How to Cook Pasta: The Key to Non-Stuck Pasta
If you want to get tasty, elastic and beautiful pasta, you need to cook it following a few simple rules.
First of all, it is worth reminding all cooks that pasta requires a large volume of water and, accordingly, a rather large saucepan.
To calculate the amount of products, use the following formula: 100:1000:10.
The first number – 100 – is the weight of the pasta. The second – 1000 – denotes the volume of water and, finally, the last – 10 – is the mass of salt.
To summarize: for 100 g of dry pasta, you will need a liter of water and 10 g of salt (the last figure may vary depending on taste preferences).
However, it is not recommended to rinse the finished pasta.
This is done only when the product is intended to be added to a salad.
Finally, we will share a piece of advice that will help you understand that the pasta is ready: take one piece out of the water and break it in half with a fork. If the pasta is still hard and does not break apart, then the time has not come yet.
Previously we explained how to peel frozen shrimp .
