How to cook pasta – Tips and tools so you are not afraid!


It’s very important when you cook pasta to use enough water. For 1 pound of pasta, use 4 liters of water, with about 2 tablespoons of salt. For anything under one pound, use 3 liters of water and 1 1/2 tablespoon of salt. You need enough water so the pasta moves in a pan, which allows it to cook evenly in the water.

Always add salt to pasta water. The pasta that is not bargain will be bland, no matter how many spices you add to the recipe. Be sure to add enough salt to make salted sea water rental water. I know some of you will have a problem with this tip, but I assure you that I have seen the Italian chef do it right before my eyes.

The big problem with pasta is sticky. Oh, how it happened to me a lot of time. To keep the sticky pasta, stir for one or two first minutes of cooking. This is an important time when the surface of the pasta is coated with sticky starch, such as glue. If you don’t move, you will have a problem of pasta pieces literally cooking together.

I always automate the pasta pot before adding water. I poured oil into the bottom of the pot and circled before adding water, not the other way around. My experience has shown that when you do this, pasta even tends to stick to the bottom of the pot.

When draining pasta, I set a filter in a large bowl at the adjacent burner and a spoon of pasta cooked into it with a Chinese skimmer or clamp. Pour pasta water after being cooled. By doing it this way, you don’t need to carry a heavy hot water pot to the sink.

These tips and techniques must make the cooking pasta much more enjoyable. This is a simple recipe for trying these tips on:

Spaghetti with cilantro pesto

2 bunches of silanto, only leaves

1/2 cup of peanuts

Wijen oil 1/4 cup, divided


1 spaghetti pound.

2 tablespoons of canola oil

Bring a fiddle of boiling water. Chopped Cilantro leaves, add to the water, and Blanch for 30 seconds.

Tension immediately and walk under cold water until it’s cold, or about 1 minute.

Put the nut in the food processor, and credit for 25 seconds.

Continue to the pulse, add 2 tablespoons of sesame oil in a low and stable flow.

Add Cilantro Blanched, and Pure for 45 seconds, slowly add the remaining 2 tablespoons of sesame oil. Transfer to the bowl.

Bring a fiddle of boiling water. Add salt and pasta, and cook until Al Dente.

Drain pasta, order 3 tablespoons of cooking water.

Add pasta, air ordered and canola oil into a bowl with pesto. Season with salt, and stir.

Zayd Dana
the authorZayd Dana