![]() ![]() My best tip is to avoid following the cooking time too religiously. Most commercial pasta gets chewier easily, high-quality bronze-cut pasta (such as pasta from Gragnano) holds the cooking time better and will give you a better chance to achieve al dente pasta even if the pasta cooks a little longer than necessary. However, different quality of pasta gives different results, even after following this rule. The common rule to achieve perfectly al dente pasta is to drain the pasta 2-3 minutes before the suggested cooking time on the packaging. #ALDENTE PASTA HOW TO#This easy step-by-step guide will show you how to properly cook pasta without making mistakes, and to enhance its texture, taste, and flavor. It’s inexpensive, quick to prepare, and easy to customize.Ĭooking pasta is fairly easy, but how to cook it at the right point and make it have the right consistency?įollow my best tricks and tips to make the pasta al dente every single time, as the Italian tradition wants. Pasta is a staple of Italian cuisine, and for all the good reasons. Follow this easy step-by-step guide and all the best tips to start making pasta like a pro! Tips by Italian celebrity chef Stefano De Pieri, Garofalo pasta ambassador.Learn how to cook pasta perfectly al dente, as the Italian tradition wants. Oil: And finally, add a little drizzle of Australian extra-virgin olive oil over the pasta, as this is rich in antioxidants. They harmonise with the pasta beautifully.ĭigestion: If cooked properly, 30 percent of the pasta that you have eaten will go straight through you, which explains why Italians are lean! Keep it simple: The simplest ingredients will only work when you have excellent pasta for al dente cooking, such as Garofalo. ![]() The worst thing you can do is to prepare 150g of pasta, overcook it, then add 100ml of cream and other fats. This is much healthier as you avoid excessive use of condiments. Sauces: The pleasure of eating pasta is, eating pasta so sauces should be kept to a minimum and should never drown the pasta. You can eat pasta every day, just stick to 80g to 90g and keep sauces to a minimum. Serves: Traditionally, 100g of pasta per person is a significant amount. It serves no purpose - oil and water do not mix anyway. Oil and water: A common misconception surrounding pasta is adding oil to the water. You can always add salt (before adding the pasta), but you can't subtract it! Use a large salt pig from which abundant handfuls of rock salt can be thrown into the pot. Salt: The water must be appropriately salted, imagine your water to taste half as salty as seawater. Pot size: Make sure you use an appropriately large pot so that there is plenty of water in which the pasta boils - the pasta should be swimming in the water. Timing: The most important step when trying to achieve pasta al dente is to always follow the timing instructions on the packet. Overcooking pasta breaks the carbohydrate chains so the stomach absorbs more that it would otherwise.īelow are some tips from Italian celebrity chef and Garofalo pasta ambassador Stefano De Pieri to help you cook your pasta 'al dente': When cooked 'al dente', pasta is digested more slowly, resulting in a lower spike in blood sugars. Using a good quality durum wheat pasta like Italian brand Garofalo is important when cooking pasta al dente, as it will retain its shape and firmness while cooking. Pasta cooked al dente will taste great and not be soft and gummy. Italians eat their pasta al dente, which means a little hard on the tooth, this is important because it keeps the pasta at an appropriate texture. ![]()
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