How can I make instant pasta taste better?

 Have you ever visited a top-notch restaurant to eat pasta and wondered why it's so wealthy and more fluffy than the instant pasta you make at home? 

Sure, most of them add more cream, butter, or cheese than you'd ever dream of utilizing in your kitchen. But it also depends on intelligent cooking strategies to coax the best possible consistency from its pasta. A few even overlook dairy entirely in favor of incredible alternative ingredients.


And you know what's the best part is, imitating their secret magic at home is astonishingly easy. Here we gather some Brainiac techniques to make delicious restaurants like instant pasta at home without including heavy ingredients. 



Boil the Pasta in Salty Water


Forgetting salt in your water results in tasteless pasta, and you will have to compensate for it by adding more salt to the sauce, which is not a good move. Pour water into a large bowl, so your pasta has enough space to move around, then salt it generously. It should taste like seawater, not that salty, but markedly so. Add your pasta into the bowl once your water gets a rolling spot.


Use Good Quality Pasta


You can't make good pasta from lousy or bad pasta. Although pasta is made of flour, water, and maybe an egg, sourcing these base components and blending, extruding, and drying them is complicated. So, always buy pasta that is made with utmost hygiene and good ingredients. 


Add Cheese at the End


To make velvety pasta, hang onto the cheese until your instant pasta and sauce are thoroughly cooked. Then take the saucepan off the heat and let it sit for 20 seconds, quiet, to let the pasta cool a little. Then mix in the cheese nicely so your pasta doesn't get oily. 


Reserve a Little Pasta Water


Pasta water is a glue that will keep your final dish together; know to utilise it properly. It is an essential technique that makes your instant pasta tastier. When pasta cooks, it drains out the starch. That starch makes the sauce stick to your pasta (like edible velcro). So, before dehydrating your pasta, scoop out a quarter cup for each serving, then add it when you mix pasta and sauce.


Don't Rely on Dairy Completely


Always remember that ingredients-wise, cheese, butter, and cream aren't the only items you have to make your instant pasta taste well. Plenty of plant-based alternatives can provide the richness you're looking for. 


You can use natural cashews or sunflower seeds as the ground for a creamy cheese gravy. There is also avocado that you can mix with oil to make dairy-free delicious pasta. 


Add Fresh Herbs for Better Aroma


Nothing can bring the authentic taste and aroma to your instant pasta than adding natural herbs such as basil and oregano. Fresh flavourings include aromatic essential oils stuffed with rich flavour. 


So, to get a better taste, add the fresh herbs to your pasta sauce about 15 to 20 minutes before you're done cooking and stir it well to get a natural aroma and flavour. 


Conclusion


You see, making restaurant-like pasta at your home is not that complicated. You need to follow up on some essential things, and boom, your instant pasta is stuffed with all the required aroma, flavour and texture. So, from now onwards, keep the techniques mentioned in mind and get the feeling of being a great chef!

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