INGREDIENTS

INSTRUCTIONS

1. Fill large stock pot with water (6 to 8 quarts). Pasta should have
enough room to swim around freely. (you need at least 1 quart of water for
each 4 oz. of dry pasta.
2. After water has come to a rolling boil, add salt (1 tablespoon per pound
of dry pasta). DO NOT ADD OIL, it will make the sauce slide off.
3. Pour pasta in water and stir constantly until water returns to boiling.
(Stirring prevents pasta from sticking together).
4. Start timimg the pasta once the water is boiling. As pasta cooks, Stir
occasionally to keep it moving in the water. To determine doneness, scoop
up a piece and bite into it. Pasta should be tender, yet resilient to the
bite. Pasta should NEVER be cooked until mushy. 5. Drain pasta in a large
colander in the sink.
DO NOT RINSE THE PASTA, unless it is to be used in a salad.
(The reason: Pasta needs the starch on the surface to mix with the sauce to
thicken it). 6. Use 2 oz dry pasta for each serving.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
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