8 tips and tricks to make your homemade fresh pasta

8 tips and tricks to make your homemade fresh pasta

The cooking of pasta follows the following rule: 1-10-100, that is to say 1 liter of water for 10g of salt and 100g of pasta, even if we tend to lower the amount of salt to 7g. It is essential to cook your pasta in a large amount of water because it needs room to cook and be able to move. Your pasta will cook evenly. Remember to salt the cooking water of your pasta to create an osmosis between starch, gluten, water and salt and give you a perfect cooking. Add the salt when the water boils, not before, because the salted water boils more slowly.

The cooking time of the pasta varies according to the forms of the latter and, as a rule, fresh pasta cooks dry pasta more quickly.

Italian chefs define “al dente” (under the tooth in Italian) the cooking point in which the pasta is tender on the outside and slightly firm on the inside: when tasted, it has a slight resistance under the tooth , hence the origin of this name.

Pasta cooked “al dente” is more digestible than overcooked pasta. To obtain pasta al dente, if it is dry pasta, start tasting one after 8 minutes of cooking and continue until you feel that they are “al dente”, then drain them quickly and season them with the sauce of your choice.

If it is fresh pasta, it should be tasted after 3 to 5 minutes of cooking.


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