Three mistakes everyone makes when cooking pasta and how to easily avoid them
Created: 01/10/2023 11:30 am
By: Janine Napirca
Anyone can cook pasta.
But so that they taste as good as in Italy, you should pay attention to the mixing ratio of the ingredients.
If you ask children what their favorite food is, you often get the answer: "Spaghetti!" No wonder, the pasta dish is prepared quickly, is always a success and tastes good for almost everyone.
Nevertheless, people in Germany often make mistakes when cooking pasta that Italians would never think of.
Because Italian cuisine is not only known for Mediterranean olive bread, hot potato soup or pizza.
In particular, numerous pasta dishes are often served in Bella Italia.
In order for your pasta to be as delicious as on holiday in Italy, you should avoid three things in particular.
Avoid three mistakes when cooking pasta and it will taste as delicious as in Italy.
© Gottfried Czepluch/Imago
On the one hand, the right cooking pot plays a not inconsiderable role in ensuring that the pasta turns out perfectly.
On the other hand, it sometimes depends on the ratio of the ingredients.
Depending on whether you serve the pasta dish as a main course or as a side dish, the amount you need per person varies.
For example, if it's a full meal like Jamie Oliver's lightning-fast lemon spaghetti, pasta in a pepper and cream cheese sauce, or tuna noodles, you should calculate about 100 grams of noodles per head.
Error number 1 when cooking pasta: the wrong pot
To cook pasta properly, you need a suitable saucepan.
Depending on how much pasta you want to cook, the larger and higher the pot should be.
Remember that you need at least one liter of water for every 100 grams of pasta.
So that no water overflows when cooking pasta, the saucepan should have sufficient capacity.
In order for the pasta to cook evenly as it cooks, you should cook uncovered and stir occasionally.
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Error number 2 when cooking pasta: Wrong mixing ratio of water, pasta, oil and salt
The mixing ratio of noodles, water, oil and salt is decisive for the taste of the food.
If one component is wrong, the pasta dish will not taste as good as in Italy.
The quantities given refer to the recommendations for one person.
pasta | water | Salt | oil |
|---|---|---|---|
100 g | 1L | 10g | - |
do not put the noodles in the pot until the water is boiling | Better too much than too little water, otherwise the pasta will stick together | if you add too much salt, it spoils the taste of the pasta, if you don't add enough salt, the food tastes bland | only necessary for larger quantities so that the noodles do not stick together |
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So that the pasta is really al dente like in Bella Italia, you should stick to this ratio.
Oil is only added for larger quantities so that the noodles do not stick together.
But don't use too much oil, otherwise you risk that the sauce will not stick well to the pasta and lose its flavor.
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Mistake #3: Don't shock the pasta with cold water after cooking
Finally, do not quench the noodles in cold water after cooking.
Because the sauce no longer sticks to the pasta.
In addition, the dish is quicker cold and warm spaghetti, rigatoni, penne, linguine, tagliolini and farfalle simply taste best.
