What could be easier than boiling pasta? It turns out that doing it really right is not so easy. Many people make all sorts of mistakes when cooking pasta, which, in turn, do not allow them to reveal the quality and taste potential of a hearty dish 100 percent.
1. Too cold water and improper rinsing
In no case should the pasta be immersed in cold water. It should always be either very hot or at least boiling boiling water. It is best to lower the pasta when large bubbles begin to appear on the water. In addition, you cannot rinse the pasta under cold water (this is some owners so that the pasta does not stick together). Such an action spoils the taste of the dish, since all the starch is washed off. Properly cooked pasta should not stick together by itself.
2. Too long cooking and cooking under the lid
Many citizens are banal to digest pasta. Ideally, the pasta should be removed from the water at a time when it remains a little hard inside. Only such pasta absorbs the sauce well and retains all its taste. It is best to strictly adhere to the cooking times indicated on the product package.
Also, do not remember that when boiling pasta, the lid is used only at the moment when the water is brought to a boil. It is strongly not recommended to cover the pasta with a lid during the cooking process.
3. Salt to taste
Absolutely wrong approach. There is a very specific rate for adding salt. It is 10 grams per 100 grams of pasta. Salt is added to the water as soon as it starts to boil - neither earlier nor later. In no case should the pasta just poured into the pan be salted, as this will lead to a rapid cooling of the water.
4. Too little water
Another very common mistake. Pouring too little water into the pasta will cook the pasta on the outside much faster than the inside. Also, the lack of water during cooking becomes the reason for the oversaturation of the dish with starch, and this, in turn, is fraught with the fact that the pasta will begin to give off bitterness.
5. "In reserve"
Pasta must be boiled and eaten immediately, with the exception of literally a couple of special dishes. In no case should you cook pasta in reserve, and even more so send them for long-term storage on a refrigerator shelf. The loss of taste in a dish will be dramatic.
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6. Overexposure in water
Pasta should always be half cooked! Practice shows that the majority of compatriots overexpose this product in excess water. This means that they must be discarded in a colander immediately after cooking. If you do not perform such a simple operation, then very soon the dough product will swell, become not appetizing and will lose all its taste.
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7. Cheap pasta varieties
Finally, don't choose cheap varieties for your main course. Remember: "budget" pasta is suitable only as a filling for salad or soup. It will definitely not work out like this, but the taste and impressions of the meal will not be at all what you need.
Continuing the topic, read about 5 tips for how long to store wheat flourso that no one winds up in it.
A source: https://novate.ru/blogs/240320/53900/