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Pasta (or pasta, which is horrible and wrong-sounding word), cooking has several fluidmaster important "trick" that is not really tips, but over time cause a well-established tradition in the country of origin. Great pasta 1 rule. Choose the right pasta shop. The shelves are colored, but not everything is cooked in heart "are correct." Disappointment may change the character of the chef always not at all to blame. Good pasta is always a golden yellow 100% durum wheat flour or durum wheat (Triticum durum Desf. Rather than common wheat, Triticum aestivum L., perhaps), and thereby fluidmaster the quality of raw materials. Try and find a different favorite. For me, it's always a foolproof choice for Barilla and more effortlessly accessible. Especially indispensable for their lasagne, as you can not be bothered to make the dough. One of the signs of a good quality pasta in the boiling characteristic of not-so-swell significantly when a mixture of flour product. Of poor quality remains a sticky paste the correct amount of water and cooking, leaving the water murky and does not hold its shape. Homemade egg pasta cooking in general the same rules apply, but the cooking time is much shorter. Wholemeal fluidmaster and multigrain pasta with the experiment, but they all tend to taste traditional durumnisupastale come off. Great pasta 2 rule. Pasta must never wait for anything or anyone. When the pasta is boiled and ready to exhaustion, then you must be willing to take the sauce, covered with hair and warm waiting. Great pasta 3 rule. Every 100 grams of dry pasta in boiling 10 g of salt in accounting and at least one liter of water. This is all you need. Water can add a little oil, but if anyone thinks that it keeps sticking out, it is pure self-deception. Oil is lighter and the water poured into the boiling water with the first to go. Why waste good oil? Oil keeps brewing vahutamast keemast and over, that's right. Also, Italians are divided into two groups: some of the boiling fluidmaster water add the oil, while others do not. These latter tends to be much more. Harold McGee writes the pasta cooking a smaller amount of water as possible, however, in this case, requires constant attention to the pasta cooking and mixing in order to avoid sticking to the bottom and attached to each other. It is easier and hassle-free fluidmaster brew is abundant in water and pay attention instead to the sauce while the pasta :) Good 4 rule. Never paste is put into the water before it is increased to the boil, and the salt dissolved. Add the pasta to the boiling water the whole time, with regular fluidmaster review and simmer uncovered saucepan heat for acute (mumble), until the pasta is "al dente" - is no longer hard, but still provides some resistance to the tooth (not completely soft). Mixing is required for uniform maturation - the pan bottom of the remainder adhering to the pasta cooks faster than otherwise. Long is the long and short forms of pasta are short - do not break the spaghetti in half. They are easy to eat before rotating the tip of the fork on the plate (the spoon only makes things more complicated). Spaghetti broken in half is much more difficult to eat: P Good pasta 5 rule. Do not boil the pasta for longer than is necessary! Find and testing, many manufacturers can really pack must adhere to the recommended fluidmaster cooking (though not always trust your eyes and teeth). Pasta cooks to the sauce, stirring, and had a flue serving dish. If you're getting into the pasta sauce on a hot skillet, then shorten the cooking time a minute or two. A minute here and there can ruin a pot full of pasta though ... Great pasta 6 rule. Drain the pasta as soon as the pasta is ready, and ice