Macarrão. Esse que não deixa nenhum aspirante a cozinheiro passar fome. Alguns minutos na água fervente, uma boa garimpada na geladeira, um truque ou outro pra combinar e pronto.

No Dia do Macarrão fica a dica da National Pasta Association para preparar a macarronada perfeita.

How do you cook pasta perfectly every time?

1. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)

2. Add the pasta with a stir and return the water to a boil.

3. Stir the pasta occasionally during cooking.

4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.

5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be “al dente,” or firm to the bite, yet cooked through.

6. Drain pasta immediately and follow the rest of the recipe.

O penne ao molho de tomate e manjericão é do Ralph von der Heyden.

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