If you are determined to say that you are something of an expert when it comes to cooking pasta, think again. A lot of people think that they make pasta quite well, and that preparing this type of meal is among the easiest things to do. However, all that is simply because those people don’t really know how to do it and they are not as skillful as they think they are. Here are the five myths about cooking pasta that will be proven wrong. Check them out and see which of these mistakes you have been making, as well.
Amount of Water
Everybody is pretty much inclined to put the pasta in the small amount of water, thinking that it is the best way for the water to boil so that your pasta is done more quickly. However, that is not the case. You definitely need to put at least 4 cups of water for every pound of pasta that you want to cook. The reason for this is the fact that pasta needs space in order to be cooked well and in order not to stick. Less amounts of water will also start dissolving starchy parts of pasta and turn the entire think into a gooey soup. Small amount of starchiness is good because it makes the sauce stick better, but that is not something that should be achieved by smaller amounts of water.
Salt in the Water
You may want to skip adding the salt to the water in which the pasta is cooking, but don’t wait until the pasta is done and add it right away. This is all about the flavor. It is possible to add the salt later or simply let the sauce do its trick, but then, you will not get the real Italian experience. Putting 2 or 3 tablespoons of coarse salt into the water with pasta will make it seem like it is being cooked in the sea water and without that salt the pasta will be flavorless and pretty much dull.
Oil in the Water
There is this idea that the pasta will not stick together if you put some oil into the water. This may be so, but by doing that, you are also ruining the chances of pasta and the sauce of mixing well together. By choosing quality cookware and making sure that there is enough water in it while cooking the pasta, you will avoid the sticking. However, if you add oil, the oil, the pasta will simply be too slippery for the sauce to get attach to it, and that is just not the way to eat proper pasta.
Rinsing the Pasta
Just don’t! The whole point of cooking the pasta is to put some amazing sauce over it and for that sauce to mix with the pasta nicely. The small amounts of starchy feel about the pasta is what makes the sauce mix so well. If you rinse it, you will simply ruin it. Rinse only if you are making salad which requires cold pasta.
Dry and Fresh Pasta
Naturally, if you are about to make ravioli and fill it up, you will need some fresh pasta. However, that is where it stops. Fresh pasta is not better. It is simply different as it has different properties. In many restaurants, chefs often rely on wholesale pasta options for consistency, quality, and cost-effectiveness, ensuring that every dish meets the same high standard without compromising on taste or texture. It is all about the sauce sticking to the pasta. Fresh pasta will be a lot smoother and it will go far easily, while dry pasta will be a bit more separate from the sauce. It all depends on the course you are about to make.
The world of Italian pasta is an amazing one. The whole variety of pasta types, shapes and the amount of the sauce flavors is just amazing. It is all about centuries of cooking and tradition. Therefore, make sure you drop the myths and cook your pasta properly.
Conclusion
Cooking pasta may seem easy, but mastering it requires more than just boiling water and adding sauce. By letting go of these common myths, you’ll start to understand the true art behind a perfect plate of pasta — from using enough water and the right amount of salt to skipping the oil and embracing that natural starchiness. Whether you prefer dry or fresh pasta, remember that great Italian cooking is about balance, texture, and respect for tradition. So next time you step into the kitchen, channel your inner Italian chef, forget the old misconceptions, and cook your pasta the authentic way — delicious, flavorful, and perfectly al dente.
