Inexpensive, easy to make and delicious, pasta is a particularly recurring food in our diet. Indeed, according to the Rungis international market website, the French consume an average of 8.3 kg per year and per inhabitant. This figure is high since it makes France the 10th consumer in the world for this product. However, it is still much lower than that of the Italians, world champions, who eat 23.1 kg per year and per capita.
Pasta is a cheap product, which is why, with galloping inflation, more and more French people are starting to eat it more regularly. Bolognese, carbonara, or even with a little pesto, there are hundreds of ways to cook this product while innovating. But some people may still have some difficulty getting the perfect doneness.
Fortunately, there are tricks that allow you to cook your pasta more efficiently and better. One of the first points that many consumers have a problem with is the dosage. Indeed, it is difficult to put the right volume of water with the ideal dose of pasta. Fortunately, there is a trick to measuring effectively.
It is called the rule of 1, 10, 100 and actually corresponds to the ideal dosage. Indeed, it is enough to respect these three figures: 1 liter of water, 10g of salt and 100g of pasta. Once the order is remembered, just apply this every time you make pasta. For people consuming little salt, it is possible to reduce the figure to 7, reveals Current Woman.
After the pasta is cooked, most people dump the cooking water down the sink without paying attention. However, there are 7 ways to reuse it effectively and thus avoid waste.
