The quantity of pasta to allow for each person will depend upon how the pasta is to be used and the number  of courses in the meal.
        ● Entree - 50 to 75 g of uncooked pasta per person;
        ● Main course - 100 to 150 g of uncooked pasta per person;
Pasta should be cooked in plenty of well-salted boiling water in an uncovered pot . Allow about 4 to 6 litres of water per kilogram of pasta. The water must be boiling before the pasta is added,  so that the pieces do not stick together.
        Cooking time will depend upon the size , shape and density of the pasta , so check the manufacturer's instructions for a guide .
         Fresh pasta cooks in about 3 minutes . Pasta should be cooked to a stage known as al dente . This translates as 《 to the tooth 》and means the pasta should still be firm to bite and not be overcooked.
         When cooking large quantities , the pasta can be boiled to al dente, rinsed, then transferred immediately into pots of cold water for later use.  It can be held for short periods in this way until required , then dropped into boiling water to heat.
Different types of pasta can be produced by the addition of simple ingredients to the dough. Pasta can be coloured green or reed by the addition of spinach or tomatoes.  The variety of shapes is endless an new types are continually appearing in the market .
СДЕЛАЙТЕ ХОРОШИЙ ПЕРЕВОД ТЕКСТА БУДУ БЛАГОДАРЕН ЗА ПОМОЩЬ !!!