Do you cook pasta this way? Italian chefs can’t stand to see this

by Andrea
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Do you cook pasta this way? Italian chefs can't stand to see this

Pasta is a basic element of Italian cuisine loved by people all over the world. It comes in hundreds of different versions. Thin spaghetti, penne tubes, stuffed tortellini or ravioli are just some examples of the options you can choose. Regardless of your choice, However, you must remember the rules for cooking pasta.

Otherwise, even the best quality product will not taste good. Be careful not to make a common mistake, which he warns against, among others: Italian chef Mattia Centini.

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Rinsing cooked pasta under cold running water is a common practice in Polish homes. However, it turns out to be a big mistake, which he warns against, among others, Italian chef Mattia Centini.

The man comes from hot Italy, but he has been living in Krakow for years, where he runs culinary workshops. He is also active on social media and on his Instagram: @throwbackpasta decided to warn Internet users against rinsing pasta after cooking. “Please stop!” – Mattia Centini appealed to his followers.

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In a short video on his profile, the Italian explained why rinsing pasta is bad. Mattia Centini says the pasta won’t dry out, so there’s really no point in doing it.

You should also know that by doing this, you wash away the starch layer that binds the pasta with the sauce and you also rinse out the most valuable ingredients from it.: fiber, protein and B vitamins contained in semolina (flour).

Mattia Centini explained how to cook pasta so that it turns out perfectly. It should be thrown into already salted boiling water, following the recipe on the package.

“If you take the pasta out of the pot, immediately put it in the sauce and toss it like there’s no tomorrow.” – he advised his followers. You can also gently mix the pasta with a spoon or add a drop of olive oil.

An even more important rule for cooking pasta is to add the right amount of salt to it. Poles don’t add enough of this spice, as a result, the dish does not turn out properly expressive. The Italian chef believes that the ideal amount is 1 teaspoon of salt per 100 g of pasta and liter of water.

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