Authentic pasta starts with **abundant salted water**—use 1-2 tablespoons of salt per gallon. Boil until “al dente”: fish out a strand, cool it, and bite. It should offer slight resistance, not crunch. **Reserve 1 cup of pasta water** before draining—its starch thickens sauces. Never rinse pasta (unless for cold salads), as starch helps sauce cling. Skip oil in the water; it prevents sauce adhesion. Instead, stir pasta immediately after adding to the pot to avoid sticking. Finish cooking pasta in the sauce for 1-2 minutes to meld flavors. Pro tip: Match pasta shapes to sauces—rigatoni for chunky ragù, linguine for oil-based sauces.
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