In a conversation with socialbites.ca, IL Patio network technologist Tatyana Chertilina listed the most common mistakes Russians make when preparing pasta.
“The first and most common mistake is not adding salt to the water while cooking. Many people think that just adding salt to the sauce is enough, but flavor harmony occurs in all the products we add to the dish, and moderate salt helps reveal the flavor. “Make sure to cook the pasta in salted water and lightly add salt separately to the sauce in which your pasta will be cooked,” advised the expert.
According to the technologist, another mistake is to throw the paste into cold or boiling water.
“Be sure to boil pre-salted water and only then lower the pasta into it. Otherwise it will get soggy and you won’t achieve the degree of al dente cooking required for proper serving,” Chertilina explained.
The technologist recommended that the pasta be slightly undercooked and ready in the sauce.
“Dry pasta cooks exactly as it says on the package. However, it is prepared in two stages: First, it is boiled in salt water, then it is cooked with sauce. Therefore, when boiling, make sure to subtract 2-3 minutes from the recommended time, then you will get the real Italian taste,” said the technologist.
Tatyana Chertilina emphasized that pasta made from durum wheat does not need to be washed.
“During rinsing, its temperature drops and the upper starchy layer is washed out, as a result of which the sauce is poorly absorbed by the product,” he concluded.
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