Italian cook on why breaking spaghetti to fit in pan is mistake – how to get perfect pasta

TikTok user shares life hack for draining pasta

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Italian-Australian TV cook and food writer Silvia Colloca has revealed her golden rules for cooking the perfect pasta every time. The 43-year-old explained why you should never break dried spaghetti before boiling it and how you should eat pasta the Italian way. 

How to cook and eat spaghetti is a controversial subject. 

There are some people who break the dried spaghetti in half before adding to the saucepan. 

Some like to use boiling water from a kettle, while others prefer to heat a saucepan of water up on the stove. 

There are also questions around salting the water or not. 

As for how to eat it, some people like to cut it all up into small strands when on their plate, others will suck it up while Italians will twirling it on a spoon. 

Silvia explained how you should cook spaghetti and the best way to eat it. 

“Unless you are using your long strands as an addition to a soup, you should never break them so they fit in the pan more easily. Just use a bigger pan,” she said. 

The long strands can hold sauce more efficiently compared to shorter ones. 

And for those who like to add a little oil to the saucepan when cooking, Silvia advised against it. 

“The oil will float to the top, rendering it completely useless,” she explained. 

“Then when you drain your pasta the oil coating will prevent the sauce from adhering properly.” 

Silvia said the trick to stop pasta from sticking together is to simply boil it in salted water, and stir it a few times while it’s cooking.

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A post shared by Silvia Colloca (@silviacollocaofficial)

And even if you want your pasta al dente, you should still boil instead of simmer. 

“Never cook your pasta over low heat or it will turn into a gluey mess. A fierce rolling boil is what is needed,” Silvia advised Daily Mail readers. 

And as a “rule of thumb” al dente pasta is simply when you cook the pasta for a minute or two less that normal. 

Once the pasta is drained, the residual heat will continue the cooking pasta. 

If you then toss the pasta into cause, that too will count as cooking time. 

When adding salt to the water, 7g per litre of water is recommended. 

And the water needs to be on a big rolling boil before adding the pasta into it. 

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