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How to Cook Pasta Properly – the Easiest Methods
Instructions
Tips
- 1
Use only durum wheat pasta – it does not boil down into mush and holds its shape. Ordinary soft-wheat pasta falls apart quickly.
- 2
Do not cover with a lid while the pasta is cooking – the foamy cap will boil over onto the stove. The lid is only needed to bring the water to the boil quickly.
- 3
Stir only 2-3 times during the whole cooking time so as not to damage the shape. I cook carbonara pasta on a similar principle.
- 4
Cook pasta right before serving – once it has cooled and been reheated it is always worse than freshly cooked.
FAQ
Why does pasta clump into a lump when boiling? +
The main reasons are: too little water in the pot (the 1 litre per 100 g rule was not followed), no vegetable oil added during cooking, not stirring straight after adding the pasta to the boiling water (the starch has "caught" the pasta), or using soft-wheat pasta (it is naturally more "sticky"). A large pot with plenty of water is the key to proper pasta. Right after adding the pasta, stir it vigorously with a wooden spoon for 30 seconds – this is critical for keeping it separate.
Do cooked pasta need to be rinsed with cold water? +
No, there is no need to rinse it – this is a common Soviet habit that ruins Italian pasta. Cold water washes the starch off the surface of the pasta, and it is exactly this starch that lets the sauce "cling" in an even layer. Without the starch the sauce slides off the pasta in a puddle instead of coating it. You should only rinse pasta meant for salads or if you plan to freeze it – but even then it is better to use warm water.
How much water do you need per portion of pasta? +
The rule: at least 1 litre of water for every 100 grams of dry pasta. For 200 g you need 2 litres, for 400 g – 4 litres, for 1 kg – at least 10 litres. Italians usually take 1.5-2 times more than this minimum. A shortage of water is the main reason pasta sticks together. A large pot and plenty of water also let the pasta "swim" freely, which ensures even cooking without sticking.
Which pasta is best to choose in the shop? +
Look for "made from durum wheat" or the Latin "durum wheat" on the packet – such pasta does not boil down and holds its shape while cooking. Good pasta usually has a golden-yellow colour, not white and not too pale. Expensive Italian brands (Barilla, De Cecco, Rummo) are almost always made from durum wheat. Budget Russian producers often use soft wheat – that pasta falls apart into mush when boiled. Read the ingredients carefully.
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