Q&A With Chef Cesare Casella

Pasta Prep

1. What size pot should I use?

A large, tall pot

2. How much water do I really need?

1 liter (20 oz) for 100 g (3 oz) of pasta

3. What is a rolling boil?

When the water is so hot that the bubbles coming from the bottom of the pot cannot be dispersed by stirring.

4. Why add salt?

To increase the boiling point and to help penetrate the pasta while boiling so the salt can be more easily absorbed while cooking.

5. How much salt should I add?

About 2 teaspoons (10 g) for every 3 oz (100 g) of pasta.

Cooking Pasta

6. How long do you cook the pasta?

Pasta should be cooking until it is “al dente” but before it is sticky.  There should be a slight resistance when chewing.  If it gets too soft, however, it will be difficult to digest.  Most producers of pasta pretty accurately instruct on the amount of time for which a specific pasta should be cooked.

7. Do you cook the pasta for less time if you’re going to add it to a dish that will continue to cook?  If so, how much less time?

Typically, pasta should be cooked for about 1 minute less than indicated on a package, as the past will continue to cook when added in with heated sauces or placed back into its original pan after draining.  It’s also an interesting idea to finish cooking pasta in a sauté pan for a little lass than a minute more.

8. What’s a good way to test if the pasta is done?

Chew it!

9. Can I mix sauce in the pot I cooked my pasta in?

Yes, this helps finish the cooking process and helps incorporate the water left on the pasta and in the pan into the sauce, carrying with it the flavors of the pasta and salt.

10. What do you do to keep the pasta from sticking?

Stir every minute or so.

Pasta Shapes

11. What sauce goes best with which shapes?

- Corkscrews (rotini, fusili, etc) are best for creamy thick sauces because they “catch” the sauce better.
– Hollows (penne, ziti, etc) are best for meaty, hearty sauces because they better hold the weight of the meats and combine well.
– Spaghettis and long flat pastas are best for tomato based and thinner sauces.

12. What are some techniques and tips for different shapes (spaghetti vs. manicotti vs. lasagna)?

The only real “tip” I would give is to follow all the earlier stated rules about cooking good pasta. They apply to all forms of pasta.  If you follow all the steps and keep to the general tips, you’re pasta will be great every time!

Pasta Recipes

13. If you could only combine pasta with one ingredient, what would it be?

Cheese!

14. What are the ideal ingredients to mix with pasta?

I think cheese and tomatoes are the best companions for pasta.

15. Why did you pick this recipe as a representative of the perfect pasta dish?

This dish for me is best because it shows that the best way to prepare a perfect pasta dish is to make sure you work with great ingredients.  The pesto is something that is complex and requires good ingredients to make it just right!

16. How big is a portion?

This depends on whether you are serving pasta as an appetizer or entrée.  If for an appetizer, serve less than 3 oz.  If for an entrée, make sure you give more than 3 oz.

17. Why reserve pasta water?

To use in mixing of the sauce.

Pasta Storage

18. Can I freeze pasta?

It’s not a great idea to freeze pasta, but it can be frozen.

19. Can I reheat pasta?

Yes. Plain pasta is best reheated by bringing water and salt to a boil, then adding the pasta in and allowing it to site in the boiling water for 30 – 60 seconds.  The tenderness of the pasta should be checked every 15 seconds until al dente.

Sauced pasta should be reheated in a heat-proof bag.  Again, water should be brought to a boil, then, the pasta and sauce in the bag should be plunged into the boiling water and allowed to sit for about one full minute.  Check the tenderness of the pasta about every 30 seconds until al dente.

20. How long is pasta good for in the refrigerator?

If in an airtight container, about 1-2 days.

21. What is the ideal way to store pasta?

In an airtight container in the refrigerator.