If you cook your pasta like this, they are guaranteed to be perfect
Cooking pasta is an art that is often underestimated. These 20 tips make the difference and turn a simple pasta dish into a pleasure just like an Italian!
Tip 1: You need a large pot for pasta: Always cook pasta with one liter of water per 100 grams of pasta.
Tip 2: Calculate about 100 grams of pasta per person.
Tip 3: The quickest way to bring the water to a boil in a kettle – that not only saves time, but also energy! Pour the boiling water into the pot and season with salt.
Tip 4: There should be plenty of salt in pasta water – about a teaspoon per liter of water.
Tip 5: No oil in the pasta water: This wets the surface of the pasta – you can then no longer absorb the sauce well.
Tip 6: Always put pasta in the water when it is boiling.
Tip 7: If spaghetti protrudes out of the water, use a spatula to gently press it under the water as soon as it has softened a little.
Tip 8: Do not put the lid tightly on the pasta pot – otherwise the water will boil over slightly.
Tip 9: To prevent pasta from sticking together, stir it from time to time. This saves you the oil in pasta water.
Tip 10: The noodles should still have a bite to eat when you take them off the stove – they’ll cook for a bit after you’ve poured them off.
Tip 11: Prepare a colander or colander in good time so that you can pour off the noodles when they are done – otherwise they will be overcooked while you are still rummaging in the cupboard.
Tip 12: The sauce has to be ready before the pasta – sauce can be kept warm without any loss of quality, pasta cannot!
Tip 13: Do not scare the pasta – this will wash the starch off the pasta and the sauce will no longer stick properly. They also get cold faster.
Tip 14: Add a little cooking water to the bowl – this will prevent the noodles from sticking together.
Tip 15: Mix the pasta with the sauce before serving – this will keep it warm longer and prevent it from sticking.
Tip 16: An Italian saying: the guests wait for their pasta, not the other way around!
Tip 17: Noodles that have been rolled out with bronze rollers taste particularly good. This makes their surface nice and rough, so that they absorb the sauce particularly well.
Tip 18: Wide noodles go particularly well with strong, lumpy sauces, narrow noodles with liquid, light noodles.
Tip 19: For pasta salad, put the pasta off so that it does not continue to cook.
Tip 20: Noodles can be pre-cooked: only cook until they are half cooked, then drain and spread out. Warm up in the sauce just before serving and finish cooking.