Here are Some Tips for Cooking Pasta You Should Know About

Pasta is not new to many people who are involved in cooking as a cozy activity. The experience was among the overwhelming majority, however, if not all, still there was a great difficulty in reaching completely baked noodles. When the wrong methods are performed final product seems overcooked. Here are 3 tips for cooking pasta

1. Ingredients: water, pot, salt

To cook pasta, we only need four things: position, water, salt, pasta. Always use a large and dark bowl. No shallow or small skillet for boiled pasta. The beauty of the best stainless steel is with a very thick bottom. Lots of water plots to boil Even if you cook for yourself, always use at least a quarter lit water. You need a quarter of every 100 grams of pasta. For salt, you need 10 grams per quart of water in the bowl. Always salt water cooking.

2. Cooking

Once the water is boiling, you need to throw the noodles in the pot. The most important test for Cooking Pasta is cooking time. Generally, cooking time is written by the manufacturer, noodle tray, but you may have to try. When the water is full of vitality then add salt, however, I mean boiling with excitement.
After adding the salt, wait until water starts boiling again. Salt will completely melt in water. Place the powder in the container, once to immerse it completely in the middle of the container, where boiling is strong.

3. Draining

Once the pasta is cooked, I did not cry over pasta, before draining add a glass of cold water to stop the cooking Remove the pasta, but make sure not to overdo the pasta from drying. Thread should be shiny with moisture. In addition, you may want to put a glass of cooking water to add to your sauces. This water will help in creating a perfect marriage between pasta and sauce.

Again, do not drain your pasta too much. If you use a good brand pasta, you will not need to get rid of excess starch, on the contrary, a wonderful taste of the very pasta of rinsing. Remember, pasta water is not “dirty water”. It is important to keep the strand wet for a little bit. In this way, you also need fewer sauces