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Soup in Bowl

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Alles über Kuchen 

Menschen zusammenbringen und lebenslange Erinnerungen schaffen.
 

Kuchen ist ein köstlicher Leckerbissen, der vielen Freude bereitet. Das Backen eines Kuchens ist eine unterhaltsame Aktivität, die Freunde und Familie zusammenbringen kann. Vom Mischen der Zutaten bis zum Dekorieren des fertigen Produkts ist die Freude am Kuchenbacken weitreichend.

 

Ganz gleich, ob Sie einen einfachen Blechkuchen oder einen aufwendigen mehrstöckigen Kuchen backen, die Freude über eine gut gemachte Arbeit ist immer vorhanden. Mit nur wenigen einfachen Zutaten können Sie ein wunderbares Kunstwerk schaffen, an dem alle Freude haben werden.

How much Pasta is enough Pasta? 

Different ways of determining how much pasta you should make for one portion exist. 

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In my opinion, the best way is to weigh out your pasta. Once you have done it a few times, it becomes natural, and you can start to guestimate the amount more accurately instead of making too much or too little. 

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  • Dried Pasta 60-100g per person 

  • Fresh Pasta 100-180g per person 

  • Filled Pasta 120-150g per person 

  • Gnocchi 100-130g per person 

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Step by Step Guide 

  1. Get your pan out. As simple as it may seem, choose an adequately sized pan to boil your pasta in to avoid changing it halfway through cooking, as your pasta will increase in size. 

  2. Salt your water! You should aim to use 1l of water and 10g of coarse (or 5g of fine) salt for every 100g of pasta you boil. This may sound excessive and the reason for future blood pressure issues; however, only salty water will do your pasta justice. Your pasta is naturally unsalted. Therefore, you need to add salt to give it some flavour. 

  3. Once the water is boiling, add your pasta and stir it occasionally to avoid it sticking together. 

  4. Unlike popular belief, you do not start your timer until the water returns to a rolling boil. The pasta water will stop boiling vigorously once you add your pasta, so wait until it is back to boiling. To give yourself time, set your timer for 2 minutes before the recommended cooking time ends. This gives you enough time to judge the doneness of your pasta and grab a colander before the pasta is done.

  5. Aim for your pasta to be Al dente (to the tooth). It should be firm with slight resistance when you bite into it, without the chalky feeling you get when you try dry uncooked pasta. 

  6. Remove your pasta from the water. This can be done using a spider sieve or slotted spoon, a pair of tongs to place your pasta in your sauce, or a colander in the sink. 

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Tipp: Save some of your starchy pasta water (about a cup) for your sauce, as it allows you to bind your sauce better, giving you a slightly thicker consistency 

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