My Foods and Drinks Reviews

Cooking pasta “al dente”

To get a plate of pasta “al dente”, it is necessary to follow simple rules when preparing the pasta.

First, cook the pasta in boiling water. The amount of water to be used must be proportionate, calculating 1 litre of water per 100 grams of food. Then, you add a splash of olive oil or a tablespoon of butter, which will prevent the pasta from sticking during cooking and give you another taste. When a boil, add a little salt, preferably coarse, in a ratio of one tablespoon per quart of water.

The pot must be covered only to boil faster, and in no way should cook the pasta to the pot covered.
Once the water is ready, add the pasta and stir occasionally with wooden spoon to not stick together. The pasta is “al dente” when cooked on the outside, but inside is a small raw yarn. Will be found that is firm to the bite, but with the soft centre, a raw tasteless and elastic.

Now that the pasta reaches its just right, we have to drain it; it is advisable to get the water in which it was cooked and place in container. Thus, if someone wants to repeat, pour over the pasta water remaining on the sieve to recover its heat. This will avoid using other means to reheat the pasta.

Wash or not the pasta, after drain, depends on the recipe. It should be noted that the wash is removed part of his acquired taste during cooking. If pasta is to reserve in the refrigerator in order to use it later, or use in salads, for example, you should wash it, because otherwise it can stick.

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