Barilla's website tells people to boil their angal hair pasta for 8 mins for al dente, 1 more minute for softer pasta. God bless. Mike
15 minutes but it depends on how much you are amking i dont know how mush u r so cook about a cup full just to try ok
approximately 7 minutes.
1 minute
You cook water to a boil, break the pasta in half, put it in the pot, and wait until it looks and tastes ready( pull out and eat a noodle occasionally to see if it's ready)
Once you boil the eggs they are no longer fresh.
Quadrucci pasta is pasta that is flat and square shaped...somewhat like if you took a long lasagna noodle and cut it into squares. It can be large or small...small quadrucci will sometimes be used in soups while large quadrucci will usually be used in pasta dishes.
No, but you can put spaghetti sauce on top of any sort of noodle or pasta! Spaghetti is a certain type of long, thin noodle that is different from the flat egg noodles.
Oysters can be eaten raw as long as they are fresh. To cook them, you can boil them, bake them, or barbecue them! mmmmm... good stuff!
It will last 4 days.
there is no such thing as the strongest pasta. you can see for yourself on the side of each pasta box the ingredient are the same, only the shapes are different. but if this helps, thicker pasta has less chance of tearing/becoming mushy if you boil for a little too long
Dry pasta lasts literally forever.
At my family we love pasta normally the sauce takes longer to cook it all depends on what temperature you cook it at, how big your stove is and how much water you put in to boil the pasta.
Most pasta should be boiled for approximately 10 minutes but sometimes it is different for the type of pasta you have. I recommend you check the label of the packaging to be sure of how long you should cook the pasta for.
It should be refrigerated within two hours or less.
•Pasta is broadly classified as •Pasta secca (dry pasta) •Pasta fresca (fresh pasta) •The above pasta are further classified as: •Pasta lunga (long pasta) more than 6cms. •Pasta corta (short pasta) •The above are the main basis for classifying pasta other than these pasta is also classified according to the color, stuffed or plain etc. the variety of flour used is also a basis for classifying pasta.