With busy lives, many of us eat pasta for dinner on a regular basis. It's quick - but deceptively simple! It can often bear little resemblance to the delicate, light dish that you may have had in your local trattoria.
Here, Gordon Ramsay gives us his top tips on how to cook angel hair pasta - with principles that you can apply to cooking any shape.
The three-star Michelin chef first gets a large pan of water and brings it to the boil. So far, so easy. Then, he seasons the water with a generous amount of salt.
He then adds olive oil to the water to stop the pasta from sticking together. Then he brings the water to a 'rolling boil' - this also stops the pasta from clumping into a ball.
Set a timer, cook the pasta and then test it by eating a piece. It should be 'al dente', or 'to the tooth' - meaning it shouldn't be soggy, but have a little bite to it without being crunchy.
Drain the pasta well to get rid of the starchy water and then season with salt and pepper and drizzle over a little olive oil. Then add it to the sauce of your choice.
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