It is only at first sight very simple to cook tasty pasta. And in practice they often turn out bound together, not ready or on the contrary digested. The qualitative step-by-step recipe will help to avoid it.
It is required to you
- pasta;
- convenient pan;
- wooden spoon;
- water;
Instruction
1. For a start it will be required to pour water in a convenient pan. Then capacity goes to fire and only after boiling salt at the rate of 10 grams on one liter is added to it. These are about 2 teaspoons. But it is possible to regulate given parameters, depending on the taste. The thing is that at addition of salt in cold water it osyadat on a ware surface. As a result the pan spoils and the dish turns out leavened.
2. Pasta go to the boiling water. It is the best of all to take a product of firm grades. That temperature had no negative impact on consistence of the test, it is necessary to wait for the raging liquid and only in it to put pasta.
3. The dish cooks until ready. It is necessary to leave pasta on moderate fire, at the same time without closing them a cover
4. That our garnish or a main course didn't turn into one big flat cake, it it is necessary to stir slowly constantly. It is the most convenient to do it by a wooden spoon or a scapula. Usually optimum term of cooking of any given grade of pasta is specified on packing of a product. They have to become soft, but thus rather dense, not razvarenny.
5. It is very important to note that quality expensive pasta from firm grades of wheat don't wash out! They can be given to a table with suitable sauce at once.