Photo by monteregina |
1.
Allow
70 g of pasta by serve.
2.
Cook
the pasta in deep pan of boiling water with salt (about 1 litters every 100g).
3.
Add
the salt 2 minutes before to add the pasta. 2 tbsp of salt every 400g of pasta
is enough.
4.
Don’t
add olive oil to the water.
5.
Introduce
the pasta with a twist to fall evenly in the pan.
6.
Put
the lid on only for the first minute of cooking , so the water wont lose
temperature and will fall naturally
7.
Stir
slowly from time to time with a wooden spoon (2-3 times in 10 minutes).
8.
If
you need to transfer the pasta to another pan to mix with your sauce, remove
from the heat 2minutes before that the packet instructions say.
9.
Don’t
over drain pasta, immediately mix with the sauce or add some butter or olive
oil to the pasta.
10.
Cook
until
al “dente”". To test this, remove a piece of pasta from the pan and take a
bite - it should be cooked but still slightly firm in the centre.
Great tips! Thanks for sharing! I`m gonna tweet about your blog!
ReplyDeleteGlad you liked it Nicole and found the tips useful
ReplyDelete