Trivial? Maybe for us Italians, and not for everyone, so we dedicate this article to the foreign friends who want to enjoy a plate of pasta made as God intended.
1. Unless it is fresh tagliatelle, which require a wide, flat pan, cook the pasta always in cylindrical and large pots, bearing in mind, at the time of the choice of the pot, which …
2. The proportion of water-pasta must be of a liter per 100 g of pasta.
3. The salt should be thrown into the pot when the water begins to quiver, about three minutes before the pasta. The dose is 10 g of salt per liter of water. Remember that the amount of salt should always be compared to the amount of water and not to the quantity of pasta.
4. The paste should be thrown at once when the water reaches full boil.
5. Before you toss the pasta, formed a reservoir of heat: when the water boils reduce the heat and bring the water to a full boil with the low heat. When toss the pasta, turn up the heat at the same time, which will bring the water to a full boil immediatly.
6. The cooking times will vary with the quality of the grain and with the shape of the pasta. The times given on the packaging are generally reliable for Italian manufactured pasta, absolutely not for the pasta from abroad.
7. The fresh egg pasta, for example tagliatelle, must cook a few minutes, from 2 to 4, from when it is afloat. The exact time depends on the thickness that is variable.
8. The cooking times of the pasta without egg, for example, the orecchiette, etc., are intermediate between those of egg pasta and dry pasta, that is, about 6 minutes.
9. Turn the pasta and taste it often. Only in this way, apart from everything, you judge proper cooking.
10. Do not ever stop cooking pasta with cold water. Instead drain quickly, season and serve with equal speed. There is nothing more disappointing than a plate of pasta “rested”.