We bring together the best ingredients, the ultimate italian pasta technology, the good abilities and the proverbial calm of Transylvanians, just to offer you a wonderfull taste!
How to choose Pasta
Evaluate the quality of pasta
You may choose pasta by:
Brand / Pack Weight / Price
Ingredients: different types of flour
Egg Content: with / without ; more eggs, more flavor
Appearance (color, shape, cut, uniformity, etc.); initially and after boiling
Regional culinary habits
What other additions do you have in your pantry
Cooking recomandation: softer/ al dente?
Experts tell us there are 7 evaluation criteria that can be used:
Color: good pasta are recognized by an amber-yellow color
Sticking / Adherence: The better they stick less. If your pasta turns into a ball after draining it may be a sign of inferior quality.
Surface texture: Quality pasta have a matte surface with consistent appearance
Elasticity: the Italians call this "al dente"; Pasta must "vibrate", be "live" when are consumed
Consistency: You can appreciate good pasta depending on how much chewing you need. The more you have to chew, the better they are.
Particle separation: Better quality pasta will be separated by chewing; They do not have to gather
Taste: Quality pasta have a subtle nutty flavor.
The quality of pasta can be judged rather by the prism of what it does not taste but what it tastes.
How to choose Souces
Matching pasta with the sauce
Many of pasta, by shape , are interchangeable but there are some basic rules to keep in mind:
Easy, delicate sauces fits with smaller and / or thin pasta such as noodles or snails
Vegetable or vegetable sauces go well with robust pasta like penne, tubes or shells
Dense, creamy sauces make a good pair with wavy shapes, rotated like spirals/ fusilli, elbows, wavy elbows, wavy squares
Changing shape of pasta can make a major difference in a recipe and can give it a new look. Always think about the shape that fits best with the ingredients and adds the most to the final appearance of the food.
List of traditional italian sauce names
ALFREDO sauce - a white sauce that became popular after Alfredo di Lelio in the early twentieth century.
BOLOGNESE sauce - a red rag soup consistent with origins in the city of Bologna
CARBONARA Sauce - a white sauce with meat dishes, first popularized during the Second World War among Italian coal miners
GENOVESE sauce - an ancient mixture of powders (?) That became popular in the city of Genova
MARINARA Sauce - the classic Italian tomato sauce, originally popularized among the seamen in the XVI th century
NAPOLITANO Sauce - a red classic rauk sauce originating in Naples
POMODORO sauce - a light, quick, tomato sauce and basil (pomodoro refers to tomatoes)
PRIMAVERA Sauce - a crisp sauce of crisp, fresh spring food
A last but very important observation: accordingly what kind of ingredients you have decided to use in spaghetti sauce grids, always keep in mind that the freshness and quality of ingredients used will have a significant impact on how delicious and nutritious it will turn your food. So the best advise is to use the best tomatoes, the best aromatic herbs and spices, the best cheeses and the best meat you have access to and that you can afford to get in the end.the best possible results.
How to cook Pasta
Tips on pasta preparation
In a fast world, pasta is a precious resource. Apart from the fact that they always make a supply in the home, they are easy and quick to prepare, they are suitable for various combinations, they are nourishing, satious and enjoy everyone.
The basic rule is: use 10 g of salt per 100 g of pasta in 1000 ml (1 l) of water.
Pasta must be served fresh, immediately after cooking.
Tall, wide pots, generally filled with ¾ of water, are generally used. If it's too much water, it gets out but if there's too little, the pasta does not cook well.
Salt the water when it starts to boil, otherwise, if you do too early, you will prolong the boiling time, but if too late, salt does not absorb.
Do not cover the pot during boiling.
Pasta are added all at once and mix gently from time to time. Do not leave unattended.
Do not add oil to water. Otherwise, if the pasta is served with the sauce, it slides off them.
Observe the boiling times indicated on the packaging.
Italian culinary specialists believe that the pasta is ready when it is soft on the outside and a little hard inside.
The pasta will be drained immediately after cook and if they are used in salads or sauces, they will not rinse with cold water.