煮好意大利面的四大絕招

When it comes to Italian food， the very first that pops into your mind must be Pasta， the seemingly easiest food to cook in Italy or even the world at large. You boil some water， throw in the pasta， set the timer for the minutes indicated on the package， and add a little oil to prevent it from sticking and finally ladle a lot of sauce on top. Then its done！ Simple， right？ And yet， in fact， its common to see pasta soggy and overcooked. The best way to cook pasta still abound， while methods that Italians consider common knowledge might be news to many. Its an art to make something out of nothing. Likewise， Pasta can be made the most delicious art out of simple noodles if you get the following secrets.

說(shuō)到意大利菜，你的第一反應(yīng)想必是意大利面，這似乎是意大利甚至全世界看似最易烹飪的食物。煮點(diǎn)開(kāi)水，把意大利面扔進(jìn)去，照著包裝上的指示定好時(shí)間，然后加點(diǎn)油防止面粘到一起，最后在面上涂上調(diào)味醬。大功告成！很簡(jiǎn)單，對(duì)吧？然而，意大利面常常煮的時(shí)間過(guò)長(zhǎng)，變得又爛又膩。盡管煮意大利面的最佳方法有很多，但是很多人卻仍然認(rèn)為那些意大利人所知的煮面常識(shí)很新鮮。化腐朽為神奇是門(mén)藝術(shù)。同樣的，如果你知道了下面的秘密，你也能把最普通的面烹飪成為最美味的藝術(shù)哦！

Salt the cooking water

Many dont see the point in salting the cooking water， thinking that just salting the pasta after cooking achieves the same effect. But this is Italians consensus. If you dont salt the cooking water-and not barely with a light sprinkle-your pasta will be flavorless. How much？ Its a matter of taste， but in general， about 2 to 3 table spoons of coarse salt per 4-6 quarts of water.

在煮面的水中加鹽

很多人不理解為什么要在煮面的水里加鹽，他們認(rèn)為把面煮好了之后加鹽效果一樣。但煮之前在水中放鹽是意大利人的共識(shí)。如果你沒(méi)有在水里放鹽——甚至幾乎是撒幾顆——你的意大利面便會(huì)索然無(wú)味。那得放多少呢？這得取決于你的口味了，但一般每四到六夸脫的水里放兩到三勺粗鹽足矣。

Do Not add oil to the cooking water

Out of your expectation， its just a waste of oil to prevent pasta from sticking together by doing so and whats worse， the oil will prevent the sauce from sticking to the pasta. Actually all you need to do is making sure that there is plenty of water and give it a good stir after pasta is thrown into the boiling water.

別在水里加油

出入意料的是，防止粘在一起而加油只是浪費(fèi)油罷了，更糟糕的是，因?yàn)橛杏停{(diào)味醬不能粘到意大利面上去。實(shí)際上你只要確定水足夠并且在把意面放到沸水里后好好地?cái)嚢枰幌戮托辛恕?/p>

Pasta is all about Pasta

Many pasta cooks in the U.S. are quite heavy-handed when saucing it， drowning the noodles under several cups of sauce. In Italy， though， pasta is all about the pasta. Sauces are often applied so lightly that theres just a hint of coating on each noodle.

意面就是意面

很多美國(guó)的意面廚師放調(diào)味醬時(shí)下手很重，把面泡在幾杯調(diào)味醬下面。然而，在意大利，意大利面就是意大利面。調(diào)味醬只會(huì)放一點(diǎn)點(diǎn)，在面上蓋薄薄的一層。

Retain some water

You should retain some of that pasta cooking water， which will be quite useful to thin sauces and help them adhere perfectly to your noodles. The easiest way to do this is to place a bowl under your colander so that some of it will automatically retain in the bowl as you drain the pasta through the colander. You will not invariably need the water and if you do， you will probably need a touch， never the less， its better to have it on hand in case you do.

留點(diǎn)水

煮完意大利面的水可以稀釋調(diào)味醬，讓調(diào)味醬均勻地涂在面上，所以你得留點(diǎn)水。最簡(jiǎn)單的方法是在漏勺下放一個(gè)碗，這樣你在過(guò)濾面湯的時(shí)候有些湯就會(huì)通過(guò)漏勺自動(dòng)留在碗里。你不會(huì)總是需要水，就算需要的話(huà)，也只是一點(diǎn)點(diǎn)，但是萬(wàn)一要用呢？有總比沒(méi)有好呀！