Do we cook pasta cold?

It seems like a contradiction in terms, yet it is a new frontier that some high-quality pasta producers are recommending to their customers.

Above all, the Felicetti pasta factory is conducting training meetings for restaurateurs and private individuals in recent months to educate them on the use of cold pasta rehydration. First of all, as we know, pasta is an extrusion of durum wheat semolina and water that is then dried at low temperature (the best).
This drying method ensures that the pasta retains all its nutritional properties and any heat-sensitive components like vitamins and some aromas. By boiling the pasta for a long time, we remove its nutritional strength and flavor, which dissipate in the water and remain inactive. This is why with high-quality pasta made from fine grains, it is possible to achieve excellent results.
 

Cooking pasta cold: the procedure

The pasta is placed in cold water with a bit of salt to contain and slow down the penetration of water into the dough. The amount of water should not be too high but should cover the pasta by about an inch. The pasta is left to rehydrate until it has a consistency on the verge of being crunchy and al dente. The water will appear slightly cloudy because it removes a percentage of starch. At this point, the pasta is placed in a pan with the cold ingredients, and you start to sauté it on high heat, gently adding spoons of the remaining water and starch from the rehydration.

The pasta is vigorously tossed in the pan until fully cooked and creamy. You will experience a completely different flavor of the pasta! All the aromatic strength of the grain emerges, enhancing the pleasantness of the dish.

We at Spaghetti & Mandolino recommend the Felicetti pasta and especially the spelt pasta to better appreciate the aromatic potential of this cereal. But you can also achieve excellent results with Senatore Cappelli pasta!

S&M