![]() It holds its shape without expanding so much that it becomes flabby, and its flavor does not become diluted with excess water.” When submerged in simmering water, the frozen-fresh pasta does not absorb as much liquid as would just-made pasta. ![]() ![]() I know that sounds sacrilegious, but freezing actually makes fresh pasta cook up better. “I always freeze my fresh pasta before cook it. How to: Salt your pasta water aggressively-really. Me, I’d rather skip that bag of chips or those movie-theater nachos and salt my pasta water instead." Salt is what gives food that elusive quality known as 'taste': It brings out the sweetness in carrots and the acidity in tomatoes. I’m no doctor, but I am a specialist in flavor, and I can tell you for sure that if you don't salt your water, your pasta will taste like plain wet cardboard. “Now, I’ve heard all the kinds of arguments, pro and con, about the medical implications of salt. ![]()
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