Pasta Recipes - One Pot Pasta - Rasa Malaysia (2024)

FAQs

How to make a lot of pasta at once? ›

Use the Same Amount of Water

Cook 2 pounds of pasta in a 6-quart Dutch oven in the same 4 quarts of boiling water and 1 tablespoon of salt you would use for 1 pound of pasta. (It's the ratio of salt to water, not salt to pasta, that's key for seasoning.)

Measuring Pasta

When you cook pasta, 2 ounces (56 g) of dry pasta per person is a good rule of thumb to follow. What does 2 ounces (56 g) of dry pasta look like? It depends on the shape. Use the helpful charts below to create perfect portions of pasta every time.

This is the time to add a final hit of black pepper, grated cheese and a splash of acidity – red or white wine vinegar or lemon juice to brighten up the flavour. I often stir some chopped basil, parsley, rocket (arugula) or watercress through once the pan is off the heat.

Consider pairing butter with lightly fried sage, or a high-quality extra virgin olive oil with basil, course sea salt, and crushed black pepper. In fact, adding fresh herbs is a top tip for perfect buttered noodles and should make its way into your easy, week-night recipe reserve.

To be sure that your pasta is cooked correctly, it is enough to follow a few, simple rules. To begin with, you should keep in mind the right quantities. In Italy, the golden rule for cooking pasta is 1, 10, 100 or 1 liter of water, 10 grams of salt for every 100 grams of pasta.

Shilpa explains that making fresh pasta all comes down to knowing one ratio of flour to water, specifically two parts flour to one part water by weight. For you bread heads out there, yes, that means 50% hydration, or 100 grams of flour to 50 grams of water.

What are 3 key things to remember when cooking pasta? ›

Herbs and Spices: Add a variety of herbs and spices to enhance flavor. Common choices include basil, oregano, thyme, rosemary, and a pinch of red pepper flakes for some heat. Fresh herbs can bring a burst of freshness to the sauce. Tomato Paste: Stir in a tablespoon or two of tomato.

If you're having pasta as your main meal, we'd suggest the following quantities: 100g of dried pasta per person. 120g of fresh pasta per person. 130g of gnocchi per person.

75g of dried pasta per person is about right. If you're cooking for 4 people, you'll need 300g of pasta. Give your pasta plenty of room to cook – so you want a large pan.

If it's dry pasta, 80 to 100 grams of pasta per adult person is enough, or 50 to 70 grams if it's for a child, this measure works for both macaroni and spaghetti. For fresh stuffed pasta, about 150 grams would be good for an adult, and 80 grams for children.

We don't recommend preparing more than two boxes at a time. To make two boxes, follow the range top directions, but use double the amount of added ingredients listed in the directions for one box (margarine and water, for example). Use the sauce mix and pasta from both of the boxes.