The Chemistries and Traditions Behind Cooking Pasta in Salted Water vs. Broth
Common misconceptions abound regarding the specific water and cooking processes for pasta. Whether you are boiling durum wheat pasta or egg wheat pasta, there are specific reasons why each type of pasta is cooked in certain mediums. This article will delve into the chemistry and tradition behind these practices, debunking myths and providing insights into the best techniques for enjoying pasta at its finest.
Why Salted Water vs. Broth?
Many think that egg pasta should be boiled solely in broth and durum wheat pasta in salty water. However, this distinction is not purely about taste or tradition; it is grounded in the chemistry and cooking techniques of each type of pasta. The key lies in how the pasta is made and cooked, which affects its absorption of flavors and its interaction with the cooking liquid.
The Role of Salt in Pasta Cooking
The addition of salt to boiling water is a crucial step in pasta cooking, but the timing and method can affect the pasta in different ways. Salting the water allows the salt to penetrate the pasta, seasoning it from within. This is why it is important to add salt when the water begins to boil, not after the pasta is added. Adding a small amount more salt to the boiling water does not significantly alter the final taste, making precision less critical.
Understanding Egg Pasta and Durum Wheat Pasta
Beyond these basics, there are distinct differences in the way egg pasta and durum wheat pasta behave when cooking. Egg pasta, such as the traditional Italian tortellini, is made with flour and eggs. This combination creates a more delicate and absorbent noodle that can pick up flavors from both the salted water and broth.
Cooking Egg Pasta in Broth
Although it is possible to cook egg pasta in broth, this practice is less common than dry pasta. Egg pasta has a shorter cooking time (2-4 minutes) compared to durum wheat pasta (8-10 minutes). The egg acts as a binder, holding onto the pasta's moisture and preventing it from absorbing flavors from the broth in the same way that durum wheat pasta does. This is why fresh egg pasta is usually cooked in salted water before being served in a flavorful broth.
Comparing Durum Wheat Pasta and Broth
Durum wheat pasta, also known as semolina pasta, is the classic choice for traditional pasta dishes. These noodles are dried, which means they can absorb the cooking water and season themselves as they cook. This process, combined with the release of starch into the cooking water, creates a thick, flavorful sauce without the need for additional seasoning.
Broth Pasta and Real Italian Cuisine
Broth pasta, such as tortellini, is a significant component of Italian cuisine. In Italy, broth pasta is just as common as dry pasta. The misconception arises from the fact that many non-Italian restaurants do not serve broth pasta, often due to a lack of knowledge about real Italian food. Broth pasta is particularly evident in dishes like tortellini in brodo, where the broth itself is the main sauce, and the pasta is small in size, perfect for absorbing the flavorful broth.
Science and Tradition in Cooking Pasta
The use of broth versus salted water in pasta cooking is influenced by both chemistry and tradition. Durum wheat pasta benefits from the absorption of cooking water and the thickening effect of starch, making it a natural match for broth. Egg pasta, on the other hand, cooks quickly and holds onto its moisture, making it less suitable for long periods of cooking in broth.
Practical Cooking Tips
While there are reasons to cook pasta in both salted water and broth, it is also possible to ignore these distinctions to some extent. For instance, in restaurant settings, pasta is often cooked in broth to infuse it with flavors, and then used in dishes where the same cooking broth serves as a base for the sauce. Adding pasta cooking water to a sauce helps create a glossy and creamy texture, enhancing the overall dish.
Always remember to salt your pasta water, and make use of the starchy pasta water to thicken your sauce. These small details can significantly improve the flavor and texture of your pasta dishes.