How To Cook 5 Common Mistakes When Cooking Pasta - Recipe

Author: Joe Fowler Time for reading: ~2 minutes Last Updated: August 08, 2022

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In this article, learn more about How To Cook 5 Common Mistakes When Cooking Pasta - Recipe. Learn how to cook "5 common mistakes when cooking pasta". Delicious recipe..

You probably have a tradition of eating pasta at least once a week, but not everyone manages to prepare it properly. We often make small mistakes without even knowing and wondering why our pasta is not as nice and creamy as in the magazines.
Let's see what are the most common mistakes when cooking pasta.

1. You do not choose the right shape

The paste comes in 100 different shapes and sizes and not just for fun. The characteristic shape is suitable for various sauces and dishes. When following a pasta recipe and there is a specific type of pasta, use at least the closest to them as a shape - whether it will be different types of spirals, tubes, ribbons, spaghetti - choose the closest possible to what is in the recipe. It would be a mistake to replace, for example, a penne with fusilli. Penne can be replaced with rigatoni - again pasta in the form of tubes.

2. Blindly believe the packaging

Usually what is written on the packaging of pasta about their cooking time does not correspond to the truth. The time it will boil depends on how quickly the water boils after you put the paste on. After the minutes indicated on the package, check at intervals of 30 seconds to 1 minute whether the pasta is cooked. Remember that you can always continue to cook them, but you can never "return" the cooked pasta.

3. Bake the finished pasta

Boiled pasta is never delicious! When you want to bake the pasta, use a semi-finished paste so that after standing for another 10 minutes in the oven, it becomes al dente.

4. Do not add enough salt to the cooking water

This is one of the biggest mistakes that can be made when cooking pasta. Salt is needed not only for boiling water but also to flavor the pasta itself. Add a generous amount of salt - about 2 tablespoons in a saucepan. Don't worry about using such a large amount of salt, any way you will throw away most of it when you strain the pasta.

5. Pour all the water from cooking the pasta

When you squeeze all the water out of your pasta, you run the risk of it remaining too dry. This will not happen if you combine it with such as Marinara or Bolognese, but if you prepare spaghetti with olive oil, the addition of water will perfectly replace the sauce and will make the dish tender and creamy. The water helps to dilute the sauce so that it can cover each pasta, while the starch in it helps it stick more easily to the pasta.