Dry and slipping pasta is clearly not a dish that expects to get a culinary.
Gourmets love proper pasta: not raw and notoverdo, soft enough and well separated from each other.
Despite the seeming simplicity of pasta cooking, it is not easy to achieve such a result.
To prevent excessive dry dishes, the housewife must be followed by several rules.
Proper ratio of ingredients
You need to remember a simple formula: each liter of fluid should have no more than 100 grams of pasta.
If there are little water, and pasta is a lot, then sticking cannot be avoided.
When adding a product into water
In no case cannot send pasta to cold liquid. The product should be in water only at the time of its boiling.
In some cases, the semi-finished product is sent to the pan after the peak moment of water drilling.
Therefore, you need to prepare spaghetti and elbows.
When saline dish
Add salt in advance. Sodium chloride should be in the water long before pasta.
Also do not overdo it with a spice. The liter of fluid should have no more than 10 grams of salt.
Do not use the lid
If during the cooking pasta you cover the saucepan with a lid, then it is worth getting rid of this habit.
Pasta must be cooked exclusively in an open pot.
Leave some water
After completing the cooking pasta, many housewives try to pour out all the water from the pan.
However, this is an erroneous approach. In the dish, you need to leave a slightly liquid in which the dish was boiled.
