How Can You Prepare Pasta at Home That Tastes as From Restaurants?
You don’t need to be an expert to prepare pasta, it is definitely one of the easiest things to do. What you did not know is that the pasta you are about to prepare can be much richer than you think with some tricks.
If you have wondered how it is that restaurants manage to do wonders with exactly the same product that you have in the pantry, the answer is in these tips.
Do Not Use Too Much Water and Salt
The general rule of thumb for preparing pasta is to use one liter of water for every 100 grams. However, if you spend a bit, it won’t be the end of the world either. For salt, use 1.5 grams for the same ratio.
Remember that pasta absorbs cooking water with everything and its flavors, so don’t skimp on the salt.
Wait for The Boil
It takes time for the water to boil, we know that. But if you put the pasta in before it happens, you will only get a baggy texture and a very low probability that it will be in the perfect spot.
Something you should know is that the pasta has a lot of starch, which can cause it to weigh down or take on a horrible consistency if you overcook or keep it motionless.
At the moment when you start to have the flexibility and are completely submerged, use a wooden stick to avoid sticking to the
Drain but Do Not Rinse
When it’s done, grab a strainer and carefully remove it. Many people appeal to pass it through cold water to cut the cooking, but it is not necessary and it will also lose more starch, which will help the texture of the sauce.
Let the environment warm by moving with a spatula so that it does not stick.
Save Some of The Cooking Water
The best secret to any perfect sauce is the water where the pasta was boiled. Why? The starches that it released, as well as the flavors of the background can complement it perfectly well and give it texture.
You do not need to keep all the liquid, with a cup is enough to get you out of trouble.
Use Butter So it Does Not Stick
Time to finish the task! The best secret so that the pasta does not weigh down when mixing it with the sauce is to put a little butter or olive oil before dressing it.
If you went through cooking and it was not all okay, this step is important so that preparing pasta has not become a puree recipe.
Sauces and Dressings
The pasta will absorb the sauce, so we recommend that it be liquid enough for this to happen well. Also, do not leave it very watery because then it will not impregnate correctly.
The cooking water enters this step. If you notice the sauce very thick, add a trickle to a trickle until it has the consistency you want.
For creamy sauces always add a little milk when you are about to serve. Never allow it to boil as it cuts and takes on a horrible texture.
If you are looking for something simple but delicious, try dressing your pasta with melted butter and lemon juice. If you add a few peas to this, your pasta will look like how does it look in a five-star restaurant.
Add Cheese for the Final Touch
There is no good pasta dish that does not crown the king of cheeses: Parmigiano Reggiano. Yes, we know it is expensive so any other mature or semi-ripe option will work to add flavor and the missing touch.
Preparing pasta is not that tough but if you desire to make the pasta that tastes great like those of restaurant pasta, you will have to learn some tricks that we have already mentioned. It is assumed that if you are maintaining all the things suggested, your pasta is going to taste great like those of restaurants.
