Pasta cooked in a pressure cooker, with perfect cooking and ready in just a few minutes.
Consider classic cooking, bringing water to a boil, cooking the pasta for 8/10 minutes compared to cooking in a pressure cooker with cooking times halved compared to the times written on the package, a real time and gas-saving convenience.
For cooking pasta in a pressure cooker, we used the 3-liter Lagostina pressure cooker, the smallest of the pressure cookers, very handy and perfect for small quantities.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 3 Minutes
- Portions: 2 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pasta cooked in a pressure cooker:
- 5.6 oz short dry pasta
- 1.3 cups room temperature water
- to taste coarse salt
Tools for pasta cooked in a pressure cooker:
- 1 Pressure cooker
- 1 Wooden spoon
- 1 Kitchen scale
Steps for preparation and cooking of pasta in a pressure cooker:
The preparation and cooking of pasta in a pressure cooker is very quick and easy, in this section we teach you how to prepare boiled pasta, without seasoning, perfect for the preparation of pasta salads, or if you have sauces already prepared, just heat them and then add the boiled pasta.
In the pressure cooker, put the room temperature water, a little coarse salt, and stir well, add the short dry pasta, give it a stir with a wooden spoon and close the pressure cooker.
Check that the valve is on the image of the pressure cooker for the Lagostina irradial model, if you have another model, check the instruction leaflet of your cooker if you have just purchased it.
Place the pot on the gas and at medium heat bring the pressure cooker to pressure, when the red valve rises lower the flame and COOK FOR HALF THE TIME INDICATED ON THE PASTA PACKAGE.
After the time has elapsed, vent the pressure cooker, remove the lid, stir the pasta, drain it (there will still be a little water left) and use it according to the recipe.
Tips:
The ratio between water and dry pasta is 2:1, so the weight of the water is double the weight of the pasta.
We advise you not to oversalt the water because with this cooking in little water the saltiness would be too much in the pasta.
