home contact us news order form sign in work with us Gragnano Cooperative Artisan Pasta Products In The Kitchen Author'S Recipes Our Recipes E-Commerce For a good cooking of pasta How to cook Gragnano Pasta? The amount of water needed is to be evaluated in relation to the quantity and shape of the pasta to be cooked (for example, it takes much more water than for penne): the ideal ratio should be about 5 liters per 500 gr. of pasta. The shape of the pot is important, because it must be able to completely and immediately contain all the pasta when we 'lower it' into the boiling water (to cook spaghetti and all long pasta, an oval-shaped pot would be better, in which to dip the pasta horizontally). It is not always necessary to 'stir' the rough pasta (because it is bronze drawn) during cooking: this operation, if necessary, should be done only a few minutes after the boiling resumes, taking care to use wooden ladles and / or forks. The draining of cooked pasta must be done very gently, extracting the pasta from the water (with forks, slotted spoons or using the colander basket already inserted in the pot) when it is still very al dente to allow the subsequent seasoning, completion of the preparation (for this reason it is useful to keep some cooking water). Finally, it should be remembered that pasta cooked al dente, in addition to better preserving its nutritional principles, is more suitable for tasting with the satisfaction of the pleasure of 'palatability' due to its shape. Cooperative Pastai Gragnanesi - Via Giovanni Della Rocca, 20 80054 Gragnano (NA), Tel. 081.8012975, VAT number 01285161210 made by meetweb