Vegan Ravioli A Vegetable Medley Vegan Nut Free Soy Free
You need to buy rock sea salt possibly harvested from the Mediterranean sea. PASTA SECRET #3: PASTA BUT ONLY THE RIGHT ONE! Pasta of course must need to be made only with 100% Durum Semolina but that is not enough. The serious pasta lover distinguishes pasta from pasta. Buy only imported Italian pasta and make sure it is made in Italy (the pasta package could say "Imported from Italy" but actually made somewhere else). Do not trust huge companies like Barilla that actually make their pasta locally. Their quality is not the same. Also do not trust a packaged pasta just because it has an Italian name. Check that the package reads "Made in Italy". Use the best pasta available. I recommend you look for Italian favourites like De Cecco or Voiello that you can find at your local grocery store or supermarket.
7. Rinsing the pasta after cooking 51 per cent of Americans say they rinse their pasta immediately after cooking. This ruins good pasta. When pasta reaches the al dente stage it means thereare just the right amount of starches on the surface to absorb the sauce you will serve with it which is where pasta gets its entire flavor. If you rinse you take away these important starches. There are two exceptions. First - if you re cooking for a pasta salad the pasta does need to be rinsed because you don t want the pasta to be sticky if it s being used in a salad. After rinsing with boiling water then rinse again with cold water to stop the cooking process. The second exception is if you have cooked your pasta in too small a pan and the water is cloudy and starchy. In that case it may be worth rinsing the pasta with boiling water to remove these starches.
PASTA SECRET #1: ATTITUDE Attitude is the most important aspect. We should give the greatest attention and focus to our cooking and not get distracted by other things. PASTA SECRET #2: THE WATER THE POT AND THE SALT To cook pasta we need only four things: good attitude good water good salt and good pasta. Always use a large and deep pot. No shallow or small pan for boiling pasta. The best ones are those wonderful stainless steel beauties with a very thick bottom. Puts lots of water to boil. Even if you are going to cook just for yourself a quick "spaghettata" always use at least 1 quart of water. You need 1 quarter for each 100 gr of pasta. If the water from your sink taste too much of chlorine you may want to buy a good filtration system for your kitchen. It is worth it! Regarding the salt you need 10 grams per each quarter of water in the pot. Always salt the cooking water. If salt must be eliminated for health reasons then maybe you should stick to rice for the time being. Salt is a must.