Emma Miller
[lwptoc]
I-Pasta sisidlo esingathathi ixesha elide ukwenza. Ngaphandle kokulula kweresiphi, abantu bahlala bekhalaza ukuba inamathela kunye.
Indlela yobuxoki
Abantu abaninzi bakholelwa ukuba unokuthintela iimveliso ukuba zibambene ngokusebenzisa ioli eqhelekileyo. Nangona kunjalo, ukuxinana kwayo kungaphantsi kokwamanzi, ngoko ioli iya kuvele inyuke iye phezulu endaweni yokugubungela ipasta.
Ngoko impendulo kumbuzo wokuba unokongeza ioli yemifuno kwi-pasta ngelixa ukupheka kucacile: akukho ngqiqo.
Indlela yokupheka i-pasta ngokufanelekileyo
Kukho umgaqo ongabonakaliyo: i-100 g ye-pasta kunye ne-10 g yetyuwa nge-1000 ml yamanzi.
Unokufumanisa ukuba ungakanani ukupheka ipasta kwiphakheji. Nangona kunjalo, abanye abapheki bacebisa ukuba bathathe imizuzu emi-2-3 ukusuka kweli xesha, ukuba uceba ukwenza i-sauce. Kwimeko apho, ibilisiwe de ibe "al dente".
Ukuthintela i-pasta ukuba ibambelele ngaphandle kweoli, kufuneka uyipheke kwipuphu enkulu kunye nokushisa okukhulu. Sincoma ukusebenzisa ingqolowa ye-durum kuphela.
Yintoni yokunonga isitya
Sekunjalo, yiyiphi ioli yokongeza kwi-pasta emva kokupheka? Unokongeza i-sunflower okanye ioli yeoli ebhodweni ukukhusela i-pasta ukuba ibambelele xa ipholile.
Kwaye ibhotela ayigcini nje ngokuthambisa ipasta kodwa yongeza incasa ethambileyo kwisitya.
