Italians’ pasta serving sizesġ00 gr or 3.5 oz is what, in Italy, we consider a regular pasta serving size. There is no scientific evidence, so put salt in the water whenever you want to, but before tossing the pasta. Usually, Italians put salt in the water only when it is boiling because they believe salted water takes longer to boil. Remember this easy rule: 1-10-100 (water liters, salt grams, pasta grams).īut if the seasoning for your pasta is pretty salty already, reduce salt to 5-7 grams. Pasta water must have salt : 10 gr (0.35 oz or about 1 teaspoon) of coarse salt for every liter (4 cups) of water. To cook pasta, you need a lot of water : 1 liter (1/4 gallon or 4 cups) for each 100 gr (3.5 oz) of pasta. Italians usually cook pasta al dente because it has a better texture (it is firmer), and it is easier to digest, as it has a lower glycemic index. To be sure the pasta is cooked, take a bite and look at the center: too white? It still needs cooking. Taste it two minutes before, and see if you like it, if not, wait a minute more. Not soggy, that’s never ok, but also a little crunchier than the regular pasta cooking time.ĭepending on your taste, this means 1 to 2 minutes less than the regular cooking time, the one indicated on the package directions. It literally translates into “to the tooth”, intending that it is pleasurable to bite. Let’s start from the beginning: the meaning of pasta al dente. The producer must give you the timing because the cooking time depends on the quality of the flour used and the production technique. If you ask me how long to cook spaghetti al dente, for example, my answer will be: it depends. The first thing to know is that you can’t give an exact time for pasta al dente. You will also learn how much water and salt you need to make pasta, how to make pasta “al dente”, the serving sizes, the shapes and condiment pairings, how to cook pasta for salads, and more. In this post, you will learn how to cook pasta properly, the Italian way.
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