How do you cook special pasta that is flavored (tomato, squid etc)? Do you salt the water the same way? Should you incorporate less flavorful sauces to not mask the initial flavor of the pasta?
Pasta – How to cook flavored pasta
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Here is a report entitled "Change in sodium content of potato, pasta and rice with different cooking methods".
So the "scientific answer" is:
- The sodium content in pasta cooked with different levels of salt increased approximately linearly with the amount of salt added to the cooking water. Pasta cooked in 4g salt/100g raw took up on average 28 mg Na/100g whereas when cooked in 40g/100g raw this increased approximately 10 fold to 230 mg Na/100g.
HTH!
PS: This may help you forget the Na intake temporally
Don't put the shrimp etc in the sauce in the first place and cook it separately, that way you don't have to take it out. Then just top your pasta with it and if say you are cooking meatballs and want a little sauce on them mix a little sauce in with your meatballs and then put them on top. If you want that mixed in with the pasta look then do the same thing I said above and mix the pasta in your individual serving bowls or plates if you are using one after you have dressed your pasta.
Your just not going to get an even distribution with random variables, all you can do is pick and count if you want everything evens.
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Best Answer
You cook it the same way as you cook "regular" pasta.
As for the sauces, try to keep it related to the flavor of the pasta.
Squid ink pasta should be used with seafood sauces (vongole...)
For tomato pasta or spinach pasta, I tend to keep the sauce as light as possible; just olive oil, garlic, little bit of herb as to not hide the pasta colors; no cream sauce, no full-on tomato sauce or ragu sauce.