Teletext Recovery - 01/12/1999

P584 CEEFAX 1 584 Wed 01 Dec 12:12/01   HOWTOCOOK  1/9 HOW TO COOK PERFECT PASTA 1 Use a very large cooking pot. Make sure you have at least 4 pints or 2.25 litres water to every 8oz/225g pasta, with 1 level tbsp salt added. 2 Make sure the water is up to a good fierce boil before the pasta goes in. Add the pasta as quickly as possible and stir it around once to separate it. 3 If you're cooking long pasta, like spaghetti, push it against the pan base and keep pushing until it all collapses down into the water. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Wed 01 Dec 12:12/14   HOWTOCOOK  2/9 HOW TO COOK PERFECT PASTA (cont) 4 You don't need to put a lid on the pan: if it's boiling briskly, it will come back to the boil in seconds, and if you put a lid on, it will boil over. 5 Put a timer on for 10-12 minutes , but because timing varies according to shape and quality - the only way to tell is to taste it. Taste after eight minutes, then 9, 10, and so on. 6 Have a colander ready in the sink. As you are draining it, swirl it around to heat it ready for the hot pasta. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Wed 01 Dec 12:12/28   HOWTOCOOK  3/9 HOW TO COOK PERFECT PASTA (cont) 7 Don't drain too thoroughly: drops of moisture stop it becoming dry. Put the colander over the pan to catch drips. 8 Serve on deep warmed plates to keep it hot. Serve spaghetti with pasta tongs, lifting it high to separate. 9 If the pasta is to be cooked again in a baked dish, give half the cooking time to allow for the time in the oven. 10 Work quickly - drain quickly, serve it quickly and eat it quickly. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Wed 01 Dec 12:14/17   HOWTOCOOK  7/9 CLASSIC FRESH TOMATO SAUCE (cont) Method 1 Skin the tomatoes by pouring boiling water over them, and leave for exactly a minute or, if they're small, 15-30 seconds. 2 Then drain and slip off the tomato skins (protect your hands with a cloth if they are too hot). Reserve three tomatoes for later, and roughly chop the rest. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Wed 01 Dec 12:11/20   HOWTOCOOK  8/9 CLASSIC FRESH TOMATO SAUCE (cont) Method (cont) 3 Heat the oil in a medium pan, add the onions and garlic and gently cook for 5-6 minutes, until softened and pale gold in colour. Add the tomatoes with a third of the basil, torn into pieces. 4 Add salt and black pepper. Simmer the tomatoes on a very low heat without a lid, for about 1½ hours until nearly all the liquid has evaporated and the tomatoes are a thick, jam-like consistency, stirring now and then. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Wed 01 Dec 12:11/24   HOWTOCOOK  9/9 CLASSIC FRESH TOMATO SAUCE (cont) Method (cont) 5 Roughly chop the reserved fresh tomatoes and stir in, with the rest of the torn basil leaves. Serve on pasta with a hint of Parmesan - not too much though, because it will detract from the wonderful tomato flavour. Note When serving this sauce, it is a good idea to give the pasta a minute less cooking time than usual, return it to the pan after draining, and give one more minute while you mix in the sauce. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

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