In supermarkets and grocery stores we can find a wide choice of products. Among all these, there is pasta, the undisputed queen of the Italian table, in its many formats, ingredients, brands and above all processing.
In fact, if we are looking for a classic package of spaghetti in the shape of pasta, we are faced with a choice not only of brands, but above all of processes. And to enjoy excellent dishes to be prepared like a great chef, you should buy a certain type of pasta.
What is the difference between a spaghetti or another type of pasta from another?
In addition to the essential elements, such as white, whole wheat, rice or other of which the pasta is made, you need to think about how it is produced. Let’s start here.
Currently the most requested by pasta lovers is undoubtedly the bronze die. This differs because the dough is introduced into a perforated bronze matrix, where the final shape of the pasta will be obtained.
Bringing a plate of pasta with this process to the table can make a good contribution to the excellent outcome of the dish. In fact, this pasta is perfect for holding various sauces or condiments, as it is rough and porous.
On the other hand, however, we find pasta drawn with Teflon. It is smooth both to the eye and to the touch, not at all porous and in some formats, such as the smooth penne, the sauce slips away.
Do not forget that the best pasta is different especially if it is dried on low O high temperature.
This is the pasta you should buy in order to prepare chef’s dishes
One of the fundamental processes of pasta is drying. This transition may seem superfluous, but it undoubtedly affects the flavor and also the organoleptic properties.
In the past, pasta was processed and dried on wooden frames or river reeds. The pasta was exposed to the open air to dry, collecting tastes and smells of the territory. Today, however, for obvious hygienic reasons and to compete on the market with quantity and price, drying takes place in industrial cells with alte temperature.
This process lasts a short time and at temperatures between 80 and 100 ° C. In these cases, some organoleptic properties are lost, such as lysine and methionine which help digestion.
But there are also some pasta factories that use a instead low temperature drying. In this case, the pasta takes longer to dry, in a process that involves monitoring the temperatures which are usually around 40 ° C. This determines the non-gelatinization of the starches.
So all that remains is to read on the pasta packaging and choose between low drying or high drying and try our hand at a recipe like a spectacular and very simple baked pasta that is becoming popular on TikTok.
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(We remind you to carefully read the warnings regarding this article, which can be consulted WHO”)