Perfect pasta
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.