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Pasta is made from simple ingredients; durum wheat semolina and water. With only two ingredients it would be difficult to make a premium top quality pasta if the best wheat was not used.
It is the quality and
quantity of the gluten present that primarily determines the quality of the
wheat. When the wheat is mixed with the water to form the dough this starts a
process that integrates two proteins in the wheat to make gluten. The gluten
forms a structure around the starch that has also come from the wheat, forming
a uniform textured dough ready to make pasta. The much sort after al dente texture of
cooked pasta is a result of the gluten working its hardest to protect the
internal structure of the pasta and giving it strength as it is cooked in
boiling water. If the water that the pasta is cooked in remains colourless then
you can be assured that the gluten has done a good job and kept the starch
under control; the result al dente pasta.
Out of control the starch will absorb the cooking water and swell until
it breaks; the result cloudy cooking water and soggy pasta.
Garofalo, premium Italian pasta maker, use only robust durum wheat semolina in its Signature pasta, which is high in protein and makes it suitable for double cooking. Garofalo signature pasta is therefore perfect for any restaurant wishing to serve an authentic al dente Italian pasta dish to their customers; remembering excellent Italian pasta is always served ‘Al dente’
Garofalo suggests the following method for double cooking its Signature pasta to get the best al dente result.
- Cook in plenty of salted boiling for half the cooking time specified on the bag
- Drain the pasta and place on tray
- Cool quickly, using a blast chiller if possible.
- Add a dash of oil and store in a fridge for up to one night
- To serve refresh in boiling water for 30 seconds
By following the above method Garofalo have scientifically proven the force required to cut its single cooked pasta or its double cooked pasta remains the same, therefore the texture of the pasta served from either cooking method remains al dente.
It is up to you and your imagination to match the right taste the right pasta shape. Don’t limit your creativity and always create something extraordinary.
View our catalogue for the full range of shapes available in the UK
Watch the video to understand further the success of double cooking Garofalo pasta, presented by Davide Mazza professor at the cookery school of Italian Michelin star chef Niko Romito.
