Italian Food #1: Pasta.

I’m an italian guy and i am sure that 50% of my body is made of pasta…the other 50% is made of Pizza. Everything you have heard about italian guy is true: we have sex brilliantly, we are the best and we eat pasta at least once a day…at least me. Today i want to tell you how to cook pasta without in danger to be hit by us italian proud souls.

Voglio iniziare subito con la bomba: la pasta non è un contorno, ma un primo piatto. Se visiti l’Italia, vai in un ristorante e chiedi una bistecca con la pasta come contorno, sarai buttato fuori in cinque secondi. Non ti accorgerai nemmeno che verrai cacciato dal ristorante, se non fosse per gli insulti. E sarai insultato da ogni persona dentro e fuori il ristorante. Spero che tu lo capisca ora.

And there’s something even more awful we italian have to see every single time day on youtube or everytime we eat italian food outside italy: the way pasta is cooked. To be honest, the world doesn’t have any idea how pasta is cooked. Once and for all i am here to tell you how pasta is cooked, so italian hearts will be happy, the people in your home will be happy and your mouth will witness something special.

You need basically this following eight things in a kitchen if you want to cook pasta perfectly: the hob, a pot, a colander, a ladle, water, salt, pasta and the sauce.

Full the pot almost entirely with cold water, put it on the hob and then turn the heat on. Then wait until the water starts to boil. The wait depends depends on how of couse on how big the pot is: the more person you have at dinner, the more pasta you need, the bigger the pot and more water you need to warm up.

In the meantime choose the pasta, prepare the salt and make sure that all the other things you need are near you. But how much salt you have to put in the water and how much water do i need? Those are the two very important questions, because the wrong amount of salt might be catastrophic at the end. I have found something pretty handy for you:

After several attempts, the experts and chefs managed to find the right balance, a true rule that is always valid, to quantify how much salt to put in the water of the pasta: the equation is 1: 100: 10. Nothing difficult to interpret, it simply means that for 1 liter of boiling water, in which 100 grams of raw pasta are dropped, the perfect amount of salt is 10 grams.”

https://www.giornal.it/2020/12/12/quanto-sale-mettere-nellacqua-ecco-la-giusta-quantita/

This is crucial. Don’t ever forget it, because if you do, be ready to see very unhappy guests. So, just to clarify things a little bit, if you have 10 people for dinner, you have 800 gramms pasta overall (80 gramm for each person), so you need 8 liters of water and 80 gramm of salt. Just in case you needed a practical example.

Dove eravamo rimasti? Oh, sì, stavamo aspettando che l’acqua bollisse, giusto! Saltiamo solo un po’ il tempo. Ora hai acqua con tanto vapore e bolle in superficie. Significa che è pronto. Ora, e solo ADESSO, ci metti il sale e usi il mestolo per girare un po’ l’acqua salata. Ora aspetta che l’acqua inizi a bollire di nuovo. Devi aspettare solo un paio di minuti, non tanto comunque. Quando l’acqua riprende a bollire, buttare la pasta nella pentola e girare la pasta per un po’, perché la pasta a volte tende ad attaccarsi al fondo della pentola, soprattutto se la pentola non è di ottima qualità. Assicurati che niente si incolli da nessuna parte.

Then it starts the crucial part: follow the instruction on the package. Please, don’t make up any stupid tactics, thinking that they might be something revolutionary in the food industry. Don’t be so stupid. If the package says “8 minutes” you count 8 minutes. We italian allow people to count a couple of minutes more, if you don’t really like the pasta “al dente” and you preferr the pasta “well cooked”. Once the pasta is in the pot cooking, you need to put the colander in the washbasin. Since the water is 100 celsius degrees, the pipe in your washbasin can be damaged, so in the washbasin put a basin where you put the colander in. Be careful that the besin is big enough for the colander and for the boiling water.

Trascorso il tempo, prendete la pentola, scolate la pasta aiutandovi con lo scolapasta. In questo modo l’acqua calda rimarrà nella vasca e non danneggerà il lavandino. Non mettete la pentola sul fuoco, ma lontano da qualsiasi fonte di calore, prendete lo scolapasta e rimettete la pasta nella pentola. Ora è il momento di servire la pasta, condirla con il sugo e “Buon Appetito”.

As you can see, it’s not so hard to cook some italian food in a good way, Just follow the rules and everything will be fine!

See ya

Mauro

The Ironically All-Rounder
I'm pretty sure to know everything. If thre's nothing i don't know. be free to tell me!

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