Pasta is a great thing. They’re cheap, filling, and cook like a dup. Can you prepare them like the Italians?
Pasta is a national pride for Italians. That is why he does not tolerate it very well when in other countries they prepare a little “wildly”. In the Czech Republic, for example, it is said that you need to use a large amount of water when cooking pasta. According to native Italians, it is not necessary at all. Far more important than “melting” the noodles in hectoliters of water is mixing the pasta at the beginning of the boil. Another “Czech vice” is pouring oil into the pot of water in which the pasta is cooked. Sure, the intention is nice – to prevent them from sticking together. But in practice it doesn’t work like that at all! The oil usually stays on the surface, so you can’t expect any miracles. In addition, greasy noodles do not combine very well with the sauce, so you will end up harming yourself.
The author of the video – The Happy Foodie” will tell you how to cook Italian pasta. More on the YouTube channel.
Pasta cooking techniques
Italians cook pasta in eight ways. The first (traditional) is called “express”, when the noodles are cooked in salted boiling water for about 8 minutes. Then they are combined and cooked for the next two minutes in a pan with the finished sauce to combine the flavors. Another popular method of preparation is cooking pasta in a pressure cooker. Try this too: Fill a pressure cooker with cold water with ½ onion that you have sliced. Throw in 1 more clove of garlic, 1 tablespoon of olive oil. Once the water starts to boil, add 3 large chopped tomatoes, salt and 200g of pasta. After about ten minutes, the excess liquid boils off and the result is a finished pasta mixture. Then just drizzle with olive oil and season with fresh basil and pecorino cheese.
Risottata according to risotto
As the name suggests, it is a procedure that copies the preparation of risotto. You can use it, for example, in sauces with a water base, which in combination with starch will create an interesting structure and a creamy appearance. But be careful – this technique is not suitable for wide long noodles and sauces that contain an emulsifier, for example, a regular chicken egg. It is also not suitable for thick sauces such as bechamel, because in a dense consistency there is a risk that the pasta will not be cooked!
Passive cooking method
A true Italian will tell you that you don’t have to cook pasta in boiling water. They can be prepared quite simply at a temperature of 80 °C. – How to do it: Fill the pot with water and boil until the contents start to boil. Then turn off the flame and pour the pasta into the hot water. Leave them there for 8 minutes and then drain them and mix them with the ingredients.
Stir-fry the noodles
Pasta gets a more intense flavor when you sauté it before cooking. It is a procedure that is used for specific types of pasta such as fregola sarda. Roasting is simple: Spread the small balls on a baking sheet and bake in a heated oven at 160 to 180 °C. Finally, it is cooked in sauce or hot water. They taste great!