COOKING PASTA: the golden rules

La cooking pasta is simple, but often their preparation can be inappropriate. It is essential to cook them at the right time.

The most common mistake is to have too much salt or on the contrary to use too little, the risk being to have a dish too salty and inedible or tasteless.

Rule : 1 liter of water with 7 to 10 g of salt for 100 g of dry pasta.

The best time to salt water is when it starts to boil, so not before throwing in the pasta.

After the addition of salt (coarse salt is normally used), a sudden increase in boiling may occur, but this phenomenon is not due to the addition of it, as bubbles are formed in reaction to salt crystals without increasing the temperature.

The right time to add the pasta : once the added salt has melted.

The right time to remove the pasta: it depends on taste, from "al dente" (1min before the indicated cooking time) to the indicated cooking time.

Be careful, fresh pasta cooks faster than dry pasta and some pasta such as ravioli or gnocchi are cooked when they come to the surface.

How to do it practically ?

  • Use a tall, wide pot;
  • Add the necessary (cold) water and boil it;
  • Add salt as soon as it starts to boil;
  • After the salt has melted, add the pasta;
  • Remember to mix the pasta for the first 5 minutes of cooking, then continue to mix at regular intervals;
  • Pay attention to the cooking time to prevent them from becoming soft and sticky.
  • Once cooked, drain and mix with the chosen seasoning.

To keep a dish that is too salty, use raw potatoes, washed, peeled and sliced ​​which will absorb the salt.

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