If we don’t know what to prepare, pasta always comes to the rescue. If you have a box of pasta under your hand, then this is already the beginning of a delicious evening. Pasta is an affordable, versatile herb, and you will never run out of options to try. You probably already know the basics of preparing pasta, as well as the ingredients in the prepared pasta that can help you achieve perfection in the prepared pasta.
ContentMixtures in the prepared paste: you need to prepare a small saucepan. Mixture 2: do not salt the cooking water properly. Mixtures in the prepared paste: add olive oil to the cooking water. Mixture 4: break the paste. don’t paste: you don’t check the pasta to finish it often. Mixer 6: you wiggle water from under the pasta Mixtures in the prepared pasta: you always rinse the pasta with water after cooking Mixture 8: you do not ensure the correct shape of the pasta And the
WomanEL sauce recommends opening all the meat as widely as possible while preparing the pasta. You will also learn the secrets of professionals about how to cook pasta correctly.
Pomilki in the prepared mouth: you are vikorist add a small saucepan
Macaroni naturally expands during the cooking process, so it is important to prepare a large saucepan to accommodate the pasta. In addition, the pasta cooks evenly because it is soaked in a lot of water. For 450 g of pasta, we recommend boiling 3.7 to 5.6 liters of water, keeping in mind that the amount of water available in the world when preparing pasta is high.
- What is required: from 3.7 to 5.6 liters of water per 450 mouth
Milk 2: do not salt the boiling water too quickly
To extract the aromatic paste, it is important to salt the boiling water. Some people say that the water for cooking is due to the taste of the sea, but we respect that it is too much. The water for boiling may be well seasoned, like a savory broth. Approximately 1 tablespoon of kosher salt per 0.9 liters of water with a brown tip. To achieve the ideal level of saltiness, taste the water for relish – just be careful not to hurt your tongue!
- What is required: 1 tablespoon of kosher salt per 0.9 liters of water
You will be healthy, but there are also products that are better served frozen rather than fresh. The axis is about how.
Pomilki in prepared pasta: you add olive oil and water for boiling
Adding olive oil to the boiling water can be a hot idea to stop the burning, but in fact it just creates problems. Olya does not prevent burning, but makes the cooked pasta sticky and does not allow the sauces to coat them well. Trust us: save the olive oil for a better distillation!
Mix 4: break up the pasta
If you cook bulky pasta rounds, you may lose the bite of the pasta They broke the saucepan. We strongly recommend that you do not try anything in order to preserve its integrity (it is much more important for a broken shoe to be screwed onto the video camera!).
Instead, place a high saucepan with a lot of water and do not rush, carefully placing the pasta in the water, if the stuck parts begin to disintegrate and sink. It won’t take a lot of time, you just need a little bit of patience.
Pomilki in the prepared pasta: you do not check the pasta often
The cooking time indicated on boxes of pasta is approximate, not correct. Mi call pragnemo to the mouth “al dente”, as it is tender, but still a little hard. To achieve the best results, constantly check the pasta to ensure it is cooked just the way you want it.
Pomilka 6: you pour water from under your mouth
Pasta water is the secret to a wonderfully emulsified sauce. Before you add water from the pasta, you need to set aside about one cup. If the water for the pasta becomes calamitous, this means that the pasta has starch in the water. Starch water is combined with fat, such as top butter or olive oil, to produce a sauce with a lumpy, thick texture.
Meals in the prepared mouth: forever rinse the pasta with water after cooking
By rinsing the pasta, you will remove the starch residue, which helps the sauce stick to it. If you serve the pasta hot, do not rinse it with hot water. However, if you plan to serve the pasta cold or at room temperature (for example, in a pasta salad), rinse it so that it does not stick.
Pardon 8: you don’t lie to the submitted form pasta and sauce
The shape of the pasta is important and must be combined with the sauce, Dzherelo: freepik.com
Poednan no shapes of pasta And the sauce can play a great role in the way it turns out. For example, to prepare a sieve stew, you may need rib, tubular pasta, such as rigatoni. And for a light, bright sauce with seafood, it’s better to take a long flat loaf, for example, linguine. Don’t hesitate to follow traditional food shapes and sauces, or experiment with rich combinations.
We also learned how Italians eat pasta for real. Shvidshe for everything, you robbed it wrong!
