Stop Kneading Your Pizza! Try These Italian Tricks For Delicious Margherita Every time

📖 My mother's cooking, finally written down: https://aldobellini.com HOW TO COOK PASTA PROPERLY — THE 10 SECRETS 10. The shape does the holding. Why ridged, hollow shapes hold a meat sauce and smooth ones hand it back. 9. Rough beats handsome. The matte, chalky, bronze-cut box, and why the glossy one holds nothing. 8. The water is the seasoning. Exactly how much salt to put in pasta water: ten grams a litre, one percent, in when it boils. 7. The oil stays in the pan. Why a spoonful of oil in the water seals your pasta against its own sauce. 6. Less water than you think. How to boil pasta in a small pot, and why cloudy water is the thickener you are pouring away. 5. Milk in the meat sauce. The ingredient in a real bolognese that makes plenty of people put down their spoon, halfway through the long cook, never cream. 4. Never rinse a hot pasta. Lift it out dripping, and why "drain it well" is where dinner is lost. 3. Out two minutes early. The number on the box is timing a pot, and the pot is not where this dish finishes. 2. Cheese hates a boil. How to make a cheese pasta sauce that disappears into the pan instead of turning to threads. 1. The one his mother did at the sink, with something she had already thrown away. It is the difference between sauce on pasta and sauce in it.