Who would’ve thought that I’d learn a few more amazing things about pasta and its importance.
Since October is National Pasta Month (Yes, it’s true!), allow me to share with you a few things I’ve delightfully learned during my recent visit to Lucia Ristorante inside Hotel Celeste during the launch of Doña Elena Al Dente pasta a couple of days ago.
Let’s start with the common facts that you may probably already know about…
The Italian term, “Al Dente”, means “to the tooth” in English. But what it actually refers to is how pasta is perfectly cooked… not too soft and soggy, not too hard. Just right. Al Dente!
I learned that pasta is now commonly prepared using a “Teflon Die Cut”. Die cuts are devices used to shape and trim pasta noodles to the different variants we normally see in groceries and specialty food shops. Variants such as spaghetti, fusilli, fettuccine, and more.
The problem with pasta prepared using a Teflon Die Cut is that the surface of the noodles are smoother. “Isn’t smoother better?”, you might ask. The plain and simple answer to that is “NOPE.” A smoother surface prevents sauce from clinging to the pasta when eating it.
The traditional (and better) way of preparing pasta is through the use of a BRONZE Die Cut. What makes it oh so special? Well, pasta that has gone through the Bronze Die Cut process retains a coarser surface texture. It is this very texture that allows all kinds of sauces to stick to the noodles instead of sliding off. The result? A more flavorful and richer pasta dining experience.