Pasta al dente is not just a food preference, but a real science.
Achieving the perfect cooking time means enhancing the properties of the pasta, ensuring an ideal texture for taste and promoting better digestion.
What does “al dente” mean?
The expression “al dente” comes from Italian and literally means “to the tooth”. It indicates a pasta cooked in such a way that it remains slightly firm in the bite, without being too soft or overcooked.
This type of cooking is ideal for several reasons:
● Better digestibility: al dente pasta has a lower glycaemic index than overcooked pasta, favouring a gradual release of energy and a greater sense of satiety.
● Texture firmness: retains its shape and texture, without flaking or becoming sticky.
● Improved flavour of the sauce: well-cooked pasta binds better with sauces, providing a superior taste experience.
The secret of perfect cooking is time!
To get a perfect al dente pasta, timing is essential.
Here are some useful tips:
1. Follow the indicated cooking time: each format has its ideal time.
2. Use plenty of water: for every 100 g of pasta you need at least 1 litre of water (this allows the pasta to cook evenly without sticking).
3. Salt the water at the right time: adding salt only when the water has reached boiling point prevents it from delaying the boiling process and improves the absorption of flavour.
4. Always taste: even if the cooking time is indicated on the packet, the best proof is tasting. The pasta should be firm and slightly resistant to the bite.
5. Do not rinse pasta: unless you are preparing a pasta salad, it should never be rinsed after cooking. The released starch helps the sauce to stick better.
Pasta quality makes the difference
Not all pasta reacts in the same way to cooking. Valdigrano Qualità Superiore Pasta is made from 100% Italian Kronos® durum wheat, a variety selected from among the finest in the world. Its uniqueness lies in its unique organoleptic characteristics:
● Intense yellow colour, synonymous with a high content of natural carotenoids.
● Absence of dots or dark shadows, the hallmark of a semolina of the highest quality.
● Dry sound when broken and smooth, glassy fracture, a guarantee of a well-processed pasta.
● High protein and gluten content, preventing starch from escaping, preserving flavour and texture.
Thanks to these properties, the pasta maintains an exceptional hold during cooking, remaining firm and perfectly al dente even after being stirred with the sauce. Its wheat aroma and strong character make it a true protagonist of the table, not a simple support to the sauce, but an essential ingredient for the balance of flavours.
For those who love pasta and wish to always obtain the highest quality, choosing a pasta with a resistant structure and optimal drying is essential.
Pasta al dente is an art and quality is the secret
Cooking pasta al dente is not just a matter of preference, but a real science that enhances the flavour, improves digestibility and makes every dish tastier. With Valdigrano Qualità Superiore, achieving perfection in the kitchen becomes even easier.
By following these precious tips it will be easy to cook al dente pasta with an unmistakable taste.
