The quality of pasta Riscossa
The quality of pasta Riscossa
The final evaluation of pasta depends by your own personal taste.
The right sampling should be done without adding any further flavouring. In some cases, a small spoon of extra virgin olive oil could be added, but only to check the final holding of flavourings.
The main evaluation parameters of sampling are:
Consistency
Homogeneity of cooking
Flavour
Capacity to keep cooking
Consistency: once cooked in the best way (taking carefully into account the cooking-time instruction of the producers), the pasta is both sound and elastic, it does not loose its elastic properties under the pressure of a fork and after its comes back to its normal shape.
Homogeneity of cooking:some kinds of pasta, in particular when produced with a low quality gluten (element of the wheat that “binds” amid and made it water insoluble), appears overcooked in the surface and uncooked inside. The ideal pasta must be entirely consistency.
Flavour:it’s a concept that represents all the typical characteristics of pasta, like the taste, the smell and the fragrance. It represents the whole evaluation that expresses the pleasure of sensations that eople feel during the sampling.
Capacity to preserve cooking: It’s the most important characteristic of a good pasta. Waiting some minutes before seasoning the plate, shows all the quality lacks of pasta in terms of consistency, taste and ability to bind itself to condiments and soups. Some kinds of pasta becomes awful Just 2 minutes after the draining.
