Wednesday 24 January 2018

How to cook pasta

Marco Roccasalvo


* Never break spaghetti in half. This is a mortal sin in my book.

* Pasta should be cooked al dente (with a little bite). This gives it a nicer texture and makes it easier to digest.

* For each 100g of pasta, use 1 litre of water and 7g of salt.

* Use a very large pot that can hold up to at least 6 litres of water.

* Make sure the water is boiling, and add the salt when the water boils, not when the pasta is cooking.

* Do not put oil in the water.

* Fresh pasta cooks much quicker.

* Always add the pasta into the sauce and not the other way around. Toss it to make sure the sauce is absorbed.

* Pasta and chicken simply do not go together. This is another mortal sin for any Italian.

* Do not pre-cook pasta. Pasta must always be cooked fresh for each dish.

Irish Independent

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