Yesterday, I found out that there is such a thing as a National Pasta Day, and National Pasta Month! I was enjoying my Apple-flavoured Tic Tac on my way to the Blackboard restaurant in Podium to celebrate the National Pasta Month, and part of me was telling my Tic Tac, that someday soon, there would be a National Tic Tac Day. Hehe.
National Pasta Month started in October 25, 1995 in Rome where the First World Pasta Congress was held. Dona Elena Al Dente Pasta had prepared an exciting afternoon for us by inviting guest speakers to talk more about pasta, doing a live cooking demo and challenging us to make our own pasta dish (oh, guess who won the challenge!!!).
Click Read More to know more about what happened during the Dona Elena Al Dente Pasta Day Celebration…
I love pasta especially in red sauce. Whenever we talk about pasta, there is one term that we associate the pasta with – al dente – that’s how we want our pasta. Dona Elena Al Dente invites us to celebrate National Pasta Month by taking regular pasta dishes to the next level – by starting with the kind of pasta that we use. Dona Elena Al Dente was made through the artisan way of cooking pasta – slow drying process and not subjected to heat. It is of course made of, Durum Wheat. It contains 13% protein, and GMO-free.
I sometimes cook at home, and I also have preferences in using different brands for my pasta. Oftentimes, a different brand of tomato sauce, or pasta can make a big difference in the taste of the dish.
For those who think that all pastas are the same, Dona Elena educated us with the difference of Bronze Die and Teflon Die pasta. Basically, Bronze Die pasta is better because it provides rough surface that creates ridges on the pasta which is good for absorbing sauces.