How to Cook Perfect Pasta

"I'm going to make some pasta!" ...we hear this more and more often in our homes. But did you know that even a simple recipe has little details that you should respect? I thought I would write an article about a few rules that are a must, precisely because I have quite often seen people cooking incorrectly, losing the best part of the flavor. If you follow these next rules, in case you don't already, you will correctly cook a portion of pasta: - Start right at the store! Don't be stingy about paying more for a pack of high-quality pasta. It's more expensive, but there's a reason for it. Durum wheat pasta (it says on the bag if it is made from this flour or not) is the most suitable, and to be 'top of the top,' it must be bronze-cut. This detail is important because bronze-cut pasta holds the flavor of sauces and seasonings better, so you can taste the entire dish in a single bite :) Good! Now that you've bought good pasta, I move to the second important rule: Cooking. - Boil the pasta in a lot of WATER!! Preferably 100 grams in 1 liter of water. - Put salt in the water - 7 grams of salt / 100 grams of uncooked pasta - only after it has started to boil (this doesn't help with the flavor, but salted water takes longer to boil). - Keep the lid on the pot only while it boils. After you've put the pasta in, you can put the lid back on. - Keep in mind the quantity per person!! It is very important. Rather than throwing it away, it's better to make exactly what is needed... The ideal quantity is 80-100 grams of uncooked pasta per person. I guarantee 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 sauce/seasoning. - Pasta should be mixed with the sauce in the same pan/pot. DO NOT put the pasta on a plate and then the sauce on top. That's how it was done 3092 years ago (or maybe not even then). - Keep in mind the shape/size of the pasta and the sauce/seasonings you want to cook it with. There are more than 50 types of pasta, but they aren't all suitable for every sauce. I'll give you a few examples: Long pasta - spaghetti, linguine, tagliatelle, pappardelle, these go with creamy sauces (carbonara, pesto, duck ragu, cream sauces with different spices, etc.). Short pasta - farfalle, shells, orecchiette, gemelli, these go with vegetable-based sauces - beans, chickpeas, asparagus, mushrooms, zucchini, etc. Fusilli-type pasta, for example, goes well with a classic tomato and basil sauce. - In case something comes up and you have already boiled the pasta, or you simply want to save it for a pasta salad, mix it with 1-2 tablespoons of olive oil to prevent it from sticking. - Boil the pasta AL DENTE!!! It's not a whim! It's even better in taste, easier to digest, and it's not fattening!! - Does it say on the package: 10, 11, 20 minutes? That's how long you boil the pasta. For AL DENTE cooking, take the pasta out 1 minute earlier. I hope this article is useful to you! Have a beautiful day!