These are the typical mistakes you make when cooking pasta

Anyone can cook pasta. No way! For cooking pasta is more than throwing a few spaghetti in a pot of water and waiting ten minutes. In fact, most people do pass through a few of these mistakes that end up in front of a plate of mushy pasta that does not taste good. Do you pass some of these bug classics as well? Do not panic, we'll tell you how to avoid them, so that nothing stands in the way of noodle happiness.

Common mistakes in pasta cooking - and how to avoid them:

1. Let the pasta cook too long

The classic among the mistakes: let the pasta cook too long. If we take the noodles off the heat, they should be firm (al dente). Because after pouring, they still cook something. Tip: While the noodles are cooking, provide the punch. If you still have to search when the noodles are ready, you risk noodle meat.

2. The pot is too small

If you like to eat pasta, you should own a big pot. Pasta need space because they should be completely covered with water during cooking.

3. Too little water

Pasta need a big pot because they also need enough water. Rule of thumb: One liter of water per 100 grams of pasta.

4. No salt

Salt should be used sparingly. But with the noodle cooking we should not do without it. Because that's part of the noodle water. A teaspoon to a liter of water is a good reading.

5. Oil in the water

Do not pour oil into the water! Because that sits on the surface of the pasta - and they can not absorb the sauce properly in the end.

6. Add the pasta to the water too early

First bring the water to a boil. When it bubbles, the noodles are allowed in. If you throw the noodles into the water before, Nudelmatsch is preprogrammed.

7. Simply cook the pasta

Noodles are quite straightforward, but in cooking they need some attention in between. Every now and then stirring the noodles - especially spaghetti - prevents them from sticking together.

8. Take the wrong noodles

Popular mistake: sauce and noodles do not match. It is not difficult to select the right pasta: To thick sauces with pieces fit wide noodles. For light and liquid sauces, we take rather narrow pasta.

9. Quench noodles with water

We do not know who said it was a good idea to deter noodles with water. Because who deters noodles, so washed the strength of the noodles. And the sauce can not stick to the pasta in the end. We also love the pasta warm and not quenched-cold.

10. Add butter and oil to the noodles

If you want to prevent the pasta from sticking together, put some cooking water in the bowl. Butter and oil have nothing to look for because the oil prevents the noodles from absorbing the sauce (see tip 4).