When to salt pasta: not only the taste, but also the shape depends on it
Interesting point: It turns out that not only the taste, but also the shape of the finished pasta depends on when salt was added when cooking pasta.
They can boil over not only because the products were simply kept in hot water for too long. For this reason alone, it makes sense to pay attention to a little-known point.
When to salt pasta
Most cooks, including beginners, know that salt is added to the water when cooking pasta before the pasta is immersed in it.
But you need to add salt before the water boils.
By immersing the pasta in boiling and salted water, the starch it contains remains inside.
This is another great opportunity to cook not a sticky mass, but crumbly horns or vermicelli that will hold their shape perfectly.
It is also worth remembering that the pasta should be cooked in boiling water, that is, the water should be bubbling.
Another important point is the need to stir the pasta while it is cooking. This way, it will not stick to the bottom or form a lump.
