Any good Italian would cry if he saw us committing daily aberrations with the so precious pasta. The pasta must be treated well, as well as the sauces, take care of it, pamper it and, for that, we can keep in our hat these three little tricks that will make the difference and will improve all pasta dishes.
1. Put it in the pot when the water starts to boil, never before. If we add it before, it can overcook, which could ruin even the best of sauces. In order for this not to happen, it is also important to calculate the quantities well: one liter of water for every 100 g of pasta, one tablespoon of salt for every 2 liters of water and 80 g of pasta per person. Science, my friends!
2. Never put the pasta under the tap when it has been cooked. It is a widespread belief that cooking must be cut by cold water, but it is a fallacy. If we add cold water, the fundamental starch layer will be lost and the sauces won’t adhere correctly.
3. Add the pasta to the sauce, not the other way around. If you have prepared the sauce in the frying pan, make sure it is deep enough and you can add the pasta. Your pasta will be tastier than if you do it the other way round (pour the sauce into the pot, a very general custom). Try it and you’ll see.