shell macaroni (medium or large): 12 to 14 minutes
