There is a lot to know when it comes to cooking pasta. The art of making pasta starts from the pasta selection itself and demands attention and care even before it meets the sauce, as it must enhance its aroma and flavor rather than masking its imperfections. To bring a perfect pasta dish to the table, follow meticulously a couple of key cooking rules. Let’s start with the pot. Choose a large pot to gather the most possible heat. It has to be wide enough to hold the amount of water needed, i.e. 1 liter of water for every 100 grams of pasta. Pay attention to the salt: it must be kitchen salt and in proportion to the amount of water: 10 g of salt for each liter of water. When the water starts boiling, add the salt and then put the pasta in. At De Cecco, we recommend raising the heat and covering the pot with a lid, in order to bring the water to a boil again. After initial stirring to separate the pasta, let it cook according to instructions. De Cecco indicates on the package the ideal cooking time according to pasta type. Follow the instructions and you can’t go wrong. Your pasta is ready when it is al dente. There is a very simple way to check this. Break it with a fork. If you see a white circle inside (animella), for pasta types with a whole (bucati), or a dot in case of long formats, it needs another couple of minutes. When it has a uniform color, it’s ready to be drained. One last De Cecco tip: add a glass of cold water to the pot, which prevents the pasta from cooking further while draining it. According to the recipe, you might need to keep a couple of ladles of cooking water to dilute certain sauces, especially the cheese or cream-based ones. Finally it‘s time for the long awaited encounter with the sauce. This is when you realize the importance of your choice of pasta, although your taste buds are the final judge.
At De Cecco pasta tasting is the last sublime pleasure. It is a ritual of the senses, where sight and smell combine with taste giving place to a unique tasting experience. This ritual is performed in different
phases, in order to arrive at a climax whereat the
taster is imprinted with the true awareness of the tasting.
How do you taste a good plate of pasta?
Once the pasta is cooked, according to its cooking
time, pour onto a plate without the dressing, verify the
sweet fragrance of the durum wheat while it is still steaming and notice the typical semolina straw-yellow.
At this point it is time for the real tasting of the undressed pasta to taste its real flavour, the cooking firmness and the pleasant coarseness which make pasta De Cecco so unique.
Follow the same ritual with other pastas and note the differences.
With just a drop of oil the pasta tasting reaches its pinnacle: all senses roused, the pasta with its most natural condiment represents for the taster the true gastronomic experience that turns this food into the protagonist of the Italian food tradition.