Pasta, the Favorite Food of 1 in 2 Italians

Pasta, the Favorite Food of 1 in 2 Italians: Here are the Factors that Make Us Say When Pasta is Good


Pasta is undoubtedly one of the symbols of Italian cuisine, loved and appreciated by generations of Italians. According to recent studies, at least one in two Italians considers pasta their favorite food. But what makes pasta so irresistible? Here’s a detailed analysis of the factors that contribute to defining good pasta.

The Quality of the Raw Ingredients


1. Flour

The base of any pasta is flour, and its quality is fundamental. Traditional Italian pasta is made with durum wheat semolina, which gives pasta its characteristic al dente texture. High-quality semolina is rich in protein (gluten), which helps keep the pasta firm and non-sticky during cooking.

2. Water

The water used for kneading is also important. In some regions of Italy, the water has a unique mineral composition that contributes to the pasta’s texture and flavor. It is crucial that the water is pure and free from contaminants.

The Production Process


1. Dough Preparation

The kneading process must be done carefully to obtain high-quality pasta. The kneading should be slow and controlled to allow the gluten to develop properly, giving the pasta elasticity and resilience.

2. Drying

Drying is a crucial step for pasta quality. Good pasta must be dried slowly at low temperatures. This process can take up to 48 hours for larger shapes. Fast drying at high temperatures, used in mass industrial production, can compromise the pasta’s quality, making it more fragile and less flavorful.

The Perfect Cooking


1. Al Dente

Pasta should be cooked al dente, meaning it should have a slight resistance when bitten. This is not only the traditional way to cook it but also healthier, as al dente pasta has a lower glycemic index compared to overcooked pasta.

2. Salt

The cooking water should be generously salted. The general rule is about 10 grams of salt per liter of water. This allows the pasta to absorb the salt during cooking, enhancing its flavor.

3. The Amount of Water

For optimal cooking, it’s important to use plenty of water so the pasta can move freely and cook evenly. The rule is to use at least one liter of water for every 100 grams of pasta.

Flavor and Texture


1. Consistency

The pasta’s consistency should be smooth and silky. This results from good kneading and proper drying. High-quality pasta should not break apart or become sticky during cooking.

2. Taste

Good pasta has a slightly sweet and nutty flavor, due to the quality of the wheat used. It should not have bitter or metallic aftertastes, which can indicate low-quality raw materials or poor storage.

The Sauce

1. Pairing with Sauce

Pasta should be able to “hold” the sauce. Some shapes are more suitable for certain types of sauces: for example, penne rigate are ideal for thick sauces, while spaghetti pairs well with lighter sauces and oils.

2. Mantecatura

Mantecatura is the art of mixing the pasta with the sauce off the heat, perhaps adding a bit of cooking water to create a creamy emulsion. This final step is essential to blend the pasta well with the sauce, enhancing the flavors.

In summary, the quality of pasta depends on a combination of factors, from the choice of raw ingredients to the production process, up to cooking and seasoning. Every detail is important to achieve that perfect al dente pasta, with authentic flavor and ideal consistency, making this food the favorite of one in two Italians. The passion and care that Italians put into preparing pasta explain why this dish is so deeply rooted in the culture and tradition of our country.

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