Pasta is one of the most common and universal food products that guests in the kitchen of almost every country. Most, however, is associated with Italian cuisine, which is full of various dishes with paste in the lead role. It works in combination with numerous sauces, as well as additives such as meat, cheese, seafood or vegetables. So it’s good to know How to cook it in the right way to make it light and elastic and non -sticky.
and its various typessuch as threads, Świderki, Penne or Spaghetti to The basis of many tasty dishes. To make them fully enjoy their taste, they require properly cooked and elastic pasta. Unfortunately, this does not always succeed, which means, as a result, we get a lot of compact noodles.
The most popular way to deal with this problem is Rinsing the cooked pasta with cold water. Unfortunately, this is not a method without flaws. Yes, the rinsed with cold water stops sticking together, but at the same time It loses a valuable starch, which is responsible for the taste, consistency and correct combination with the sauce. At the expense of non -sticking pasta, so we lose the aroma and taste of the dish.
So there is another, quite popular trick to avoid sticking pasta, which is Adding oil to boiling water. This creates on the surface of pasta a greasy layer that hinders the combination and absorption of the sauceso that the dish does not create a coherent dish. It definitely does not taste as it should, which is why many restaurateurs are reborn with this popular trick with the addition of oil.
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Fortunately, they exist Ways to get a elastic and unpredictable pastathat do not affect its taste and the final reception of the dish. Just remember about a few issues to The pasta was perfectly cooked and looseready to be served.
It is important The right amount of waterpreferably in a ratio of 1 liter of water per 100 g of pasta. This simple trick will make the pasta have enough space to cook freely and not stick together. It will also take care of it Regular mixing, especially during the first minutes of cooking. Thanks to this, the pasta will not stick to the bottom of the pot and to each other.
In addition, it is crucial The moment of throwing pasta into the water. It is best for it to be boiling water, because it prevents the structure’s uneven softening. In addition, a bit of salt added to the water before throwing the pasta It not only conquers the taste, but also helps to keep the pasta the right structure.
What else is important in the context of cooking pasta? The right time because Cooked too long, it becomes soft and sticky. So it’s good to follow the time given on the packaging and finish cooking when the pasta is slightly elastic – al dente. In addition, it is good combine with the sauce immediately after straining, which avoids the pasta sticking into one large noodle.
