Pasta is a traditional Italian cuisine staple food that is known and loved worldwide. Pasta has to be cooked al dente to be truly Italian. Cooking pasta may look fairly straightforward, but it’s easy to get wrong. First, you must ensure that you cook the pasta just long enough. Don’t believe whatever you’ll see written on the package. You must always cook your pasta until it’s “al dente,” which means cooked to be still firm when bitten. You should feel a little resistance when you are chewing.
To ensure that your pasta is properly cooked, it’s good to follow several, simple rules. You should first bear in mind the correct quantities. The golden rule in Italy for cooking pasta is one, ten, one hundred or one litre of water, 10g of salt every one hundred grams of pasta. When it’s converted for UK cooks, the rule is supposed to be 1/3, 3, 30, which refers 1/3 ounces of salt, 3 ounces of pasta plus 30 ounces of water. The ingredients’ order changes in the conversion.
That proportion makes sure that the pasta is going to have enough water for moving around in while cooking and also the water is going to return to a boiling state shortly after you have added the pasta.
Steps of Cooking Pasta
With regards to the actual cooking process, make sure that you follow the steps below:
- Take a large, tall pot and fill it with water; place it over high heat.
- Add salt when the water starts boiling,
- Toss in the pasta when the salt has dissolved. Stir after about one minute. You should continue stirring constantly for the first four minutes.
- Cook your pasta for one minute less than the time shown on the package. Your pasta will continue cooking in the pan.
- You should reserve approximately a small cup of water.
- The next step is to drain your pasta and then finish the preparation: you should toss your pasta in a pan together with the sauce that you’ve prepared. If needed, add one tablespoon of cooking water plus grated Parmigiano Reggiano. Continue tossing your pasta sauce and pasta over high heat till it gets smooth and creamy.
Finally, to finish, below is a list of extra tips for making a great, delicious pasta:
- Pasta that is cooked al dente is supposed to be moderately resistant to the bite. If your pasta is undercooked, you’ll see a small white dot at the centre of your pasta noodle. If you’re cooking pasta that is tube-shaped, you’ll see a ring. The white, hard part indicates that the pasta’s centre is still raw. If you instead overcook your pasta, it is going to become too soft and also hard to digest.
- How easily you cook your pasta depends on its quality as well. To cook mass-produced pasta perfectly, drain your pasta within seconds of al dente. On the other hand, with high-quality pasta, you have plenty of time to work with and make it less likely to become under or over-cooked.
- Don’t forget that your pasta is going to continue cooking out of the pot, therefore, don’t be timid to drain it while it’s al dente.
- You should put pasta in water that is boiling (not cold) so that the heat reaches the centre of your pasta as fast as possible, which allows your pasta to cook evenly. In fact, you should add salt to the water to make the boiling point higher.
- Salt plays another major role: the salt has to be dissolved in water before adding the pasta to penetrate the pasta while cooking. That way your pasta absorbs the correct amount of salt and also cooks evenly.