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Чтобы приготовить идеальную итальянскую пасту, необходимо соблюдать классическое правило «100–1–10»: на каждые 100 г сухой пасты требуется 1 литр воды и 10 г соли. Базовые шаги приготовления Вскипятите воду: используйте большую кастрюлю, чтобы макаронам не было тесно. Добавьте соль: засыпайте её строго в кипящую воду перед закладкой пасты. Сварите до Al Dente: опустите пасту в кипяток и варите на 1–2 минуты меньше, чем указано на упаковке. Она должна остаться слегка упругой внутри. Сохраните вод
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