Ukupheka i-pasta kulula, kepha kunezinye iziqondiso ezilandelayo okufanele ziholele ku-pasta ephekwe njalo:
- Gcwalisa ibhodlela nge-1 quart (4 izindebe / 1 litre) yamanzi ngokusebenza kwamapasta ohlela ukuwenza (1 ukukhonza = 1/4 amapremu noma amagremu angu-100), ukumboza, bese uyibeka ukuze ubilise ukushisa okuphezulu.
- Uma amanzi efika emathunjini, susa ikhava bese ufaka isipuni esingu-1 sosawoti olwandle olumile (kancane kancane uma kulungiswa kahle) ngamanzi amancane. Ngokuphathelene nosawoti, kufanele kufane namanzi olwandle.
- Uma amanzi ebuyela emathunjini aphefumulayo, engeza i-pasta futhi unikeze inhlanhla enhle ngesipuni sokhuni ukuze uhlukanise izingcezu.
- Hlola iphakheji le-pasta ye-pasta yokupheka isikhathi. Uma kungekho isikhathi esinikezwayo, landela le mithetho-ye-thumb, kodwa qaphela ukuhlola i-pasta kaningi ukuze unike amandla njengoba ipheka:
- I-pasta entsha, ikakhulukazi i-pasta ye-egg (fettucine, tagliatelle, lasagna): imizuzu emi-3 ukuya emi-5.
- I-pasta (i-spaghettini, igobolondo, i-rotini) engama-durum, eyomile, eyomile yenkomo (durless).
- I-spaghetti eyomile ngokuvamile imaminithi angu-8 kuya kwangu-9, kuye ngokuthi umkhiqizo nobungani.
- I-paste encane yengqimba yama-durum (i-eggless) (ipeni, i-tortigioni, i-trofie): imizuzu engu-12 kuya kwemizuzu engu-15. - Hlanganisa i-pasta ngezikhathi ezithile njengoba ipheka, ukugcina izingcezu zinganamatheli komunye nomunye noma ebhodweni.
- Iminithi ngaphambi kokuba isikhathi sokupheka esinqunyiwe se-pasta siphelile, susa ucezu lwepasta ukuze uhlole ukunikela.
- Ufuna i- al dente , noma ihlaziye "ekutheni" ukuthungwa - hhayi okulula, i-pasta engenamahloni. Bita i-pasta ukuze uhlole.
- Uma ubona umugqa omhlophe omhlophe noma ama-dot (ama) amhlophe phakathi kwe-pasta, akenzi okwamanje.
- Hlola futhi, futhi ngokushesha nje lapho ucezu oluphukile luyunifomu, iluhlaza okwesibhakabhaka, gcoba i-pasta.
- Tshisa i-pasta ku-sauce yakho bese ukhonza.
Amathiphu:
- Ungadlulisi amafutha emanzini okupheka, okwenza kube khona i-pasta ehambayo ukuze umsizi ungabambeleli kuwo.
- Ungagcini i -pasta ngemuva kokudonsa, ngaphandle uma uhlela ukuyisebenzisa, kubanda isaladi.
- Gcina kancane amanzi okupheka ukuze unciphise isobho sakho futhi usize ukuba uhambisane kangcono ne-pasta - ungase ungayidingi ngaso sonke isikhathi, kodwa umqondo omuhle ukugcina njalo. Ngivame ukubeka isitsha encane ngaphansi kwe-colander ebhodini njengoba ngidonsa i-pasta ephekiwe ukuze ngigcine ngamanzi amanzi okupheka.
- Qedela ukupheka i-pasta emsanzini: Ukusiza u-sauce ubambelele kangcono ku-pasta, faka i-sauce ku-skillet ebanzi noma ushaye i-pan bese uwushise ngenkathi ama-pasta epheka .Donsa i-pasta 1-2 amaminithi ekuqaleni bese uyigqugquzela ku-sauce e-skillet ngaphambi kokuba i-colander ivele igaye ngokuphelele. Dweba i-pasta ne-sauce ngaphezu kokushisa okukhulu imizuzu engu-1-2, kuze kudlule i-pasta. Le nqubo ibizwa ngokuthi i- pasta strascicata , futhi izosebenza ngokukhethekile ngenyama enomuncu noma ama-sauces yemifino, isibonelo, i-sugo alla bolognese, ne- sauce ye-marinara . Ungasebenzisi le nqubo ngama-sauces angasetshenzisiwe, isibonelo i- pesto , noma i-oli-based, isibonelo, i- aglio e olio .
[Ehlelwe nguDanette St. Onge]