Mastering the art of pasta: Tips for perfect al dente dishes

Pasta is a product loved by many, and its popularity is growing with the increasing interest in Italian cuisine. Italian pasta dishes are often considered classics.

Once, pasta was primarily made from wheat flour, the kind available in stores. Today, semolina, a coarse durum wheat flour, is very popular. It's the semolina that has changed the way we cook pasta, affecting its taste and quality.

In many homes, pasta is still cooked until completely soft and then rinsed with cold water to prevent sticking. Sometimes, a little oil is added to the water for the same purpose. However, overcooked pasta is neither tasty nor healthy. It primarily has a high glycemic index, which isn't suitable for diabetics and loses most vitamins and minerals. Al dente pasta (literally translated as "to the tooth") has a lower glycemic index, so after eating it, the glucose level in the blood rises more slowly. It also retains significantly more vitamins and minerals. It's easier to digest, albeit takes longer, which means you feel full longer after eating it. This is beneficial for those who control their calorie intake and want to lose weight or maintain their figure. Al dente pasta also has aesthetic qualities: it looks firm and elastic, which is much more appetizing than soft and sticky pasta.

To ensure pasta is properly cooked, not overcooked, non-sticky, and delicious, just follow a few simple rules.

          
• For every 100 grams of dry pasta, you need about 1 litre of water. This is an easy ratio to remember.
• Bring the water to a boil in a large pot and add salt—about 7-10 grams per litre of water. When the salt dissolves and the water is boiling, you can add the pasta—never put it into cold water.
• Cook the pasta uncovered over medium heat, stirring frequently at first, then occasionally.
• The cooking time depends on the type of pasta and ranges between 5 and 12 minutes.
• Al dente pasta is not completely soft. Before draining, you can check the degree of firmness. When bitten, it should feel a bit firm in the centre.
• Do not rinse the drained pasta with cold water. It may lose its texture and become slightly rubbery. Additionally, rinsing will wash away the starch from the surface, which will prevent the sauce from adhering well to the pasta.

The most popular sauce in our country is probably tomato. Everyone has their methods, secret ingredients, and favourite flavours. However, fewer people are preparing thick and heavy sauces, which almost drown very soft, nearly overcooked pasta. We are increasingly opting for al dente pasta, where the sauce is just an addition that enhances flavour and aroma.

When preparing sauce for pasta, use the water from cooking the pasta. The sauce will undoubtedly be more velvety. You don't have to prepare a large amount of sauce, as pasta does not need to swim in it to be tasty. Focus on flavour and aroma, and don't rinse cooked pasta with water; instead, let the sauce coat it without running off. It will look much more appetizing, guaranteed.

Sometimes, when cooking with a rumbling stomach, we prepare too much. We think we'll eat it all, but some pasta is left. The simplest thing is to throw it away, but food shouldn't be wasted like that. You can quickly make something with it, for example, take it with you as a second breakfast or lunch.

Pasta salad is an excellent idea for combining light vegetables with pasta full of slow-releasing carbohydrates. Add some cucumber, tomato, a little corn, and greens. Season it to your taste with vinaigrette, yogurt, or mayonnaise-based sauce and mix it with the pasta. The next day, you'll thank yourself for such a delicious dish.

You can also prepare a casserole if you have the opportunity to reheat it at work. Just add some grated cheese, and after baking, you’ll have a tasty and nutritious meal.

In both cases, consider pasta as a base to which you can add any of your favourite ingredients. Savoury: very spicy, sweet and sour, or mild. Sweet: with cottage cheese, fruits, chocolate bits, and sweet cream. Pasta is a fantastic and versatile product that pairs wonderfully with whatever you can imagine.