Although pasta is a universal product and almost everyone can cook it, many people do it wrong. Meanwhile, a few simple rules are enough to always achieve a perfect effect.
The most common mistake that many people make? Too little water. Pasta needs space, because during cooking it increases its volume and must freely “swim” in a pot. If you throw it into too little water, you will start sticking and cooking unevenly. The rule is simple: for every 100 grams of pasta, a liter of water. Thanks to this, the pasta will have the right conditions to cook evenly and keep the right structure. It is also worth remembering to add salt. Preferably half a teaspoon per liter of water only when it starts to boil.
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Do you add oil to boiling water, hoping that the pasta is not glued? Unfortunately, this is a very popular myth. The oil rises on the surface of the water and has no effect on the structure of boiling pasta. What’s more, after straining, it creates a greasy coating on it, which causes the sauce to flow from it, instead of sticking well. Instead of oil, reach for a wooden spoon and after throwing pasta into the water, mix it thoroughly. This is enough to avoid sticking in the first key minutes of cooking
Cooking pasta on maximum heat may seem a way to save time, but in fact it destroys taste and structure. A violent boil makes the pasta cook unevenly, loses its elasticity, and can even overcook. After bringing the water to a boil, reduce the heat, let the water bubble gently. Thanks to this, you will keep control over the cooking process and get pasta, which will be pleasant in taste and combine perfectly with the sauce.
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The key to the perfect pasta is not only the right temperature, but also movement. After throwing the pasta into the pot, you need to mix it, first, then every minute. Just a few moves with a wooden spoon to prevent sticking and keeping its form. Never cover the pot while cooking. The pair condenses on the lid and returns to the pot, which makes the pasta overcooked and loses its taste. Finally – absolutely do not rinse the pasta with cold water, unless you prepare a salad. Otherwise, you will rinse a valuable starch from it, which allows the sauce to “stick” to pasta better.
Do you want your pasta to be really tasty and perfectly cooked? Every time Remember about these 6 points:
- 100 g of pasta = 1 liter of water,
- no oil, instead of mixing,
- cooking on medium heat without covering,
- mixing every now and then for the first minutes,
- do not rinse after straining if you make a hot dish,
- Half a teaspoon of salt per liter of water, but add only to boiling water.
Cooking pasta does not have to be a challenge, but only if you know what to avoid. A few simple mistakes can make even the best sauce not save your dish. Fortunately, eliminating them is only a matter of consciousness and a few minutes more at the stove. Follow these advice and your pasta will taste like in Italian trarattoria – Al dente, elastic and aromatic. Buon Appetito!
