Tips for cooking pasta well

It is one of the main “concerns” in the kitchen. We refer to cooking the pasta on point because who has not left it soft when they wanted to leave the macaroni al dente? Or did she think the spaghetti was tender and then would have needed a bit more cooking?

If you are wondering about the times that the manufacturer puts on the packaging, you do not know if when the pasta is shiny it is al dente or already past and, above all, if you are tired of burning your tongue tasting noodles to the fullest. to see if they are already cooked or you have to leave a little more, Do not miss our tips for cooking pasta well.

We are like that Italian grandmother that we all love… but with fewer wrinkles. We’re going over there!

• No be enough water in the saucepan: in this way the dough will not stick and will be well hydrated.
• eye salt: The pasta cooking water should be salty, but not excessively. To calculate well, remember that you have to put a tablespoon for every two liters of water. If you can’t measure it by eye, check the water bottle.
• Add salt at the right time: so that it cooks well, you must put it in when the water has broken to a boil. Never before.
• Oil for cooking pasta? No, not to put it. Neither butter. We tend to think that the dough won’t stick this way, but the real secret to preventing it from sticking is to have enough water to cook the pasta.
• Time to cook the pasta: you will do it after putting salt and boiling water. It is the best way to not have to cook for more time, pay the bill and that’s it.
• And if you stir the paste a lot? Well, in addition to making it dizzy, we can make it stick, deform, break or not cook. The pasta only has to be removed once, after having put it in the pot.
• The last trick: When the pasta is al dente (ie with the center slightly out of the way and retaining its shape), break the cooking by pouring a glass of cold water.
• Wait a little longer: we have cooked pasta. What do we do now? Then turn off the heat and wait a few seconds before straining. Of course, passing it under the cold water jet, no way.
• A round with the sauce: the touch of grace and flavor when it comes to pasta and depends on the dish is round. If it’s hot, it should be ready by the time we finish cooking the pasta and sauté in the pan for 30 seconds. Whether it is hot or cold, the pasta should always be tempered.
• And the cheese… what? Well cheese in question, the fact is we can do whatever we want. Of course, we must remember that strong-flavored cheeses such as Parmesan clog all the others, so if we want the paper it has or the sauce for pasta and garnish, we must do without it and opt for more neutral ones.

Enjoy delicious homemade pasta dishes with our recommendations and you will greatly improve your dough. If you dare to prepare homemade sauces and meat and vegetable garnishes. We take your purchase home so you only have to think about cooking. choose us.

And how do you prepare the pasta? Did you know these tips? Are you usually al dente? Tell us.