I wasn’t aware that there is such a thing as National Pasta Day not until I attended Doña Elena Al Dente’s celebration of it last October 25th.
I’ve always been a fan of eating pasta. My husband and daughter are both huge spaghetti eaters; and it is something that I can cook quite well. For this reason, I see to it that I always have a pasta stash on my cupboard.
Doña Elena Al Dente chose The Blackboard by Chef Michel at The Podium as our venue to celebrate National Pasta Day. It was well attended mostly by mommies from the blogging community. We were treated to an afternoon filled with information about what truly an Al Dente pasta is, and of course, we got to try different dishes using Doña Elena Al Dente Pasta.
What is Doña Elena Al Dente?
Doña Elena Al Dente is the only Artisan Quality Italian Pasta. It is made using high quality, 100% durum wheat semolina or hard wheat. ONLY pasta made from Durum Wheat can be considered al dente.
Doña Elena variants include Spaghetti (500g) / Fettuccine (500g) / Lasagna (500g) / Penne Rigate (500g and 250g) and Fusilli (500g and 250g).
Doña Elena Al Dente was made through the artisan way of making pasta – slow drying process and not subjected to high heat.
What is Durum Wheat Semolina?
- WHEAT is a type of grass grown all over the world for its highly nutritious and useful grain. It is one of the top three most produced crops in the world, along with corn and rice.
- DURUM in Latin means “hard”, and durum wheat is the hardest of all wheats. It is high in protein content.
- SEMOLINA is the coarse particles of wheat that is left after the finer flour has passed through a bolting machine. It comes only from hard wheat or durum wheat. Semolina is often yellow in color which sets it apart from flour that is white in color.
Under Italian law, dry pasta can only be made from durum wheat semolina which produces high quality pasta. It is high in protein, gives more fiber, less starch and is also a lot better for blood sugar; it does not cause that rapid spike like regular pasta does.
Outside Italy, pasta is frequently made from other types of flour. Wheat flour is refined, white in color and much of its nutritional value has been processed out due to the refining process. It also comes from soft wheat (not durum), and when cooked it yields a softer product that cannot be cooked Al Dente.
Doña Elena Al Dente uses special bronze dies which leaves a rough surface that creates ridges on the pasta. These ridges help sauces stick to the pasta better, making every bite simply delicious. Unlike other pasta with only 6% protein content, Doña Elena Al Dente has 13% protein, a result of the slow-cooking process which preserves its nutrients. Doña Elena Al Dente is also GMO-free, 100% certified all natural.
PENNE RIGATE (available in 250g and 500g)
(“Quills” or “Feathers”) – Penne compliments virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
FUSILLI (available in 250g and 500g)
(“Twisted Spaghetti”) This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.
SPAGHETTI (available in 500g)
(“A length of Cord”) – A crowd favourite. Spaghetti is the perfect choice fornearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favourite becomes.
FETTUCCINE (available in 500g)
– (from the Italian word feta, meaning ribbon) Fettuccine is great for cream-based sauces.
LASAGNA (available in 500g)
(From “lasanum,” Latin for pot) – Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce.
We got to try if Doña Elena Al Dente is indeed “al dente” through a cook-off showdown. The participants to this kitchen war were randomly picked from all the attendees. I was one of the lucky ones chosen and I was partnered with the towering high, ruthilicious lifestyle blogger, Ruth Dela Cruz.
We took the challenge of cooking a creamy pasta dish using Doña Elena Al Dente’s Fusilli for 10 minutes. We made use of all the available ingredients present on the table like the Doña Elena Pure Olive Oil, butter, garlic, onions, cream, bacon, a pinch of flour and salt & pepper to taste.
And yes, Ruth and I won in this kitchen showdown. 🙂
A Delicious Pasta Tip
Here’s a tip to all pasta lovers: Don’t put oil on your pasta when boiling to see the quality of your pasta. Doña Elena Al Dente does not require oil because it doesn’t stick together. While oil is needed in most pasta sauces, you don’t need the extra oil when boiling.
Now that you’ve learned what Al Dente is truly all about, now it’s time for you to experience a great pasta dining experience using Doña Elena Al Dente. You will notice that Doña Elena Al Dente Pasta absorbs and sticks well to your favorite sauces making every dishes even more flavorful. ♥
About Doña Elena
Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country today. Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino homes, Fly Ace Corporation’s portfolio of food and beverage products includes Doña Elena Al Dente, house brands and exclusively distributed brands.