Gordon Ramsay is taking things back to basics with a new series sharing 100 essential cooking tips we all need to know in the kitchen.
Although pasta is hugely popular with Brits, many of us opt for the method of simply tasting it at regular intervals to find out when it’s ready to eat.
But the celebrity chef has now shared his guide on how to cook perfect al dente pasta every time, without the need for guess work.
Gordon says on YouTube : “Pasta – a great budget basic to keep in the cupboard. It can be easily undercooked or overcooked. Here’s how to do it properly.”
He begins by adding water to a large pan “to ensure the pasta’s got sufficient room to cook evenly”, before seasoning the water with a large pinch of salt and adding a generous pour of oil to stop it sticking together.
You should then wait until the water is at a “rolling boil”, where the water is fast moving, which gently rolls the pasta around in the pan.
If you’re using longer pasta, such as spaghetti, place one end in the pan first, allowing it to soften, before gently twisting it to submerge the rest.
Set a timer and pull out a single strand to test if it’s ready when the time is up.
When you take it out, Gordon says: “You can actually feel it with your fingers, still nice and firm.
“Al dente. Not a bite, not a strong bite but just really nice and firm inside. Definitely not crunchy.”
He then drains the pasta before adding another large pinch of salt, some pepper, and a tablespoon of olive oil, mixing it through to stop it sticking together.
“There you go, beautiful pasta al dente,” he says. “Cooked perfectly.”
Gordon’s method goes against the advice given by pasta and sauce makers Napolina, which said adding oil to boiling water would ‘offend’ Italian chefs.