The pasta formula

No higher math: To cook 100 grams of pasta, you need 1 liter of water and 10 grams of salt. Use a sufficiently large pot that is as tall as possible – pasta needs space. The salt only goes into the water when it boils. Then the pasta is added. Fresh, homemade pasta is usually ready very quickly – two to five minutes is enough. When buying pasta, the cooking time is written on the packaging.

The right steps

The pasta should be al dente. Tender on the outside and still slightly al dente on the inside. It is best to try the pasta again just before draining. If it is still too hard, continue cooking for half a minute and try again. Drain, then drain and reserve some of the pasta water. Ideally, you prepare the sauce before the pasta, it should now be ready to hand. If necessary, the pasta water that is collected can give the sauce a little more binding thanks to the starch it contains. In Italy, the pasta and sauce are immediately mixed together in a large, preheated bowl. This way the sauce sticks best to the pasta.

Biggest mistakes in cooking pasta

Mistake 1: Put oil in the water
Many people think the oil keeps the pasta from sticking together. In fact, oil in the cooking water causes the pores of the pasta to stick together and it no longer combines well with the sauce. Regular stirring and a sufficiently large pot help to prevent the pasta from sticking together.

Mistake 2: Rinse pasta under cold water
Please do not! The noodles not only get cold, but also bind less well with the sauce. It’s better to drain and mix with the sauce right away, so they don’t stick together.

Mistake 3: Add butter or olive oil after cooking
If you want to serve the pasta and sauce separately for now, you can mix some butter or olive oil into the pasta after draining to keep it from sticking together. Otherwise, the same effect occurs as described above – the sauce does not stick as well.

Pasta pot manufacturer recommendation: Yutai Stainless Steel Products Factory