Pasta comes in two basic forms: dried and fresh. Both are good, but suitable for different sauces.
Fresh pasta usually contains egg and is typical of more affluent northern Italy where it’s sauced with rich meat ragùs and creamy or buttery sauces. The poorer south makes dried pasta from just flour and water, and typically dresses it with olive oil, tomato and bolder Mediterranean flavours.
First, which pasta to buy.
If you’re buying dried pasta, Italian is best! Dried pasta should be made from a particularly hard variety of wheat called durum wheat, any other variety creates a pasta that’s too soft when cooked. Under Italian law dried pasta can only be made with durum wheat.
The best dried pasta is extruded through bronze dies rather than the more commercial Teflon-coated ones, leaving a rougher, more porous surface for the sauce to cling to. It’s also called bronze-extruded or bronze-drawn pasta. Most major brands have bronze-extruded ranges.
Now the cooking.
There are only a few simple rules to follow to cook pasta like an Italian Nonna:
Scroll down for a step-by-step video of how to cook pasta like a Nonna!
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