A Michelin-starred chef has highlighted four common errors people make when boiling pasta, calling them 'unforgivable' in Italy. Jordi Cruz, a judge on Spanish MasterChef, shared his tips with his 2.3 million Instagram followers.
Firstly, Cruz emphasised using plenty of water, recommending a ratio of 100 grams of pasta per litre. He also stressed the importance of salting the water, but not too much or too little. For eight litres of water, he suggests about 100 grams of salt, as the starchy water can be used later to adjust the sauce.
Adding oil to the water is the biggest mistake, according to Cruz, as it prevents sauce from clinging to the pasta. He explained that quality pasta has microscopic holes that allow sauces to adhere. He also advised against adding flavourings like garlic or bay leaves, as they mask the pasta's natural taste.
Cruz concluded that for the best results, use the right amount of water and salt, and avoid oil or extra flavourings. The same principles apply to whole-wheat and gluten-free pasta.
