Thin and long spaghetti is the basis for many delicious dishes. They can be served with thick meat or vegetable sauces, meatballs or cutlets, added to broth, or eaten with butter and grated cheese. To make any of the selected dishes tasty, long pasta must be cooked correctly.
It is necessary
-
- water;
- durum pasta;
- olive oil or butter;
- salt.
Instructions
Step 1
Choose the right pasta. It is advisable to dwell on brands made from durum wheat - such spaghetti do not boil over, retain their shape and elasticity, look beautiful on a plate and have a delicate taste. It is not necessary to buy exactly Italian pasta - excellent pasta is made in other countries, including Russia.
Step 2
Boil water in a tall saucepan. Add salt. Dip the required amount of pasta into boiling water - it is calculated depending on the portions. Do not put them in a dense bunch in a container, otherwise the finished pasta will stick together during cooking. Fan the spaghetti loosely.
Step 3
Do not try to put the whole pasta in the pan - it will gradually sink to the bottom by itself. To prevent the lower part from boiling, you can help a little by gently crushing them with your hand. Don't press too hard - fragile spaghetti can break.
Step 4
When the pasta is completely immersed in boiling water, pour some olive or refined sunflower oil into a saucepan and stir gently with a wooden or silicone spoon. This prevents subsequent sticking of the paste.
Step 5
The cooking time for spaghetti is indicated on the package. But a minute before the recommended time, you should catch one pasta and taste it. Finished spaghetti should remain firm, and in the middle retain a thin "thread" of hard, uncooked dough. This stage of readiness is called "al dente" (per tooth) - this is the type of paste that Italians prefer. If you prefer soft pasta, cook it for another minute.
Step 6
Carefully remove the pan from the stove and drain the finished pasta into a colander. Do not rinse them with water. Better to add some butter or olive oil directly to the colander and stir the paste quickly. It can now be served on a plate as a side dish or added to the sauce pan.
