How to cook pasta
Cooking pasta properly is not difficult, you only need to follow some basic guidelines.
The pot should be large enough and possibly taller than it is wide, in order to hold a sufficient amount of water.
1 litre of water per 100g of pasta is recommended, but it is, however, also appropriate to use more water than indicated, because when it is cooking, pasta requires a constant temperature which can only be provided if it is covered by enough water. About 10gr (approx, a teaspoon) of salt should be added per litre of water. The pasta will be perfectly cooked when it is tender on the outside and still slightly tough on the inside. This is defined by Italian cooks with the term "al dente ". The pasta should not be rinsed under cold water, since this will make it lose its sticky layer of starch, needed to bond the sauces. The only exception is if pasta is to be served cold .
- A lot of water is necessary - at least 1litre of water per 100g. of pasta.
- Bring the water to the boil, then add the pasta.
- Stir with a wooden spoon or fork to prevent the pasta from sticking together during the initial phase.
- Cover about 2/3 of the pot with a lid; the vapour can pass out and the pasta will cook evenly. It is recommendable to try the pasta now and then to see if it is done.
- Once the pasta has reached the correct consistency, drain it and continue with the preparation of your dish.