We are here to share with you the pleasure of preparing and eating pasta “al dente” (chewy), the way we do in Italy, where, oblivious of dietary fads, we enjoy it with great gusto an average of six days out of seven. Incidentally, al dente is tastier and, scientifically proven, more digestible.
Here are the seven recommendations for cooking pasta “Italian Style”:
• Prepare the sauce of your choice in a deep, wide pan.
• Bring a pot of plenty of water to a boil. (4 litre for ea. 500g of pasta)
• Add sea salt to taste
• Add the pasta to the water and stir occasionally while it cooks.
• Do not add oil to the water. It reduces the absorption of the sauce by the pasta. If you follow directions, good quality pasta does not stick together.
• Use the cooking time indicated on the package as a guideline, but taste it to determine if it is “al dente”. A whitish lining on the inside of the pasta means that it has not cooked enough. After the white lining disappears, it is the right texture and is ready to serve. Drain immediately, but do not rinse, pour pasta into the sauce and mix thoroughly over the heat.
• Sprinkle with good quality, freshly grated cheese.
In order not to spoil the dish it is essential to use only the best ingredients, starting with the pasta. After all, the difference between a gourmet’s healthy, tasty delight and a mediocre repast is only a few pennies.
A great dish of pasta is simplicity itself. Just use excellent ingredients, personalize your recipes and do not over-sauced or over-cook them.
We suggest not using more than 3-4 ingredients at a time.
Start by making the basic sauce (Aglio, olio, peperoncino), which is chopped garlic sautéed or marinated in extra virgin olive oil, and chilli pepper. It is the mother of all pasta sauces. It can also be used as a base to which you can add any ingredient you may like, giving variety to each meal.