The cook told the secret of cooking perfect pasta

Italian chef, cookbook author, and TV presenter Silvia Colocca has revealed the secret of cooking perfect pasta and named common mistakes made during cooking.

First of all, Collocca urged not to break the spaghetti before putting it in the pot. She explained that long pasta is easier to wrap around a fork, and the sauce does not drip from them, the Daily Mail writes.

However, there is only one exception to this rule: you can break the pasta if it is added to soup. In all other cases, if the spaghetti doesn't fit in the pot, it's better to just take a larger dish.

The woman did not recommend adding olive oil to the water during cooking, as some people do so that the pasta does not stick together.

"If you do that, the oil will just float up, and then when you drain the water, the oil film will prevent the sauce from soaking into the pasta," Kolokka explained.

She advised to add salt to the water and stir the spaghetti several times during cooking to prevent it from sticking together. To make elastic al dente pasta, the chef urged to cook it over high heat so that the water in the pot is constantly boiling.

"Never cook spaghetti over low heat if you don't want it to turn into a sticky mass," the Italian emphasized.

She added that the pasta should be taken out a minute or two before it seems ready, as the residual heat will prolong the cooking process.