Although not so many varieties arrive in our country, there are dozens, if not hundreds, of dry italian pasta. In a Spain that has enough not to get involved beyond macaroni or spaghetti recipes, talking about more options usually stays in the world of fusilli, rigatoni, farfalle or noodles if we refer to dry pasta.
Then comes the feast of fresh pasta and stuffed pasta, usually all with an egg part, such as fettucine, tagliatelle, pappardelle or the cases of ravioli and tortellini. In any case, the options are almost endless.
However, there is an alternative that any self-respecting Italian will buy to find quality dried pasta and it does not have to do with the shape, brand or place of production. A priori neither are the ingredients, since it is usual that all manufacturers boast of the same composition.
After all, it is still pasta and this means that it is made with ground durum wheat semolina, but even so, there is a detail that usually goes unnoticed and that will be responsible for making your pasta better than ever and, moreover, more interesting on a nutritional level.
Then it doesn’t matter if you want to prepare it as you want, whether it’s pesto pasta or with one of the most iconic sauces of Italian cuisine such as a Bolognese sauce, but soon you’ll see what’s factors that make some pastas more recommendable than others.
The three keys to buying the best pasta
For example, one often speaks of a reliability factor the type of drying of the paste. When a brand boasts of drying at low temperatures that means that the pasta will generally be more golden and also more resistant to cooking, so it will be perfect to eat al dente.
It is also very common for brands to stick out their chests bronzo drawing (of which we already spoke to you on another occasion in this report on why the bronze drawn paste is (almost always) the best), which is a manufacturing technique that makes the pasta is also resistant to cooking and is also a little rougherso it will allow you to better retain the sauce in question.
However, the most interesting thing to know when we are dealing with a quality pasta is not only in its preparation method, but also in its nutritional information. Therefore, it is convenient that we turn our favorite spaghetti and let’s see the protein content they have.
Yes, you heard right: protein, a factor that often goes unnoticed when we talk about pasta, thinking that it will only be a world of carbohydrates. If he percentage of proteins ranges between 12% and 15% It means that the wheat semolina used to make it is of good quality, since it has used more of the heart of the cereal seed, which in addition to making it tastier also makes it more nutritious.
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In addition, by having more protein, pasta also releases more starch into the cooking water and, at the same time, are more resistant to high temperaturesso they are ideal for al dente pasta and so that they are well soaked in the sauce that we choose.
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