The secrets of perfect pasta dish

 

 

 

 

Ten rules to cook the pasta. Remeber that pasta must be cooked al dente to be truly Italian.

 

• Use a large bowl
• Use 1 lt. /each 100g pasta
• Add the salt before to boil the water
• The correct quantity of salt is 10g per 1 lt water
• Add the pasta when the water is realy boiling, not before.
• When you add the pasta increase the flame to high
• Stir at regualr intervals
• Before draining the pasta, taste it to see if it is cooked to your liking.
• If the pasta is “al dente,” you should feel a slight resistance when you bite into it or cut it with a fork. There should also be a thin white vein at the center.
• Serve hot in a soup plate.

Consider that today restaurants prefer to serve pasta in a dinner plate, probably the presentation of the dish is better, but you will eat cold pasta!

If you plan to toss the pasta in a pan with the sauce, you should drain it when it is al dente. If, instead, you plan to serve it with pesto, it is advisable to follow the cooking time on the box. If you plan to make a pasta salad, place the pasta in a bowl of ice water and olive oil immediately after draining to stop the cooking process.