6 MISTAKES that you make when cooking pasta

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Sure you will, you have also committed one, if not several of these 6 mistakes when cooking pasta. I personally, what I’ve done. And if I had seen some Italian, I probably would have brought some sartenazo. Fortunately, I’m going to put a brief list of the errors that the more I see of the people, to cook pasta. I’ll explain what they are and why I find “error”. The Italian chefs to make nothing of this, and there’s no one like them at the time of preparing the pasta. So let’s go for them.

1.- Take little water: Many times I feel like people, when you cook pasta, you do so with an insufficient amount of water. Just enough to coat the pasta and no. What is certain is that, according to the italians, we need 1 liter of water for every 100g of pasta. The quantity is approximate but, to give you an idea. It is 10 times more water than the pasta. So, we will achieve it, is more loose, stick less among themselves and also with the same pot. And speaking of pots, remember to use one that is taller than it is wide for cooking.

2.- Pouring oil on the water of the cooking: Many people do this. In my videos I receive countless comments that it is a good trick to prevent sticking. To prevent sticking, just stir the pasta once in a while, with a wooden spoon (and add a lot of water. What you explained in step 1). If we add oil, the lubricating, it is likely that the pasta not sticking but, to be a lubricant, despite the redundancy, it also will prevent the pasta binds well with the sauce that we are going to take after. So that removes the pasta instead of adding oil, to prevent sticking.

3.- Take a little salt to the water of the cooking: it makes Me nerves when I see that someone added salt to the water as if you were salting a soup. There is to take a handful generous. The pasta will absorb a minimal part of the salt that is added. If you add a pinch, it’s going to be almost nothing. If we added a handful, it’s going to be just the right amount. The excess salt will remain in the cooking water so, don’t worry about the high tension. It is very important this step because, we can make the best salsa in the world but, if the pasta is bland, the end result will not be good. Nor is it necessary that the water is excessively salty. A level teaspoon of salt for each quart of water, is an adequate amount.

4.- Cook the pasta in excess: it Is true that in Spain we don’t like too much the pasta al dente. If this is your case, you can leave it a little softer but never last. If not the paste is crushed by its own weight, and if you stir a little, will be rolled back. My advice is that you decide to leave it “al dente”. The paste made in this way, it is also less heavy for the digestion, and makes their glycemic index is lower. Which is neither painted for diabetics. FORGET the instructions on the package. It is best to go testing it until it is as well (spaghetti, about 10 minutes of cooking. Macaroni around 12. The best thing, is to forget about times and go testing it while it cooks)

5.- Stir the pasta once cooked: one of the things that puts me of the nerves. Never managed to understand why people do this. Some say it is to “not follow cooking more.” The pasta is not going to cook by its own heat, once it is out of the water. What we will achieve, if the remojamos with water, is to take away a lot of flavor. And what is worse, also we will remove the starch. That ingredient that will help to “bind” better with the sauce that we go to accompany her.

6.- Discard the cooking water: This small shop I love. And is to reserve a little of the cooking water, once the pasta is done. When we go to mix the pasta and the sauce (which I recommend you do in a frying pan, and without removing the fire) we can add a little of the cooking broth. This broth, it will greatly potentiate the flavors, in addition to still left the sauce more creamy. Yes, it is a trick that only works if the own sauce has become very watery. If not you’ll get a soup of pasta, plus a sauce. Also keep in mind that this broth will generous salt so do not add too much to the sauce during its preparation

Follow these 6 tips and you will see how your production of pastes, improves considerably!

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