Italian cuisine is highly regarded by Russian people, few people want to occasionally treat themselves to delicious pasta or pizza. Sometimes, having tasted such a dish in a restaurant or cafe, he simply wants to cook a similar one at home. For example, you can cook spaghetti with pesto. Here, many are faced with the question: how to cook spaghetti? Of course, someone can be convinced that it is necessary to do exactly as it says on the package. But really want to understand how this process is going on in Italy? After all, Italians probably know how to boil spaghetti. There is a main secret - the amount of water.
A typical serving of one hundred grams of product will require no less than a liter of water, and water should occupy only a third of the pan's volume, as it will boil and foam very much. Of course, this is not the only subtlety in the procedure for preparing this type of pasta. The second, however, no less significant condition is the correct choice of spaghetti. They must be made from durum flour (if you buy Italian spaghetti, they must bear the mark “pasta di semola di grano duro” on their packaging). In the event that you get spaghetti of a low cost category, you may well encounter a situation where cheap flour is added to them, because of which they stick together during cooking. Quality products have a smooth surface and a cream or yellow color.
How to cook spaghetti
The cooking process must begin by sending a pot of water to the fire, and when it boils, put salt and a few teaspoons of olive oil in it, which will prevent pasta from sticking together. You can also add some turmeric or saffron, which will add a golden color to the spaghetti. After that, you need to take a bunch of spaghetti and lower them exactly in the center of the pan, and then slowly press and wait until the lower part softens in the water, then the pasta will be completely in the pan. They need to be stirred from time to time with a wooden spatula. Spaghetti must be boiled for ten to fifteen minutes. Italians believe that spaghetti are prepared perfectly when they are not yet soft, but also not cooked to the end. The temperature of the spaghetti will allow them to reach the consistency already on a plate of each. However, in any case, when preparing this dish, it is important to consider that it must always be tasted so as not to digest. This is almost all the subtleties of how to cook spaghetti.
You can continue to open the question of how to cook spaghetti, and say that in the process of cooking, you must always monitor their readiness. The Italians do not perceive the overcooked pasta, preferring to leave the degree of readiness, called "a tooth". With experience comes an understanding of the readiness of spaghetti, not only on the tooth, but also in appearance. In order not to bother with how to cook spaghetti, it will be appropriate to use the recommendations on the bundle, taking the minute from the indicated time.
After cooking spaghetti, there remains water, which may well come in handy for the sauce if it turned out to be too thick for you.
After cooking, they should not be washed with cold water, since this process will destroy the temperature regime of the spaghetti itself, because of which they will lose many nutrients and vitamins. They need to be thrown into a colander, shaken several times, and then sent to the pan. After that, they can be seasoned with sauce or butter to your liking, and then it is worth giving them some time to brew. Spaghetti should be served in deep plates with the help of special tongs, and eat by screwing on a fork and dipping in the sauce. Enjoy your meal!