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How to cook perfect pasta: Simple hacks to avoid a soggy mess
After the initial giddiness of having your very own kitchen (or access to one) subsides, the first dish that you’re probably scheming on whipping up is pasta.
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And for good reason, too. Simply boil up some dried pasta, empty that jar of tomato sauce into a saucepan to heat up, pour over the cooked pasta and you’re done, right?
It’s not as easy peasy as preparing instant noodles once you get down to it – or you wouldn’t be experiencing clumpy, doughy strands or asking, “how firm exactly is al dente?”.
So, we posed some carb-loaded questions to Pasta Table, a digital restaurant created with pasta brand Barilla’s chef Andrea Tranchero and TiffinLabs’ chef Terence Chuah – both of whom have worked in Michelin-starred restaurants around the world.
And if your homecooked pasta turns out irremediable, you can always order up some authentic Italian pasta dishes from them.
CAN I SKIP SALTING THE PASTA WATER?
Japanese chefs don’t salt the water when boiling ramen, so why must you salt the water for boiling pasta? Simply put, it’s for better flavour.
“Pasta dough is made without salt,” said Tranchero. On the other hand, many Asian noodles such as ramen, mee pok and ban mian are made with salt, so there is already that initial layer of seasoning, he said.
Also, Asian noodles are thinner than pasta, which makes them absorb flavours easier when you’re frying with soy sauce or pouring an umami-rich broth over them. That’s why you don’t have to salt the water to pre-season Asian noodles, said Chuah.
How much salt should you use then? Approximately 7g of salt per litre of water for every 100g of pasta, said Tranchero. Or one teaspoon of salt per litre of water.
WHAT ABOUT ADDING OIL TO THE WATER?
The consensus is, the olive oil will prevent the pasta from clumping as it cooks.
But many chefs are claiming it’s unnecessary – and a waste of olive oil. Stirring the pasta as it’s cooking is sufficient to prevent the clumping as well as uneven cooking.
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