How a pasta dries matters to the final product. True to tradition, DeLallo dries pasta slowly at low temperatures. This method allows pasta to retain its nutrients, flavor and texture. Though quick drying methods are faster, much of the pasta’s goodness is cooked out of it before it ever reaches the package.
Cuts and Sauces
Pasta comes in so many forms, shapes and textures—over 500 cuts in Italy, just to give you an idea. From the tiny barely-shaped pastina, Orzo, to the classic tube-like Rigatoni, there is a rhyme and reason for each shape. In Italy, choosing a particular cut of pasta usually depends on the sauce. For instance, scoop-like shapes are better than others at capturing chunky sauces and small ingredients, while thinner, more delicate shapes are best for oil-based and light tomato sauces.
We bet you’re hungry after all that pasta talk, so we wanted to give you a little inspiration for your next pasta night.
