Tips for Preparing Pasta

1. Cook pasta in a large amount of boiling salted water. You should use between 6 to 8 quarts of boiling water per pound of pasta and keep the lid off the pot to prevent the water from boiling over onto your stove.
2. Add the pasta as soon as the water reaches a rapid boil and stir well after adding your pasta. Don't start timing until after the water returns to a full boil.
3. 3. When cooking pasta that you will serve in a baked dish, cook it for about two thirds of the recommended time on the package. This will ensure that your pasta won't be overcooked in the final dish.

THE MANY SHAPES OF PASTA
Dried pasta comes in a variety of shapes and sizes. Here are just a few organized according to type:

SHAPED PASTA

1. Bow ties or butterflies (farfalle)
2. Wagon wheels (rotelle)
3. Corkscrews (fusilli)
4. Penne
5. Macaroni, rigatoni
6. Shells (conchiglie and conchiglioni) or cavatelli

FLAT, TUBULAR PASTA

1. Lasagna
2. Pappardelle
3. Mafalde
4. Manicotti

HOLLOW PASTA (GOOD FOR STUFFING)

1. Tortellini
2. Cappelletti
3. Agnolotti

THE RIGHT CHEESE FOR THE RIGHT PASTA

1. Cheddar—Any of the cheddar cheeses match well with pasta, but if you're watching your fat intake, you may want to select cheddars with stonger flavors. You'll be able to use less cheese in your pasta.
2. Parmesan—Parmesan is an aged hard cheese that is best if you buy it in a block and then grate only the amount you need for a recipe.
3. Ricotta—A mild and creamy cheese, ricotta is a tasty and rich-tasting cheese, suitable for lasagna and stuffed shells.
4. Mozzarella—Natural when paired with tomato, mozzarella has a soft, subtle flavor that blends well with a variety of pasta dishes.
5. Romano—You can use this tasty, pungent cheese as an alternative to Parmesan in most recipes.
6. Provolone—This highly piquant-flavored cheese has a tangy buttery flavor.