Top TV chef Gordon Ramsay has an unconventional way of cooking pasta ‘properly’ – and it stops it being over or undercooked every time and prevents it from sticking together
Celebrity cook Gordon Ramsay has two “crucial” and “secret” tips to stop your pasta sticking together and leave you with the perfect al dente texture..
It’s a dish that is hugely popular, quick to make and can be cheap to buy – as well as being delicious and versatile. Pasta is a mainstay of many dishes and has become a go to for lots of families wanting a speedy, filling midweek dinner or as part of a more elaborate recipe at the weekends. However, despite standard cooking methods being seemingly simple, it can go wrong. Cook it too much and it’s a claggy clump on your plate. Undercook it and it’s particularly unpleasant in texture.
Top telly chef Gordon Ramsay has been honing his skills for years so knows what he’s talking about when it comes to cooking the Italian favourite “properly”. His method though may be a little surprising and unconventional because he seasons his pasta before and after cooking.
First take a large pan. This is important because the pasta needs “sufficient room” to cook evenly. Then season the cold water with salt and add olive oil, which he says is “absolutely crucial” to stop the pasta from sticking. Bring the water to a “rolling” boil which is the other “secret” to stop it sticking together as it rolls it around.
In his video Gordon uses angel pasta, which is long and thin so only takes three and a half to four minutes to cook but you can use his method with any variety – just check the packet instructions for cooking times. He recommends setting a timer if you’re prone to forgetting when you started cooking.
Place your pasta into the pan which is when it starts to “melt”. Once it has done this, turn it round with tongs to twist the ends into the pan. Bring it back to the boil and once cooking time is up, pick a piece out to test it with your fingers and try some to check it is al dente which he says is “not a strong bite but just really nice and firm inside – definitely not crunchy”. Once perfectly cooked, drain into a colander and lightly season with salt and pepper. Add a tablespoon of olive oil and mix it through, which again stops any sticking. The pasta can then be added to your favourite dish and served.
What do you think of Gordon’s method? Let us know in the comments below.
