The secrets of an authentic traditional Italian pasta dish

Do you know the secret of the authentic traditional Italian pasta dish? With over a hundred different varieties such as Spaghetti, Penne, Tagliatelle, Pici, Fusilli, Pappardelle, or Gigli pasta, etc. Italian pasta is as varied as the recipes. However, very few people understand how to cook according to the rules of the art.

Pasta made with bran, water, and salt can be prepared in a variety of ways, whether fresh or dried. There are hundreds of different types of pasta in Italy, with each region having its own traditions and names for their pasta. Making pasta is an art. In this Video of “Culinary Secrets,” Amedeo Grappi, a miller and a pasta maker, unveil all of the secrets behind the traditional Italian Pasta Craft.

There are two types of pasta: long pasta for festivals and special parties or Sundays, and short pasta for everyday meals. Traditional Italian pasta comes in different shapes depending on the different dishes.

The Parma Museum of Pasta displays how Italian pastas are made, from choosing barley to detailing pasta dishes and how to make them by hand or by machine. People only choose the old types of wheat to make pasta because they contain more minerals and vitamins.

Production process: Today pasta makers make noodles by machine. The noodle-making process is strict in all stages to produce the pasta required by traditional chefs.

The drying process of pasta is very important. Pasta is dried at a low temperature, no more than 43oC. Long drying time preserves all enzymes and minerals. Each type of pasta has a different drying method. There are short pastas that need a drying time of about 5 hours, while the long ones, especially the special pici noodles, need a drying time of up to 30 hours.

When cooking pasta, people use boiling water, add a little salt and then drop the pasta in without stirring so that they disintegrate.

When eating in some regions, such as Val d'Orcia or Tuscany, or the northern provinces of Italy, people use a fork, while in some parts of southern Italy, people eat pasta with a spoon.


Time Chapters:
00:00 Intro
00:35 Pci & Ingredients
01:52 Secret One: The Shape
03:42 Secret Two: The Wheat
05:52 Secret Three: The Production Process
08:03 Cooking Pasta

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