I recently shared an enticing picture on my Instagram of whole grain pasta in a garlic and shrimp sauce, and also shared that I’d cooked the pasta to perfection in just two minutes.
This summer, I learned a new method for ensuring “al dente” pasta with minimal time and effort. My pasta of choice these days is whole grain (add a minute on the front-end), but you can use the exact same two-minute method with standard dry pasta - any brand.
The process is called cooking “gentilmente” (gently). In contrast to the “normale” method - cooking pasta in a rapid boil for 10-12 minutes - chefs across the world are now following these steps:
Drop a pound of dried pasta in salted boiling water for only 2-3 minutes (2 for normal pasta; 3 for whole grain)
Remove the pot from the heat and let it sit for an additional 9-10 minutes;
Strain and savor perfectly “al dente” pasta.
Let us know if you try it out!
