"Al dente"Is the expression it encompasses the Italian way of pasta. This type of cooking established itself in Italy after the Second World War and was definitively consolidated in 1967, when the purity law on pasta sets among the parameters of its quality theuse of only durum wheat it's a minimum level of protein. Until the first half of the twentieth century only the finest pastas were composed solely of durum wheat, the raw material that makes it more tenacious, while in the most common variants it was not uncommon to find percentages of soft wheat higher than 50%, with an evident impact on consistency and chewability.

Al dente or scotta: a question of balance between starch and gluten

Pasta is mainly made of starch (carbohydrates) e gluten (proteins). In contact with water, proteins create gluten, the "cement" that gives structure to the pasta and retains its starch. The stronger the gluten hold, the less starch will escape from the pasta during cooking. This equilibrium is what makes the difference between one held al dente it's a overcooked pasta. In fact, a small spill of starch helps the pasta to bond with the sauce, but it must not be excessive because it would make the pasta sticky.

The pasta should be thrown into theboiling water: the hotter the water, the more quickly it will be absorbed by the hydration paste. in this way the heat will reach the center of the pasta quickly and it will cook evenly.

Good to know: al dente is healthier

A pasta cooked well, al dente, is also one healthier pasta because it has a lower impact on the glycemic index and less stimulation of insulin production. Digestion becomes slower, as does the absorption of the glucose that makes up the starch: the result is a lower glycemic index.

Pasta al dente: 6 alternative cooking methods

According to a Doxa research for the pasta makers of the Italian Food Union, in 2020 1 out of 3 Italians (32%) experimented with new methods of cooking pasta, including taste, savings and environmental sustainability. Are you wondering what they are? Here you are!

1. Passive cooking

Passive cooking of pasta works like this: we throw the pasta into boiling water and let's cook it for 2 minutes from the resumption of boiling, so we turn off fire. We cover and leave the pasta to cook passively in water, without heat loss, for the remaining minutes according to the cooking times indicated on the package.

2. Express cooking

For those who love almost “raw” pasta, this is the ideal cooking method. The pasta is boiled but drained one or two minutes before cooking time indicated on the package. The cooking is then completed in the pan together with the seasoning.

3. Risotto pasta

Have you ever tried to do the risotto pasta? Proceed as with a risotto, pouring the pasta and the sauce into a single pan and adding the water little by little while cooking. In this way the flavor of the ingredients that season our dish is enhanced because it is released more starch which makes the condiments more enveloping. However, three precautions are needed: the cooking liquid must be added little by little and always boiling to keep the temperature constant; the dough must be stirred continuously to facilitate the release of the starch necessary to form the cream; thicker pasta shapes should be pre-cooked in boiling water for half the required cooking time. This cooking method is suitable for pasta with not too full-bodied sauces, which would require different cooking times, such as pasta with garlic, oil and chilli or pasta with clams.

4. Double firing

It involves cooking in two different moments. About two or three hours before we sit down at the table, we cook the pasta for half of the indicated time. Then we drain the pasta in a pan with a drizzle of oil, let it cool (preferably in a blast chiller) and we put it away in the fridge covering the pan with a film. When we have to serve the pasta, pour it for a minute (or a half) in boiling water, season and bring to the table.

5. Bell cooking

For the bell cooking proceed as follows: at two thirds of the cooking time, the pasta must be drained well, transferred to a salad bowl and sealed with cling film. The film will swell "like a bell" and cooking will be completed dry. In this way, the pasta will remain intact, good and al dente even for the next day. The only trick: prefer small and short formats.

6. In a pressure cooker

Have you ever thought about cooking pasta in the pressure cooker? The ingredients are all put in a pot, with 100 ml of water instead of the canonical liter for 100 grams of pasta. It takes about 11 minutes from the start of cooking. Try it: you will use less water, less gas, an eighth of the salt you normally need and a pot instead of two (which are also to be washed).