Italian Pasta Riscossa Features
Each one of us always estimate the goodness of pasta by basing on his personal taste.
The tasting should be made without adding any dressing during the cooking phase. Only a little spoon of extra virgin olive oil could be added on a sample to estimate the dressing capacity. The parameters that should be estimate during the tasting are the following ones:
- Consistency: pasta could be defined as a consistent one only when it has been cooked by following the instructions of the producer and o it’s solid and elastic, it doesn’t break easily if it’s pressed. In this case pasta always return to his initial consistence when it’s pressed.
- Homogenity of coking: if pasta is obtained by semolinas with alow level of gluten it looks overcooked outside and raw inside. The perfect pasta needs to look consistent in every part.
- The flavour: this word includes the meaning of tasty, aromatic and frangrant characteristics that are tipical of pasta.
- Held cooking: after cooking and dressing it is possible to estimate the final quality of pasta as some defects could increase by the cooking phase and after few minutes. In case of defecting the pasta couldn’t be heated.