Doña Elena Al Dente Pasta Eccellente

This appreciation month is celebrated in some parts of the world and even in the Philippines to draw everyone’s attention to everything pasta – a global food consumed in all five continents. Pasta has unquestionable merits as it is appropriate for dynamic and healthy lifestyle, capable of meeting both primary food requirements while creating a high-level of gastronomy.

Last Saturday, October 25 — I attended an event that is everyone’s favorite (Including me!). let’s admit if there’s no Pasta in the table most of the kids will get disappointed right? It’s like a routine whenever there’s a celebration. We can easily recognized it because it’s always present in our Birthdays, Christmas, and New years even just for family dinner in-short Pasta is there in every celebration.

Quick History of Pasta Month:

National Pasta Day is celebrated annually on October 17th. October is also recognized as National Pasta Month.

Pasta is a type of noodle of traditional Italian cuisine, with the first reference dating to 1154 in Sicily and first attested in English in 1874. Typically it is made from an unleavened dough of a durum wheat flour that is mixed with water or eggs and formed into sheets or various shapes, then cooked and served in a variety of dishes.

Pasta is divided into two categories; dried or fresh.

Fresh pasta was originally produced by hand but today, many varieties of fresh pasta are commercially produced by large scale machines and the products are widely available in supermarkets.

Dried and fresh pasta come in a number of shapes and varieties.
There are 310 specific forms known variably by over 1300 names having been recently documented.
In Italy, names of specific pasta shapes or types vary with locale.
Example: Cavatelli is known by 28 different names depending on the region and town.

I learned few tips in this event and I want to share it too with all Pasta lovers out there!!!

“Al Dente” means “firm to bite” Pasta should be tender but firm.
Don’t boil pasta in a covered pot, as it will quickly overflow.
Don’t rinse your pasta after it’s cooked! This is a terrible myth that’s propagated across the cooking world.
Don’t put oil on your pasta to see the quality of your pasta. Doña Elena Al Dente not require oil because it doesn’t stick together.

Chef Michel Cottabaren also shares three delectable new recipes using Doña Elena Al Dente Penne Rigate, Doña Elena Al Dente Fettucini, and Doña Elena Al Dente Lasagna, that we were given a privilege to taste.

Doña Elena Al Dente is the only Artisan Quality Italian Pasta. It is made using high quality, 100% durum wheat semolina or hard wheat. Only pasta made from Durum Wheat can be considered al dente. Doña Elena Al Dente was made through the artisan way of cooking pasta – slow drying process and not subjected to high heat. It uses special bronze dies which leaves a rough surface that creates ridges on the pasta.

These ridges help sauces stick to the pasta better, making every bite simply delicious. Unlike other pasta with only 6% protein content, Doña Elena Al Dente has 13% protein, a result of the slow-cooking process which preservatives its nutrients. Doña Elena Al Dente is also GMO-free 100% certified all natural.

Now, take a bite into these sumptuous recipes from Doña Elena Al Dente, best paired with Doña Elena Olive Oil and Doña Elena Mediterranean products.

Pasta Mediterraneo, lends the distinctive taste of anchovies, black olives, and capers. Sautéed with diced tomatoes and topped with basil leaves on top of Doña Elena Al Dente Spaghetti, this dish is perfect for date night. If you’re craving for something oriental instead, cook up this Shrimp and Pasta Salad with Creamy Dressing. Using Doña Elena Al Dente Fussili, cherry tomatoes and sliced fresh lettuce, this seafood salad is a tasty dish best served chilled.

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Thanks for reading! ☺