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Par-boiling pasta

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Par-boiling pasta

10010 | Feb 20, 2014 05:34 PM

Hi, everyone: what is the best formula for partially cooking dried pasta? Can I just par-boil to t-2 minutes, set aside, and then finish for 2 minutes later? Can I somehow prevent it from sticking together without drowning it in oil?

What are the best chef / caterer / home cook tips and techniques around serving "fresh" pasta, very quickly?

Thanks!

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