So far the most common error is done when preparing pasta too cooked. Soft or sticky pasta leaves a lot to be desired.
10 Tips for Cooking Pasta
Pasta must be cooked in about 3 to 4 liters of water for one pound of pasta. There must be room to move. If there is enough water or the size of the pot is too small, the pasta will tend to remain united.
Add one tablespoon of rough salt (a little less if it’s fine) per quart of water. This attention helps avoid stickiness.
If you need to prepare pasta first, throw it with olive oil. And put it in the refrigerator at Baggie Peak Zip. Always use good quality olive oil.
Don’t put oil into the water. This will cause the sauce to glide from pasta. Besides that it does not prevent pasta from holding fast.
Serving pasta is considered about 1/4 pound.
Bring your water into boil quickly before adding pasta. Boil fast means that big bubbles will continue to increase to the water. Add salt to water when you add pasta.
Stir immediately to prevent stickiness. Keep stirring frequently until the water hampered quickly.
Bring water back to boil quickly as soon as possible. Cover the pan and leave the heat high. But don’t go. Be careful to avoid boiling. Once the water boils, removes the cover and stir. Turn heat down to medium and finish cooking.
Drain the pasta immediately after completion. You need to remove all water to prevent sauce to become runny. A filter is useful for driving pasta.
Avoid “soft” pasta. Even if you don’t like your pasta “Al Dentte”, there is a point when it’s finished. A good starting point is cooking according to the recommendation of time on the package. But a good guide is cooking fettuccine fresh pasta, lasagna) for 3 to 5 minutes; Thin dry pasta (shell, rotini, spaghettini) for 6 to 9 minutes and thick walled pasta (penne, spaghetti, ziti) chef in 12 to 15 minutes.