Cooking pasta properly

In short: Pasta turns out best in plenty of bubbling salted water: about 1 litre of water and 10 grams of salt per 100 grams of pasta. It is served “al dente”, firm to the bite.

In more detail: The salt seasons the pasta from within. Without enough water it sticks together.

In detail

• No oil needed: Oil in the cooking water hardly prevents sticking; stirring in the first minutes is enough.
• Cooking time: Taste two minutes before the end of the packet time.
• Save pasta water: The starchy water binds sauce and makes it creamy.
• Do not rinse: Only for pasta salad. For hot dishes combine with the sauce immediately.
• Quantities: 80 to 100 grams of dry pasta per portion.
• Starch: On cooling, resistant starch forms, a plus for digestion (ballaststoffe-und-eiweiß).