There are so many tips and tricks for cooking pasta such as spaghetti strands in the magical pasta pot of Strega Nona. Some are passed on by the family, others come via viral social media. But in my opinion, the best advice comes that the chefs and recipe developers who cooked thousands of pounds have cooked.
I turned to three food experts to share the most important thing to get pasta with perfect taste and bite. They agree that an ingredient and a step make the biggest difference: starting with cold tap water and salts after it comes to cooking.
The food experts I asked
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Why water is important to cook pasta
All three food professionals agree that the decisions they make over the water are important when preparing pasta. And that starts right on the water, says Guardione: “When you fill your pot with water from the sink, start with cold water Since hot tap water can absorb the metals in the pan. “He also explains that pasta should always hit water that is already cooking because the noodles become rubber -like in cold water and” lose its soul “.
The ointment of the water will of course give taste, but bonuses says that knowledge of knowledge When Add is important. The consensus is that it is best after the water has reached cooking. “I see too often that people let the water cook with salt for too long before adding to the pasta,” explains Boni. “This concentrates the sodium content and ultimately affects the sensitive taste of the pasta.”
While experts agree to use a large pot and a lot of water so that pasta has a lot of space to move, Lite has a different approach when it comes to filled pasta like ravioli and tortellini. “Cooked pasta as they cook rice,” says Lite. “Add just enough liquid to dampen them. Throw them into a pan with a little water or broth, hit a lid and let them bloze like happy little balloons.” He announces that this gentler method reduces the chance that cooked, filled pasta have fallen apart or shared.
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Why should you save pasta cooking water
The experts are emphatic on this point: Save this pasta water! The starchy cooking fluid is the secret to achieve the best taste and the best possible texture in finished pasta dishes.
When preparing a meal for only a few people, Lite prefers to pull pasta in a flat pan with just enough water to cover her. “Less water means faster cooking and superstar chief fluid fluid-the magical brew that turns every sauce into something affectionate and funny.”
Bonuses let pasta finish in a boiling sauce with an additional splash of the starchy water and find that it “turns the sauce into a silky, glossy coating that hugs every bite”. Guardione agrees and explains that this process is a kind of emulsification: “The pasta water helps the pasta to bind to the sauce.”
Lite goes one step further and saves his pasta coke fluid for several unusual purposes. “Use it to repair split sauces, loosen pestos or add the body and one -fed body,” he offers. Let it cool down to do the room temperature, and do it in a glass in the fridge for up to three days or freeze it in ice cubes for up to three months.
