| > * if you're finishing in a sauce, take the pasta out a minute before it is done. ie, 2-3 minutes before the box time, possibly more, depending on what finishing means for your case. > * do not put oil in your cooking water, it will NOT help it not stick. It will not hurt, and may help. Oil will stop the super starchy water, if you followed the reduce the water volume step as suggested, from boiling over - as it will help reduce the surface tension. This is real, and particularly important for some types of noodles and dumplings. > Remember to reserve one cup of the starchy cooking water before draining your pasta entirely At least- again, depending on what sauce you're putting it in, and how underdone you took it out. Particularly if you'll have leftovers (as any good homecook often will!), the 'al dente' pasta will absorb all your water, and you'll need to add some before you put it in the fridge, or it will be super dry when you reheat it. > it does not need to be "salty like the ocean" despite what Nigella might tell you, it should be no where near ocean water. (just to reinforce this, because I'm not sure if people just think it is a thing to say, or they just have no idea how salty the sea is) |
Well sea saltiness levels vary wildly, and although the Mediterranean is much too salty, I'd say salty like the North Sea seems about right to me.