Mystika Yia Makaronia (Pasta Cooking Secrets)
|~ Small secrets for the boiling and consumption of pastas:
~ Fill a big saucepan with abundant water.
~ Calculate 1 litre of water for each 100gr of pastas.
~ Calculate the quantity of pastas proportional to the individuals.
~ Usually 150gr it is enough per individual.
~ 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.
~ 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.
~ 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.
~ Leave the spaghettis to boil without a lid.
~ 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.
~ 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.
~ 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.
~ 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.
~ 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.
~ With the sauces from onion, garlic and mushrooms, best suited is the red wine.
~ The white wine gives an interesting dimension in seafood’s and shells.