smart science: pasta edition

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Given the past post, and given my inability to stop staring at that twisty bowl of fettuccine… we’re gonna chat about pasta.

We’re gonna chat about the best way to make pasta, to achieve that perfect al dente bite. If you’re into really overcooking your pasta until it’s mushy and sad… take this to heart. I promise you it’s better.

Let’s break it down:

  1. Keep the water at a rolling boil – which means waiting until the pasta reaches a rolling boil until you put your pasta in. A rolling boil is when the whole surface is rapidly bubbling and wild-like.
  2. If you’ve been not adding salt to your pasta water… add it now. Making the water taste like the sea is a good level, but generally add in a bit more than you think you should.
  3. If you’ve been adding oil… stop. There’s no use for it. It’ll all pour off when you dump the water out. Oil and water just don’t mix.
  4. PASTA SAUCE IS LIQUID GOLD. Take this to heart, and scoop out some just before you drain the pasta. If you toss a bit of this water into your pasta as you’re tossing it with the sauce it’ll add flavor, texture, and help your sauce stick to the pasta. No one wants a pile of pasta sitting on a soup of sauce. You don’t need that kind of negativity in your life.
  5. Don’t rinse your pasta after draining it. We need that starch on the pasta so the sauce will stick.

All of these ideas are backed up by scientists who work to make sure pasta tastes the best it could… what a job, right?

Here’s some more information:

have a beautiful sunday, friends!

Author: jess smart

blog owner at flourandgin.com!

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