Hi, Eva here. Today I saw how pasta is made in a factory from scratch.
First they grind italian durum wheat and it turns into semolina flour which is mixed with water to make a dough. Then it is taken to a new room and shaped into types of pasta by a big machine. Then it is taken back into the first room and dried for about 50 hours. When you cut it, it goes in a loud machine and is, well… cut.
For dinner we also had Martelli pasta. So I decided to write the recipe from the bag. (this is exactly what the recipe says).
In saucepan or stockpot, Laura brings water to a rolling boil (at least 6 liters per 500 grams of pasta) and adds sea salt. She then adds the pasta to the boiling water, using a wooden spoon and covers the pot with a lid until the water begins to boil again. She removes the lid and cooks the pasta for about 8 minutes, stirring occasionally to obtain an “al dente “consistency. She then drains the pasta and tosses. When Laura drains her pasta, she keeps a little water in with the pasta. She then adds her sauce to the pasta and serves.
P.S. we also went here…