Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook.

It needn't be that way. First of all, 90% of cooking is being there. That is, letting the telephone ring through to voice-mail; perhaps leaving guests in the living room sipping their Chardonnay and simply keeping your focus on the task at hand. And by being there-that is, tending the pasta-you'll be able to do the only test available to judge its doneness: to taste.

Those two tips alone will improve your pasta-cooking skills, but I offer here, ten little steps that, taken together, will guarantee a perfect dish of pasta every time. Follow these steps, and you'll prepare pasta that will consistently impress your family, your friends, and your harshest critic; you.

1. All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. De Cecco and Barilla are two fine brands readily available in supermarkets.

2. Use a pot that's large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-quart pot is good; a ten-quart pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a six-quart pot.

3. Use plenty of water. For one pound of pasta, you should use at least six quarts of water.

4. Add salt to the water. About 1 Tbs. per gallon. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it needs "something" because the pasta is unseasoned.

5. Bring the water to a full, rolling boil before adding the pasta. One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.

6. Bring the water back to the boil as quickly as possible after adding the pasta. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has wilted and become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water has boiled, though, uncover the pot, and finish cooking uncovered.

7. Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. The brief time you spend attending to it away from family or guests will reap huge rewards at the dinner table.

8. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you've put the entire dish together.

9. Cook the pasta to the 'al dente' state. The only way to judge this is by tasting. Manufacturer's cooking times are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Also, there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.

10. Never rinse pasta. When you rinse pasta, you're washing away most of the starches and nutrients that you were seeking to enjoy in the first place.

So be there. Be attentive. Taste, and learn when pasta has cooked to the consistency that you like. Follow these ten little steps, and you'll develop a reputation as a miracle worker with pasta. And with the myriad of sauces in the Italian and Italian-American cuisines, you will have expanded your cooking repertoire beyond your wildest dreams.

Have Some PASTA with Your Interview

When cyclists prepare for a big race, they always make sure they load up on the carbs. It is not uncommon to have a pasta feed the night before an important event so that the athletes can store up some of the carbohydrates they will be burning up the next day. The same goes for preparing for an interview. A candidate for a job, preparing for that all-important interview, needs to take in some PASTA. However, it isn't the same kind of pasta, but it is something that will energize, fortify and maximize a person's chances in having a successful interview.

Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.

How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.

Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.

Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.

The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna" are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren't honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.

After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.

If you didn't get the position, don't burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won't get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.

Copyright usage: No permission is needed to reproduce this story. The About the Author statement with hot links must remain in tact. Request for reciprocal links will be considered. mailto:barb@sbmag.org.

Have Some PASTA with Your Interview

When cyclists prepare for a big race, they always make sure they load up on the carbs. It is not uncommon to have a pasta feed the night before an important event so that the athletes can store up some of the carbohydrates they will be burning up the next day. The same goes for preparing for an interview. A candidate for a job, preparing for that all-important interview, needs to take in some PASTA. However, it isn't the same kind of pasta, but it is something that will energize, fortify and maximize a person's chances in having a successful interview.

Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.

How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.

Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.

Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.

The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna" are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren't honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.

After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.

If you didn't get the position, don't burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won't get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.

Copyright usage: No permission is needed to reproduce this story. The About the Author statement with hot links must remain in tact. Request for reciprocal links will be considered. mailto:barb@sbmag.org.

Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook.

It needn't be that way. First of all, 90% of cooking is being there. That is, letting the telephone ring through to voice-mail; perhaps leaving guests in the living room sipping their Chardonnay and simply keeping your focus on the task at hand. And by being there-that is, tending the pasta-you'll be able to do the only test available to judge its doneness: to taste.

Those two tips alone will improve your pasta-cooking skills, but I offer here, ten little steps that, taken together, will guarantee a perfect dish of pasta every time. Follow these steps, and you'll prepare pasta that will consistently impress your family, your friends, and your harshest critic; you.

1. All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. De Cecco and Barilla are two fine brands readily available in supermarkets.

2. Use a pot that's large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-quart pot is good; a ten-quart pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a six-quart pot.

3. Use plenty of water. For one pound of pasta, you should use at least six quarts of water.

4. Add salt to the water. About 1 Tbs. per gallon. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it needs "something" because the pasta is unseasoned.

5. Bring the water to a full, rolling boil before adding the pasta. One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.

6. Bring the water back to the boil as quickly as possible after adding the pasta. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has wilted and become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water has boiled, though, uncover the pot, and finish cooking uncovered.

7. Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. The brief time you spend attending to it away from family or guests will reap huge rewards at the dinner table.

8. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you've put the entire dish together.

9. Cook the pasta to the 'al dente' state. The only way to judge this is by tasting. Manufacturer's cooking times are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Also, there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.

10. Never rinse pasta. When you rinse pasta, you're washing away most of the starches and nutrients that you were seeking to enjoy in the first place.

So be there. Be attentive. Taste, and learn when pasta has cooked to the consistency that you like. Follow these ten little steps, and you'll develop a reputation as a miracle worker with pasta. And with the myriad of sauces in the Italian and Italian-American cuisines, you will have expanded your cooking repertoire beyond your wildest dreams.

Have Some PASTA with Your Interview

When cyclists prepare for a big race, they always make sure they load up on the carbs. It is not uncommon to have a pasta feed the night before an important event so that the athletes can store up some of the carbohydrates they will be burning up the next day. The same goes for preparing for an interview. A candidate for a job, preparing for that all-important interview, needs to take in some PASTA. However, it isn't the same kind of pasta, but it is something that will energize, fortify and maximize a person's chances in having a successful interview.

Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.

How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.

Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.

Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.

The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna" are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren't honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.

After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.

If you didn't get the position, don't burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won't get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.

Copyright usage: No permission is needed to reproduce this story. The About the Author statement with hot links must remain in tact. Request for reciprocal links will be considered. mailto:barb@sbmag.org.

Have Some PASTA with Your Interview

When cyclists prepare for a big race, they always make sure they load up on the carbs. It is not uncommon to have a pasta feed the night before an important event so that the athletes can store up some of the carbohydrates they will be burning up the next day. The same goes for preparing for an interview. A candidate for a job, preparing for that all-important interview, needs to take in some PASTA. However, it isn't the same kind of pasta, but it is something that will energize, fortify and maximize a person's chances in having a successful interview.

Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.

How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.

Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.

Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.

The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna" are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren't honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.

After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.

If you didn't get the position, don't burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won't get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.

Copyright usage: No permission is needed to reproduce this story. The About the Author statement with hot links must remain in tact. Request for reciprocal links will be considered. mailto:barb@sbmag.org.

Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook.

It needn't be that way. First of all, 90% of cooking is being there. That is, letting the telephone ring through to voice-mail; perhaps leaving guests in the living room sipping their Chardonnay and simply keeping your focus on the task at hand. And by being there-that is, tending the pasta-you'll be able to do the only test available to judge its doneness: to taste.

Those two tips alone will improve your pasta-cooking skills, but I offer here, ten little steps that, taken together, will guarantee a perfect dish of pasta every time. Follow these steps, and you'll prepare pasta that will consistently impress your family, your friends, and your harshest critic; you.

1. All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. De Cecco and Barilla are two fine brands readily available in supermarkets.

2. Use a pot that's large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-quart pot is good; a ten-quart pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a six-quart pot.

3. Use plenty of water. For one pound of pasta, you should use at least six quarts of water.

4. Add salt to the water. About 1 Tbs. per gallon. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it needs "something" because the pasta is unseasoned.

5. Bring the water to a full, rolling boil before adding the pasta. One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.

6. Bring the water back to the boil as quickly as possible after adding the pasta. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has wilted and become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water has boiled, though, uncover the pot, and finish cooking uncovered.

7. Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. The brief time you spend attending to it away from family or guests will reap huge rewards at the dinner table.

8. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you've put the entire dish together.

9. Cook the pasta to the 'al dente' state. The only way to judge this is by tasting. Manufacturer's cooking times are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Also, there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.

10. Never rinse pasta. When you rinse pasta, you're washing away most of the starches and nutrients that you were seeking to enjoy in the first place.

So be there. Be attentive. Taste, and learn when pasta has cooked to the consistency that you like. Follow these ten little steps, and you'll develop a reputation as a miracle worker with pasta. And with the myriad of sauces in the Italian and Italian-American cuisines, you will have expanded your cooking repertoire beyond your wildest dreams.

Have Some PASTA with Your Interview

When cyclists prepare for a big race, they always make sure they load up on the carbs. It is not uncommon to have a pasta feed the night before an important event so that the athletes can store up some of the carbohydrates they will be burning up the next day. The same goes for preparing for an interview. A candidate for a job, preparing for that all-important interview, needs to take in some PASTA. However, it isn't the same kind of pasta, but it is something that will energize, fortify and maximize a person's chances in having a successful interview.

Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.

How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.

Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.

Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.

The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna" are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren't honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.

After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.

If you didn't get the position, don't burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won't get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.

Copyright usage: No permission is needed to reproduce this story. The About the Author statement with hot links must remain in tact. Request for reciprocal links will be considered. mailto:barb@sbmag.org.

Have Some PASTA with Your Interview

When cyclists prepare for a big race, they always make sure they load up on the carbs. It is not uncommon to have a pasta feed the night before an important event so that the athletes can store up some of the carbohydrates they will be burning up the next day. The same goes for preparing for an interview. A candidate for a job, preparing for that all-important interview, needs to take in some PASTA. However, it isn't the same kind of pasta, but it is something that will energize, fortify and maximize a person's chances in having a successful interview.

Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.

How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.

Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.

Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.

The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna" are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren't honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.

After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.

If you didn't get the position, don't burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won't get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.

Copyright usage: No permission is needed to reproduce this story. The About the Author statement with hot links must remain in tact. Request for reciprocal links will be considered. mailto:barb@sbmag.org.

Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook.

It needn't be that way. First of all, 90% of cooking is being there. That is, letting the telephone ring through to voice-mail; perhaps leaving guests in the living room sipping their Chardonnay and simply keeping your focus on the task at hand. And by being there-that is, tending the pasta-you'll be able to do the only test available to judge its doneness: to taste.

Those two tips alone will improve your pasta-cooking skills, but I offer here, ten little steps that, taken together, will guarantee a perfect dish of pasta every time. Follow these steps, and you'll prepare pasta that will consistently impress your family, your friends, and your harshest critic; you.

1. All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. De Cecco and Barilla are two fine brands readily available in supermarkets.

2. Use a pot that's large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-quart pot is good; a ten-quart pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a six-quart pot.

3. Use plenty of water. For one pound of pasta, you should use at least six quarts of water.

4. Add salt to the water. About 1 Tbs. per gallon. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it needs "something" because the pasta is unseasoned.

5. Bring the water to a full, rolling boil before adding the pasta. One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.

6. Bring the water back to the boil as quickly as possible after adding the pasta. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has wilted and become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water has boiled, though, uncover the pot, and finish cooking uncovered.

7. Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. The brief time you spend attending to it away from family or guests will reap huge rewards at the dinner table.

8. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you've put the entire dish together.

9. Cook the pasta to the 'al dente' state. The only way to judge this is by tasting. Manufacturer's cooking times are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Also, there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.

10. Never rinse pasta. When you rinse pasta, you're washing away most of the starches and nutrients that you were seeking to enjoy in the first place.

So be there. Be attentive. Taste, and learn when pasta has cooked to the consistency that you like. Follow these ten little steps, and you'll develop a reputation as a miracle worker with pasta. And with the myriad of sauces in the Italian and Italian-American cuisines, you will have expanded your cooking repertoire beyond your wildest dreams.

Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook.

It needn't be that way. First of all, 90% of cooking is being there. That is, letting the telephone ring through to voice-mail; perhaps leaving guests in the living room sipping their Chardonnay and simply keeping your focus on the task at hand. And by being there-that is, tending the pasta-you'll be able to do the only test available to judge its doneness: to taste.

Those two tips alone will improve your pasta-cooking skills, but I offer here, ten little steps that, taken together, will guarantee a perfect dish of pasta every time. Follow these steps, and you'll prepare pasta that will consistently impress your family, your friends, and your harshest critic; you.

1. All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. De Cecco and Barilla are two fine brands readily available in supermarkets.

2. Use a pot that's large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-quart pot is good; a ten-quart pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a six-quart pot.

3. Use plenty of water. For one pound of pasta, you should use at least six quarts of water.

4. Add salt to the water. About 1 Tbs. per gallon. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it needs "something" because the pasta is unseasoned.

5. Bring the water to a full, rolling boil before adding the pasta. One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.

6. Bring the water back to the boil as quickly as possible after adding the pasta. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has wilted and become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water has boiled, though, uncover the pot, and finish cooking uncovered.

7. Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. The brief time you spend attending to it away from family or guests will reap huge rewards at the dinner table.

8. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you've put the entire dish together.

9. Cook the pasta to the 'al dente' state. The only way to judge this is by tasting. Manufacturer's cooking times are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Also, there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.

10. Never rinse pasta. When you rinse pasta, you're washing away most of the starches and nutrients that you were seeking to enjoy in the first place.

So be there. Be attentive. Taste, and learn when pasta has cooked to the consistency that you like. Follow these ten little steps, and you'll develop a reputation as a miracle worker with pasta. And with the myriad of sauces in the Italian and Italian-American cuisines, you will have expanded your cooking repertoire beyond your wildest dreams.

Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook.

It needn't be that way. First of all, 90% of cooking is being there. That is, letting the telephone ring through to voice-mail; perhaps leaving guests in the living room sipping their Chardonnay and simply keeping your focus on the task at hand. And by being there-that is, tending the pasta-you'll be able to do the only test available to judge its doneness: to taste.

Those two tips alone will improve your pasta-cooking skills, but I offer here, ten little steps that, taken together, will guarantee a perfect dish of pasta every time. Follow these steps, and you'll prepare pasta that will consistently impress your family, your friends, and your harshest critic; you.

1. All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. De Cecco and Barilla are two fine brands readily available in supermarkets.

2. Use a pot that's large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-quart pot is good; a ten-quart pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a six-quart pot.

3. Use plenty of water. For one pound of pasta, you should use at least six quarts of water.

4. Add salt to the water. About 1 Tbs. per gallon. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it needs "something" because the pasta is unseasoned.

5. Bring the water to a full, rolling boil before adding the pasta. One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.

6. Bring the water back to the boil as quickly as possible after adding the pasta. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has wilted and become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water has boiled, though, uncover the pot, and finish cooking uncovered.

7. Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. The brief time you spend attending to it away from family or guests will reap huge rewards at the dinner table.

8. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you've put the entire dish together.

9. Cook the pasta to the 'al dente' state. The only way to judge this is by tasting. Manufacturer's cooking times are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Also, there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.

10. Never rinse pasta. When you rinse pasta, you're washing away most of the starches and nutrients that you were seeking to enjoy in the first place.

So be there. Be attentive. Taste, and learn when pasta has cooked to the consistency that you like. Follow these ten little steps, and you'll develop a reputation as a miracle worker with pasta. And with the myriad of sauces in the Italian and Italian-American cuisines, you will have expanded your cooking repertoire beyond your wildest dreams.

Have Some PASTA with Your Interview

When cyclists prepare for a big race, they always make sure they load up on the carbs. It is not uncommon to have a pasta feed the night before an important event so that the athletes can store up some of the carbohydrates they will be burning up the next day. The same goes for preparing for an interview. A candidate for a job, preparing for that all-important interview, needs to take in some PASTA. However, it isn't the same kind of pasta, but it is something that will energize, fortify and maximize a person's chances in having a successful interview.

Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.

How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.

Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.

Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.

The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna" are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren't honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.

After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.

If you didn't get the position, don't burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won't get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.

Copyright usage: No permission is needed to reproduce this story. The About the Author statement with hot links must remain in tact. Request for reciprocal links will be considered. mailto:barb@sbmag.org.

Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook.

It needn't be that way. First of all, 90% of cooking is being there. That is, letting the telephone ring through to voice-mail; perhaps leaving guests in the living room sipping their Chardonnay and simply keeping your focus on the task at hand. And by being there-that is, tending the pasta-you'll be able to do the only test available to judge its doneness: to taste.

Those two tips alone will improve your pasta-cooking skills, but I offer here, ten little steps that, taken together, will guarantee a perfect dish of pasta every time. Follow these steps, and you'll prepare pasta that will consistently impress your family, your friends, and your harshest critic; you.

1. All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. De Cecco and Barilla are two fine brands readily available in supermarkets.

2. Use a pot that's large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-quart pot is good; a ten-quart pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a six-quart pot.

3. Use plenty of water. For one pound of pasta, you should use at least six quarts of water.

4. Add salt to the water. About 1 Tbs. per gallon. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it needs "something" because the pasta is unseasoned.

5. Bring the water to a full, rolling boil before adding the pasta. One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.

6. Bring the water back to the boil as quickly as possible after adding the pasta. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has wilted and become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water has boiled, though, uncover the pot, and finish cooking uncovered.

7. Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. The brief time you spend attending to it away from family or guests will reap huge rewards at the dinner table.

8. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you've put the entire dish together.

9. Cook the pasta to the 'al dente' state. The only way to judge this is by tasting. Manufacturer's cooking times are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Also, there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.

10. Never rinse pasta. When you rinse pasta, you're washing away most of the starches and nutrients that you were seeking to enjoy in the first place.

So be there. Be attentive. Taste, and learn when pasta has cooked to the consistency that you like. Follow these ten little steps, and you'll develop a reputation as a miracle worker with pasta. And with the myriad of sauces in the Italian and Italian-American cuisines, you will have expanded your cooking repertoire beyond your wildest dreams.

Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook.

It needn't be that way. First of all, 90% of cooking is being there. That is, letting the telephone ring through to voice-mail; perhaps leaving guests in the living room sipping their Chardonnay and simply keeping your focus on the task at hand. And by being there-that is, tending the pasta-you'll be able to do the only test available to judge its doneness: to taste.

Those two tips alone will improve your pasta-cooking skills, but I offer here, ten little steps that, taken together, will guarantee a perfect dish of pasta every time. Follow these steps, and you'll prepare pasta that will consistently impress your family, your friends, and your harshest critic; you.

1. All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. De Cecco and Barilla are two fine brands readily available in supermarkets.

2. Use a pot that's large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-quart pot is good; a ten-quart pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a six-quart pot.

3. Use plenty of water. For one pound of pasta, you should use at least six quarts of water.

4. Add salt to the water. About 1 Tbs. per gallon. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it needs "something" because the pasta is unseasoned.

5. Bring the water to a full, rolling boil before adding the pasta. One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.

6. Bring the water back to the boil as quickly as possible after adding the pasta. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has wilted and become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water has boiled, though, uncover the pot, and finish cooking uncovered.

7. Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. The brief time you spend attending to it away from family or guests will reap huge rewards at the dinner table.

8. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you've put the entire dish together.

9. Cook the pasta to the 'al dente' state. The only way to judge this is by tasting. Manufacturer's cooking times are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Also, there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.

10. Never rinse pasta. When you rinse pasta, you're washing away most of the starches and nutrients that you were seeking to enjoy in the first place.

So be there. Be attentive. Taste, and learn when pasta has cooked to the consistency that you like. Follow these ten little steps, and you'll develop a reputation as a miracle worker with pasta. And with the myriad of sauces in the Italian and Italian-American cuisines, you will have expanded your cooking repertoire beyond your wildest dreams.