A Michelin star chef from Spain has revealed the four mistakes he believes most people make when boiling pasta, warning that Italians would never forgive such errors.
The Four Unforgivable Mistakes
Chef Jordi Cruz, a judge on Spanish MasterChef, shared his insights on Instagram with his 2.3 million followers. He emphasized that boiling pasta may seem simple, but many home cooks get it wrong, resulting in pasta that is too soft, too hard, or sticky.
1. Using Too Little Water
According to Cruz, the ideal ratio is 100 grams of pasta per litre of water. He advises against skimping on water, as insufficient water can lead to sticky pasta and uneven cooking.
2. Not Using Salt
Cruz insists that salt is essential when boiling pasta. He recommends about 100 grams of salt for eight litres of water. The salted water not only seasons the pasta but also provides starchy water that can be used later to adjust the sauce consistency.
3. Adding Oil
This is the biggest mistake, according to Cruz. Adding oil to the cooking water causes the sauce to slide off the pasta, preventing it from absorbing flavours. Quality pasta has microscopic holes that help sauces cling, but oil fills these pores.
4. Adding Flavourings
Many people add garlic, oregano, or bay leaves to the water, but Cruz advises against it. He explains that the goal is to preserve the natural flavour of the pasta itself. Flavourings should be added to the sauce, not the cooking water.
Conclusion
To achieve the tastiest pasta, use plenty of water and salt, and avoid oil or flavourings in the water. These tips apply to regular, whole-wheat, and gluten-free pasta alike.
Bonus: Bill Gates Story
Cruz also recalled an incident where Microsoft co-founder Bill Gates booked out his entire ABaC restaurant in Barcelona for 48 hours, only to order a Diet Coke and leave without tasting any food.
