deenee_'s post

#기록클럽 #내가사랑하는파스타 Pasta Making Method Traditionally, pasta is made by pulling out the noodles with a bronze mold. Thanks to this, the surface is slightly rough. If you touch it, powder falls off. The rough surface absorbs more sauce. When drying pasta, it is hung on a clothesline to dry. If you dry it slowly like this, the inside of the noodles are evenly dried and the flavor and nutrients are preserved to the maximum. This method of making pasta is called high-quality pasta because it requires a lot of manufacturing process and labor costs. Recently, for mass production, a high-temperature drying method is used to quickly dry it. The mold is not made of bronze but of Teflon, so the surface is smooth. If you touch it, it feels like a plastic stick. The products of large companies that we can easily buy at the mart are these kinds of ordinary pasta. Since the price is about 5 times different, one day I wondered how much the taste differs depending on the manufacturing method. I made oil pasta. Simply fry garlic in olive oil and add a piece of butter to complete without overpowering the taste of the sauce. The outside of the regular pasta was smooth and the oil didn't seem to soak in. It left oil on the lips, so it might feel a little greasy. The high-end pasta had oil soaked into the noodles, so the noodles themselves didn't have much shine. However, the texture of the outside was soft and the inside was slightly chewed, so it felt al dente. I thought the taste of the noodles themselves was really delicious. This is why you eat al dente! If you like a bland, chewy taste like ciabatta, I recommend choosing this type of pasta. Pasta used today: La Fabrica Spaghetti