Tips from Top Chefs
Zerega began manufacturing pasta in 1848 and it's been our passion ever since. Along the way, we've picked up pasta tips from some of America's top chefs. Here are a few of our favorites:
- Experiment with new flavors in your favorite pasta recipes. Some examples: Instead of cheddar, try gruyere or fontina in your macaroni and cheese. Rather than basil, try fresh cilantro or arugula in your pesto sauce.
- When cooking pasta for baked preparations, undercook it by two minutes. Your pasta will finish cooking to al dente perfection in the baking dish.
- If cooking pasta to reheat later, undercook it slightly. Toss drained pasta with 1 tablespoon of vegetable oil and refrigerate (up to 3 to 4 days) in a sealed container. To reheat, toss pasta into rapidly boiling water for one minute, drain, sauce, and serve.
- Many chefs reserve a portion of pasta cooking water for a convenient way to thin or moisten accompanying sauces.
- Never rinse pasta under running water unless preparing a salad or stuffed pasta dish. Rinsing removed surface starch which helps sauce cling to pasta.
- Serve freshly grated Parmesan or Romano cheese at the table (cheese starts to lose its flavor within one half-hour of grating). Consider adding individual cheese graters to each table, and let customers help themselves.