Food Styling for Photographers

CHAPTER FIVE

adding pasta when the water is at a full boil. Th e move-
ment of the boiling water helps keep the pasta from
sticking and also cooks the pasta more evenly. Adjust the
temperature under the pot to keep the water at a consis-
tent low boil.

As the pasta cooks, the outer surface areas of the pasta
directly exposed to the water cook fi rst. Pasta also absorbs
water as it cooks, causing the pasta to swell in size. Once
the full size is reached, the inside of the pasta may still be

a little raw. However, to the eye the pasta pieces look

cooked and the edges are still distinct. Th at’s when it’s

perfect for photography. It is still a little too fi rm for con-

sumption, but it doesn’t matter as long as the pasta looks

cooked. When it reaches this stage, remove the pasta from

the heat and immediately drain it into a large colander.

Quickly transfer the pasta into a large bowl or kettle fi lled

with cold tap water and six to eight cubes of ice. To transfer

the pasta, simply tip the colander and let the pasta slide

into the cold water. Th e ice will melt away quickly.

Th e cold water will quickly cool the pasta. Once cooled,

the pasta must be removed from the water. Th is prevents

it from absorbing more water, making it fragile and not

as well formed.

Handling the pasta gently, use your hands to drain the

water from the pasta and place the pasta into gallon-size

Ziploc bags, which have been premarked as hero with a

felt-tip marker. After placing about 2 cups of pasta in the

bag, if any water has collected, tip the bag and drain

the water. Add 1 tablespoon of olive or vegetable oil to

the bag. Remove some but not all of the air from the bag

and seal it. Gently rotate the bag to coat the pieces with

oil. Use additional Ziploc bags for the remaining pasta.

Place the bags on a tray and keep at room temperature

until you have prepped all other ingredients and are ready

to build the hero.