For Best Results, Pasta Should `Swim' In Boiling Water

``If pasta is so easy to cook,'' a reader asked, ``why is mine so awful?'' Pasta is easy to cook, but it's possible to do it wrong. For best results, try these pasta techniques and serving ideas:

HOW MUCH TO COOK

Plan on 2 ounces of uncooked pasta per person for a main dish, 1 ounce per person for a side dish. Two ounces of dry pasta will yield about 1 to 1 1/4 cups cooked pasta, depending on the shape. For short pasta that you can measure in a cup, 1 cup uncooked pasta makes about 2 cups cooked (1 1/4 cups for noodles).

COOKING PASTA

- Be sure to use a large pan and plenty of water to allow pasta to ``swim.''

- Cover the pan while water comes to boiling - it's faster - but cook pasta uncovered. Keep the water boiling.

- Occasionally stir a long pasta, such as spaghetti, with a long-handled fork to keep strands from sticking together. Stir other pasta with a wide spoon.

- Cooking regular pasta in the microwave is no faster or more convenient than cooking it on the range top. However, the microwave works well for reheating pasta or pasta dishes, and pasta specially processed for the microwave is available.

- Rinse pasta to be used in a salad in cold water and drain. For other recipes, pasta does not require rinsing.

KEEPING PASTA HOT

- Warm the serving dish by running hot water into it and letting it stand a few minutes. Dry the dish, add the drained pasta, and serve immediately.

- When adding other ingredients to cooked pasta, return the drained pasta to the pan it was cooked in. Add the ingredients; the heat of the pan will warm them.

- If you must delay serving pasta, drain it and return to the pan it was cooked in. Or transfer to a colander placed over a pan containing a small amount of boiling water. Coat pasta with a little margarine to prevent sticking and cover the pan.

EXTRA PASTA

- Cooked too much? Add a little oil to extra pasta and toss to coat. Then cover and refrigerate up to 3 days.

- For longer storage, place cooled, oiled pasta in a plastic freezer bag, seal and freeze for up to 3 weeks. To reheat, remove pasta from bag and add to boiling water; stir gently to separate. Return to boiling and cook until hot, about 2 minutes.

EASY SIDE-DISH FIX-UPS

In a large saucepan bring a large amount of salted water to boiling. Add 4 ounces spaghetti, fettuccine, or linguine; return to boiling. Reduce heat slightly. Cook until tender but still firm (10 to 12 minutes for spaghetti, 8 to 10 minutes for fettuccine or linguine). Drain well. Toss with 2 teaspoons margarine or olive oil. Makes 4 servings.

- Herbed Pasta: Add 3/4 teaspoon snipped fresh thyme, rosemary, or basil, or 1/4 teaspoon dried thyme, rosemary, or basil, crushed, with margarine or oil.

- Dilled Pasta: Add 1 1/2 teaspoons snipped fresh dillweed or 1/2 teaspoon dried dillweed with margarine or oil.

- Lemon Pasta: Add 2 tablespoons snipped parsley, 1/2 teaspoon finely shredded lemon peel, and 1/8 teaspoon pepper with margarine or oil.