Just like in Italy: winning tips for making the perfect pasta
When to add salt, how much water is needed, should you wash the pasta and what about sauces?
A pasta guide that will make you order
Omar Miller, in collaboration with Brilla
18/05/2021
Tuesday, 18 May 2021, 11:52 Updated: Wednesday, 18 May 2022, 07:56
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Pasta is one of the most beloved dishes in the world and in Israel in particular.
The word "pasta" refers to the products themselves and also to the dishes that can be made from these products.
Italian pasta with sauce is a complete art of combining unique and varied flavors and exciting aromas.
Some history
Some claim that pasta was rolled into Europe from China.
And there are those who claim that this Italian product could have been born exclusively in Italy itself.
The history of Italian pasta does indeed begin somewhere in the 12th century on the island of Sicily: Arabs who lived there at the time would produce fresh pasta from flour and water.
100 years passed and Italians invented a method to extend the shelf life of pasta by drying.
Until the 18th century pasta was available and accessible mainly to rich and privileged people, as durum wheat which is the necessary and unchanging ingredient in pasta production, was rare and only grown in the Sicily region.
Add the pasta to the salted boiling water all at once (Photo: ShutterStock)
In the 18th century its growth spread throughout southern Italy, and the product became much more accessible.
Pasta production became a global phenomenon during the industrial age, when special equipment was invented for cutting and drying pasta products.
In the 18th and 19th centuries pasta became one of the most popular dishes in Italy and abroad.
If you also like pasta and want all your dishes to be successful and tasty, get some tips for proper cooking:
- Cook pasta in a large pot with plenty of salted water: for every 100 grams of pasta it is recommended to use a liter of water and a flat teaspoon of salt.
Short pasta can be cooked in a large, low pot;
Long pasta like spaghetti is recommended to cook in a large, tall pot - this will prevent the pasta from sticking and ensure the best result.
- Fill a pot with water, cover and bring to a full boil.
No need to add oil to the pot.
Only add salt after the water has boiled.
- מוסיפים פסטה למים רותחים מומלחים בבת אחת: אם זו פסטה קצרה, מספיק לערבב אותה בעזרת כף עץ כדי שהיא לא תידבק בשניות הראשונות. אם זה ספגטי - כמובן לא שוברים אותו, אלא מכניסים למים, משאירים ל-30 שניות, וכאשר החלק התחתון מתרכך, מטביעים את כל הפסטה בעזרת כף עץ.
- מבשלים את הפסטה על להבה בינונית (כדי שהמים כל הזמן יהיו קרובים לרתיחה) ללא מכסה 2 דקות פחות ממה שמצוין על האריזה, כלומר למצב "אל דנטה". היא הולכת להתבשל עוד 2 דקות ברוטב וכך תגיע למרקמה הנכון והמדויק: רכה מבחוץ ועדיין טיפ טיפה קשה מבפנים. קחו בחשבון שלכל סוג פסטה זמן בישול משלה, והוא תמיד מצוין על גבי האריזה.
- אף פעם לא מבשלים את הפסטה מראש - תזכרו את כלל הברזל "רוטב מחכה לפסטה".
- אף פעם לא מבשלים יחד בסיר אחד סוגים שונים של פסטה, כי כל אחד מהם דורש זמן בישול אחר.
- When the pasta is ready, strain it or remove from the pot to the pan with the sauce.
Either way, it is recommended to keep aside a glass of cooking water.
They are full of starch and it is best and right to dilute the sauce with them if necessary.
- Never rinse the prepared pasta under running water - we want to preserve the layer of starch on it so that the sauce will wrap the pasta perfectly.
Cheese-based sauces are best for short pastas or ravioli (Photo: ShutterStock)
How does a sauce fit into a type of pasta?
Bolognese, Elio a Olio, Cacho a Papa, Potanska, Napolitana, Carbonara - these are the most famous and well-known pasta dishes.
By and large it is possible to serve any pasta with any sauce, but there are also more precise matches.
For example:
- Sauces Elio a Olio, Cacho a Papa, Carbonara are best suited for long pastas such as spaghetti, fettuccine, vermicelli and linguini.
- Cheese-based sauces are best suited for short pastas or ravioli.
- Sauces with added cream are best suited for large types of short pasta, such as parfait, and ravioli.
- Vegetable-based sauces are best suited for short pastas.
- Tomato sauce and bolognese are suitable for all types of pasta.
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recipe
pasta
