(Lifestyle) WORLD PASTA DAY: HOW SHOULD YOU PREPARE ?, MYTHS AND REALITIES

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THE PASTA IS RICH IN FIBER, VITAMIN A, FOLIC ACID AND ZINC, BEING ONE OF THE MOST NUTRITIVE AND VERSATILE FOODS ON THE MARKET.
Did you know that since 1995, World Pasta Day has been celebrated every October 25? This year, Divella Costa Rica wants to celebrate it in style, learning more about the various types of pasta, sharing some tips for its best preparation and dismantling some myths that we are used to hearing but are not necessarily true.

MYTHS AND REALITIES
Much is said about pasta and its preparation and we all have different ways of making it, but… Are we correct? Chef Fabián Alvarado de Alpiste helps us find out.

Myth 1: Pasta cooking water must have oil so it doesn't stick.

Reality: The correct thing is that it only contains salt, approximately 10 grams per 100 grams of pasta.

Myth 2: Pasta should be in the pot when the water boils.

Reality: The correct thing is that the water is already hot when the pasta enters the pot.

Myth 3: The cooking water should only cover the pasta.

Reality: For every 100 grams of pasta, you should use 1 liter of water.

Myth 4: To confirm that the pasta is cooked to its point, we must throw it on the wall and see if it sticks.

Reality: This is not correct, each type of pasta has an established cooking time, it must be checked in its respective packaging.

Myth 5: When the pasta is ready, we must cool it with cold water.

Fact: Pasta should not be cooled, only if it is left over and is to be used in a cold salad.

Myth 6: All sauces go well with all types of pasta.

Fact: No, there are recommended sauces for each type of pasta. Short pasta with white sauces and long with red sauces.

ADVICE
After knowing the reality of things, or in this case, of pasta, it is necessary then to summarize some tips so that now our pasta is absolutely perfect, as made in Italy:

• The sauce must always be ready before the pasta, you must always wait for the pasta and not the other way around.

• Heat one liter of water for every 100 gr in a saucepan. of our chosen pasta, the recommended measure per person. These proportions, which are normally indicated on the packaging, help the pasta not stick together. And always try to use a large casserole, the largest in the kitchen, if possible with high edges, since this way you can move the pasta well so that it does not stick.

• For the pasta to be al dente we have to be very aware of the time indicated on the packaging, each type of pasta has a different cooking duration.

• Correctly salt the cooking water of the pasta.

• Use the most suitable sauce for each type of pasta.

MORE THAN A CARBOHYDRATE
Although it is one of the favorite and most versatile foods, pasta is often discredited for being a carbohydrate. However, despite being a caloric product and rich in carbohydrates, its fat content is minimal and it has many other benefits such as:

• It has a large percentage of iron.

• Contains vitamin A.

• Folic acid.

• Zinc.

• It is a basic product of the Mediterranean diet and can be combined with a wide range of sauces, and accompanied by salads and meats.

• The Mediterranean diet is considered the healthiest in the world.

• It is a very versatile product to combine with vegetables.

• It is a food very liked by children.

• It will help balance the digestive process since fiber is part of its composition.

• Its high energy value makes it an ideal food for people who perform high physical activity.

Thanks to the cultural exchange of our country, pasta has become an essential dish in our gastronomy, with ingredients that give it a more Creole touch. It is consumed with achiote, tomato and pork in pieces. Other favorite dishes are noodle soup, fettuccine, snails (Tofe), gnocchi, noodles (Tagliatelle), calzone, focaccia, cannelloni and lasagne.

“Around the year 1990, the free trade economy opened and there was a significant reduction in taxes on imported products, which made it possible to bring more premium, high-quality products to Costa Rica at a more accessible price. That opened a window of opportunity, along with the presence of many Italian restaurants that helped to publicize new pasta recipes. This has allowed the Divella brand to reach Costa Rican homes for more than 30 years ”, stated Pietro Poma, general manager of Alpiste Costa Rica.

Many of these pastas would achieve such a strong cohesion that they are now an integral part of the casado, the most traditional dish in the country, and in the Caribbean bochinche.

“We live in a country where Italian culture has contributed to us in all aspects of development as a multicultural country, and we thank the ethnic exchange and we see it reflected in our spoon by mixing the Creole flavor with the Italian essence, so much so that we do not we see a Costa Rica without tasting delicious pasta-based dishes ”, concludes Chef Alvarado.

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