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Pasta salad: tasty ideas for a delicious cold dish

Cold pasta is an excellent solution for the warm days of spring and summer. There are many ways to interpret it and find solutions for pleasant recipes, tasty, creative, and sometimes rare.

First of all, let's start with what pasta to use. Eating cold pasta means ensuring that it withstands hot cooking in salted water perfectly and, subsequently, does not absorb water during the cooling phase. Additionally, another important characteristic that pasta must have is the ability to effectively absorb sauces without dispersing them or, worse, forming liquids that become unsightly or unappetizing. Therefore, to achieve a high-quality result, the choice of pasta is crucial.

The quality of the semolina must be high: it should not swell too much during cooking, nor should it break during the cold emulsification, and it should not then take on overly creamy textures. On one hand, a whole wheat pasta would definitely be suitable, but durum wheat semolina pasta also offers excellent results if processed cold with decidedly hard water. For this reason, Gragnano IGP Pasta is indeed the type of pasta that is best suited for the “cold” or cold pasta type.

Due to its thickness, the water from the Monti Lattari, which flows with very high limestone concentrations, the quality of the grains sourced from the best areas of the Murge in Puglia, its cold processing, and very slow natural drying, it is our pasta from Gragnano that makes the difference!

If you instead want to use a whole wheat pasta, gluten-free, made from spelt and very flavorful, there is no better quality than Felicetti pasta, which perfectly retains cooking and has a delightful flavor even when cold.

Once you have chosen the pasta, you just need to pick the right sauce. By Italian tradition, one of the sauces that best suits cold pasta is definitely Basil Pesto from Genoa, preferably from the western Riviera.

A great option for dressing cold pasta is always Extra Virgin Olive Oil and not butter, which, due to the type of triglycerides with more complex chains, usually create an unpleasant greasy sensation that is often too heavy. Among the condiments, we also recommend the line of creams from Fontana Bio: delicate, very natural, and all with controlled ingredients. From Jerusalem Artichoke cream to Asparagus cream or Radicchio, Pear and Walnut.

The use of Pacchetella Cherry Tomatoes from the Piennolo del Vesuvio DOP is very interesting, as its consistency does not form clumps with the pasta that remains unseasoned.

There is nothing better than dressing a spelt pasta with some seasonal herbs and adding flavor with some tasty cheese, such as fresh Pecorino or small pieces of Moesin. Finally, the classic Buffalo Mozzarella from Campania DOP, cut into pieces, with all its whey. To enjoy the pleasure, try a cold Felicetti spelt pasta with walnuts, some chopped endive, and fragments of Toma Blu from La Casearia Carpenedo.

S&M  - autoreS&M

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