Pasta is one of the most popular foods due to its versatility, as it combines well with proteins, vegetables, sauces, cheeses and can even be added to soups and salads. It is very easy to prepare, although it has some secrets that are worth knowing.
There are common mistakes when cooking it, such as leaving it for longer (which causes it to lose structure and fiber) or adding oil, an ingredient that does not favor cooking.
Engineer and food safety expert, Marian Zapién, explains the uselessness of adding oil to pasta water. This has no effect on the cooking process because it remains entirely on the surface.
“Pouring oil into the pasta water is of no use; it is one of those useless things we do in the kitchen. This happens because the water and oil do not mix, and the oil remains on the surface without having contact with the pasta. Furthermore, the pasta does not stick due to lack of oil, but because of the starch it releases when cooking,” he adds.
Zapien indicates that in order for it to help, the oil would have to be added to the pasta once it is cooked. However, that oil on the surface can impair the adhesion of the sauces, making the experience not so pleasant.
What is the correct way to cook pasta to prevent it from sticking?
The expert explains that the trick to prevent the pasta from sticking is to simply use the correct amount of water: 1 liter of water for every 100 grams of pasta, and stir constantly at the beginning.
Common mistakes when cooking pasta
Do not wait for the boiling point: One of the biggest mistakes is adding pasta before the water is vigorously boiling. If you don’t wait, the pasta will stick and not cook properly.
Use a small pot: Pasta needs space to hydrate and expand evenly. Use a large, tall pot with enough capacity to cover it completely.
Not using enough salt: Salt should be added when the water is boiling, before the pasta. The experts’ tip is to use 10 grams of salt for every liter of water to ensure a good flavor.
Cool the pasta with water: It is a common mistake. The pasta should drain and go directly into the sauce. Chilling it stops the cooking and prevents the flavors of the sauce from integrating properly.
Excess sauce: The pasta should be the star of the dish. Avoid covering it with too much sauce; The goal is for the pasta to predominate and complement the flavor of the sauce.
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