The taste of pasta depends on the amount of salt in the water.

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Cooking pasta is the easiest task imaginable in cooking. Even a small child can do it. Most people have this opinion about cooking pasta. The truth is that only a few people know the nuances of the right amount of salt so that their favorite spaghetti or fettuccine, noodles or vermicelli turn out to be truly delicious.

How to cook correctly

The very first requirement that is imposed on pasta is that it does not stick together after cooking. Products made from durum wheat varieties can keep their shape.

Pay attention to the choice of dishes. It is best to choose pots with thick walls. You need to fill them with water by ⅔ of the total volume. In other words, the proportion is that there should be at least 1 liter of water per 100 g of pasta.

And when to salt? Cold water is not salted – the very first rule. You need to wait until the water boils, and only then add it. The proportion of salt is as follows – 10 g of salt per 1 liter. Then the pasta is put in to cook. But salt should not be added during the cooking process.

As soon as the pasta is put in the water, mix it immediately. This is necessary so that they do not become one big lump. After cooking, the pasta is thrown into a colander, then transferred to a saucepan and 3-4 spoons of broth are added. That is, you should not pour out all the water beforehand, but leave a little.

It is recommended to serve the pasta in warm plates. And the sauce is added later. Let your simple pasta be the best and professionally prepared. Enjoy!