PASTA SECRET 1: ATTITUDE
Angle is crucial aspect. We should always give the greatest attention and focus to our cooking and not get distracted by different things.
PASTA SECRET 2: THE WATER, THE POT AND THE SALT
To cook pasta we need only 4 things: good angle, good water, good salt and good pasta.
Always use a large and deep pot. No shallow or small pan for boiling pasta. The best ones are these fantastic stainless steel beauties, with a very thick bottom. Places a lot of water to boil. Even if you will cook just for yourself a quick "spaghettata", always use at least 1 quart of water. You want 1 quarter for every 100 gr of pasta.
If the water from your sink style too much of chlorine, you might want to buy a good filtration system on your kitchen. It is worth it!
Regarding the salt, you want 10 grams per every quarter of water within the pot. Always salt the cooking water. If salt should be eradicated for health reasons, then perhaps it is best to stick with rice for the time being. Salt is a must. It's essential buy rock sea salt, presumably harvested from the Mediterranean sea.
PASTA SECRET three: PASTA, BUT ONLY THE RIGHT ONE!
Pasta, after all, should should be made solely with 100% Durum Semolina, however that is not enough. The intense pasta lover distinguishes pasta from pasta. Purchase only imported Italian pasta, and make sure it's made in Italy (the pasta package may say "Imported from Italy", however actually made elsewhere). Do not belief big firms like Barilla, that actually make their pasta locally. Their quality is not the same.
Also, don't belief a packaged pasta just because it has an Italian name. Check that the package reads "Made in Italy". Use one of the best pasta available. I like to recommend you search for Italian favourites like De Cecco, or Voiello, that you will discover at your local grocery store or supermarket. De Cecco is probably top-of-the-line pasta you can buy abroad. High-quality pasta has a golden shade with a vaguely translucent appearance.
PASTA SECRET four: COOKING
As soon as the water is boiling you could throw the pasta in the pot.
A very powerful test for cooking pasta is the cooking time. Often the cooking time is written by the producer, on the pasta box, but you will have to try
Only add the salt when the water is ebullient, and with that I mean boiling with zest.
After adding the salt, watch for the water to begin boiling again. The salt will have melted fully in the water. Throw the pasta in the pot, having great care of submerge it fully suddenly, at the center of the pot, the place the boiling is stronger. Once it is all submerged, stir it as quickly as potential with a wooden fork or spoon. Stir pasta as quickly as it is dropped into the boiling water and preserve stirring each minute or so.
Never add oil, which is able to coat the pasta and cause it to repel instead of take up the sauce. Oil could be wanted in case you are utilizing a low high quality pasta, since the cheaper wheat would make it a lot simpler for the strands to get glued together.
Let the pasta cook on a lively fire, stirring it every now and then. Watch out of the cooking time: on italian packages it's often correct. Better to stop cooking a few seconds before later, for the reason that paste will in any case proceed cooking for a short while after you drain it.
How are you aware the pasta is cooked? Properly, if you shouldn't have a cooking time on the pasta package, just sample a strand of the pasta. Break it, and see if the inside is still whitish. Which means the pasta is still not cooked. As soon as the core the strand has lost its whiteness, that is the time for draining.
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 nonetheless agency when bitten (but solely dry pasta ought to be cooked "al dente" because "fresh" pasta already is soft to start with.)
Ensure that it's as much as doable "al dente" (not soft), because that is the most digestible state. Mushy pasta just isn't edible anymore, a minimum of for the pasta lover.
Once the pasta is cooked, before draining add a glass of cold water to stop the cooking. Drain the pasta, but be sure you do not drain the pasta an excessive amount of making it dry. The strands must be glossy with moisture. Also, you might want to protect a glassful of the cooking water to add to your sauce. That water will help type an ideal marriage between the pasta and the sauce.
Again, never ever drain your pasta too much. If you happen to use a superb pasta brand, you do not need to get rid of any excessive starch, quite the opposite, too much rinsing takes away the superb flavour of your pasta. Keep in mind, pasta water will not be "dirty water". It is very important preserve a little bit to take care of the strand moist. On this means you also need much less sauce.
PASTA SECRET 6: THE SAUCE
I'm not going to speak concerning the infinite variety of sauces you may put together to your pasta, however make sure you don't "over-sauce" pasta. Use just enough to cowl the strands. In any case, the correct of pasta, when cooked proper, is a veritable delight in itself. No sauce is required to savour such a nourishing food. No matter what, serve the pasta piping sizzling! By no means, ever serve lukewarm or cold pasta.
PASTA SECRET 7: PRACTICE!
I did my part. I shared the jealously guarded secrets handed down within the Bontempi household from generation to generation, for the reason that instances Rome was a just rustic village on the Mediterranean sea and pasta was still made from *farro* (spelt flour). Now it's really as much as you. Let me half by saying: Follow, practice, observe! Invite pals over, or deal with your self and your pricey ones to some easy, satvic pasta or some zesty one. Bear in mind, a superb pasta lover eat pasta a minimum of 5 times a week.
Angle is crucial aspect. We should always give the greatest attention and focus to our cooking and not get distracted by different things.
PASTA SECRET 2: THE WATER, THE POT AND THE SALT
To cook pasta we need only 4 things: good angle, good water, good salt and good pasta.
Always use a large and deep pot. No shallow or small pan for boiling pasta. The best ones are these fantastic stainless steel beauties, with a very thick bottom. Places a lot of water to boil. Even if you will cook just for yourself a quick "spaghettata", always use at least 1 quart of water. You want 1 quarter for every 100 gr of pasta.
If the water from your sink style too much of chlorine, you might want to buy a good filtration system on your kitchen. It is worth it!
Regarding the salt, you want 10 grams per every quarter of water within the pot. Always salt the cooking water. If salt should be eradicated for health reasons, then perhaps it is best to stick with rice for the time being. Salt is a must. It's essential buy rock sea salt, presumably harvested from the Mediterranean sea.
PASTA SECRET three: PASTA, BUT ONLY THE RIGHT ONE!
Pasta, after all, should should be made solely with 100% Durum Semolina, however that is not enough. The intense pasta lover distinguishes pasta from pasta. Purchase only imported Italian pasta, and make sure it's made in Italy (the pasta package may say "Imported from Italy", however actually made elsewhere). Do not belief big firms like Barilla, that actually make their pasta locally. Their quality is not the same.
Also, don't belief a packaged pasta just because it has an Italian name. Check that the package reads "Made in Italy". Use one of the best pasta available. I like to recommend you search for Italian favourites like De Cecco, or Voiello, that you will discover at your local grocery store or supermarket. De Cecco is probably top-of-the-line pasta you can buy abroad. High-quality pasta has a golden shade with a vaguely translucent appearance.
PASTA SECRET four: COOKING
As soon as the water is boiling you could throw the pasta in the pot.
A very powerful test for cooking pasta is the cooking time. Often the cooking time is written by the producer, on the pasta box, but you will have to try
Only add the salt when the water is ebullient, and with that I mean boiling with zest.
After adding the salt, watch for the water to begin boiling again. The salt will have melted fully in the water. Throw the pasta in the pot, having great care of submerge it fully suddenly, at the center of the pot, the place the boiling is stronger. Once it is all submerged, stir it as quickly as potential with a wooden fork or spoon. Stir pasta as quickly as it is dropped into the boiling water and preserve stirring each minute or so.
Never add oil, which is able to coat the pasta and cause it to repel instead of take up the sauce. Oil could be wanted in case you are utilizing a low high quality pasta, since the cheaper wheat would make it a lot simpler for the strands to get glued together.
Let the pasta cook on a lively fire, stirring it every now and then. Watch out of the cooking time: on italian packages it's often correct. Better to stop cooking a few seconds before later, for the reason that paste will in any case proceed cooking for a short while after you drain it.
How are you aware the pasta is cooked? Properly, if you shouldn't have a cooking time on the pasta package, just sample a strand of the pasta. Break it, and see if the inside is still whitish. Which means the pasta is still not cooked. As soon as the core the strand has lost its whiteness, that is the time for draining.
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 nonetheless agency when bitten (but solely dry pasta ought to be cooked "al dente" because "fresh" pasta already is soft to start with.)
Ensure that it's as much as doable "al dente" (not soft), because that is the most digestible state. Mushy pasta just isn't edible anymore, a minimum of for the pasta lover.
Once the pasta is cooked, before draining add a glass of cold water to stop the cooking. Drain the pasta, but be sure you do not drain the pasta an excessive amount of making it dry. The strands must be glossy with moisture. Also, you might want to protect a glassful of the cooking water to add to your sauce. That water will help type an ideal marriage between the pasta and the sauce.
Again, never ever drain your pasta too much. If you happen to use a superb pasta brand, you do not need to get rid of any excessive starch, quite the opposite, too much rinsing takes away the superb flavour of your pasta. Keep in mind, pasta water will not be "dirty water". It is very important preserve a little bit to take care of the strand moist. On this means you also need much less sauce.
PASTA SECRET 6: THE SAUCE
I'm not going to speak concerning the infinite variety of sauces you may put together to your pasta, however make sure you don't "over-sauce" pasta. Use just enough to cowl the strands. In any case, the correct of pasta, when cooked proper, is a veritable delight in itself. No sauce is required to savour such a nourishing food. No matter what, serve the pasta piping sizzling! By no means, ever serve lukewarm or cold pasta.
PASTA SECRET 7: PRACTICE!
I did my part. I shared the jealously guarded secrets handed down within the Bontempi household from generation to generation, for the reason that instances Rome was a just rustic village on the Mediterranean sea and pasta was still made from *farro* (spelt flour). Now it's really as much as you. Let me half by saying: Follow, practice, observe! Invite pals over, or deal with your self and your pricey ones to some easy, satvic pasta or some zesty one. Bear in mind, a superb pasta lover eat pasta a minimum of 5 times a week.
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