An innocent error can lead to a disappointing dish. We’re staging an intervention: this quick fix will work wonders.
—meaning firm-yet-tender without a hint of mushiness—takes technique. Practice makes perfect, but this could mean a lifetime of overcooked ziti before you nail it likeIn hopes of speeding things up, we’re here to share the one easily avoidable mistake many home cooks make with pasta: boiling your noodles in a pot that’s too small.For starters, if you use long noodles, they might not fit unless you break them first.
“When you add pasta to a small amount of water, it lowers the temperature of the water substantially more than if you added it to a large amount of water, so the water will take longer to return to a boil. In the meantime, the pasta will sit at the bottom of the pot and start to clump up and become mushy unless you are vigilant about stirring,” says chef Michael Symon, the owner of five restaurants in Cleveland and an Iron Chef on the Food Network’s.
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