Why does a restaurant quality pasta plate simply not compare with the one you make in your own kitchen, no matter how wonderful your sauce. The taste comes from the consistency of the pasta, it needs to retain its shape, be perfectly al-dente, and hold on to the sauce rather than see it collect in a pool at the bottom of the plate.
Getting this perfect bite is an art and Gustora Pasta brings traditional Italian heritage to our modern homes, and through this, a luxury product that makes any vegetarian meal special.
The secret: Bronze-Die Extrusion
The vast majority of commercially available, mass-produced pastas are made in Teflon or smooth plastic dies which speeds up production, but results in a smooth, shiny pasta product, a home cooks worst nightmare.
Here at Gustora we take a far more passionate, traditional route, pushing our dough through actual bronze dies.
Here at Gustora we take a far more passionate, traditional route, pushing our dough through actual bronze dies.
With the bronze extrusion process, the pasta ends up with a coarse, matte, and slightly chalky texture. It may look a bit rough in the packaging but this is pure magic in the kitchen. The coarse surface has lots of surface area that functions like a sponge and grips to your olive oil, rich tomato purees, or creamy pestos so that every single bite bursts with well-balanced flavor.
Pure Ingredients: The Durum Wheat Advantage
But it takes a great texture, great ingredients are not an option. Gustora Pasta uses nothing but 100% Durum Wheat Semolina.
Durum wheat is considered a hard wheat, thus having higher protein content and a stronger gluten structure.This strength is precisely what provides the famous al dente texture- the firm, chewy bite after being cooked, not soft or mushy.
Using 100% wheat and nothing else also makes it 100% vegetarian and vegan, not needing any binders or eggs to keep its shape.
The Slow Drying Process
Mass-produced pasta is quickly dried at high temperatures in order to get the pasta packaged quicker. While it's true that the pasta dries faster, all the moisture gets steamed out, leaving a brittle pasta that loses all of its natural, nutty flavor.
Gustora believes in slow food.The pasta is dried over many hours at low, controlled temperatures. The slow drying process protects the protein structure of the durum wheat, trapping in all of the natural flavor. When it is eventually boiled, it rehydrates slowly, retaining its shape, firmness, and elastic bite.
Bring It to Life: A Simple, Vibrant Vegetarian Recipe
In order to really appreciate what bronze die and slow drying can do for a pasta, you want a fresh, bright, vegetarian sauce that won’t get in the way. Try this quick Gustora Penne with Slow-Roasted Tomatoes and Basil.
The Ingredients:
200g Gustora Penne
2 tbsp Extra Virgin Olive Oil
1 cup Cherry Tomatoes (halved)
3-4 Cloves of Garlic (thinly sliced)
A handful of Fresh Basil Leaves
1/2 tsp Red Chili Flakes
Salt and Black Pepper to taste
The Method:
The Pasta: Bring a large pot of salted water to a rolling boil. Add the Gustora Penne and cook for 9-10 minutes, until it is perfectly al dente. You will notice that the pasta holds its shape perfectly due to the premium durum wheat it is made with. Before draining, reserve ½ cup of pasta water.
The Base: While the pasta is cooking, warm the olive oil over medium low heat in a wide pan. Add the garlic and chili flakes to the pan, and let them sauté for 1 minute until fragrant. Be careful not to burn them.
The Tomatoes: Toss in the cherry tomatoes, season with salt and pepper, and allow to cook down for 5-6 minutes, until they burst and create a light, rustic sauce.
The Toss: Transfer the drained penne into the pan and add about ¼ cup of the reserved pasta water. Toss vigorously on low heat for one minute. Notice the starchy pasta water binding to the coarse surface of the Gustora pasta and creating a glossy, creamy-like coating without a hint of dairy or cream.
The Finish: Remove from heat, tear in the fresh basil leaves, and finish with another drizzle of your premium olive oil. Serve immediately.
The Verdict
Next time you enjoy a bowl of pasta, take a closer look at the surface. Choosing to cook with a brand that celebrates a love of craft, like Gustora, is more than just choosing an ingredient-it is choosing a legacy of great pasta.
But it takes a great texture, great ingredients are not an option. Gustora Pasta uses nothing but 100% Durum Wheat Semolina.
Durum wheat is considered a hard wheat, thus having higher protein content and a stronger gluten structure.This strength is precisely what provides the famous al dente texture- the firm, chewy bite after being cooked, not soft or mushy.
Using 100% wheat and nothing else also makes it 100% vegetarian and vegan, not needing any binders or eggs to keep its shape.
The Slow Drying Process
Mass-produced pasta is quickly dried at high temperatures in order to get the pasta packaged quicker. While it's true that the pasta dries faster, all the moisture gets steamed out, leaving a brittle pasta that loses all of its natural, nutty flavor.
Gustora believes in slow food.The pasta is dried over many hours at low, controlled temperatures. The slow drying process protects the protein structure of the durum wheat, trapping in all of the natural flavor. When it is eventually boiled, it rehydrates slowly, retaining its shape, firmness, and elastic bite.
Bring It to Life: A Simple, Vibrant Vegetarian Recipe
In order to really appreciate what bronze die and slow drying can do for a pasta, you want a fresh, bright, vegetarian sauce that won’t get in the way. Try this quick Gustora Penne with Slow-Roasted Tomatoes and Basil.
The Ingredients:
200g Gustora Penne
2 tbsp Extra Virgin Olive Oil
1 cup Cherry Tomatoes (halved)
3-4 Cloves of Garlic (thinly sliced)
A handful of Fresh Basil Leaves
1/2 tsp Red Chili Flakes
Salt and Black Pepper to taste
The Method:
The Pasta: Bring a large pot of salted water to a rolling boil. Add the Gustora Penne and cook for 9-10 minutes, until it is perfectly al dente. You will notice that the pasta holds its shape perfectly due to the premium durum wheat it is made with. Before draining, reserve ½ cup of pasta water.
The Base: While the pasta is cooking, warm the olive oil over medium low heat in a wide pan. Add the garlic and chili flakes to the pan, and let them sauté for 1 minute until fragrant. Be careful not to burn them.
The Tomatoes: Toss in the cherry tomatoes, season with salt and pepper, and allow to cook down for 5-6 minutes, until they burst and create a light, rustic sauce.
The Toss: Transfer the drained penne into the pan and add about ¼ cup of the reserved pasta water. Toss vigorously on low heat for one minute. Notice the starchy pasta water binding to the coarse surface of the Gustora pasta and creating a glossy, creamy-like coating without a hint of dairy or cream.
The Finish: Remove from heat, tear in the fresh basil leaves, and finish with another drizzle of your premium olive oil. Serve immediately.
The Verdict
Next time you enjoy a bowl of pasta, take a closer look at the surface. Choosing to cook with a brand that celebrates a love of craft, like Gustora, is more than just choosing an ingredient-it is choosing a legacy of great pasta.
