Mystika Yia Makaronia (Pasta Cooking Secrets)

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~ Small secrets for the boiling and consumption of pastas: ~ 1. ~ Fill a big saucepan with abundant water. ~ Calculate 1 litre of water for each 100gr of pastas. ~ 2. ~ Calculate the quantity of pastas proportional to the individuals. ~ Usually 150gr it is enough per individual. ~ 3. ~ Add in the water that boils salt and one spoonful of olive oil. ~ The pastas are salted after they boil. ~ The olive oil helps the pastas not to stick with each other. ~ 4. ~ Add the pastas in the water only when this boils, placing it in the centre of the saucepan. ~ Keep the temperature high in order for the repeated boiling to be the shortest. ~ 5. ~ Mix the pastas as soon as you place them in the boiling water in order not to stick to each other. ~ At the duration of boiling, you often mix. ~ 6. ~ Leave the spaghettis to boil without a lid. ~ 7. ~ The duration of boiling varies depending on the type and the shape of the pasta, even with the type of water. ~ In any case the duration of boiling depending on personal preference, always remains the best way in order for you to judge when the pastas are ready. ~ 8. ~ One of the most important points for a successful beautiful dish of pastas is the straining. ~ This should be done fast and directly without previously adding cold water in the saucepan. ~The pastas should be strained maintaining all temperature of the boiling. ~ 9. ~ In order for the pastas not to stick with each other when straining, leave a small quantity of water in the saucepan and throw them back in. ~ Afterwards you add the butter. ~ 10. ~ The pastas should always be served and eaten hot and steaming, immediately after boiling. ~ If you add grated cheese, you add it first, you mix well and afterwards you add the sauce. ~ 11. ~ It is preferable not to pour sautéed butter or oil over the pastas because they become “heavier”. ~ Add raw fresh butter in the hot strained pastas and you leave it to melt only by mixing them. ~ 12. ~ With the sauces from onion, garlic and mushrooms, best suited is the red wine. ~ 13. ~ The white wine gives an interesting dimension in seafood’s and shells.