Do you think that cooking a good pasta dish is a difficult mission? Do you nostalgically remember a pasta dish eaten in Italy, but that you’ve never been able to reproduce in the same way? PepeGusto is here to teach you in a simple way, step by step, how to make a perfect pasta dish, regardless of size and seasoning. Follow our advices and you'll see the difference!
Choose a pot large enough to hold the chosen pasta: high for long pasta, low for short pasta. One of the most common mistakes is to break the long pasta, such as spaghetti: the pasta should never be broken! The best pots are made of steel or aluminum. Put the lid to cover the pot waiting for the water to come to a boil and once thrown the pasta, do not cover the pot.
The rule says that for 100 grams of pasta you need 1 liter of water: the first time use the scale and for sure the following you’ll already be an expert. Someone adds oil in the water: don’t do it! If you use enough water, pasta will not stick. Speaking of water: never rinse the cooked pasta under tap water: in doing so, you eliminate the starch that has been created during cooking, which makes pasta so good and makes the sauce ties with it.
Salt should be added to the water when it boils, never before. Every 100 grams of pasta use 7 grams of salt: even in this case the scale will be useful only the first time! Be careful if you use very salty sauces (such as bottarga or clams): in that case it’s better to reduce the amount of salt in the water.
When the water boils and after adding salt, it's time to throw the pasta. The standard dose ranges from 80 to 100 grams of pasta per person. Choose the size you like best, but remember that each pasta has a different cooking time and is good with different sauces. The cooking time is always written on the package and you have to respect it to obtain pasta "al dente", ie not too cooked.
Once cooked, drain the pasta in a colander, keeping aside a bit of cooking water. Choose the sauce you prefer, remembering that long pasta is fine with creamy sauces, while short pasta is perfect for ragù. Combine the cooked pasta, the cooking water that you kept aside and the sauce in a pan and in a few minutes the pasta and the sauce will be perfectly blended. Now all that remains is to taste your perfectly done pasta dish!