![]() Remember to mix it after about a minute and at least for the first four minutes keep stirring at regular intervals. After the salt has melted, toss the pasta.Add salt only when the water starts to boil dramatically.Put the necessary water in a tall, wide pot, place it on the fire and let it boil.These proportions, as well as allowing the dough to move freely inside the pot while cooking, cause an accumulation of heat such as to bring the water to a boil as quickly as possible, after having lowered the dough.Īs for the cooking process, however, just follow the simple instructions below: That is: 1 l of water and 10 g of salt (even if you tend to lower it to 7 g) every 100 g of dry pasta. First of all, with regard to the doses, you must remember three ‘golden rules’: 1, 10, 100. To achieve this, you have to follow a few simple rules. ![]() The pasta is ‘al dente’ if it is properly cooked, but does not stick to itself and opposes a slight resistance to chewing. ![]() Nowadays almost all producers indicate the correct cooking time on the package, but it is preferable to know how to evaluate independently if the pasta is ‘al dente’, as required by the authentic Italian gastronomic tradition. In fact, it is essential to cook the pasta at the right point. It is true, cooking pasta correctly is not that difficult, but it is necessary to respect some fundamental indications.Īlthough pasta cooking is a very simple operation, BUT it is easy to mistake the preparation.
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