Pasta: criteria of evaluation

An extract of the original document…

It’s possible to identify some criteria of evaluation of pasta without moving down to technical ?

Of course.
It’s sufficient to pay attention and everybody can express a critical judgment about the plate of spaghetti that has been served to him.
That’s how !!

Conditions:

Pasta has to be tasted “al dente” (possibly in no salted water) without the addition of seasoning or, at most, with a tablespoon of extra virgin olive oil to estimate the absorption.

Parameters:

Some fundamental principles to consider tasting pasta:

• Consistency
  Pasta has to be firm and elastic, and if pressed with a fork has to take again the original shape. In the mouth it has to have a good resistance to the chewing.

• Homogeneity
  Pasta produced with flours of poor-quality (with little gluten or second-rate) tends to overcook externally ant to be not much cooked in the internal part.
• Glueyness
  If after cooking pasta is sticky means that it has been bad prepared or that it contains tender wheat flour.
• Flavour
  A good pasta must have a good pleasant flavour and a good taste, above all of wheat.
• The holding of cooking
  A pasta prepared with good flours (and also treated with high temperatures) holds cooking and, even if draining after some minutes, preserves all its characteristics.

To be continued…