Everyone knows that cooking pasta is very simple. The technology is familiar to everyone from childhood – throw it in, add salt, wait.
But due to simple mistakes, pasta often sticks together, boils over, or turns into mush.
Experienced chefs suggested how to cook them correctly so that any pasta dish turns out tasty and beautiful.
- The main mistake is to cook in a small amount of water. Ideal formula: 100 g pasta – 1 liter of water – 10 g salt. The water must boil: this is the only way the products will retain their shape. Otherwise, they “creep apart,” especially if they are not made from hard varieties.
- You need to add salt before boiling – this way the pasta holds its shape better and does not become sticky. Salt increases the gelatinization temperature of starch and prevents overcooking.
- You need to cook without a lid. Under the lid, the water “runs off” and the pasta becomes sticky. To avoid foam, place a wooden spoon on the pan – the bubbles will burst on the wood.
- Choose medium heat. On low heat, starch turns water into glue; on high heat, the pasta boils on the outside and remains hard on the inside.
- Stir once at the beginning and don’t touch again. Frequently stirring and breaking the spaghetti makes the pasta sticky.
- Do not cook the pasta until the end – it will “cook” in the sauce. This is true al dente.
Use these simple rules and your pasta will always be perfect, like it came from an Italian restaurant
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