Cooking is made of passion and creativity, but there are things that just can’t be improvised and cooking pasta is one of them. Unfortunately it’s not something that comes naturally but it is a skill and as such there are rules that, if followed to perfection, will allow you to avoid errors that could be “fatal to the palate”.
Obviously, the quality of the pasta is an important secret for the success of a great dish, however if the pasta is not cooked to perfection, the final result could be compromised irreparably. Thus, here are the “golden rules for a perfect cooking” according to Fabianelli. These are the same rules we follow in our laboratory when testing the pasta for firmness, texture, fragrance and taste on the various shapes.
We begin by preparing a capacious pot so as to have the correct water and pasta ratio which should be 1 litre of water for every 100g of product. Obviously in the case of soups the ratio changes and becomes 250ml of broth or water for 100g of noodles.
The next step consists of bringing the water to a boil and at that point add the salt. In this way we can save on time and energy (in fact, salted water takes more time to reach its boiling point). The quantity of salt suggested is of 10g per litre of water but it can be reduced if the seasoning you will use is very tasty.
After adding the salt wait a few minutes and let it dissolve completely. This is the ideal moment to add the pasta. Stir immediately with a wooden spoon until it is slightly softened. For certain shapes of pasta like spaghetti and pappardelle we suggest adding just a little extra virgin olive oil to the water.
The cooking times indicated on the packages are tested but we suggest tasting the pasta anyways as the degree of cooking is something personal. When your palate will suggest “just another second”, this is the time to drain the pasta. It will go on cooking for another few seconds while adding the sauce.
Are you still convinced that cooking pasta doesn’t require skill?! At this point all you need to do is follow these few simple steps and the result will be a sensational plate of pasta…sauce permitting!