There is an unspoken folk proverb "How to cookpasta, so they will be eaten. " This article contains some practical tips on the topic of how to boil pasta so that they do not stick together and describe ways to prepare them.
Traditional recipe "How to cook pasta"
1.Take a fairly large pan, an acceptable minimum of 2.25 liters, but better, of course, more. Then the water will not boil away, and your pasta will not turn into a sad stuck together mass of dough.
2. Pour about 0.5 liters of water in this pan and gently put on the stove, while turning on the maximum fire. Put there about 10 grams. salt.
3.After the full boiling of water gently lower the product. In case you use too long macaroni (for example, spaghetti), do not break them at all, just put it in a saucepan. After half a minute they will definitely become soft, then you can easily drop them to the bottom.
4. When the water boils again, turn down the fire lightly (closer to the average or even the minimum level). The water itself should only boil slightly.
5. Do not close the pan with a lid when cooking, otherwise all the water will boil and completely fill the slab, and the pasta will stick together.
6. Be sure to stir everything during cooking so that the pasta does not have time to stick together and stick to the bottom of the pan.
7. After about 8-9 minutes. check your macaroni for readiness. The result is that they should not be too hard and not too boiled.
8. If they are ready - throw them necessarily in a colander and let it drain completely, putting this colander on the pan on top.
Secrets from famous experienced chefs
1. If you are not familiar with the topic "How to cook the right pasta", add a large spoon of natural vegetable oil during cooking. It will not allow them to stick together when cooking.
2.After you have cooked pasta, you must immediately drain the water. Using products of low unstable varieties, it is best to wash them with warm water. Some "experts" advise cold water to rinse them. But you can not do this in any case, because you will lower their temperature very sharply, and they will so quickly stick together.
3. Firstly, the colander is boiled. He will prepare it for the reception of hot pasta, and they will not be able to stick to its walls.
4.To add a special flavor to your dish, put the 50-70 gr. In the saucepan where the pasta was brewed. butter and slowly melt it. Then again dip the pasta into it and mix it thoroughly. So your creation, undoubtedly, will get a very pleasant light fragrance, will become rather gentle, and definitely will not stick together.
5. Still it is possible to mix carefully ready-made macaroni with any sauce and to warm up them again within somewhere 1-2 minutes. Thus, your dish will be even more intense and juicy.
6.Serving pasta to the table must be always hot and fresh. Because after drying they will already be tasteless, and no warming up will help here. Preliminary it is necessary to warm up the plates, where they will be served.
7.In case you are preparing spaghetti pasta, lay them on plates with the help of special tongs, while high while lifting. Thus, you can easily separate portions from one another.
8. It is best to serve pasta along with the sauce. The ideal, recognized classics of high culinary art, of course, are real Italian pasta.
How to choose the right pasta?
Macaroni are produced from various types of raw materials, even from buckwheat, rice, beans. Of course, they are the most common of flour. However, here also there are specific features of the species:
1. Group A includes only pasta from hard varieties of natural wheat.
2. B-group macaroni are made from wheat flour of vitreous soft.
3. Group B includes pasta from normal wheat flour of the first and higher grades.
The most useful, of course, are hard wheat varieties. So before you cook pasta, pay attention to this when buying them.
