Angela Hartnett Pasta Tips
6 Steps to Cooking Perfect Pasta
WITH ANGELA HARTNETT
In our famous Piccadilly Food Halls you will find a collection of delicious Cafe Murano Pastificio pastas and sauces, created by acclaimed chef and friend of Fortnum's, Angela Hartnett. Made fresh daily by Fortnum’s chefs, enjoy your dish ready to go or take some home to cook for supper.
For everything from Tagolini, Linguini, Rigatoni and Pappardelle, to filled pastas and Gnocchi, Angela has created the following very simple instructions for cooking perfect pasta at home - just follow each step, then enjoy. Buonissimo!
Cooking Tagolini, Linguine, Rigatoni and Pappardelle
- Boil water in a large pan – larger size pans help to ensure the pasta doesn't stick together.
- Salt the water – this adds flavour to the pasta.
- Add the pasta, and stir to keep the pasta from sticking.
- After approximately 2 minutes, taste-test the pasta.
- Next, drain the pasta and add to the sauce.
- Finally, check the seasoning, serve and enjoy.
Cooking Filled Pasta and Gnocchi
- Boil water in a large pan – larger size pans help to ensure the pasta doesn't stick together.
- Salt the water – this adds flavour to the pasta.
- Add the pasta, and stir to keep the pasta from sticking.
- Once the pasta rises to the surface, cook for a further 30 seconds.
- Next, drain the pasta and add to the sauce.
- Finally, check the seasoning, serve and enjoy.