Immersing pasta in liquid is considered an elementary action.
But it's not that simple. It turns out that some amateur cooks make two serious mistakes already at this stage of preparing the side dish.
The first (less common) mistake is adding pasta to moderately warm or even cold water.
Remember: the liquid into which you add the flour product must boil vigorously.
Otherwise, you will end up with an unappetizing lump of pasta.
There is a second mistake. Unlike the first, it is made by almost all amateurs, emphasizes the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova.
How Not to Add Pasta to Boiling Water
The vast majority of cooks are sure: “It doesn’t really matter which part of the pot you put the pasta in.”
And this is a wrong conclusion!
It turns out that you need to pour the pasta into the very center of the container!
The fact is that it is in this part of the dish that the liquid boils most intensely.
If you put the pasta closer to the edge of the pan, you are unlikely to get a quality side dish.
There is another important point: after adding the pasta, immediately turn the heat to maximum. After all, you need to bring the "calmed down" liquid to a boil again.
Expert: Julia Arkhipova
