Having watched various programs on television food channels over the last few years, I have come to realize how Italian cuisine abroad has been compromised and misrepresented.
There are just few examples: putting pasta in the water when it is not yet boiling; using fine salt or rock salt instead of the sea salt; using hot water from the kettle.
When water in the kettle is boiled over and over, the limescale dissolves into the water giving it a heavy taste.
Today we would like to explain you the most important fundamentals of italian cuisine: How to boiling dry pasta!
For each 100 grams of pasta use one litre of water – the water must be cold and the brought to boiling point. Use 3 tablespoons of salt per 4 litres of water (this must only be a coarse sea salt which should be added when the water is boiling). Note that once the salt is added, the boiling point of the water may decrease – you must wait until it is fully boiling again before adding pasta.
Once cooked, the pasta must be drained immediately and added to the pan containing the sauce. This pan (now combining both sauce and pasta) can be left to cook for a few seconds whilst being stirred so that pasta and sauce blend together properly.
Drawn from Fettuccine Alfredo, Spaghetti Bolognaise & Caesar Salad by Maurizio Pelli.
For info: The Culinary Clinic by Maurizio Pelli.
