How To Cook Pasta
Pasta is one of the most famous Italian foods, known throughout the world. Pasta must be cooked perfectly in order to be truly Italian.
Although cooking pasta may seem fairly straightforward, it is actually quite easy to make mistakes in the process. To be sure that your pasta is cooked correctly, it is enough to follow a few, simple rules.
First of all, the pot.
It is important to cook pasta in the right pot, in Italy is called "Pastaiola" it's a tall stainless pot that allows you to drain the pasta in a simple gesture. Has a basket that is equipped with two different sized holes to favour the recirculation of boiling water and therefore guarantee an optimal cooking of the pasta.
You have to fill it with the right quantity of water and place over high heat. This is very important because guarantee that the pasta will have enough water to move around in during cooking and that the water will return to a boil shortly after the pasta is added.
When the water begins to boil, add salt. Not before, not after, only when it boils, it is simple but very important! The salt plays an important role: the salt must be dissolved into the water before the pasta is added in order to penetrate the pasta during cooking.
You can probably find somewhere that there are rights proportions to respect between water, salt and pasta. But i can guarantee you that in Italy none measure the quantity.For a perfect cooking you can taste the water, it must be pleasantly salty.
After the salt has dissolved, toss in the pasta. Stir immediately and continue stirring at regular intervals for the first few minutes. Pasta must be put in boiling (not cold) water so that the heat can reach the centre of the pasta as quickly as possible and allowing the pasta to cook.
The factor that most affects pasta is cooking, you need to cook the pasta at the right point. Even the finest pasta can be ruined by a wrong cooking. The recommended time written on the package is a good indication.
Pasta must always be cooked until it is “al dente" meaning cooked, but not to the point of becoming sticky. You should feel a slight resistance when chewing and should be slightly resistant to the bite.
After the recommended time, try the pasta, if you see a little and thin white dot (or a white ring if you are cooking a tube-shaped pasta) it will be perfeclty cooked. If pasta is hard to bite and the white part is too strong and bold shows that the center of the pasta is still raw, wait another few minutes.
Do not forget that the pasta will continue to cook out of the pot, so do not be timid in draining it while it is al dente.
Please do not overcook the pasta, it will become too soft and more difficult to digest.
Once the pasta is drained season it