Why Does Pasta At The Restaurant Feel Better Than Homemade? Here Are 5 Reasons

JAKARTA - Even though homemade pasta feels good and delicious, you have to admit that there is something more special about the taste of pasta in the restaurant. It could be because someone else made it for you so that it feels good. However, there are other factors that also play a role. Pasta is more than just boiling water, entering pasta, and finished. There are certain secrets that make pasta taste better when eaten in a restaurant.

The reason the taste of pasta is even better in the restaurant is the chef. Restaurant chefs have a lot of experience so they often practice making pasta In addition, said Massimo Vicidomini, a chef at RPM Italian in Washington, DC, as reported by Riders Digest, Thursday, July 17, the people who make pasta in restaurants are professionals who care very much about the quality of each pasta and do it every day, also try to improve it at all times."

Restaurants usually add salt to the boiled water of pasta, which will absorb the flavor of pasta from the outside. This is a basic step that the home cook often ignores. Make sure the paste boiled water feels suitable for the salt. Although the right dose is not necessary, you can add half to one tablespoon of salt into the boiled water of pasta.

If the pasta is sheared until it is completely ripe, the pasta will be too ripe when presented. The chefs understand that pasta will be very mature if it is served with sauce, so they remove it a little earlier, ensuring the perfect al-dante pasta.

"As a rule of practice, we cook less mature pasta because we want to finish the cooking process at the pasta pot so that pasta and sauce combine in a delicious and more accumulated combination," said Vicidomini.

Although supermarket brand pasta is suitable for dinner at home, it's still the best quality pasta. "Usually, you can buy higher quality products through special suppliers than you can buy in supermarkets," said Andrew Ashmore, executive chef of Antico Posto in Oakbrook, Illinois.

"Often pasta is made on its own, which, if the chef is talented, produces quality products."

You could say, the restaurant's main goal is to make you happy, and what else is better to make it happen than with a lot of good things? That means it's served with more salt, more cheese, more olive oil, more flavor-rich meat, and more fresh spices.

While you don't have professional skills, there are many things you can do to make pasta more delicious at home. In addition to following the tips above, here are the recommendations of other professionals:

Use quality materials

Pasta berkualitas baik, minyak baru, dan cheese sangat berpengaruh pada hasil akhir. Dan jika Anda membuat pasta sendiri, Ashmore menyarankan Anda untuk "membeli egg berkualitas terbaik yang memiliki kuning egg orange. Pasta Anda akan memiliki warna dan rasa terbaik berkat investasi kecil ini. Adonan pasta egg terbaik menggunakan hampir semua yolk yang sebagai cadisi dan sangat sedikit air.

Cook pasta with sauce

Lift the pasta one or two minutes before it matures perfectly, then finish cooking with sauce. Here are Vicidomini's recommendations: "Pasta cooked half cooked, then finish cooking with sauce. Add a little olive oil at the end, lift from the fire, and stir until mixed evenly. If necessary, add cheese only at the end and lift it from the fire, make sure you add it little by little." This will ensure you get the balance of the right ingredients.

One of the biggest mistakes you can make while cooking pasta is using a pot that is too small. Using a pan too small can cause the water temperature to drop drastically when you enter the paste, so that pasta takes longer to boil back. As a result, soft paste and clot. Use a large pot that can accommodate at least 450 ml of water plus 450 ml of pasta.