This zucchini basil pasta dish is so delicious and a wonderful summer dish. There are no eggs used, and the pasta is very firm.įactory pasta is best suited to olive oil sauces and can be used with butter sauces. These pastas are made from water and semolina flour, a golden yellow hard wheat flour, which gives the pasta its structure. For example, spaghetti, rigatoni, penne pasta, and bucatini are factory pastas we all adore. While homemade pasta is wonderful, factory pasta is suited more to most Italian dishes. ![]() Trust me on this.įirst of all there is a difference in cooking times and sauce preferences between homemade and factory made dried pasta. If you buy a quality dried pasta, and it is cooked properly, it’s often better than pasta made from scratch at home. We tend to overcook pasta to a mushy, gummy mess, doing stupid things like adding in olive oil and then rinsing in cold water. I learned that we Americans are doing it all wrong! It was so delicious and satisfying and it felt almost as if the center wasn’t cooked. The first time I ever ate a pasta cooked correctly was a Pasta Carbonara dish in Rome. This takes longer to digest and avoids a spike in blood sugar. When pasta is cooked al dente, it means it has a tooth to it or a bite to it. ![]() However, when I went ot Italy and ate several different pasta dishes, I was surprised by the texture, and understood what al dente meant. I am Italian American, but my grandparents were Italian immigrants. Cooking pasta al dente is as simple as tying shoes.
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