This is how to get your pasta perfectly ‘al dente’
By now, we all know that you can eat excellent pasta at Spaghetteria. But how do you make a pasta dish like that yourself? Spaghetteria chef Matteo Cellotto shares his tips.
“Anyone can throw together a pasta dish. But making a good pasta dish is another story. It starts with good ingredients: fresh and high-quality. As I mentioned before, at Spaghetteria we get everything from Casa del Gusto.”
How do you know if your pasta is ‘al dente’?
“Generally speaking, Dutch people cook their pasta longer than Italians do. A shame, because it’s less healthy: the nutrients are lost in the cooking water and the pasta absorbs lots of water, so it lacks flavor. We cook it al dente; with a bite. How do you test it? If the pasta hasn’t cooked long enough, it will stick to the roof of your mouth when you taste it. Pasta al dente is easy to swallow but still has a bite.”
What is the perfect pasta-to-sauce ratio?
“That’s personal and differs depending on the type of sauce, but I’d say: enough so that when you’ve finished the pasta, there’s still just enough sauce left to wipe your plate clean with bread.”
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