We want to cook pasta as a garnish, but they are stuck in one lump? Familiar situation, is not it? I think everyone at least once, but faced with such a problem, as the pasta stuck together. Therefore, I tell how to cook them. Well, more accurately, as I do.
One of the main reasons why the pasta stick together - is insufficient amounts of water. As a result, formed when cooking gluten can not completely dissolve in water (because it is not enough) and makaroshki stick together.
Therefore, cook pasta here in the proportion: 1 liter of water 100g of pasta. Boil in a large saucepan, stirring occasionally.
Macaroni throws only into the boiling water, cook on maximum heat without a lid.
We use the pasta from durum wheat. As a rule, they have a low glycemic index and have less gluten. Besides, they say, they are useful.
During the cooking time in the pan add 1-2 tablespoons of vegetable oil, depending on how much pasta you are cooking.
On the packaging is usually indicated cooking time. However, I advise you to cook for 1-3 minutes less than recommended by the manufacturer. Then the pasta is not exactly seethe.
Do not wash with cold water! This makes the pasta tasteless, and a couple of minutes, they just stick together.
Once drained pasta with water, add a small piece of butter and stir. That's all.
Share in the comments of his secrets of cooking pasta. Write how you cook?