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Are you a real chef?
Do you think you know all pasta secrets and how to cook it at its very best? Test your knowledge with us and find out if you are real chefs in the pasta field, but be careful because some questions have more than one true answer...
1. HOW MUCH WATER DO YOU NEED TO COOK PASTA?

A - 1 litre every 100 grams

B - 1 litre every kg

C - 2 litres every 500 grams
2. WHEN DO YOU ADD SALT TO PASTA?

A - After having strained it and before adding the sauce

B - While it's cooking making sure you add salt when the water comes to a boil

C - While the pasta is cooking, adding salt at the last minute before straining the pasta
3. TO PREPARE A GOOD COLD PASTA YOU MUST:

A - Cook it for a long time and put it in the freezer

B - Strain it when it is very "al dente", cool it with water and add a small amount of oil

C - Add the warm sauce immediately, as soon as the pasta has been strained, and let it cool
4. THE PASTA IS "AL DENTE". TO AVOID IT BECOMING OVERCOOKED IT'S BEST TO:

A - Strain it, add the sauce and serve

B - Strain it and add some cold water on the pasta

C - Turn off the burner, wait for the water's temperature to sensibly cool down and then strain the pasta
5. WHAT DO YOU MEAN BY "TO DOUBLE COOK"?

A - A cooking method that consists in leaving the pasta in cold water for a few hours before cooking it in boiling water

B - Double cooking means when pasta was served for lunch, it may be warmed up for dinner

C - A technique whereby pasta is left partially cooked and only at a latter time will cooking be completed
6. WITH THE SAME TYPE OF SIZE, TO PREPARE A DURUM-WHEAT SEMOLINA PASTA YOU NEED LESS PRODUCT COMPARED TO THE SAME PORTION OF EGG PASTA:

A - True

B - It is irrelevant, you need the same amount of pasta

C - False
7. TO PRESERVE RAW PASTA FOR A LONG TIME YOU MUST FREEZE IT:

A - False

B - True

C - It's useless, though you may freeze cooked pasta
8. HOW SHOULD YOU COOK THE LASAGNE LA COLLEZIONE BARILLA?

A - Directly in the oven

B - Directly on the cooker

C - Partially cook without salting, block the cooking and continue cooking in the oven
9. WHAT DO WE MEAN WITH THE TERM "PAGLIA E FIENO"?

A - A pasta dish served with a vegetable sauce

B - A vegetarian recipe with whole wheat pasta and legumes

C - An egg pasta similar to Tagliatelle with "yellow" (straw) pasta and "green" (hay) cooked together
10. WHAT DO WE MEAN WITH THE TERM "STUFFED PASTA"?

A - Pasta served with a double helping of sauce

B - Pasta with a filling made of vegetables, meat, fish or cheese

C - Type of handmade pasta with a very thick layer

 TEST RESULT 

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