A product, different types of cooking, use and tasting methods.
A symbol of Italian cuisine, Pasta is also the main ingredient of many preparations that, due to its versatility, can give rise to alternative versions through cooking techniques that are sometimes original and less common.
Because in Italy saying Pasta is not enough to delve into the essence of this product.
Every region has its shapes and sauces, preparation and presentation procedures. The never ending challenge is that of the debate on the degree of cooking, whether it is better if drained when “al dente”, on when to add salt to the cooking water, on the best technique to add the sauce. These approaches and interpretations are a mirror of the Italian spirit, of family habits and traditional recipes.
It is difficult to identify a Decalogue establishing the right way of enjoying pasta, it is a type of thinking combined with rooted customs, but what characterizes its evolution lies in the cooking techniques used to prepare it.
Many chefs have distinguished themselves for personal interpretations of pasta, the first being Maestro Gualtiero Marchesi who set aside the concept of a large portion to turn it into a pleasure in small doses: an emblematic example are his eight Penne from which an equal amount of asparagus tips peeps out symbolising essentiality.
Davide Scabin summarised the need to use different approaches according to the pasta shape used; Elio Sironi is one of the admirers of the so called “passive cooking”, i.e. the method where pasta is thrown in boiling water, then the fire is turned off until pasta reaches the right degree of cooking; Riccardo Camanini has chosen to cook his Rigatoni inside a pork bladder with water, Pecorino cheese and pepper: the result is comparable to cooking in a steam oven.