How do I cook Japanese noodles and Italian pasta properly?

For dried pasta in general, bring in a large pot of salted water to a furious boil.  There must be enough water for each strand or piece of pasta to dance around in, as opposed to sitting lethargically in sticky clumps.

Add the pasta to the water, stirring as you go to prevent sticking.  Turn the heat up so the pot returns to the boil as quickly as possible.  Boil for a couple of minutes, then start tasting bits of pasta at half-minute intervals.  Ignore timings stated on the packet:  your teeth and and tongue are more reliable guides.

Proper al dente (to the bite) pasta should be flexible and tender, firm but not dry or chalky at the core.  Lift the pasta out of the pot with tongs and drain in a sieve or colander.  There is no need to rinse it.

You  can cook most of the Japanese noodles by the same method, but don't salt the water.  However, there is another method called sashi mizu (surprise water), which is best for delivate, thin noodles like somen and also works for soba.

Bring the water to boil, add the noddles and when the water returns to the boil, immediately add a good splash of cold water.  Let the pot come to the boil again, wait a minute and start tasting at half minute internvals.

When they are done, lift te noodles out of the pot with a wide Asian mess strainer and rinse them briefly under running water to wash off excess starch.  Drain very well.

 

Tags: Pasta, Cooking

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