GREENSBORO, NC -- A company is now selling spaghetti that's shorter - so you don't have to break it. Chef and GTCC instructor Al Romano says that's a no-no. Here's how not to mess it up:
"Get your water going to a boil, a rolling boil, salted water. I'm going to dump in a pound of pasta and how much water to put in about a pound per gallon so a pound of pasta a gallon of liquid and don't break the pasta. If they wanted you to break it, it would have come that.
Al says the type of pasta determines the cook time:
- Spaghetti takes about seven to eight minutes.
- Little smaller pasta takes about five minutes.
- Other thicker ones take about 10 minutes.
Al says don't over cook it. "You can always cook it more. I want it al dente, meaning firm to the bite or firm to the tooth we call it."
