The Basic Rules of Cooking: Your Guide to Pasta and Rice


Gnocchi Pasta Bake


Dried pasta is much easier to keep and use than “fresh” pasta in the shops.

Always salt your boiling water as it gives the pasta its flavour.

If you are making your own pasta, the simple ratio is 100g of 00 flour for 1 egg. 00 flour is a very fine white Italian flour traditionally used for pasta.

Invest in a pasta machine to roll out the pasta to an even thinness.

If you are making any sort of filled pasta, like a ravioli or a tortellini, ensure the pasta is thinner than usual so it becomes the right thickness when it comes together and do not overfill the pasta.

Thomasina Miers chicken, foie, quince and  cobnut ravioli


Arancini Egg Fried Rice Glutinous Rice

Unless you want a glutinous rice, always wash your rice – I do it 3 times – to get rid of the starch.

The water for the rice should come up to the height of the first line on your middle finger. Touch the tip of your finger onto the surface of the rice and the water should come up to the first line.

Once the rice is cooked, always allow the rice to “dry” – by “dry” I mean allow it to lose the wetness after it is cooked.

Steamed Rice

Fluff rice always with a fork, never a spoon.

If you are cooking fried rice, always use cold pre-cooked rice.

If all else fails, invest in a rice cooker.


One thought on “The Basic Rules of Cooking: Your Guide to Pasta and Rice

  1. Pingback: Reflections on the Past 2000 Views and an Apple Pie Cake | The School Cook

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