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Dry Pasta
Answer
Dear Christobel
COOKING DRY PASTA
The Aga Boiling Plate is the fastest domestic hotplate in the world. When a heavy based pan, such as one from the Aga Cookshop range, is used on a clean
hotplate, it will bring water to the boil very quickly indeed, which is exactly what you need to cook perfect pasta. It is important to regularly use the Aga wire brush to keep the hotplates clean so that heat transfer is always efficient. After making toast, for example, any crumbs that remain quickly turn to carbon and are easily brushed off. If these or any spills are left, they do not allow pans to make perfect contact, and effectively partially insulate pans from receiving their full supply of heat. Wire brushes are available from all Aga specialists.
The reason Aga pans work so well is that the bases are very thick - 1/4 inch (6mm) and perfectly flat. Once a pan is boiling it will continue to boil if partially offset on the Boiling Plate. I have cooked dry pasta in different pans right up to the largest Aga preserving pan when cooking for a crowd with great results - once the pan has come back to the boil after adding the pasta, with a good pan you need to partially offset the pan as it will otherwise boil so fiercely that it is likely to boil over.
The usual rules for cooking pasta apply on the Aga as with any cooker:
Dried pasta is generally better than fresh pasta anyway, for the best results buy a good brand and look for the key ingredient - grano duro. I think De Cecco is the best generally available. Italian delicatessens and shops such as Lina Stores and Camisa in London are good places to find different varieties. These types of shops also often make their own fresh pasta and are the best places to obtain that kind; I have given up on supermarket fresh pasta, I think it`s hopeless.
Always use a large amount of boiling water in a large pan. A lot of people read this and in practice totally disregard it. Cooking pasta in too small a pan results in water that becomes over-saturated in the starch that naturally leeches out into the water during cooking and this can cause the pasta to stick. As a guide, use 8 pints (5 litres) for every 1 lb (500g) of pasta.
Use well-salted water. 1 tablespoon of salt to every 2 pints (1.2 litres) of water. Metric devotees often sum up the water and salt ratios by citing the easy to remember 1:10:100 - use 1 litre of water and 10g of salt for every 100g of pasta you are cooking.
It is not strictly necessary to add any oil to the water, but if you always have done, it won`t harm anything, use a tablespoonful. Having travelled and, more importantly, eaten my way across Northern and Southern Italy, never in restaurant kitchens nor in family homes have I ever seen this practice. The oil floats on the surface of the water anyway.
Make sure the water is boiling vigorously when you add the pasta - the movement of the water will help keep pieces separate. As soon as it has all entered the water and started to soften, stir once to separate any tangles and then reduce the heat, on the Aga by placing so not all of the pan is on the Boiling Plate. Do not cover as it will inevitably boil over, leaving starch deposits on the Boiling Plate which would need cleaning.
Cook your pasta until tender but not flabby. The well-known Italian term is `al dente`, literally `to the tooth`. This means that the pasta should still
have a firm, slightly chewy core. Dried pasta requires 4-10 minutes, depending on thickness and type: pasta made from semolina requires more cooking than that made from flour. Always check the pack for timings. Some varieties of quick-cooking spaghetti are now available that cook in as little as three minutes. (Fresh pasta need only 2-5 minutes, by the way).
Drain well in a colander. In Italy, depending on the recipe, sometimes a little of the cooking water is transferred with the cooked pasta to the serving bowl and mixed in with sauce as it is added. Something tobear in mind. Some recipes suggest a little olive oil or a knob of butter be added to the pasta to dress it before serving mixed or with the sauce.
Finally, Italians *never* put cheese on fish pasta dishes. I have tried, and they are perfectly right - it doesn`t work well.
The above is the classic and best method, but I know of many cooks who transfer the pan to the Simmering Oven to finish cooking with great results. This is one of the few cooking operations which I prefer to complete on the Aga hotplate so that I can keep testing to keep the cooking timing tight.
I hope that helps.
Best wishes
Richard Maggs
THE AGA COOKERY DOCTOR
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Dear Richard Could you advise the best way to cook dry pasta on the Aga? I find it takes longer to cook right through on the boiling plate than recommended in the receipe. Any tips please? Thank you Christobel Young