How to cook Pasta Schedro

How to cook Pasta Schedro

  1. To cook Italian pasta (for 3-4 servings) you will need a 5-litre pan, 40 g of coarse salt (preferably sea salt) and a pack of pasta, SchedroTM (400 g). Follow the proportion: for 100 g of pasta – 1 liter of water and 10 g of salt.
  2. Pour in water at a ratio of ¾ of the height of the pan.
  3. Once boiling, reduce the heat and add salt.
  4. Add pasta to the water stirring slowly and adding heat.
  5. It is recommended to cook pasta in water with olive oil so that it does not stick together.
  6. Once the pasta is cooked (see the cooking time specified on the package), drain it straight away to avoid overcooking.
  7. Properly cooked pasta retains internal elasticity and seems slightly undercooked – al dente – which means to the tooth. The pasta should be soft and dense, so observe the cooking time specified on the package.
  8. We recommend adding some hot pasta water to the sauce. This water is not only rich with healthy minerals and starch of durum wheat, but also gives the dish the right consistency.
  9. To give a fresh taste to the ready-made sauce adds hot pasta water and olive oil.
  10. We recommend putting cooked pasta on heated plates to preserve the taste of the dish.
SCHEDROTM RECOMMENDS INTERESTING BOOKS ABOUT PASTA
Antonio Carluccio’s Pasta
Antonio Carluccio’s Pasta and Opera
Joe Frank’s Great Pasta
Jamie Oliver’s Jamie’s Italy
Valentino Bontempi’s Italian Cuisine. La Pappa Italiana
Alain Ducasse’s Big Culinary Book. Vegetables and Pasta
Paul Gayler’s Little book about pasta and noodles
Carlo Lai’s Pasta: The Beginner’s Guide