- ADDING OIL DURING COOKING
This is not necessary and could cause problems when combing the pasta with its sauce. EVO oil should only be added post-cooking to create the perfect emulsion. To avoid the pasta sticking, simply stir it gently, particularly during the first few minutes of cooking.
- TOO LITTLE WATER IN THE POT
The pasta isn’t “swimming” in the pot: if there isn’t enough water it risks cooking unevenly, overcooked on the outside and raw on the inside.
- “WASH” ONCE DRAINED
Rinsing the pasta to stop it cooking: it loses its starchy flavour. For cold pasta, just drain it a few minutes before time and let it cool down.
- ADDING SALT WHEN THE PASTA IS ALREADY ALMOST COOKED
The salt should be added as soon as the water boils and before the pasta. If added too late, the salt water will not flavour the pasta evenly or penetrate its “core”.
- TREATING ALL TYPES IN THE SAME WAY
Every single type of pasta behaves differently during cooking. The minutes, percentage of proteins, drawing and processing methods stated on the packaging are an indication but understanding its architecture will give us clues about how it releases its starch and how to make it perfectly “al dente”. For example, bend Spaghetti to make it enter the pot within the first 90 seconds to cook evenly, drain larger pasta types in advance to prevent them from breaking, pay attention to the “wings” of Linguine to control the release of starch, and so on.