The Best Tips for Cooking Pasta the Real Italian Way

The Best Tips for Cooking Pasta the Real Italian Way

PASTA SECRET #1: ATTITUDE

The most significant aspect is attitude. We should give our cooking the utmost attention and concentration, and not get distracted by other issues.



PASTA SECRET #2: THE WATER, THE POT AND THE SALT

We just need four things to cook the pasta: good attitude, good water , good salt and good pasta.

Just use a deep, large bowl. No shallow or small saucepan to cook pasta. The best ones are those beauties of beautiful stainless steel, with a very thick bottom. Place the water to boil. Also if you are cooking a short "spaghettata" just for yourself, using at least 1 quarter of water at all times. For every 100 gr. of pasta you need 1 percent.

When the water from your sink tastes too much chlorine, you may want to buy your kitchen with a decent filtration device. It is worth it! food blogs

As for the salt, you need 10 grams of water in the pot per fifth. The cooking water is still salted. If salt has to be eliminated for health reasons, maybe for the time being you should stick to rice. Salt is an utter must. You need to buy salt from rock sea, which may be harvested from the Mediterranean sea.

  

PASTA SECRET #3: PASTA, BUT ONLY THE RIGHT ONE

Pasta must only be made with 100 percent Durum Semolina, of course, but that is not enough. The serious pasta lover sets a distinction between pasta and pasta. Buy only imported Italian pasta, and make sure it's made in Italy (the pasta package might say "Imported from Italy" but actually made somewhere else). Don't trust big business like Barilla, who actually make their pasta locally. Their qualities are not identical. food around me

Remember, just because it has an Italian name don't trust a boxed pasta. Test that the "Made in Italy" kit reads Use the best pasta in stock. I recommend that you look for Italian favourites like De Cecco or Voiello, which you can find in your local supermarket or grocery store. De Cecco is possibly one of the best pasta that you can buy outside the country. High quality pasta has a golden appearance with a vaguely translucent colour.

 

PASTA SECRET #4: COOKING

Once the water is boiling you need to throw the pasta in the pot.

The most important test for cooking pasta is the cooking time. Usually the cooking time is written by the manufacturer, on the pasta box, but you may have to try. pasta food van


Just add the salt when the water is ebullient and I mean boiling with zest.

Wait for the water to start boiling again, after adding the salt. The salt will have fully melted in the water. Throw the pasta into the bowl, completely submerge it all at once, in the middle of the oven, where the boil is higher. Once all is submerged, stir it with a wooden fork or spoon as soon as possible. Stir in the boiling water and keep stirring every minute or so, as soon as it is dropped. pasta food wishes

Never apply oil that will coat the pasta instead of absorbing the sauce and causing it to repel. If you're using a low-quality pasta, oil would be needed, as the cheaper wheat would make it much easier for the strands to get glued together. food near me

Let the pasta cook over a lively fire, stirring it periodically. Be careful about the cooking time: this is usually correct on Italian packages. Better to avoid cooking a few seconds earlier than later, because the paste will in any case continue to cook for a while after you drain it.


How do you know you cook the pasta? Ok, if you don't have a time to cook on the pasta box, just taste a pasta chain. Break it, and see whether the inside is whitish. This means the pasta is not cooked yet. When the strand 's center has lost its whiteness now is the time to drain.

 

PASTA SECRET #5: DRAINING

Never overcook pasta. Only serve pasta "al dente", which literally means "firm to the tooth." Pasta needs to be cooked so as to be still firm when bitten (but only dry pasta should be cooked "al dente" because "fresh" pasta already is soft to begin with.)

Make sure it is as much as possible "al dente" (not soft), because that is the most digestible state. Mushy pasta is not edible anymore, at least for the pasta lover. food delivery

Once the pasta is cooked, apply a glass of cold water to avoid the cooking before draining. Drain the pasta but do not drain too much of the pasta making it dry. The strands must be moisturized with gloss. You would also want to hold a glass of the cooking water to add to your sauce. The water should allow the pasta and the sauce to form a perfect union.
Never drain too much of your pasta, ever. If you use a decent brand of pasta, you don't have to remove any needless starch, on the contrary, too much rinsing takes away your pasta 's superb flavour. Pasta water isn't "dirty water" remember. To keep the strand moist it is important to keep it a little. You need less sauce in that way too. foodworks pasta

 

PASTA SECRET #6: THE SAUCE

I am not going to talk about the infinite variety of sauces you can prepare for your pasta, but make sure you do not "over-sauce" pasta. Use just enough to cover the strands. In any case, the right kind of pasta, when cooked right, is a veritable delight in itself. No sauce is needed to savour such a nourishing food. No matter what, serve the pasta piping hot! Never, ever serve lukewarm or cold pasta. pasta food wikipedia

 

PASTA SECRET #7: PRACTICE!

I've just done my job. I expressed the jealously guarded secrets passed down from generation to generation in the Bontempi family, as Rome was a rustic village on the Mediterranean Sea and * farro * (spelt flour) was still made of pasta. Everything is up to you now, truly. Let me take my leave by saying: practice, practice, practice! Invite friends over, or treat yourself and your loved ones to some easy, satvic or zesty pasta. Remember, a good pasta lover eats pasta 5 times a week at least. chicks love food pasta zalm


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