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The first international center dedicated to the dissemination, promotion and development of Italian gastronomic culture in the world is the Barilla Academy.
We love Pasta, its versatility and its possibilities within the field of nutrition are enormous, and from this framework, we want to echo the advice and recipes of the chefs of one of the most relevant cooking schools in the world. The Academia Barilla.
Pasta has been part of the traditional Spanish gastronomy for centuries and is one of the bases of the Mediterranean diet. Considered one of the most balanced and healthy foods, it should be prepared at least twice a week. In Spain we consume about 4 kilos per inhabitant per year.
It is important to know how to differentiate its raw material and origin, to know how to cook it “Al dente” and get the most out of each recipe, while achieving a differential flavor. Cooking pasta well is simple but there are some tricks that can make a difference in the preparation.
Next we will show you the wise advice of the Italian Chef Marcello Zaccaria in order to clarify the doubts that generally arise at the time of making pasta …
How much water is necessary for a perfect cooking? How do we know if the pasta is al dente? Should we let the pasta rest after cooking? o What type of pasta is best to use with each sauce? …
10 Tips to Prepare an Authentic Italian Pasta Dish
- We must cook it in a large pot with high edges, so that it can move freely and does not get stuck.
- In cooking there must be enough water, adding the pasta once it is boiling, as a data we will use 1 liter of water for every 100grs of pasta.
- Stirring it during cooking is essential so that it does not stick and you have to test it to make sure it remains al dente, knowing that the cooking times will range between approximately 8 and 11 minutes.
- Do not let it rest, or add cold water, we will only drain and set aside some hot water to add to the sauce.
- The sauce must be prepared before the pasta is cooked, to add it by mixing it over the fire before serving, and it is well fused.
- The number of ingredients should not be excessive, a maximum of 5 to 8 ingredients should be enough, to preserve all the flavor.
- Long pastas go very well with fish-based sauces and short pastas are very suitable for vegetable or meat ingredients or seasonings. Macaroni goes very well with creamy or cream-based sauces.
- The cuts of the ingredients should be julienned for long pasta and in half-centimeter cubes for short pasta.
- The ideal way to eat it is using a fork, separating it into heaps or rolling it so that they are easier to eat, the support of the spoon or the cut will depend on the agility or age of the diner …
- Cheese always last and in moderation, goes very well with sauces based on vegetables or meat.
Eating healthy is simple and at this beginning of the summer activity, Pasta is a great ally to succeed in what is known as the bikini operation.
Following the guidelines of the Barilla Group and being faithful to its slogan “Good for You, Good for the Planet” (“Good for you, good for the planet”), we can enjoy a healthy lifestyle while helping sustainability , making our recipes for dishes or salads, based on pasta, with Barilla products …