So the salt should the pasta water be
The experts at Wren Kitchens have recently collaborated with Roberta d'Elia, who is chef at Pasta Evangelists, in order to share a number of great tips on how to make the perfect pasta at home.
In this connection, D'Elia has also chosen to reveal where the salted pasta water really should be. Therefore, it is no longer something you should be in doubt about.
« The water of the pasta should be as salty as the sea.
« For fresh pasta, I recommend 10 grams of salt per liter of water. For dried pasta, which takes longer to boil, reduce the amount to 5 grams per liter. The right amount of salt ensures that your pasta is tasty even before it meets the sauce. »
When draining the pasta, save some of the salty water as you can use this to emulsify the sauce you are using. There are many types of salt on the market and it can be bought for quite a few dollars in supermarkets such as Lidl, Netto and Rema 1000.
It is also important not to overcook pasta as it can cause it to lose its structure and thus taste. This is something that many unfortunately are guilty of because they, for example. will be absolutely sure that the pasta has been cooked sufficiently.
« After draining the pasta, many make the mistake of flushing it under cold water, » says d'Elia, which he emphasizes that one should not do.
« This process flushes away the starchy layer, which helps the sauce to adhere to the pasta. Instead, simply drain your pasta and immediately mix it with your sauce. »
« The starch on the pasta helps the sauce attach to every single string or shape, creating a more coherent and tasteful right. »
If you have time, a homemade sauce will make the pasta dish much more flavorful and fresh, which is why it is of course worth considering.
If you do not have time, you can improve ready -made sauces from the supermarket with fresh herbs, spices or even a bit of wine. However, if you do not have much time or profits, there is nothing wrong with just using a sauce you have bought in a supermarket.
