Jamie Oliver took to his YouTube channel to share his “simple” and “basic” tips for cooking pasta that make all the difference. He claimed that many people make mistakes on the “easy things”.
In his video, Jamie told budding chefs to first boil the kettle and then pour the boiling water into a large pan.
He stressed the importance of “seasoning your water” with salt and said while people tend to “steer away” from this step, it is actually a crucial one.
Jamie revealed that when he cooks pasta, he seasons it with just enough salt so that you can “just taste it” when you taste the water. To do this safely, ladle a little bit of the water into your spoon and slightly, quickly dip your finger in it.
For the health-conscious pasta lovers among us, Jamie reassured them that they won’t be consuming too much salt.
READ MORE: Jamie Oliver’s ‘delicious’ pasta dish is ‘super easy’ and cooks in 25 minutes
He said: “Remember most of this salt is going down the drain when you drain the pasta.”
The expert chef offered a top tip for those using long pasta. With linguini, spaghetti and spaghettini, gather all the pasta between both hands – one hand on top of the other – and twist before dropping in. This method prevents the pasta from sticking too much.
Pop a lid on the pan and cook for 30 seconds to a minute. Let the water come back to the boil, as the temperature would have decreased slightly when the pasta went in.
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Lift the lid and give the pasta and good stir. Addressing whether olive oil goes in pasta, Jamie said that it’s not necessary but also doesn’t hurt. He revealed it does work well when cooking ravioli.
Let the pasta cook, ensuring you use the packet instructions to get it just right.
One of Jamie’s “biggest tips” is to save a cup of the starchy water for later. When you’re tossing your pasta and pasta sauce together, a few swigs of starchy water will help to loosen the pasta. Doing this makes for “elegant, delicate and delicious” pasta “as you get it in Italy” – what more can you want?
Do not pour all the water down the sink and let the pasta sit in the colander for a few minutes. Make sure you “avoid” this at all costs, otherwise, you will be left with “heavy, miserable, sort of English-style pasta”.
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