The Perfect "al dente" Moment
- Pamela Marasco
- 17 minutes ago
- 3 min read
"to the tooth" is the preferred cooking method for pasta in Italian cuisine
The flavor of artisan pasta is unlike any commercial pasta and the texture allows the sauce to adhere to the outside of the pasta giving a more uniform and consistently delicious flavor to each bite. Our signature pasta is unique in so many ways. Born at 1000 meters in the Trentino-Alto Adige/Südtirol region of Northern Italy at the foot of the Italian Dolomites, Felicetti Monograno pasta earned its reputation for delicious nutritious pasta well-known for its taste and texture and we'd like to tell you why the benefits of a well-made pasta lie in the production and in the making that are essential to healthier and more enjoyable meals.
First of all pasta is a gift with a history and heritage that has evolved into a diverse and beloved dish. Once exclusively associated with Italian communities it has long since become a global phenomenon. A symbol of Italian culture that has become a world-wide staple, Italy remains the largest pasta producer in the world. (EssFeed reports May 6, 2025).
The deep-rooted tradition and skill in the growing of the wheat and the crafting of the pasta is owned by the Italians. Italian pasta is The G.O.A.T. Pasta making is a blend of technique, experience and understanding the properties of the dough.
Pasta offers several benefits that makes it a well-considered part of your diet so you want to buy the very best. A center of the plate cost effective option for keeping your food budget in line a quality pasta belies its cost and proves economical in the long term (Macaroniomics). A good source of sustained energy, a part of the Mediterranean Diet as a vehicle for olive oil sauces, pasta is a versatile addition to other healthy foods and a well-considered carbohydrate.
In fact, a long-standing study published by PubMed reported that as a "traditional component of MeD (Mediterranean Diet), pasta consumption was negatively associated with BMI, waist circumference and waist-to-hip ratio and with a lower prevalence of overweight and obesity". Also studies show that having a metabolic disease such as diabetes does not mean that if you like pasta, you will now have to give it up.
The key to the perfect pasta does not solely rely on how your pasta is cooked although that is important and I have made a few comments on that below. The key to the perfect 'al dente" moment lies in how the pasta is produced and processed and most importantly in how it is dried. Our signature pasta from Pastificio Felicetti undergoes a long, slow drying process. This slow drying process creates a pasta that evenly absorbs water during cooking and allows the gluten mesh of the pasta dough to remain almost completely unchanged. A less constricted gluten mesh is easier for our bodies to break down and absorb. This means your pasta will cook more uniformly so that you can find the perfect "al dente” moment.
To find your perfect "al dente" moment be sure to buy a good quality pasta (of course we recommend our signature pasta from Felicetti. Be sure to cook it properly and lightly sauce, combining pasta with sauce in the skillet not on the plate. Heat the sauce in a wide-sided skillet first then combine the drained pasta using a "spider" to transfer the pasta into the skillet adding a little reserved pasta water to loosen the sauce if needed and simmer to combine. Toss and add herbs and cheese as desired and serve.
Pasta in Italy is never overcooked because cooking pasta to the perfect "al dente" moment is not only the traditional way to eat pasta but brings pasta to the table at its very best while supporting its nutritional value.
*Spider
