- Select excellent quality pasta.Possibly bronze drawn pasta.
- Shape: the long pasta goes well with liquid sauces, short pasta with homogeneous sauces, spiral one with tomato sauce.
- Water: 1lt water for no more than 100gr of pasta.
- Put the pasta in the water and mix it so as to prevent it from sticking.
- Never drain the pasta under the tap water jet. To prepare a cold pasta salad, let it cool by adding a little extra-virgin olive oil to prevent it from sticking
- Add coarse salt when the water starts to boil (7gr x 100gr). Wait two minutes before throwing the pasta into the pan.
- The lid should only be used until the water comes to a boil.
- Respect the cooking times shown on the package. Pasta should be cooked “al dente”.
- Extra-virgin olive oil in the water to prevent from sticking is useless !
- Always choose the appropriate pan according to the chosen pasta format.
- Drain the pasta “al dente” and combine with the sauce for two minutes on the heat.
- Seasoning the pasta, use part of the sauce and serve the remaining sauce in sauce jar.
- Grate the cheese directly on pasta.
- Do not put cheese on pasta with fish !! ?? The fish has a delicate taste and the cheese covers it.
Read also: https://www.laura-selection.com/en/discover/risottare-la-pasta/