In evaluating pasta, four main attributes are essential: its ability to maintain structure during cooking, flavor retention, digestibility, and sauce-holding capacity. Pasta should ideally be firm and not turn flabby or mushy. A textured surface aids in capturing sauce, though smoother surfaces can also work surprisingly well. Cooking pasta properly involves following guidelines for water and salt ratios, and the quality of the pasta can be partly assessed through its raw appearance and smell. Brands can vary significantly in how their pasta holds up, making experimentation worthwhile.
All dried pasta is made from a paste (dough) of hard durum wheat and water, which is extruded through dies to form various shapes.
Good pasta retains structure and form, which helps it retain flavour and digestibility, critical factors in a successful dish.
The texture of pasta, particularly its ability to hold sauce, can vary between brands, emphasizing the importance of experimentation.
I always bring the water to a boil, then add salt, then stir, before adding the pasta and letting it come to a boil again.
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