Pasta is a popular side dish, valued for its nutritional value and quick preparation. Products made from durum wheat are beneficial: they contain plant protein, slow carbohydrates, and important nutrients—from magnesium to B vitamins.
For successful pasta preparation, it is important to follow a number of rules. First, they should only be added to boiling water; otherwise, they will turn into a sticky mass. Second, it is necessary to use enough water: at least one liter for every 100 grams of product, so that the pasta can float freely and cook evenly.
To prevent the pasta from sticking together, simply add a teaspoon of vegetable oil to the pot. The fat coats the dough and ensures fluffiness after draining the water. Special attention should be paid to the cooking time: it is indicated on the package and varies depending on the thickness of the dough. A couple of minutes before the end, it is recommended to taste the pasta to achieve an al dente state.
Rinsing cooked pasta with cold water is not advisable. The reason is that moisture removes the starchy layer necessary for holding the sauce, making the product slippery.
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