• For cooking it’s recommended to use 3.5 liters of water per 350 gr of pasta
  • Ideally it would be to use a pot as high as possible and tight enough to hold the pasta at its best
  • You don’t need to mix the dough when it’s thrown into a pan because it’s drawn to the bronze and low starch content doesn’t tend to stick
  • It is preferable a tooth cooking because it preserves the nutritional principles, to be completed combining the condiment and a bowl of baking water