{"id":137588,"date":"2025-04-28T07:49:46","date_gmt":"2025-04-28T07:49:46","guid":{"rendered":"https:\/\/www.granapadano.it\/recipe\/the-secrets-to-perfecting-pasta\/"},"modified":"2025-04-28T09:13:01","modified_gmt":"2025-04-28T09:13:01","slug":"the-secrets-to-perfecting-pasta","status":"publish","type":"recipe","link":"https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/the-secrets-to-perfecting-pasta\/","title":{"rendered":"La cocci\u00f3n de la pasta: todos los secretos"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; fullwidth=\u00bbon\u00bb _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_fullwidth_image src=\u00bbhttps:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/12\/Pasta-h.jpg\u00bb title_text=\u00bbPasta-m\u00bb src_tablet=\u00bbhttps:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/12\/Pasta-h.jpg\u00bb src_phone=\u00bbhttps:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/12\/Pasta-m.jpg\u00bb src_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.23.1&#8243; 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_module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb]<div class=\"recipe_social_main\"><div class=\"recipe_like_section \"><a href=\"javascript:\" class=\"recipe_like_btn dev_like_btn\" data-id=\"137588\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/like_thumb.png\"><span>Me gusta<\/span><\/a><\/div><div class=\"recipe_liked_count dev_liked_count\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/heart_like.png\"><span>Con alegr\u00eda <em>9<\/em><\/span><\/div><div class=\"recipe_social_share\"><p>Comparte<\/p><ul><li><a href=\"https:\/\/www.facebook.com\/sharer.php?u=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/the-secrets-to-perfecting-pasta\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/fb.png\"><\/a><\/li><li><a href=\"https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/the-secrets-to-perfecting-pasta\/&media=https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/12\/Pasta-p.jpg&description=La cocci\u00f3n de la pasta: todos los secretos\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/print.png\"><\/a><\/li><li><a href=\"https:\/\/twitter.com\/share?text=La cocci\u00f3n de la pasta: todos los secretos&url=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/the-secrets-to-perfecting-pasta\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/twitter.png\"><\/a><\/li><ul><\/div><\/div><!-- NO CAT -->[\/et_pb_code][et_pb_post_title meta=\u00bboff\u00bb featured_image=\u00bboff\u00bb _builder_version=\u00bb4.19.4&#8243; _module_preset=\u00bbdefault\u00bb title_level=\u00bbh2&#8243; title_font=\u00bbMerriweather||||||||\u00bb title_text_color=\u00bb#000000&#8243; title_font_size=\u00bb56px\u00bb title_font_size_tablet=\u00bb56px\u00bb title_font_size_phone=\u00bb36px\u00bb title_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; module_class=\u00bbingredient_sec\u00bb _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb-6px|||||\u00bb custom_padding=\u00bb4px|||||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb||1px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4>Despu\u00e9s de haber explorado juntos los diferentes tipos de pasta, pasamos ahora a otro elemento fundamental para que el plato salga perfecto: la cocci\u00f3n.<br \/>\nCocer pasta es algo que hacemos casi sin pensar, pero si se hace bien, marca la diferencia. Basta un poco de atenci\u00f3n para transformar un plato sencillo en algo especial, adapt\u00e1ndolo a nuestras preferencias y a las de nuestros seres queridos. Hoy vamos a hablar de distintos aspectos de la cocci\u00f3n de la pasta: desde el m\u00e1s habitual, la ebullici\u00f3n, hasta t\u00e9cnicas m\u00e1s avanzadas. Y para terminar, algunos consejos y curiosidades que abrir\u00e1n tu apetito.<\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2><b>C\u00f3mo hervir la pasta a la perfecci\u00f3n<\/b><\/h2>\n<h4>Cocer la pasta en agua hirviendo es el m\u00e9todo m\u00e1s tradicional y utilizado, adem\u00e1s de ser el m\u00e1s sencillo. Sin embargo, para hacerlo bien es importante tener en cuenta algunos aspectos clave:<br \/>Usa abundante agua: Lo ideal es 1 litro de agua por cada 100 gramos de pasta. Un volumen adecuado ayuda a mantener la temperatura constante y evita que la pasta se pegue.<br \/>\u00bfCu\u00e1nta sal y cu\u00e1ndo a\u00f1adirla? La cantidad recomendada es entre 7 y 10 gramos de sal por litro de agua, lo que equivale a un buen pu\u00f1ado. Puedes echarla al principio o cuando el agua ya est\u00e9 hirviendo. En este \u00faltimo caso, el hervor se detendr\u00e1 moment\u00e1neamente, as\u00ed que tendr\u00e1s que esperar a que vuelva a hervir antes de a\u00f1adir la pasta.<br \/>La cantidad justa por persona: Para la pasta seca, se calculan unos 100 gramos por persona; para la fresca, unos 150 gramos. Aun as\u00ed, esto puede variar seg\u00fan las necesidades de cada uno, el tipo de receta o si es plato \u00fanico o parte de un men\u00fa m\u00e1s completo.<br \/>Respetar los tiempos de cocci\u00f3n<\/h4>\n<h4><strong>Al dente:<\/strong> Es la cocci\u00f3n favorita de los italianos. Se llama as\u00ed por la textura que ofrece: firme al morder, con ese toque justo de consistencia. Se utiliza sobre todo con pasta fresca, y para lograrla basta con reducir un minuto el tiempo de cocci\u00f3n que marca el paquete. La pasta queda ligeramente firme, m\u00e1s sabrosa y perfecta para cualquier tipo de salsa. Adem\u00e1s, es m\u00e1s f\u00e1cil de digerir, tiene un \u00edndice gluc\u00e9mico m\u00e1s bajo que la pasta demasiado cocida y conserva mejor los nutrientes de la harina.<\/h4>\n<h4><strong>Cocci\u00f3n est\u00e1ndar:<\/strong> Seguir los tiempos que indica el paquete asegura una textura equilibrada: ni dura ni blanda.<\/h4>\n<h4><strong>Pasarse del tiempo recomendado:<\/strong> Una pasta demasiado cocida se vuelve blanda y pegajosa, pierde estructura y valor nutricional. Solo en algunos casos, como sopas o platos para peques y personas mayores, puede tener sentido, pero en general\u2026 no lo recomendamos.<br \/>Escurrir con atenci\u00f3n: El agua de cocci\u00f3n puede ser tu mejor aliada para ligar los condimentos. Antes de escurrir del todo, guarda un cuchar\u00f3n: a\u00f1adirlo a la salsa ayuda a conseguir una textura m\u00e1s cremosa.<\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2><b>M\u00e9todos de cocci\u00f3n alternativos: para quienes disfrutan experimentando<\/b><\/h2>\n<h4>M\u00e1s all\u00e1 de la cl\u00e1sica preparaci\u00f3n con agua hirviendo, existen otros m\u00e9todos menos habituales y algo atrevidos que pueden transformar por completo tu plato de pasta.<\/h4>\n<h4><strong>Pasta risottata:<\/strong> Aqu\u00ed la pasta se cocina directamente en la sart\u00e9n, junto con el condimento, a\u00f1adiendo el l\u00edquido poco a poco, como si fuera un risotto. \u00bfEl resultado? Una textura cremosa, un sabor m\u00e1s intenso y una uni\u00f3n perfecta entre pasta y salsa.<br \/><strong>Pasta al horno:<\/strong> Ideal para recetas m\u00e1s contundentes. Se precuece la pasta unos minutos, se escurre y se mezcla con salsas, quesos o bechamel. Despu\u00e9s, al horno hasta que quede crujiente por fuera y melosa por dentro.<br \/><strong>Cocci\u00f3n \u201call\u2019arrabbiata\u201d:<\/strong> En esta versi\u00f3n, la pasta se cocina directamente en una sart\u00e9n con salsa de tomate picante, sin necesidad de hervirla antes. Absorbe el l\u00edquido poco a poco y se carga de sabor en cada bocado.<br \/><strong>Cocci\u00f3n pasiva:<\/strong> Una t\u00e9cnica poco convencional pero muy eficaz. Consiste en apagar el fuego justo despu\u00e9s de echar la pasta en el agua hirviendo, tapar la olla y dejar que se cocine con el calor que queda. Permite ahorrar energ\u00eda y garantiza una cocci\u00f3n uniforme. Eso s\u00ed, hay que vigilar que el agua no pierda temperatura demasiado r\u00e1pido.<\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=\u00bboff|off|off\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb90%\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.19.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2><b>FAQs y curiosidades: desmontando mitos sobre la cocci\u00f3n de la pasta<\/b><\/h2>\n<p>[\/et_pb_text][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb][et_pb_accordion_item open=\u00bbon\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bb\u00bfLanzar la pasta contra la pared sirve para saber si est\u00e1 lista?\u00bb title_tablet=\u00bbDry pasta and fresh pasta\u00bb title_phone=\u00bbDry pasta and fresh pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb open=\u00bboff\u00bb]<\/p>\n<p> \u00a1No! Es un mito muy extendido, pero no es fiable. La pasta puede pegarse al muro incluso si est\u00e1 pasada. Lo mejor sigue siendo probarla.\n<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb][et_pb_accordion_item open=\u00bbon\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bb\u00bfHay que a\u00f1adir aceite al agua de cocci\u00f3n?\u00bb title_tablet=\u00bbStuffed pasta\u00bb title_phone=\u00bbStuffed pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb open=\u00bboff\u00bb]<\/p>\n<p> Tampoco. El aceite no impide que la pasta se pegue. Lo importante es usar bastante agua y remover de vez en cuando. As\u00ed de f\u00e1cil.\n<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb disabled_on=\u00bboff|off|off\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb][et_pb_accordion_item open=\u00bbon\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bb\u00bfEs cierto que la pasta al dente es m\u00e1s sana?\u00bb title_tablet=\u00bbPasta formats\u00bb title_phone=\u00bbPasta formats\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb open=\u00bboff\u00bb]<\/p>\n<p> \u00a1S\u00ed! Tiene un \u00edndice gluc\u00e9mico m\u00e1s bajo, es m\u00e1s f\u00e1cil de digerir y conserva mejor sus propiedades nutricionales.<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb hover_enabled=\u00bb0&#8243; border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_accordion_item open=\u00bbon\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bb\u00bfSe puede reutilizar el agua de cocci\u00f3n?\u00bb title_tablet=\u00bbOther types of pasta\u00bb title_phone=\u00bbOther types of pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb open=\u00bboff\u00bb sticky_enabled=\u00bb0&#8243;]<\/p>\n<p> \u00a1Claro que s\u00ed! Gracias al almid\u00f3n que suelta la pasta, es perfecta para ligar salsas y hacerlas m\u00e1s cremosas y sabrosas. Tambi\u00e9n puedes usarla para masas o caldos.<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb hover_enabled=\u00bb0&#8243; border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_accordion_item open=\u00bbon\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bb\u00bfPuedo cocer la pasta directamente en la salsa?\u00bb title_tablet=\u00bbOther types of pasta\u00bb title_phone=\u00bbOther types of pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb open=\u00bboff\u00bb sticky_enabled=\u00bb0&#8243;] S\u00ed, es lo que se conoce como \u201cpasta risottata\u201d: una t\u00e9cnica muy usada para platos melosos y llenos de sabor. Eso s\u00ed, hay que vigilar bien y ajustar el l\u00edquido.[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb hover_enabled=\u00bb0&#8243; border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_accordion_item open=\u00bbon\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bb\u00bfPor qu\u00e9 la pasta fresca se cuece m\u00e1s r\u00e1pido?\u00bb title_tablet=\u00bbOther types of pasta\u00bb title_phone=\u00bbOther types of pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb open=\u00bboff\u00bb sticky_enabled=\u00bb0&#8243;] Porque contiene m\u00e1s agua en su interior, y eso acelera la cocci\u00f3n.[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=\u00bb#0f0f0f\u00bb open_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb closed_toggle_background_color=\u00bbRGBA(255,255,255,0)\u00bb toggle_icon=\u00bb&#x33;||divi||400&#8243; icon_color=\u00bb#0f0f0f\u00bb use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb44px\u00bb module_class=\u00bbpa-add-accordion-icon gp_accordian_item_main\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb toggle_text_color=\u00bb#0f0f0f\u00bb toggle_font=\u00bb||||||||\u00bb toggle_font_size=\u00bb23px\u00bb toggle_line_height=\u00bb27px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#0f0f0f\u00bb body_font_size=\u00bb18px\u00bb body_line_height=\u00bb26px\u00bb hover_enabled=\u00bb0&#8243; border_width_all=\u00bb0px\u00bb border_width_top=\u00bb1px\u00bb border_color_top=\u00bb#0f0f0f\u00bb border_color_bottom=\u00bb#0f0f0f\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_accordion_item open=\u00bbon\u00bb _builder_version=\u00bb4.19.5&#8243; _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbdisplay:none\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_accordion_item][et_pb_accordion_item title=\u00bb\u00bfC\u00f3mo medir la pasta a pu\u00f1ados?\u00bb title_tablet=\u00bbOther types of pasta\u00bb title_phone=\u00bbOther types of pasta\u00bb title_last_edited=\u00bboff|desktop\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb open=\u00bboff\u00bb sticky_enabled=\u00bb0&#8243;] Adem\u00e1s del peso, se puede calcular a ojo: un par de pu\u00f1ados suelen equivaler a unos 80 gramos.[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider color=\u00bb#000000&#8243; _builder_version=\u00bb4.20.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row module_class=\u00bbarticle_sub_img_text_content_left \u00bb _builder_version=\u00bb4.23.1&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px||0px||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; module_class=\u00bbarticle_sub_img_wrap_left\u00bb _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<\/p>\n<h4>Con estos peque\u00f1os consejos, cocinar pasta ser\u00e1 un placer y cada plato, un transporte directo al coraz\u00f3n de la tradici\u00f3n italiana. \u00a1Buon appetito a tutti! <\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p><div class=\"breadcrumb\"><a href=\"https:\/\/www.granapadano.it\/es\/\">Inicio<\/a>  <  <\/div><div class=\"recipe_social_main\"><div class=\"recipe_like_section \"><a href=\"javascript:\" class=\"recipe_like_btn dev_like_btn\" data-id=\"137588\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/like_thumb.png\"><span>Me gusta<\/span><\/a><\/div><div class=\"recipe_liked_count dev_liked_count\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/heart_like.png\"><span>Con alegr\u00eda <em>9<\/em><\/span><\/div><div class=\"recipe_social_share\"><p>Comparte<\/p><ul><li><a href=\"https:\/\/www.facebook.com\/sharer.php?u=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/the-secrets-to-perfecting-pasta\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/fb.png\"><\/a><\/li><li><a href=\"https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/the-secrets-to-perfecting-pasta\/&media=https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/12\/Pasta-p.jpg&description=La cocci\u00f3n de la pasta: todos los secretos\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/print.png\"><\/a><\/li><li><a href=\"https:\/\/twitter.com\/share?text=La cocci\u00f3n de la pasta: todos los secretos&url=https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/the-secrets-to-perfecting-pasta\/\" class=\"recipe_like_btn\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2022\/12\/twitter.png\"><\/a><\/li><ul><\/div><\/div><!-- NO CAT -->Despu\u00e9s de haber explorado juntos los diferentes tipos de pasta, pasamos ahora a otro elemento fundamental para que el plato salga perfecto: la cocci\u00f3n. Cocer pasta es algo que hacemos casi sin pensar, pero si se hace bien, marca la diferencia. Basta un poco de atenci\u00f3n para transformar un plato sencillo en algo especial, adapt\u00e1ndolo [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":112376,"menu_order":588,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"recipe_cat":[],"stagionatura":[],"variety":[],"tempo":[],"intolerance":[],"class_list":["post-137588","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La cocci\u00f3n de la pasta: todos los secretos - Grana Padano<\/title>\n<meta name=\"description\" content=\"In Italy, the word \u2018pasta\u2019 hides an infinity of nuances rooted in both national and local traditions.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.granapadano.it\/es\/recetas\/un-clasico-italiano\/the-secrets-to-perfecting-pasta\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La cocci\u00f3n de la pasta: todos los secretos - 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