PASTA AL DENTEHELLO EVERYBODY AND WELCOME TO MY BLOG AND IN MY KITCHEN! I WOULD LIKE TO START WITH THE BASICS OF ITALIAN COOKING, WHAT HAPPENS EVERYDAY IN ALL OF THE KITCHENS HERE IN ITALY. SOME THINGS ARE GOING TO BE VERY EASY FOR YOU AND PROBABLY YOU ALREADY KNOW THEM, BUT WE ARE GOING TO BUILD UP FROM THE BASIC AND ARRIVE TO THE MORE DIFFICULT THINGS. TODAY I WOULD LIKE TO TALK ABOUT PASTA, MORE SPECIFICALLY ABOUT “PASTA AL DENTE”. USE THE APPROPRIATE SIZE POT TO BOIL THE WATER: HALF A POUND OF PASTA CAN EASILY COOK IN A FOUR-QUART (ONE GALLON) POT. AFTER THE WATER HAS COME TO A BOIL, ADD SALT TO TASTE. THE SALT IN THE WATER IS VERY IMPORTANT OTHERWISE THE PASTA WILL HAVE NO FLAVOR. AT THIS POINT ADD THE PASTA TO THE WATER. IT’S VERY IMPORTANT YOU DON’T OVER COOK THE PASTA, USUALLY YOU HAVE TO STAY 1 TO 2 MINUTES UNDER THE COOKING TIME WRITTEN ON THE BOX. IF THE COOKING TIME ON THE BOX IS 5-6 MINUTES, YOU STAY UNDER ONLY 1 MINUTE, IF THE COOKING TIME IS 10 MINUTES, YOU CAN STAY UNDER UP TO 2 MINUTES, THIS IS SOMETHING YOU HAVE TO JUDGE DEPENDING ON THE PASTA YOU BUY. AS YOU NOTICED ON MY RECIPES, AFTER YOU BOIL THE PASTA, YOU HAVE TO “JUMP” “COOK” THE PASTA WITH THE SAUCE A LITTLE LONGER, IF THE PASTA IS ALREADY COMPLETELY COOKED, IT IS GOING TO RESULT TOO COOKED BY THE TIME YOU BRING IT AT TABLE. AS YOU NOTICED ON MY RECIPES, AFTER YOU BOIL THE PASTA, YOU HAVE TO “JUMP” “COOK” THE PASTA WITH THE SAUCE A LITTLE LONGER, IF THE PASTA IS ALREADY COMPLETELY COOKED, IT IS GOING TO RESULT TOO COOKED BY THE TIME YOU BRING IT AT TABLE. Comments are closed.
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