Ten tricks to prepare pasta

Ten tricks to prepare pasta

Spanish households are large consumers of pasta, one of the bases of the Mediterranean diet. Some keys are necessary to prepare a pasta dish as in your country of origin. The brand of pasta and sauces Barilla knows well what are the tricks to prepare an authentic pasta dish. What type of pasta is better to use with each sauce? How do we know if the pasta is al dente? What amount of water is necessary for perfect cooking? Should we let the pasta rest after cooking?

Here you have all the answers.

- In a large pot
With high edges it is the perfect size. The utensils used to cook the pasta are very important, so that the pasta can move freely and does not stick.
- Cook in enough water:
Once the water is boiling, we must add, per person, 100 grams of pasta, a liter of water and a spoon of fat salt (7 grams). No need to add oil or butter when cooking pasta.
- We must remove the pasta
during cooking so it doesn't stick and try to make sure it stays al dente. The cooking time of the pasta usually ranges between 8 and 10 minutes, although in some cases it amounts to more than 11 minutes, depending on the cut of the pasta. The time is also indicated on the package.
- After cooking,
Do not leave the pasta to stand or add cold water. Simply, drain it and store some hot water to add to the sauce and stir.

- The sauce should always wait for pasta.
It is prepared before the pasta is cooked to add it and mix it on the fire before serving. This will take the taste and the flavors will be fused.
- Do not mix too many ingredients
when preparing pasta. Maximum of 5 to 8 ingredients so that the flavors are clean.
- Almost all sauces combine well
with any pasta cut, but there are ideal combinations. Long pasta goes very well with fish-based sauces or simply with a simple tomato sauce. Short pasta is very suitable for ingredients or condiments of vegetables or meat. The macaroni (smooth pasta) combines very well with creamy or cream-based sauces. We cannot forget some combinations that never fail like spaghetti with Bolognese sauce or macaroni with a classic tomato sauce.
It is very important how to cut the ingredients: cut in julienne and elongated for long pasta and dice of about 0.5 cm for short pasta.

- It is better not to use the spoon
to eat spaghetti and not cut them but parents and children can make an exception to facilitate their consumption. The ideal way to eat them is to use a fork, separating a pile of spaghetti and rolling them up so that they are easier to ingest.
- Grated cheese is best with some types of sauce,
for example, in vegetable or meat sauces.

Source: the Barilla Academy.