"The water must be carefully measured. The calculation is easy: 10 cups of water for every 1 pound of pasta. Add the salt as soon as the water starts to boil. It is important to ensure that the pasta does not overcook, and to remove it from the heat as soon as it reaches the point that cooks call al dente, which is when the pasta has lost its stiffness but still offers a certain resistance as you bite into it."
"Roast the peppers, turning frequently so the outer skin blackens without cooking the flesh too much, When the peppers are charred cool and gently rub off the skin, rinse, and remove the stem and seeds. Cut into strips. Slice the eggplant in half and cut into strips as you have done with the peppers. Trim the celery heart (the white part) and cut into fine batons. Peel the carrot, removing any woody parts, and finely chop together with parsley."
Different pasta shapes serve distinct purposes and pair with complementary sauces. Dried pasta requires precise steps: measure 10 cups of water per pound, add salt once the water boils, and cook until al dente—firm with slight resistance. Prepare all additions ahead and have a warm serving dish, sauce, and grated cheese ready. Drain the pasta and immediately toss with the prepared sauce or seasoning. For the tortiglioni dish, roast and peel peppers, slice eggplant, trim celery and finely chop carrot and parsley; sauté in olive oil, add peeled seeded tomatoes, and finish with grated Parmesan and salt.
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