Hand to and with Altama SA, distributor of Barilla in Uruguay, came to our country the renowned Italian Chef Michele Tomadin, to perform activities in the campaign that carries forward the brand on consumption of Italian pasta, i.e. of durum wheat pasta.
Tuesday, December 5th, Tomadin, issued a cooking course at the premises of Mechi – Cocina con amor, which was directed to the sales team of Barilla Uruguay. The chef showed how to prepare pasta with pesto or tomato sauce and basil, two of ready-made sauces that make up the portfolio of Barilla products. He also explained that these sauces can be added to other ingredients if desired, and as en example used aubergines.
The chef said that the secret of a good pasta is pasta itself, and that it is therefore necessary to buy a good quality. Second, he explained that it is not necessary to
add oil to the water, because if the pasta is good, it doesn’t stick. Finally he said that the Gold formula for cooking is that for each litre of water you must
add 100 gr of pasta and seven gr of salt. On the other hand added that it is a myth that pasta fattening, whenever you use the fair amount per person (80 or 90 grams) and add the sauce on the ideal measurement. He said that to be carbohydrates, and therefore energy, it is recommended to eat more at lunch than at dinner.
The Golden formula for cooking is that for every liter of water adds 100 gr. of pasta and 7 gr. of salt – Chef Michele Tomadin.
Secrets of pasta