There was a time when local choices for dried pasta were limited to elbows, shells, flat noodles, or spaghetti. Their sauces were limited to cheese, a white sauce, or tomato sauce respectively. While there is nothing wrong with these long-standing traditions, the options for other pasta dishes are virtually limitless, and now, readily accessible! Ingredients Make the Pasta - Great pasta is made from hard wheat, in particular, semolina flour. The inherent high-gluten, high-protein qualities of semolina lend pasta many of its key characteristics. Semolina has a 14% protein content compared with bread flour that has a 12% protein complement. The higher protein content allows the pasta to retain its shape better as it is being formed. With less starch, the semolina-based pasta absorbs less water which further adds to shape retention once cooked. Pasta dough, in its most basic form, is semolina wheat flour and water, with an egg or other liquid occasionally substituted for the water. The pasta is kneaded, left to rest, then formed into the desired shape. Commercially made pastas are dried anywhere from 4 to 48 hours under low heat. The drying stops any enzymatic activity and sets the stage for an indefinite shelf life. Check the ingredients listing for "semolina flour" before purchasing any packaged pasta. Experiment with different brands of dried pasta - you'll be amazed at the differences. Forming Pasta Shapes - Ranging from anellini to ziti, there are hundreds of pasta shapes to be had. Different pasta shapes derive from centuries of tradition and the development of regional Italian specialties. (Check out the illustrated glossary of pasta shapes at the National Pasta Association's website). Flat shapes are developed from pasta dough that has been carefully rolled into sheets that become thinner with each subsequent rolling. Round shapes such as spaghetti, capellini, and spaghettini, are extruded by pressing the dough through a plate with holes. Tube-shaped pastas such as bucatelli, elbows, or penne, are also extruded in a similar fashion.  Brass extrusion plates will leave a rougher surface on the pasta, (excellent for grabbing sauces); as compared with non-stick plates that leave a smooth, slightly glossy surface on the pasta. Complement Shapes and Sauces - A great pasta dish starts by choosing a shape and sauce that complement each other.  According to the National Pasta Association, thin, delicate pastas should be paired with light, thin sauces.  Heavier sauces require a thicker pasta shape. Chunky sauces prefer shapes with a 3-dimensional character that provide a surface and gaps in the structure for capturing the sauce.

Dried or fresh pasta hold equal stature on the quality and enjoyment scale. The choice is guided by the desired dish and the whim of the day. To cook perfect pasta follow a few key rules - the results will reward you well! The Water - Use a large pot with lots of water to cook pasta.  More specifically, for one pound of pasta use an 8 quart pot with 5-6 quarts of water. Heat the water to a rolling boil. The large amount of water achieves two goals: (1) a large mass of water will return to boiling quickly and not be cooled by the added pasta, and (2) a rolling boil keeps the water and the pasta moving during cooking thus preventing sticking. The Salt - Salt the cooking water generously. Traditionalists say "taste the water - it should taste like the sea." If it's been some time since you've tasted the sea, plan to use about 2 tablespoons of salt for 6 quarts of water when making 1 pound of pasta. Most experts will recommend using kosher salt, sea salt, or any plain salt without additives, that is, without iodine or anti-caking agents. The water may be salted before or after boiling, just make sure it's there before the pasta is added! Measuring Quantities of Pasta - The endlessly unique shapes of pasta don't lend themselves to measuring cooking quantities by volume. The best way to measure dry pasta is by weight; a kitchen scale is invaluable in determining cooking quantities. Nutritionally, a serving is defined as 2 ounces. We usually plan on 4 ounces of pasta per person.   Cooking the Pasta - Add all of the pasta at once to the boiling, salted water. Initially stir the pasta in the water, then periodically as the pasta cooks. This will keep the pasta from sticking together as the surfaces become rehydrated. Use a lid on the pot to return the water to a rolling boil, then leave the pot uncovered once the boiling point has been achieved once again. The Timing - Fresh pasta is cooked in 1-2 minutes. Cooking times for dried pasta will vary according to their shape, quantity of water, boiling temperature, and even by brand of pasta. The pasta's packaging will often offer suggested cooking times. Use this as only a suggestion. As you periodically stir the pasta, check for doneness by removing a piece and biting into it. You're probably familiar with the term "al dente" which directly translated means "to the tooth." The cooked pasta should be tender to the bite, yet firm. The al dente point is achieved just when the pasta is done in its center, not a minute longer.  Pasta that's cooked too long will be a mushy mess. The Finishing - Reserve 1 cup of pasta water before draining the pasta.  Remove delicate pasta shapes with a pasta spoon or a mesh skimmer. Drain sturdy pasta either by lifting the cooking basket from the pot, or by pouring the pot's contents into a colander. Don't rinse your pasta after cooking unless it's destined for a cold salad. Unrinsed pasta will retain more of its nutrients and allow the sauce to cling better to its surfaces. Neither should you add oil to the pasta at this point to keep it from sticking. Oiling will keep the pasta from sticking to itself, but it will also keep the sauce from adhering to the pasta. Add sauce to the cooked pasta using the reserved cooking water, if necessary, to thin it. The Serving - Spring and summer pastas may be served hot, warm, or cold - they're quite accommodating! Pasta by nature is bland and craves strong flavors. The cooler the temperature at which the pasta is to be served, the stronger the sauce needs to be. Pasta may be served family style or plated in pasta plates.  Pasta plates are large shallow bowls that organize the sauce appropriately while providing easy access for the deployment of the pasta spoon and a twirling fork.