Cooking Pasta in 10 mins

The formula for pasta seems oh-so-obvious: pasta + water = dinner, right? But sometimes it’s the simple things that have supposedly proved the most difficult.

It turns out the window to perfection pasta, not too soft but not too hard, is dangerously thin. And then there are all the other factors to consider. In the case of adding salt to the water? Or oil? What about a rinse of cold water at the end?

If your head is spinning (ours is no doubt!), Take a deep breath and let go of the pasta panic. We have assembled the best (and easiest) tips for excellent pasta every time.


1. Use a large pot.

Choose a large pot that gives plenty of room to move it. As in, not enough to cover dinky pot used to boil a couple of eggs crowd-it’ll the dough into a tight ball. Instead, this is a good time to call it eight or 12 quarters gallon pot in action.

2. Load up the pot with water.

When you’re hungry and want to get there in time stat spaghetti, you might be tempted to use less water to boil faster. Do not do it. Like it needs a wide pot, plenty of H2O so that it can be fully submerged is also needed. (Any string that overhangs the water does not stay done.) Do you want five or six liters for a standard package of it?

3. The salt water.

Then, salt, salt, and salt again! Do not just give one touch Shaker-to uses at least one tablespoon. You know that when a mouth full of seawater on the beach and get disgustingly salty? Would you like salt level? This gives a boost flavor to it. Trust us, everything tastes better starch with a generous stroke of salt.

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4. Bring the water to a boil, rolling.

Again, do not let the hanger overturn it when the water is at a mere simmer. This could result in a few raw, raw-truly heartbreaking for any lover of carbohydrates pieces.

5. Keep stirring.

Do not stray from the pot to see what people are tweeting or settle in another episode of House of Cards, you’re on duty agitation pasta! Stand guard and stirred the pot at least two or three times during cooking. (Or keep at it all the time and get a mini workout biceps.) The benefit: Occasionally stirring the pot will keep your pasta clumping.

6. Test the pasta two minutes before it is “ready”.

Check the box of it for cooking times, but do not assume that time is gospel. About two minutes for the time to go, start checking for doneness dough. With a slotted spoon (or your tool of choice), fish out a single strand of it, allowed to cool, then bite into it. In general, you want pasta that is elastic and hard (but not as a hardened rubber stick). Everyone has different opinions on it, however. Italian chef Mario Batali prefer their cooked just beyond the point of crude, also called “appetizing”. No matter your preference, it is better to err on the side of al dente, as overcooked it decompose and become carby mush.

7. Add a tablespoon of pasta water.

Once the it is cooked to your taste, take two seconds to make this small step that most home cooks skip: Before draining the water, except a single cup. This starched water can do wonders in sauces, the union of the sauce and pasta together, and break the thicker sauces so they are less likely to cluster at the bottom of your plate.

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8. Drain, toss with sauce and enjoy.

Place a colander in the kitchen sink and exhaustion of paste. Put the drained pasta back into the pot with the sauce (or pan if the sauce is still cooking), add your pasta water, mix and serve.


Cooking times may vary according to the form of a pasta, the amount, and type (whole wheat, gluten-free, etc.).

Unlike dried pasta, fresh pasta takes only two or three minutes to cook, max.

Stuffed pasta, like ravioli, rise to the surface and float when ready.

Do not add oil to water. Some cooks are under the false assumption that an olive oil glu keep strands clumping. But that’s nothing a good stir, oil well will not solve could leave your pasta sauce too smooth to form.

Do not make a rinse of cold water on it when done the cooking. Washing all happy starches that bind the sauce. (And the delicious salty taste!)