A scientific study has proven that overcooking pasta promotes the greater absorption of food in a faster time. Researchers gathered a sample of 54 foodies aged 18 to 55, who each consumed four different pasta dishes over a three-day period.
The softer the pasta, the more sauce the sample consumes (+ 30%). The study therefore concludes that "this information provides insights into how to compose meals that moderate both the eating rate and energy intake" "A pasta al dente* is more easily digested, increases satiety and is less glycemic," says Simone Zanoni.