Most people cook pasta wrong: Expert tips for perfect al dente pasta

Pasta is one of the most popular food products. To enjoy a delicious dinner, just drop it into water and cook until soft. However, the technique of cooking pasta is more important than we thought. Most of us do it wrong.

Although pasta was invented around 4,000 years ago in China, the Italians made it famous worldwide. It is one of the most frequently purchased food products, and you can whip up many delicious dishes with it in just a few moments.

Preparing pasta is very simple. Drop it into boiling, lightly salted water and wait a few minutes to enjoy a tasty dinner. However, most of us do it wrong, making the pasta too soft. How do you cook pasta correctly?

Classic pasta consists of two ingredients: semolina or pasta flour and water. The ingredients are combined and kneaded until the dough becomes soft and elastic. The prepared dough is then subjected to a long drying process. Once dried, the pasta is ready to use.

How to cook pasta correctly? According to the Italian art of preparing pasta, it should be cooked in a large pot. Before boiling the water, add a flat teaspoon of salt. This is very important because it ensures the pasta will be adequately salty.

When should you add the pasta to the water? When the water is already boiling vigorously. After adding pasta to the boiling water, set a timer. Cook it for no longer than 11 minutes. Cooking it longer will make the pasta overcooked. Served in such a version, it is unappetizing and unhealthy. It burdens the stomach and causes a sudden spike in blood sugar.

Cooking pasta seems simple, but most of us make several mistakes that negatively affect the dish's taste. The first mistake is cooking in a pot that is too small. Pasta should have plenty of space; otherwise, it will stick together. The second mistake is adding too little salt. Italians add 1 flat teaspoon of salt per quart of water.

Another mistake concerns cooking time. The best pasta is al dente. If you want to cook it this way, follow the manufacturer's recommendations, which can be found on the side or back of the package. Drain the pasta immediately after cooking, as this will maintain its elasticity.