It is the first dish that any teenager learns to prepare in his first steps in cooking. the Dry pastaa great ally of fast food and classic Italian cuisine, is in fact one of the easiest recipes that we can learn to prepare. In addition to being one of the most versatile sauces, the sauces that can accompany it make up an almost endless list; Of the classics like Carbonara Or Bolognese to original and seasonal mixtures, such as pumpkin sauce.
Although it is a very simple process, at least in the first place, there are multiple factors that determine the outcome of our pasta. Getting pasta well cooked, delicious and just right is a feat that requires certain considerations. Small details This will enhance our final dish and achieve authentic flavour Trattoria Italian.
From this standpoint, and to avoid some of the mistakes and obsessions that many of us commit without realizing it,… Chef Jordi Cruz He shared some of his recommendations in a video clip he posted on his Instagram account in which he told us Common mistakes when preparing a pasta dish. “They will never forgive you for those mistakes in Italy, so never make them,” stressed Chef W MasterChef presenter.
The first detail that many of us get wrong when cooking pasta is the amount of water used, a percentage that we usually calculate “by eye” and which can determine the result. “There must be enough water. “For every hundred grams, there should be a liter of water or so,” says the Catalan chef, showing the quantities to the camera.
To the water, of course, we must add salt. It is said that cooking water should taste like the sea, which is not far from the truth in Cruz’s eyes. “There should be salt in the pasta cooking water. “Not too much, not too little, just what is necessary.”The chef explains. “Why? Because when we butter, when we finish a pasta dish in the pan with the sauce, we might need a little bit of liquid and pasta cooking water is great for doing that,” he continues to explain.
Not only will this liquid be loaded with the starch secreted by the pasta itself, which is key to giving the sauce consistency, but it will also give it extra flavor thanks to this salt content. “I have eight liters of water here. We were pouring some One hundred grams of salt “For these eight liters of water,” Jordi Cruz specifies the quantities.
All we need is water and salt to cook spaghetti, pasta, or any other version of these classic Italian dishes. There is no need to add anything else to get the perfect result, stresses the chef. “Can we add bay leaf, garlic, and oregano? No. Why? Because.” We are interested in the purity of flavor of the pasta. “And if we don’t add anything, the better,” explains the ABaC chef.
“And the huge mistake you’re all making: Do you do it or don’t you do it? oil Water to cook pasta?” he begins by explaining the last point on the list. The answer couldn’t be clearer: “Never. because? Because the first thing It will make the sauce slippery This is so good pasta that it has some little grooves on a microscopic level, while it’s so good pasta, that the sauce doesn’t slide off.
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