Attilio Mastromauro has always been convinced that the art of a true
pasta maker is to produce pasta with the right balance between thickness
and cooking time.
According to Attilio, every pasta shape must cook in the right amount of
time, depending on its shape, and every piece of pasta must must cook
evenly, from the outside in.
Pasta should never stay raw inside after it has been cooked (pasta that
is raw inside is often mistaken for pasta that is al dente), because
pasta is only digestible when it is cooked evenly. It should also never
lose its nutritional substances in the cooking water (which happens with
very long cooking times), which should remain as clear as possible; it
should remain strong and elastic in the plate, even many hours after it
has been cooked.