Essential guide to cooking pasta correctly

"I think I'll make some pasta!" ...we hear this more and more often in our homes. But did you know that even a simple recipe has small details that you should respect?

I thought I would write an article about a few rules that must be followed, simply because I have quite often seen people cooking incorrectly, losing the best part of the flavor.

If you follow the following rules, in case you don't already, you will cook a portion of pasta correctly:

- Start while still at the grocery store! Don't be stingy by paying less for a package of cheap pasta. They are more expensive, but there is a reason for it. Pasta made from durum wheat flour (it says on the bag if it is or isn't made from this flour) is the most suitable, and to be the top of the top, it must be bronze-die cut. This detail is important because a bronze-cut pasta absorbs the taste of sauces and seasonings better, so you can taste the entire plate in a single bite :)

Good! Now that you've bought good pasta, I'll move on to the second important rule: Cooking.

- Boil the pasta in plenty of WATER!! Preferably 100 grams in 1 liter of water.

- Add salt to the water - 7 grams of salt / 100 grams of raw pasta, only after it has started to boil (this doesn't help with the flavor, but salted water boils harder).

- Keep the lid on the pot just to get it to boil. After you've put the pasta in to boil, you can put it back in its place.

- Keep the amount per person in mind!! It is very important. Rather than throwing it away, it's better to make exactly what is necessary... The ideal amount is 80-100 grams of raw pasta per person. I guarantee that it is enough and you will be full!

- Do not rinse the pasta with cold water! Drain the water and leave it alone until you mix it with the sauce/seasoning.

- The pasta should be mixed together with the sauce in the same pan/pot. DO NOT put the pasta in the plate and then the sauce on top. That's how it was done 3092 years ago (or maybe not even then).

- Keep the shape/size of the pasta in mind, along with the sauce/seasonings you want to cook it with. There are more than 50 types of pasta, but not all of them are suitable for every sauce. I'll give you a few examples:

Long pasta - spaghetti, linguine, tagliatelle, pappardelle - these go well with creamy sauces (carbonara, pesto, duck ragu, sauces with sour cream and various seasonings, etc.).

Short pasta - farfalle, shells, orecchiette, gemelli - these go well with vegetable sauces - beans, chickpeas, asparagus, mushrooms, zucchini, etc.

Fusilli-type pasta, for example, goes well with the classic tomato and basil sauce.

- In case something came up and you have already finished boiling the pasta, or you simply want to leave it for a pasta salad, mix it with 1-2 tablespoons of olive oil to prevent them from sticking together.

- Boil the pasta AL DENTE!!! It's not just a whim! They taste better, are easier to digest, and aren't as fattening!!

- Does it say 10, 11, 20 minutes on the package? That's how long you boil the pasta. For AL DENTE, take the pasta out 1 minute earlier.

I hope this article is useful to you! Have a beautiful day!