Make Perfect Noodles
Have you ever tried making noodles but they just wouldn't taste good? They might get boggled up with a large or less amount of salt or you might end up overcooking them. Read this article to find out how to make the perfect noodles.
Contents
Ingredients
- Pasta or noodles. A 1 lb. (454g) box will serve 6 to 8 people. A main dish sized portion is 1 to 1 1/2 cups of uncooked pasta.
- salt, 1/2 teaspoon for each 8 oz of noodles, if desired
- butter and grated Parmesan cheese (topping option, requires no heating)
- prepared tomato sauce (topping option)
- prepared gravy (topping option)
Steps
- Choose a pot big enough to hold around 2 liters (or 4 quarts) of water.
- Choose your topping, and start heating it up on a low/medium heat if necessary.
- Put the pot on the stove and turn the stove onto the highest level of heat.
- Add the salt to the water, if desired.
- Once the water is boiling, carefully pour or place the noodles into the water.
- Using a wooden spoon, push all of the noodles under water.
- Stir the noodles frequently to prevent sticking.
- After about 6 minutes take one out with the spoon or fork to check if they are ready. Rinse the noodle under cold water and bite into it. The noodles should be firm to the bite (al dente) but without a hard center. Keep cooking and testing until the noodles are done to your taste.
- Drain the noodles into a colander in the sink. Shake the colander once or twice to remove the cooking water.
- Pour the noodles into a bowl and spoon some of the topping over it. Mix the noodles and topping gently to prevent the noodles from clumping up.
- Serve the noodles right away, with the rest of the topping and Parmesan cheese, if desired.
- Finished.
Tips
- The noodles will taste better if you add the salt to the cooking water.
- If the pot starts to boil over, just pour a small amount of cold water into the pot. This will stop the water from going over the sides of the pot and all over your stove.
- The best way to get water to boil quickly, is to use a kettle.
- Depending on the types of noodles you use, getting them "al dente" might take longer with thick noodles than while using linguini, which are very thin.
Warnings
- Be very cautious when draining the noodles/pasta. The steam from the boiling water will burn you, as well as the boiling water!
Things You'll Need
- A large pot. Choosing the right pot will prevent the water from boiling over and keep the noodles/pasta from sticking together.
- A colander, to strain the water from the noodles/pasta.
- A bowl large enough to hold your cooked noodles/pasta.
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Sources and Citations
- Betty Crocker's New Cook Book, 1996, General Mills
