Pasta is a highly acclaimed ingredient in the kitchen, thanks to its great versatility and convenience. Unless you opt for fresh pasta, it is very practical and quick to have a package in the pantry, pour it into the water and have it cooked in no time to eat on those days when you can’t live.
Of course, it is also a gourmet food if we opt for quality dry or fresh pasta and accompany it with a carefully prepared sauce. In any case, whether you want a quick and basic pasta dish or one that looks like it came from the kitchen of a renowned Italian restaurant, cooking it is not as easy as many people believe.
There are certain maxims that must be met so that the pasta is al dente (that offers a certain resistance when biting into it), as this is how Italian tradition marks it. Furthermore, at this point of cooking it is more satiating, provides more energy and has a lower glycemic index, making it healthier.
Finding the balance between making the pasta just right, neither hard nor soggy, is not the only objective. There is also the challenge of not sticking, neither when cooking nor when serving.
