Pasta Al Dente Food
PASTA "AL DENTE"
We are here to share with you the pleasure of preparing and eating pasta "al dente" (chewy), the way we do in Italy, where, oblivious of dietary fads, we enjoy it with great gusto an average of six days out of seven. Incidentally, al dente, is tastier and, scientifically proven, more digestible. Here are the seven recommendations for cooking pasta "Italian Style":
Provided by Agrumia
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- We are here to share with you the pleasure of preparing and eating pasta "al dente" (chewy), the way we do in Italy, where, oblivious of dietary fads, we enjoy it with great gusto an average of six days out of seven. Incidentally, al dente, is tastier and, scientifically proven, more digestible.
- Here are the seven recommendations for cooking pasta "Italian Style":.
- • Prepare the sauce of your choice in a deep, wide pan.
- • Bring a pot of plenty of water to a boil. (4 litre for ea. 500g of pasta).
- • Add sea salt to taste.
- • Add the pasta to the water and stir occasionally while it cooks.
- • Do not add oil to the water. It reduces the absorption of the sauce by the pasta. If you follow directions, good quality pasta does not stick together.
- • Use the cooking time indicated on the package as a guideline, but taste it to determine if it is "al dente". A whitish lining on the inside of the pasta means that it has not cooked enough. After the white lining disappears, it is the right texture and is ready to serve. Drain immediately, but do not rinse, pour pasta into the sauce and mix thoroughly over the heat.
- • Sprinkle with good quality, freshly grated cheese.
- In order not to spoil the dish it is essential to use only the best ingredients, starting with the pasta. After all, the difference between a gourmet's healthy, tasty delight and a mediocre repast is only a few pennies.
- A great dish of pasta is simplicity itself. Just use excellent ingredients, personalize your recipes and do not over-sauce or over-cook them.
- We suggest not using more than 3-4 ingredients at a time.
- Start by making the basic sauce (aglio, olio, peperoncino), which is chopped garlic sautéed or marinated in extra virgin olive oil, and chili pepper. It is the mother of all pasta sauces. It can also be used as a base to which you can add any ingredient you may like, giving variety to each meal.
- Buon appetito,.
Nutrition Facts : Calories 463.8, Fat 1.9, SaturatedFat 0.3, Sodium 37.5, Carbohydrate 93.3, Fiber 4, Sugar 3.3, Protein 16.3
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81% (58)Published 2011-07-06Estimated Reading Time 3 mins
- Know the basics. You will be cooking pasta as normal; only the time will vary. You can follow directions on boxed pasta, or you can visit the wikiHow article.
- Prepare the pasta as normal. Add salt to the water if desired. Some boxes of pasta have directions for al dente. Because the directions aren't always perfect, you will have to taste the pasta as it is being cooked to know when it is al dente.
- Begin tasting the pasta after about six or seven minutes. At this point, it should still be somewhat crunchy. Remember to blow on the pasta to cool it before tasting.
- Continue tasting the pasta every 30 seconds to a minute. Al dente pasta will feel firm, not crunchy, when you bite down with your front teeth. You can also break a piece of pasta in half and look at the cross section—al dente pasta is mostly cooked with a small core of uncooked pasta running through the middle.
- Drain the pasta as soon as it is done. Getting the timing right will take some practice, but eventually you'll be preparing al dente pasta like a pro!
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In cooking, al dente / æ l ˈ d ɛ n t eɪ / (Italian pronunciation: [al ˈdɛnte]) describes pasta or rice that is cooked to be firm to the bite. The etymology is Italian "to the tooth".. In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. Molto al dente is the culinary term for slightly undercooked pasta.
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