Fresh pasta takes exactly two minutes to cook, according to chef Ian Marks of Sebastopol’s Acre Pasta. No more, no less for the perfect al dente consistency — toothy rather than mushy.
“Any longer is a sin. And this is where we draw the line,” said Marks, who makes the tiny Barlow restaurant’s frilly pappardelle, lumache and tagliatelle daily.
Using only semolina flour and water for the dough, Marks has the preparation and cooking time down to a science — not only for its al dente quality but because it’s the most efficient way to make pasta in his pint-size open kitchen…