You’re Probably Prepping Pasta Wrong. Here’s An Awesome Life Hack To Make Pasta Without a Colander.

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Whether you’re in the mood for some Italian cuisine or you’re pressed for time and need to make dinner in a hurry, there’s nothing quicker and easier to make than pasta. Most people always keep on hand at least a few boxes of pasta and a jar or two of tomato sauce. In fact, they’re considered basic food staples in many households and who doesn’t love a home cooked plate of spaghetti! Pasta is simply delicious and easy to make. Plus, if you ever need to feed a hungry group of people, a big pot of pasta and sauce is the perfect meal to serve.

All that you really need to do is boil up some water, drop in the pasta, strain it, and dump some sauce in with the cooked noodles, right? Not exactly, if you’re making it that way then you’re doing it wrong. If you want to make perfect pasta that tastes amazing, you have to do it the right way. The following tips covered in this video clip will help you do exactly that, so check them out and learn the proper way on how to cook and sauce pasta.

1. Add salt to the water, just before it begins to broil and before you place the pasta in the pot. This will make your pasta end up tasting a lot more flavorful and elevate it to a restaurant-quality level.

2. Do not add in olive oil to the water. If you add oil, the sauce will end up not sticking to the pasta, throwing the taste and texture off.

3. Don’t follow the instructions on the box. Each type of pasta is different in regards to how long it takes to cook. It’s better to taste taste and monitor it as you go along, that way it ends up how you like and prefer it. As for box instructions, oftentimes you don’t need to cook it as long as recommended.

4. Get the correct type of sauce for your pasta. If you plan on pairing it with a healthier sauce, use wider noodles. If you are using a thinner or runny sauce, use pasta with folds, like campanelle or rotini. They work great for holding thinner sauces on.

5. Before you drain the pasta, make sure to save at least half a cup of the starchy water it was cooked in. Then, once you’ve strained it, cook the pasta in the sauce and add in the starchy water you set aside. Cook it all together until the sauce is reduced and ready to serve.

6. Finally, if you plan on adding any additional fresh herbs or spices to the mix, make sure to always add them in with the pasta and sauce last. This will help keep the flavor fresh.

The next time you make pasta for dinner, be sure to try out all these tips and it will end up tasting perfect and absolutely wonderful.

Watch the tutorial video below for an in-depth look on how prep the perfect pasta:

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Using Only 3 Ingredients She Chefs Up The Perfect Cheesecake. The Final Result Is INCREDIBLE

Want to learn how to quickly whip up an easy, tasty, gourmet cheesecake? If you answered yes, then you have to check out this delicious three-ingredient cheesecake soufflé. All that it takes is 3 eggs, 120 grams of white chocolate, and 120 grams of softened cream cheese. The recipe’s total preparation time is about an hour or so and you’ll get 6 servings out of it.

First preheat the oven to 338°F (170°C) and separate the whites from the eggs, place them in a bowl, and keep it refrigerated so that the meringue is more stable later on when you use them. Break up the chocolate into pieces and melt it using a double boiler over hot water.

Once it’s completely melted add the cream cheese to it, and after that stir in the egg yolks, making sure to mix it up really well. In a separate bowl whip the cold egg whites with an electric blender. Whip until firm peaks form and if it’s thick enough you should be able to turn the bowl over without any sliding out.

Take a spatula and slowly begin adding the meringue into the cream cheese batter, start with about 1/3 of it, and mix well. Add in half of the rest, mix well again, and then finish adding in the meringue.

Line a round cake pan with parchment paper and rub some oil or butter onto it so that later on the cake will slide right off and you’ll lessen the chances of it cracking. Pour the batter into the cake pan, then drop it lightly on the counter to raise any air bubbles out of it.

Place the cake pan on a baking sheet, then pour some hot water into the baking sheet, and stick the pair in the oven. Bake for 15 minutes at 338°F, 15 minutes at 320°F, then turn off the oven but keep baking with the remaining heat for a further 15 minutes. When time is up, remove from the oven and place it on a wire cake rack until it completely cools.

Now you can serve your freshly baked, white chocolate, soufflé cheesecake either right away or chill it in the fridge, which will make it slightly hard. Dress it up with a dusting of powdered sugar, whipped cream, fruit, a brushing of your favorite jam, chocolate syrup, or whatever you’re craving!

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