How to Cook Pasta

1. Pasta is best cooked starting with:

• a)  cold tap water.
• b)  tepid tap water.
• c)  hot tap water.

2. The correct proportion of pasta to cooking water is:

• a)  1 lb/454 grams of pasta for every 1 quart/litre of water.
• b)  1 lb/454 grams of pasta for every 2 quarts/litres of water.
• c)  1 lb/454 grams of pasta for every 6 quarts/litres of water.
• d)  none of the above.

3. A cause of pasta sticking together when cooking is:

• a)  not enough water.
• b)  not enough stirring.
• c)  the pasta is simmering instead of boiling.
• d)  all of the above.

4. When do you add dried pasta to the cooking water?

• a)  When the water is cold.
• b)  When the water is at a simmer.
• c)  When the water is at a rapid boil.

5. In the video below, which pasta would you not cook?

• a)  Penne.
• b)  Fettuccini.
• c)  Stuffed ravioli.

6. Salt is added to pasta cooking water to:

• a)  prevent the pasta from sticking.
• b)  enhance the flavor.
• c)  help the water come to a boil faster.

7. How much salt should be added to pasta water?

• a)  Salt should never be added.
• b)  Just a pinch.
• c)  Enough so the pasta water tastes a bit salty.

8. Oil should never be added to the pasta water because it prevents the sauce from sticking to the pasta.

• a)  True
• b)  False

9. You should always rinse pasta:

• a)  to stop the cooking process.
• b)  to wash away the salt.
• c)  to remove the starches.
• d)  You should never rinse pasta.

10. This is a good way to add long pasta to boiling water.

• a)  True
• b)  False

11. Once dried pasta has been added to boiling water, it is best to:

• a)  leave it alone.
• b)  stir it just for a few seconds.
• c)  stir it continuously until the boiling action does most of the stirring itself.

12. Which image indicates pasta that is cooked al dente?

• a) 
  
• b) 
  
• c) 
  

13. Al dente means:

• a)  dried, extruded pasta that has been cooked "to the tooth", which offers a slight resistance when bitten into.
• b)  soft-cooked dried, extruded pasta.
• c)  tender pasta.
• d)  overcooked pasta.
• e)  none of the above.

14. If your sauce is not ready, but your pasta is almost cooked, to buy yourself an extra few minutes you can:

• a)  There is nothing that can be done.
• b)  turn off the heat and add a about a cup of cold water to the pasta water.
• c)  drain it quickly and toss it with olive oil.

15. The main mistake made when cooking pasta is:

• a)  cooking it too long.
• b)  not adding enough salt to the water.
• c)  rinsing the pasta before saucing.
• d)  all of the above.

16. To check if your pasta is al dente:

• a)  use a timer.
• b)  taste it.
• c)  throw it against the wall; it should stick.

17. When cooking laminated pasta, the water should be:

• a)  rapidly boiling.
• b)  gently boiling.

18. Properly-cooked laminated pasta should be:

• a)  tender with little resistance.
• b)  al dente.

19. To test if laminated pasta is al dente:

• a)  use a timer.
• b)  taste it.
• c)  throw it against the wall; it should stick.
• d)  none of the above.

20. You can cook laminated pasta al dente.

• a)  True
• b)  False

21. Removing a cup of the pasta water near the end of cooking is necessary because:

• a)  it will stop the cooking process.
• b)  it can be used to thin out a sauce, that is too thick.
• c)  None of the above.

22. Rinsing pasta is ideal to prevent it from sticking together.

• a)  True
• b)  False

23. In general, a prawn and light cream sauce would match best with:

• a)  angel hair pasta.
• b)  fettuccini.
• c)  rigatoni.

24. As a general rule, hardier or large-tube pastas go best with:

• a)  light cream or thin sauces.
• b)  heavier or more robust sauces.

25. In general, a spicy, Italian sausage would match best with:

• a) 
  
• b) 
  
• c)