How to cook pasta

Comment  Faire cuire des pâtes

Cooking the pasta results in the hydrolysis of these molecules, which must be carried out at a temperature above 80 degrees Celsius. This is an argument for switching to boiling water.

What temperature to cook pasta?

What temperature to cook pasta?
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During cooking, pasta releases starch into the cooking water. This will keep them together. White vinegar neutralizes the effect of starch.

How much water for 500 g of pasta?. 2.5 liters of water.

How to make sure that the dough does not stick? The first thing to do is to cook them in real boiling water so that the starch sticks to the pasta and there is less in the water. The second thing to do is immediately drain the pasta in a large colander to prevent the starch from sticking.

Which pan to make sauces? This is why copper stews are recommended for sauces. A pan always has a tail. The bottom of these pans is slightly rounded. It is important to mix well, which is why they often have a flared wall.

Why not discard the pasta cooking water? As fertilizer. Rich in minerals, the lukewarm water from the pasta enriches the soil for green plants. It is a fertilizer that is both natural and economical.

Be generous, count one liter of water for 100 g of pasta.

Flared/domed pans: Domed torches are perfect for browning small vegetables, mushrooms, cooking rice, pasta. Flared pans are wider at the edges than at the bottom when in contact with the fire.

How to make 3 minute pasta?

How to make 3 minute pasta?
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What pasta to choose diet?. The best pasta is whole wheat pasta. You can opt for whole wheat pasta, but wheat-free pasta is even better: rice pasta or quinoa pasta… For cooking, you prefer the « al dente » formula which maintains a low glycemic index.

Count between 80 and 100 g of pasta per person. Lower the heat slightly to prevent the water from boiling over and stir frequently. The cover is not necessary. For the cooking time, refer to the packaging and simply follow the time indicated. You then have al dente pasta.

How to dose the pasta for one person?. For a single dish, the most appropriate dose of raw pasta is 125 g per person. Calculate 500 g of raw pasta for a main dish for 4 people. If it is an accompaniment, 250 g of raw pasta for 4 people is enough. Of course, it must be adapted to everyone’s appetite.

Very thin pasta Quick-cooking pasta cooks faster because it is thinner. Suddenly, on arrival, it will take (a little) more pasta, in number, to have the same weight on the board. The problem is that 3 minutes passes very quickly.

Add 10 grams of coarse salt per liter of water during the first cooking. A chemical reaction will stir your water a little more, and that’s when you need to immerse the paste. Usually cook for 8 minutes for al dente pasta, 10 minutes for baking.

The trick to speeding up the cooking of pasta is to…soak it! … Our super practical technique for cooked pasta in 1 minute

  • Place your pasta in an airtight freezer bag and fill it with cold water.
  • Let the paste soak for at least 2 hours or preferably overnight.

How much water for the pasta? Lots of good quality water Be generous, count one liter of water for 100 g of pasta.

How to cook fresh pasta? Salt with 8 to 10 g of coarse salt per liter of water. At this point, dip the pasta in salted boiling water, in small quantities so as not to cool the water too much, or in a lot of water. Boil for a few minutes. Stir frequently to prevent the pasta from sticking together.

How to cook pasta properly?

You cook over low to medium heat and cover your pan. Be careful, there is a golden rule to follow: always cook your pasta over high heat, with boiling water, and be sure to stir regularly to maintain its firmness.

How to cook pasta without sticking?

How to cook pasta without sticking?
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On the contrary, cooking water is not called « liquid gold » by many cooks for nothing. This water is indeed rich in starch. Thus, by saving a little of this cooking water and mixing it with your sauce, you will thicken it and make it « stick » better to your pasta.

How to cool pasta quickly? By rinsing the pasta with cold water, we not only cool it down, but also remove all the starch it contains.

To take them off and make them « smooth », just immerse them for a while in boiling water so that they don’t stick together and are hot. After draining, simply add olive oil, butter or a garnish (carbonara, bolognese, …).

Why does fresh pasta stick? Indeed, it is at this stage that the starch gels. The pasta may then stick together or even stick to the bottom of the pan. The starch will then dissolve in the water (if the quantity is sufficient) and prevent the dough from settling.

Place your colander in the sink and carefully pour in your pasta. It is best to refresh them slightly for 1 minute with a trickle of cold water. This allows you to cut the cooking cleanly. Another tip, you can also put a little butter on the pasta so that it doesn’t stick.

How to prevent spaghetti sauce from sticking? If you want to save your pasta for later, you can rinse it very lightly, but that won’t stop it from sticking. Basically the only way to keep pasta from sticking is to boil it in plenty of water and toss it with the sauce right after cooking.

Why do you have to put oil in pasta water? The oil is indeed « hydrophobic », that is to say that it does not mix with water. … The oil is therefore only interesting if it is poured directly on the pasta, once cooked and drained. In the end, the best technique to avoid sticking is to respect the indicated cooking times.

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Bonjour! Je m'appelle Valérie et je suis une cuisinière professionnelle passionnée par la création de plats délicieux et innovants. Avec 10 ans d'expérience en tant que cheffe cuisinière, je suis constamment à la recherche de nouvelles inspirations pour surprendre les papilles de mes clients. Bienvenue dans mon univers gastronomique!