100% semolina pasta


Preparing excellent pasta is not as easy as it may seem at first. The art of making pasta begins with the proper choice of the suitable kind of main ingredient. This step calls for attention and care long before you actually begin to cook. It all depends on what sauce or ingredients you intend to add. These ingredients and your pasta must support each other's fragrance and taste in order to bring about perfect harmony. It is advisable to follow the following set of crucial rules if you wish to make the perfect impression at the dinner table.
Each shape of pasta calls for a different cooking time. Also, you need to take into account that the pasta will continue to cook even after you have strained it and added the sauce. If you like your pasta "al dente" (that is, "firm to the bite"), or if you plan to heat it in the pan together with the sauce, it is better to strain it about two minutes earlier than the cooking time stated on the packaging – depending on the overall cooking time.

If you wish to complete the dish by folding in the pasta and the accompanying sauce in the pan, you should drain off the cooking water no later than when the pasta has reached the stage of "al dente". If you plan to make a pasta salad, it’s best to submerge the pasta – still in the pot – under ice-cold water, and to add olive oil right after draining it, so as to prevent the cooking process from continuing.

What does "al dente" mean?
The individual piece of pasta should give slight resistance to being bitten or cut with the edge of a fork, and the cross-section of cut pasta should show a fine, visibly lighter centerline.

How to properly cook pasta?
On average, one serving will come out to 100 g per person. The golden rule is to bring one liter of water to a boil with 10 grams of salt for each 100 g of pasta. This ratio gives the pasta "enough room" and will speed up the cooking process.

Fill a sufficiently large pot with enough water to meet the rule of thumb of 1 liter of water per 100 grams of pasta, and bring the water to a boil.

Once the water has reached a rolling boil, add salt to the water (in the proper ratio of 10 g per 100 g of pasta). Once the salt has dissolved and the water is again boiling, add the pasta.
After the first minute, stir the pasta. You should stir the pasta several times during cooking.

Cook for as long as indicated on your pack of Adriana pasta for the given shape of pasta and intended use.

Before you strain it, you should check whether the pasta has been cooked to your taste.