Pasta is easy to cook but can easily become overcooked or undercooked. The 'float test', which indicates readiness by the pasta rising to the surface, can be misleading, especially with artisan pasta. Chef Jasper J. Mirabile Jr emphasizes that while the float test is trustworthy for ravioli and tortellini, it should be accompanied by additional cooking time to ensure doneness. Artisan pasta, known for its handmade quality, may not follow the same rules due to variability in cooking times and methods.
"With ravioli and tortellini, yes all the time. And I let them cook just a few more minutes [after they float] just to make sure [they are fully cooked]."
"The float test can be a little less dependable when it comes to artisan pasta. Especially if you freeze and then drop in boiling water, they don't always cook evenly."
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