W pasta!

Difficulty: low

Preparation: 15 minutes

Cooking: 10 minutes

Doses for: 4 people

Cost: low

We often happen to prepare pasta, but few know that there are little secrets to make every pasta dish truly perfect. Starting from the type of pasta chosen, from the tools used, such as pots and lids, to the right proportions between water and pasta or pasta and sauce.

The best pasta, as tradition teaches us, is the bronze drawn one: compared to the teflon drawn pasta, the bronze drawn one is rougher and more porous, therefore very suitable for holding the sauce. The drying of the pasta, which determines its quality, takes place at low temperatures and with longer times so as to allow the pasta to maintain the mineral salts and vitamins.

And then there are special pastas made with legumes or cereals and protein pastas high in protein and fiber that are particularly suitable for athletes who want to increase their protein intake.

We therefore propose you the recipe for the perfect pasta to combine with all our sauces and ragouts, vegan sauces and vegan ragouts, cheese creams, organic sauces

and now the brand new protein toppings, with a very special taste!

High in protein tomato sauce with vegetable balls

High in protein tomato sauce with vegetables

High in protein Arrabbiata sauce

High in protein tomato sauce with basil

High in protein Pecorino cheese and black pepper cream

Ingredients

200 g of pasta (or high in protein pasta)
2 L of water
coarse salt to taste

Preparation

Choose your favorite pasta, such as wholemeal pasta, rich in fiber, or re-milled durum wheat pasta, preferably bronze-drawn or high in protein pasta. Prepare a large saucepan and pour the water into it, taking into account that the optimal ratio between the quantities of water and pasta must be 10: 1, so a liter of water must be added for every pound of pasta. It is advisable to fill the pot up to 2/3 of its capacity. When the water boils, add the coarse salt (the optimal amount in this case is 7 g of salt per 100 g of pasta). Dip the pasta and mix well during cooking, so as to prevent the pasta from sticking to the pot. Once the pasta is ready, it is preferable to stop cooking by pouring a ladle of cold water into the pot and then drain. Then pour the chosen sauce into a pan to cook the pasta for a couple of minutes with the sauce, in order to mix the two ingredients well. If you prefer a protein-rich vegetable protein sauce or cheese cream, dilute the seasoning with a tablespoon of the pasta cooking water before stir-frying. Before serving it is possible to add a little cheese, with the heat off until after having left the pasta and sauce to mix.