Do you prefer fresh pasta or dried pasta?
Fresh pasta and dried pasta have significant differences in taste and texture.
Fresh pasta has a softer, chewier texture, making it an ideal choice for stuffing (ravioli or tortellini are particularly suitable).
On the other hand, dried pasta is appreciated for its more “
al dente
” texture.
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Although many people associate fresh pasta with superior quality, we should be cautious about its increasing availability on the shelves of shops and other supermarkets... In any case, quality pasta should be able to be enjoyed on its own, simply accompanied by a light drizzle of olive oil or a few shavings of fresh parmesan.
Also read: Can we eat pasta every day?
Egg pasta or durum wheat pasta?
In France, the legislation of 1934 is very rigorous and stipulates that only durum wheat semolina can be used to make pasta.
Thus, today, just like fifty years ago, the basic ingredients necessary for the production of pasta remain unchanged according to the Ministry of Agriculture and Sovereignty, and are composed of water and durum wheat semolina. .
Therefore, the quality of durum wheat is the essential element that differentiates good quality pasta from others.
Through constant varietal research, seed performance is improved in order to obtain the best wheat.
Quality indicators have been defined for this purpose in a research center initiated by the Panzani company, making it possible to measure criteria such as the yellow index, the degree of elasticity and resistance to cooking.
On the other hand, it sometimes happens that eggs are added during their manufacture.
The name “egg pasta” requires a minimum of 140 g of whole eggs or yolks per 1 kg of semolina.
Egg pasta itself is not a guarantee of quality, but rather a matter of individual taste.
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See the slideshow25 photos
Choosing quality pasta: the importance of texture
The quality of the pasta is mainly reflected in its texture.
When cooking, the pasta must maintain its integrity, and the distinction between good and bad pasta can be made upon opening the package.
Premium pasta, whether durum or egg, is carefully crafted to have a rough texture that allows sauces to cling to it optimally.
It is possible to carry out a test by running your finger over the surface of the still raw pasta.
If a feeling of natural stickiness on the skin is noticeable, there is no doubt that these are quality pastes.
Finally, it is also important that the pasta displays a uniformly amber yellow color, testifying to its quality.
Choose the right shape and size of pasta depending on the preparations
Each shape or type of pasta goes best with a specific dish or sauce.
It is therefore important to choose the type of pasta depending on the dish you plan to prepare.
Thus, long pasta, like the emblematic spaghetti or even tagliatelle, goes harmoniously with fluid and light sauces, like a tomato sauce or a sauce combining oil and garlic, called aglio
and olio
in Italian.
For pasta dishes with meat or vegetable sauce, short, hollow pastas, such as penne or macaroni, are ideal so that the sauce slips inside.
As for thin and short pasta, they are ideal for preparing soups and broths.