Italian cook 株 her 支配するs for cooking the perfect pasta - and why you should NEVER break spaghetti so it fits in the saucepan

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A cookbook author has 株d the biggest mistakes home cooks make when 準備するing pasta - 含むing breaking spaghetti so it fits in a マリファナ of water and 追加するing oil to the cooking water.

Italian-Australian TV cook and food writer Silvia Colloca 明らかにする／漏らすd her golden 支配するs?for cooking the perfect pasta dish every time.

In her new 調書をとる／予約する Simple Italian, the 43-year-old mother said you should never?break 乾燥した，日照りのd spaghetti before boiling it because long pastas are supposed to?effortlessly twirl around a fork.

Italian-Australian TV cook and food writer Silvia Colloca (pictured) 明らかにする／漏らすd her golden 支配するs for cooking the perfect pasta dish every time

'Unless you are using your long 立ち往生させるs as an 新規加入 to a soup, you should never break them so they fit in the pan more easily. Just use a bigger pan,' she said.

Italians eat spaghetti by twirling forkfuls of long 立ち往生させるs in a way that it doesn't slip off or let the sauce drip from it.?

The pasta can 持つ／拘留する sauce more efficiently but if you break it in half, you'll have shorter 立ち往生させるs which makes it harder to eat.

While many assume 追加するing oil to the cooking water helps 妨げる pasta from sticking together, Silvia said the method 現実に does nothing.

'If you do, the oil will float to the 最高の，を越す, （判決などを）下すing it 完全に useless, then when you drain your pasta the oil 塗装 will 妨げる the sauce from 固執するing 適切に,' she explained.

Silvia said the trick to stop pasta from sticking together is to 簡単に boil it in salted water, and 動かす it a few times while it's cooking.

To cook the perfect al dente pasta, she said you should always boil instead of simmer.

'Never cook your pasta over low heat or it will turn into a gluey mess. A 猛烈な／残忍な rolling boil is what is needed,' she said.

Silvia 追加するd: 'As a 支配する of thumb, al dente means cooking pasta for a minute or two いっそう少なく than you would instinctively think.

'Once the pasta is 除去するd from the water, the residual heat will continue the cooking 過程, and if you are 投げ上げる／ボディチェックするing the pasta in a sauce, that too will count as cooking time.'

Last year, Italian chef Andrea Tranchero (pictured) - who worked in Michelin-starred restaurants around the world - 明らかにする／漏らすd the dos and don'ts of cooking pasta?

Last year, Italian chef Andrea Tranchero?- who worked in Michelin-starred restaurants around the world - 明らかにする／漏らすd the dos and don'ts of cooking pasta.

'The perfect pasta starts with the pasta. A delicious Italian dish needs a good 質 base and so it's very important that you choose a 賞与金, good 質 pasta to cook with,' Mr Tranchero told Daily Mail Australia.?

'Cooking water should be salty like the sea - I recommend だいたい 7g of salt per litre of water - and boiling with big 泡s before you 追加する the pasta in.'

The (n)役員／(a)執行力のある chef of Barilla said one of the biggest mistakes home cooks make is rinsing over cooked pasta with 冷淡な water.

'This only washes away the starch on the pasta which 現実に helps to make your finished dish silky and smooth,' he explained.

Not 連合させるing the sauce and pasta when serving is another error made by many cooks in the kitchen.

'A lot of people don't finish off cooking their pasta and sauce together in the pan and 許すing it to 吸収する the beautiful sauce flavours,' he said.