In a recent article, Lithuania's Jolita Tamoševičienė, a chef at 'Iki', addresses common mistakes made while cooking pasta, a dish that often serves as the first recipe learned in many households. She emphasizes that the key to cooking pasta without it sticking together or to the pot lies in a few straightforward principles. Proper measurement of water is crucial, with the ideal ratio being one liter of water per 100 grams of pasta, allowing space for the noodles to move freely during cooking.

Tamoševičienė further advises cooks to salt the water only when it reaches a boiling point, allowing the salt to dissolve effectively before adding the pasta. Additionally, she stresses the importance of not overcooking, as doing so results in a mushy texture; following the package instructions is paramount. The chef recommends aiming for the 'al dente' texture, which preserves the pasta's shape and consistency, ensuring a delightful eating experience for all.

Finally, she dispels the common myth that adding oil to boiling water prevents sticking. Instead, oil and water do not mix, and thus the practice is ineffective. By following these guidelines, households can improve their pasta dishes significantly, making mealtime enjoyable for families looking for simple yet delicious options.