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Cómo cocinar bien la pasta italiana

La cocción es la clave para preparar un buen plato de 'spaghetti'

Cuando está al dente, la pasta está cocinada por fuera y cruda en su parte más interna.

09/08/2011 por: Caprichos de Cocina

  1. 1 ¿Cuánta agua se necesita?

    Necesitaremos 1 litro de agua y 6 gramos de sal por cada 100 gramos de pasta seca.

  2. 2 Ponemos el agua a hervir en una cacerola grande.

    Cuando haya llegado al punto de ebullición, hechamos la sal y poco a poco añadimos la pasta. Si echamos toda la pasta de golpe se rompería el hervor.

  3. 3 Cocemos la pasta.

    La removemos y la dejamos cocer el tiempo que indica el fabricante de la pasta. Un buen truco es probarla 2 minutos antes de que expire el tiempo que se nos indica en las instrucciones, así nos aseguramos de que quede "al dente", es decir, cocida en el exterior pero con un pequeño hilo de pasta cruda en el interior.

  4. 4 Ya sólo queda servir la pasta.

    Una vez terminada la cocción, se escurre bien del agua, y se mezcla en ese mismo momento con la salsa ya preparada. Si la pasta no va a ser consumida en el acto, debemos pasarla por un chorro de agua fría, escurrirla y untarla con un poco de aceite de oliva para que no se apelmace.

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8 Comentarios comentarios

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    30-01-2017 | 08:46:46 h.


    Me encanta la pasta pero es cierto que tiene que estar al punto para que sea perfecta y disfrutar bien. A mi me encanta y además la pasta es perfecta para cenar

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