how to cook pasta

Hi Arunima,

I love pasta,even my husband and my son also love it.

Normally I will cook pasta(fettucini,spaghetti) with tomato sauce,I don't made the sauce by myself,I bought the ready-made pasta sauce from supermarket.
I seldom cook the pasta with white sauce. What I tried before is pasta with my homemade mushroom sauce and it taste good too.

1. Boil a pot of water,once the water is boiling,add 1 tablespoon of coarse salt.
2. Then put in the pasta and cook till it get bigger and whiter/till soft(don't overcook). Stir it while cooking.
3. Put abit of olive oil in a big bowl and drain the pasta,mixed well with the olive oil,Put aside.

As for my homemade mushroom sauce,let's me share the recipe as follows:-
Ingredients:
2tablespoon butter
some chopped onions
4pieces of mushrooms(chopped into small pieces)
200 gram flour
salt & pepper
1/2cup chicken stock (not too much)

Method:
1. Pan fried the flour till bit brownish.Don't add oil while frying and keep stirring.Set aside.
2. Melt the butter and add some chopped onions,fried till fragrant.
3. Add in mushrooms and stir till cooked.Add bit of chicken stock and keep stirring.
4. Add salt & pepper,mixed well.
5. Slowly add in the flour and keep stirring till the flour melt.
6. Cook till the mushroom sauce is thicken.
7. Ready to be served with ready-boiled pasta.


Happy Cooking!!

I'll teach you make of Shandong Sauce
It is the production of flour and water and noodles into the boiling water into the bread after the cooking pot, remove and dry the bread later, into the greenhouse let the natural fermentation, bread cut into pieces and then dried in the sunlight will be placed in mushrooms salt dissolved in water, will be dissolved into the salt water of mushrooms placed face block container, so that water and surface block mushrooms high degree of consistency to be loose face block has been soaked, it will dilute its mixing into slurry, and then placed in sunlight exposure, sun-drying to the surface was brown-red translucent pulp oil sludge can be, drying time of 4-6 days sauce would be a good paste slurry drying steam in boiling water and then placed in sealed Cigang 13-18 days into the sauce. Pasta sauces made with this method has a natural incense Xiantian taste, translucent brown color and a red oil sludge the advantages of long shelf life.

arunima hi cook according to the directions on the package al dente just until softened but not mushy done overcook, and as for red sauce I use ready made barilla tomato sauce for spaghetti with basil and garlic, I dont use white sauce too much fat in it, for good white sauce you should google white sauce and go from there. good luck good cooking happy mylotting

I love pasta. I love it either in red or white pasta. I guess the best is that you have to make the sauce thicker. It will be a lot tastier when the sauce is thick.