How to cook pasta? What errors are it important to prevent pasta during the preparation of pasta?

In the jam, it is important to consider important rules. Which we will talk about in the article.

Macarone is food based on semolina or flour of different origin, divided into small regular forms designed for cooking. The term "pasta" may also indicate a dish where pasta is the main ingredient accompanied by sauce, salsa or other seasoning. The fact that this is Marco Polo, who returned from China in 1295, introduced Paste in the West is just a legend.

This legend appeared in the United States in the magazine Marconi Journal. Pasta is, of course, the favorite food of Italians, but also one of the most famous and favorite dishes in the world. A variety of ingredients with a thousand applications, pasta is excellent in each season and are perfectly combined with any type of seasoning or ingredient. However, in order to be truly “Italian paste”, the pasta needs to prepare “Al Dente” and try to achieve perfection in cooking

How to cook pasta correctly?

The preparation of pasta may seem like a simple operation, while it is actually not easy to prepare them correctly. The pasta, in fact, should be prepared until a certain point, they should not be too “strict” or excessively soft.

• Today, most manufacturers tend to indicate on the packaging the cooking time in accordance with the form and type of pasta that are prepared, and although this is an important sign, it is always advisable to regulate the cooking process on their own.
• As already mentioned, the real Italian pasta is prepared Al dente. This allows pasta not to stick and maintain a certain “consistency” when used.
• First of all, attention to doses: always remember the three basic rules for adjusting with a dosage of 1, 10, 100, that is, one liter of water and 10 g of salt for every 100 g of pasta.

It is very important to use these proportions, because, in addition to the fact that the dough moves well inside the pan during cooking, it also provides appropriate heat accumulation, for example, to quickly bring water to a boiling point, and pasta will be removed on time.

As for the preparation phase itself, you will only need to follow several rules:

• Use a high, wide pan to cook pasta.
• Salt when the water boils.
• Only when the salt dissolves, throw the paste in boiling water.
• Stir continuously during the first 5 minutes, and then continue to stir with regular intervals.
• Cook the paste for a minute less than indicated on the packaging.
• Drain the water after cooking.

The perfectly prepared Al Dente paste should always maintain a certain resistance to chewing. If the cooking time is too short, the pasta will not be prepared perfectly inside, and if too long, they look soft and boiled. In general, the difficulty of cooking pasta depends on the product variety - high -quality pasta will have a variable cooking time depending on the type and shape of the pasta.

Possible errors in the preparation of pasta

Even the least complex recipes based on pasta, such as a classic pasta with a sauce or garlic, vegetable oil and chili pepper, are performed differently.

10 of the most repeated misses that occur in the preparation of pasta:

1. The quality of pasta is always the same

This is not entirely true. If there is a difference in price, then there are reasons for this. For example, pasta with a relief pattern on the surface is always better, as they hold any sauce, making the dish perfect.

2. Random form

In order to prepare a delicious paste, it is necessary to combine the seasoning with the most suitable form of pasta. In particular, spaghetti goes well with sauces, relatively liquid and creamy, corrugated pasta - they absorb seasoning, short pasta are ideally suitable for meat stew (Bolognaz) and not homogeneous sauces, and spiral pasta is perfectly combined with a classic tomato sauce.

3. Little water for cooking

The rule says that in one liter of water no more than 100 g of pasta should be cooked. The preparation of pasta in a small amount of water is erroneous, unless this is a recipe for special pasta, the secret of which in the preparation of pasta directly in the sauce, adding a little water.

4. Rinse the paste

Never rinse freshly prepared pasta under a stream of tap water. Stopping the heat treatment of the pasta is erroneous, even if you need to make a pasta salad. It is better to let her cool, mixing with a large amount of oil to prevent sticking.

5. Attention for cooking time

If the packaging indicates that the cooking time is ten minutes, do not cook further. Drain the water in which pasta was cooked in another dish. Paste is prepared directly in the sauce. Having added water in which pasta was cooked to the sauce, it will make the sauce cream and velvety.

6. Salt to taste

How do you add salt to the water correctly? In fact, the exact dose is 10 g per 100 grams of pasta and should be added to the water as soon as it begins to boil, no earlier.

7. Macarons under the lid

Use the lid to cover the pan, waiting for the water to boil. After, as soon as the pasta is thrown into the water, do not close them.

8. Oil is not needed

Some add vegetable oil when cooking pasta to “divide” pasta, especially when they are long or mixed on eggs. It's useless!

9. Pan or saucepan

Do not cook long pasta in an overly low pot and do not bend or, even worse, break, spaghetti lowering into water for cooking. Consistently give preference to suitable cooking dishes.

10. Macaron

In order for the pasta to mix perfectly with the sauce, it is necessary to bring the preparation to the Al Dente state and put them out with the sauce for a minute, on fire. Use a colander with a handle and do not drain the water into the sink. Take out pasta from the pan without pouring culinary water, which is precious.

Video: How to cook pasta in a pan correctly?