The Michelin star chef revealed his method in achieving perfect pasta (Image: Getty)
and for many households it is an absolute staple. But it can be annoying when pasta comes out over or undercooked and the texture is completely ruined. Fortunately, celebrity chef has shared two tricks to stop your pasta from sticking together.
Gordon has been an expert in his field for years and he has no hestitation when it comes to cooking the properly. Although for some his method might seem a little different as he seasons his pasta both before and after cooking. In a , Gordon Ramsey shared his way of cooking the perfect pasta.
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The chef used angel pasta which takes only up to four minutes to cook (Image: Gordon Ramsay via YouTube)
The first step, he says, is to fill a large pan with water. The size of the pan is especially important as the pasta needs “sufficient room to cook evenly”.
Once that’s in you’ve got to season the water with salt and add some olive oil, which the chef says will stop the pasta from sticking together and bring it to a “rolling boil”, which also “rolls it [the pasta] around.”
Gordon uses angel pasta in his video – a long and thin type which only takes three and a half to four minutes to cook. He pops it into the pan letting it “melt” as it hits the water and then twisting it “gently” around into the pan, brings it back to boil using a pair of tongs.
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Using a large pan is important to give the pasta room to cook properly (Image: Gordon Ramsay via YouTube)
If you’re bad with time the Gordon suggest using a timer and once the minutes are up you can test the pasta by taking a strand out and giving it a taste. The pasta should also feel “nice and firm” when you’re about to taste it.
He ensures the pasta is al dente by tasting the strand of pasta.
Gordon said: “not a strong bite, but just really nice and firm inside, definitely not crunchy.”
The chef then advises tipping the pasta into a colander, draining it and “lightly” seasoning the pasta with salt and pepper before adding a tablespoon of olive oil.
He says to give the pasta one last mix, which again stops it from sticking together.
And there you have it! You should now have “beautiful” and “al dente” pasta that’s cooked perfectly according to the Michelin starred chef.