Do we cook pasta in cold water?

It seems like a contradiction in terms, yet it is a new frontier that some high-quality pasta manufacturers are recommending to their customers.

Most notably, the Felicetti pasta factory, which in recent months has been organizing training sessions for restaurateurs and private customers to educate them on the use of cold pasta rehydration. As we know, pasta is an extruded product made from durum wheat semolina and water, which is then dried at a low temperature (the best method).
This drying process allows the pasta to retain all its nutritional properties and heat-sensitive components such as vitamins and some aromas. Boiling pasta for a long time reduces its nutritional strength and flavor, as these elements are lost in the water and become inactive. This is why, with high-quality grain pasta, this method can be used with excellent results.

Cooking pasta in cold water: the procedure
The pasta is placed in cold water with a bit of salt to limit and slow down the water's penetration into the dough. The amount of water should not be too much, just enough to cover the pasta by about one centimeter. The pasta is left to rehydrate until it reaches a consistency that is on the verge of crunchy and al dente. The water will become slightly cloudy as it removes a percentage of starch. At this point, the pasta is placed in a pan with cold ingredients, and the heating process begins, gently adding spoons of water and starch left over from the rehydration.

The pasta is sautéed vigorously in the pan until fully cooked and coated. You will taste a completely different flavor in the pasta! The full aromatic strength of the wheat emerges, enhancing the dish’s overall enjoyment.

At Spaghetti & Mandolino, we recommend Felicetti pasta, especially spelt pasta, to fully appreciate the aromatic potential of this grain. Another great result can be achieved with Senatore Cappelli pasta!