![]() Stir the pot well after adding your pasta, and stir again occasionally during cooking. It will just make the water boil over and spill starchy water onto your nice clean stove. Leave the lid offĭon’t put the lid onto your pan once the water is boiling. For firmer pasta, bring the water to a rolling boil before tipping in the pasta. ![]() Pasta will begin soaking up water as soon as you add it to the pan, and will turn soggy if kept submerged for longer than necessary. It also makes your pasta taste greasy, and prevents sauce from clinging to the noodles, so save your olive oil for better things. Many people add oil to cooking pasta to prevent it from sticking together, but this is not necessary if you use a large enough pan and stir well. ![]() It is often said that properly seasoned pasta water should taste like the sea. The only way to season the pasta itself is to season the water, so be generous with the salt. You should use at least 3 litres of water for every 250g of pasta. This also helps with retaining heat, so the water can be brought back to the boil more quickly after adding the pasta. The pasta should have space to move around the pan, even after it has soaked up some water and expanded, so use a large pan with plenty of water. To prevent this, make sure you have everything else ready, including the sauce, while the pasta is still cooking. Pasta should be served as quickly as possible after cooking, or it will start turning gluey and sticking together.
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