Myths and facts about pasta

When it comes to pasta, one of the most common myths is the belief this is a dish everyone can cook perfectly. To say this is wrong would be an understatement. OK, it is not an ingredient that requires hours behind the stove or extensive knowledge, but a few know-how tips and tricks are necessary for pasta to be considered perfect and not just edible.

The myths about the shape, freshness, and oil

Pasta is an interesting ingredient as it comes in various shapes and sizes and can be combined with many other ingredients and toppings. Besides, it is available in many colors and flavors for everyone’s enjoyment. However, the belief that some types of pasta have fewer calories (in terms of energy levels) or that different forms made of the same dough type taste differently doesn’t hold water; regardless of its form, pasta made from the same ingredients tastes the same and has the same number of calories. The only difference its form might make concerns the cooking time and how the topping holds onto it.

There are many theories on whether only fresh pasta is good. The fact is that egg-containing pasta tastes better fresh than frozen, but there is no difference in taste or quality when it’s dried. There are also numerous theories about whether a few drops of oil should be added to the pasta during cooking to prevent it from gluing. The experts advise using olive oil only after the pasta is cooked and strained. Apparently, if this is done while cooking, the pasta will become rubbery.

Pasta loves a bit of salt

If you’re ready to make some pasta, don’t listen to those who are against adding salt in the water. A bit of salt won’t harm you; it will only enhance the taste of the pasta. After it’s done, don’t rinse it; leave it sticky so the sauce can adhere nicely and the fullness of the flavor is preserved. The cooking water is rich with starch, commonly used for thickening, so don’t throw it away; rather use it in the topping. These simple rules should suffice to make your pasta dishes taste amazingly. However, if you think there must be more to it, restaurants on the coast offer plenty of great pasta dishes.

Our restaurant offers fettuccine and pljukanci that will make your mouth water rather than your tummy big. It’s a win-win situation as our pasta is combined either with seafood or prosciutto, porcini mushrooms, and truffles. In the end, all that matters is that you are the winner. Unlike fettuccine, pljukanci are made without eggs, so this can be a unique opportunity to try (and enjoy) two different types of pasta.