I'm no pasta expert although some of my friends really know what it means to have a good pasta since they lived, studied and worked in Italy for the longest time. And since they had imbibed the Italian way of cooking, eating their specialty dishes feels like they've brought Italy closer to home. I'm used to authentic Italian cooking so I'm more particular when it comes to pasta. It has to be from durum semolina, must be bronze cut and best of all, they should be 'al dente'. What does the term al dente means? In a simple layman's term, it should be something that can be chewy. I recently attended an invite from Doña Elena Al Dente Pasta in an event to celebrate the National Pasta Month.
