You are here: Home > Cuisine > Italian Vegetarian > Italian Basic > Pasta ( Pizzas and Pastas) Pasta ( Pizzas and Pastas) by Tarla Dalal Pasta is used in soups, salads or with sauces. Boiling the pasta correctly is crucial for the taste. Follow this simple recipe to boil pasta and use in various recipes. 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Close 11 Jan 2015 This recipe has been viewed 27985 times Pasta ( Pizzas and Pastas) recipe - How to make Pasta ( Pizzas and Pastas) Tags Italian BasicIndian style Pasta recipes Preparation Time: 2 mins Cooking Time: 10 mins Total Time: 12 mins 3Makes 3 cups Show me for cups Ingredients 2 cups pasta1 tsp olive oil for cooking1 tbsp olive oil for tossing1 tsp salt Method MethodBoil plenty of water in a large pan with 1 teaspoon of salt and 1 tablespoon of oil.Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time.Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and thickness of the pasta.Very small pasta (like macaroni, fusilli, cochiglie, penne) may cook in 5 minutes, while larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 minutes.Immediately drain the cooked pasta into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside.If the pasta is not be used immediately, add 1 tablespoon of oil to it and toss it. TipsHandy Tips : The secret of cooking pasta is to use ample water.Cooked pasta should be 'al dente' or "firm to the bite". Undercooked pasta is undesirable and has a taste of raw flour, whereas overcooked pasta will be soft and sticky. Generally speaking, fresh pasta will take about 2 to 5 minutes to cook. Fresh pasta does not increase much in volume whilst cooking, as it does not absorb much water. DO'S AND DONT'S OF PASTA MAKING The flour used should be of good quality.Certain flours may require a little more oil to knead the dough than mentioned in the recipe. When fresh herbs are to be used in the pasta dough, chop them finely. If vegetable purees are used, the vegetables should not be discoloured whilst cooking and the puree should be strained before using. The pasta dough should be firm and well kneaded. Whilst rolling the pasta, care must be taken not to tear the pasta sheet. Also, the pasta should be rolled out as thinly as possible to an almost translucent sheet. While rolling the pasta, use cornflour instead of flour for dusting to prevent the pasta from sticking when it is cooked in boiling water.