WHAT IS DURUM WHEAT, AND WHY IS IT USED FOR MAKING BARILLA PASTA?

 

Durum wheat is a type of wheat that, when properly milled, results in high-quality semolina. It is considered high-quality because the semolina contains proteins with a high gluten content. These properties, along with the compact structure of the semolina, allow Barilla pasta to maintain its cooking consistency, delicious taste, and al dente texture.

 

COOKING PASTA: THE BASICS

 

There are many reasons to eat pasta: it is tasty, easy, and quick to prepare. Additionally, it is versatile because it can be easily paired with numerous healthy ingredients, such as lean proteins, vegetables, and legumes.

One of the most important things to keep in mind when cooking pasta is that it should be cooked until it is still firm inside, or “al dente” in Italian, meaning “firm to the bite.” Pasta cooked to “al dente” has a low glycemic index and tastes better than overcooked and mushy pasta.

Barilla pasta is made from the highest quality durum wheat, so it does not release much starch into the cooking water. Pasta that releases too much starch will make the cooking water cloudy and usually results in sticky and lumpy cooked pasta.

 

WHAT IS THE PROPER RATIO OF PASTA TO SAUCE?

 

Many people are interested in what the ratio of pasta to sauce should be.

According to the advice of our nutrition experts, the recommended amount of dry pasta for an adult is 85g. It is more difficult to determine this amount for children, but for a child aged 5-10 years, an average serving is 50-60g of dry pasta.

For tomato sauces, we recommend using a sauce that matches the weight of the dry pasta. For heavier and richer sauces (such as meat, fish, creamy), we suggest using 80% of the pasta serving, which is 68g, and for pestos, 50% of the dry pasta weight, which is 42g.

 

PASTA PRO-TIP: HOW TO USE COOKING WATER?

 

When the pasta is cooked, don't pour all the water down the drain. Set aside a cup and add it to the sauce while mixing it with the cooked pasta. A little cooking water can adjust the sauce from "too thick" to "just right" without diluting its flavor. Moreover, the starch that has boiled out of the pasta into the cooking water allows the pasta to continue cooking in the pan with the sauce, giving it an even better texture and taste.