Pasta is one of my favorite dishes, and it's dead simple to cook. Follow these instructions to get great results:
• Always allow the water in the pot to come to the boil before adding your pasta.
• Make sure to always season the water with salt. This seasons the pasta from the outside, and after it's cooked you can't season it anymore.
• You should try cooking your pasta al dente (‘to the tooth’). It should be soft but still have a bite and firmness to it. Take a look at the cooking time on the pasta packet, but use that as a guideline and try to cook it slighlty under that time (say, 8 minutes for a 9 minute variety)
• Don't allow the pasta to cool off or drain it too much. A lot of people throw their pasta into a colander an run cold water over it for 4-5 minutes, or let it rest for a long time. If you have to drain it, do it quickly and then serve them immediately - or throw them into the pan with your sauce.
Generally, ravioli or tortellini (any kind of non-string, filled pasta) usually goes better with thicker, richer sauces such as cheese-based sauces, carbonara, and so forth, because their shapes retain more of that rich, flavored sauce. Tagliatelle, fettucine, linguine, etc are usually associated with red sauces (generally variants of the meat ragu or tomato basil sauce) or fresher, lighter dressings.
Generally, ravioli or tortellini (any kind of non-string, filled pasta) usually goes better with thicker, richer sauces such as cheese-based sauces, carbonara, and so forth, because their shapes retain more of that rich, flavored sauce. Tagliatelle, fettucine, linguine, etc are usually associated with red sauces (generally variants of the meat ragu or tomato basil sauce) or fresher, lighter dressings.
To go with some simple pasta try these two very basic sauces:
Pesto : http://www.jamieshomecookingskills.com/recipe.php?title=classic-basil-pesto
Tomato: http://www.jamieoliver.com/recipes/vegeterian-recipes/the-quickest-tomato-sauce
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