Perfect Pasta for Photography
Cook the pasta until just tender with a defined edge, then rinse under cold water and toss with oil to preserve its shape and prevent sticking.
Ingredients
Pasta (remove any broken pieces)
Water (enough for cooking the pasta)
Vegetable oil or olive oil (added to the cooking water)
2-3 tbsp
Cold water (in a large bowl or pitcher)
Ice cubes
6-8
Olive oil or vegetable oil (for coating the pasta)
1 tbsp per bag
Dried herb flakes (optional, added to the bag)
Instructions
1
Cooking the Pasta
Once the water comes to a boil, add the pasta and stir gently with a wooden spoon. Keep the water at a gentle simmer until the pasta swells and the edges look clearly defined (the interior may still be slightly undercooked).
2
Chilling in Cold Water
Drain the cooked pasta and immediately transfer it into a large bowl filled with cold water and 6-8 ice cubes to chill quickly.
3
Portioning and Storing
Once the pasta is chilled, remove it and drain well, then place it into labeled ziplock bags at about 2 cups of pasta per bag. Pour out any excess water remaining in the bag, then add 1 tbsp of oil along with the optional dried herb flakes. Press out some of the air and seal the bag, then gently toss to evenly coat the pasta with the oil.
