There is no shortage of breakthroughs and customs that people claim that people claim from some Nuna are familiar, but many of them turn to fading like an angel hair pasta.
To expose some of these well -known myths, I spoke with Filippo de Marchi, Chef De Cuisine in Restaurant and DA MAGO About the biggest pasta errors.
Marchi cooks more pasta batches in one year – most of them from scratch – more than most of us. It reveals that there are some blatant pasta errors that occur and ask that we are all governance before the pasta police come.
One of the worst crimes, according to Chef Marshi, is an expensive addition olive oil To pasta water thinking that it will prevent pasta from sticking.
“The pasta cooking is not difficult. It is all about timing and the proportion of the appropriate water to the pasta.” “Do not fall into the trap of faith in pasta legends. Just trust your instincts and follow the basic instructions.”
Here are the eight largest errors in making pasta, legends and bad habits that you should stop immediately.
1. Throw the pasta on the wall to see if it sticks
The pasta that is already cooked with the wall will adhere to the wall, but this does not mean that it is a good way to determine the donation.
“This is not the best way to check the donation,” says De Marshshi. “Pasta tissue can change when it strikes the wall, and does not give an accurate indication of whether it is properly cooked.” In addition, your wall is likely to be active with starchy pasta juice, or what is worse, see it slides on the wall and Behind the stove.
Instead, it is accurate to get out of one strand and taste it. You will then be able to know if this perfect texture has been achieved.
2. Add olive oil to pasta water
Olive oil in your water is not the best solution for sticky pasta.
Olive oil is a necessary addition to most pasta dishes, but save it to the plate.
“Some people believe that it will help prevent pasta when adding it to boiling in the past, but” the oil floats over the water and does not effectively wrap the pasta. “The best way to prevent adhesion is to use a lot of water, and move the pasta regularly during the first few minutes of cooking and make sure to use the appropriate size bowl for the amount of pasta that you cook.
“In this way, the pasta has enough space for mobility and cooking evenly.”
3. Assuming that fresh pasta is always better than dehydration
Fresh noodles have good public relationships, but some dried pasta is equally delicious.
The whole thing about personal preference. Fresh, dry or frozen; The chefs are not here to dictate what you like buds of taste and do not like.
“The fresh pasta has a softer texture and cooks quickly, making it ideal for sensitive sauces,” says Al -Tai. “On the other hand, the dry pasta has a more stable texture and sticks well with heart or thick sauces.”
De Marchi also compares it to choosing two great actors for the role of the movie. He says: “The option depends on the character they portray, just like the option between fresh and dry pasta depends on the dish you make,” he says.
4. Leave the bowl covered while cooking
Stopping your amount of boiling can be easy as placing a wooden spoon across the top.
“Leaving the cap from the bowl while cooking is the way to go,” de Marshi recommends. “This prevents water from boiling and helps control the cooking process. In addition, it allows steam to escape, which helps prevent water from foam and take starchy chaos.”
As recommended, be sure to choose a suitable bowl so that the pasta is cooked evenly.
5. Add salt and think that it will help the water boil faster
Salt will not get a boiling pasta much faster.
Based on Discussion of ReditA few people feel confused about whether adding salt to pasta water makes a real difference. The truth is that salt plays an important role in pasta water, but not when it comes to heat. (Pactions do not change the boiling point in the water, but the amount of salt that adds to the pasta water does not make a big difference.) Instead, it is necessary to add salt so that the pasta can absorb its flavor.
“If you are cooking without enough salt, the pasta can end a bit taste,” Di Marshi, which is the distinctive dish in NHC MURANO Villa, warns a ALE VONGOLE pasta. The seafood dish, which descends from the destroyed gun area of the ocean, is a mixture of fengol (usually reduces nullity, garlic, white wine, hot pepper chips), marine asparagus and lemon enthusiasm.
6. Dry the pasta to dry completely
Leave a whisper of pasta water will help the sauce to abide.
There is a reason to hold salted pasta water in such a high regard. It does not have a delicious saline solution only to enhance sauces, but it also helps to adhere to the same pasta.
“This creates a more coherent and delicious dish,” De Marshshi argues. “A little moisture can make a long way to make the pasta dish very delicious.”
7. Run the printed pasta underwater before serving
Rinse pasta after cooking may not be the special trick that we all thought.
If you want to subjugate yourself to a possible injury through a circulating pin or a wooden spoon by Nonna, turn on the cooked pasta under the fresh water.
“This can remove the starchy paint that helps the sauce adhere to the pasta,” says De Marishi. “The remaining heat of the pasta helps the sauce to marry pasta, which creates a delicious and coherent dish. Think about it as a beautiful marriage – you want the sauce and pasta to collect together and live with permanent happiness, and do not undergo a cold shower before serving it.”
8. Lazania papers prior
Not all lasagna recipes require cooked pasta.
“It is not always necessary for lasagna sheets always, especially if you are using a sauce with a lot of moisture,” he says. “In fact, many lasagna recipes call for the use of leaves directly without getting rid of them, allowing them to absorb the liquid of sauce and cooking during the baking process.”
Set it, forget it and let the magic happen in the oven. The pasta is not something that is superior to it or stress. Its simple preparation makes it more fun.