Here is a rave review for the BRAMI pastas we've tried so far (spirals and radiatori) !! Flavor, texture, high fiber and protein content….everything we want is there in this delicious product. We have been enjoying more pasta meals than ever now that we have Brami on hand. Hot or cold, in casseroles or salads….my spouse and I are convinced that this has made it a healthier thing to eat pasta often than is true with ordinary wheat flour pasta, which just doesn't offer the nutritional advantages of this high fiber, high protein product. Other non-wheat pastas we've tried, for example those made from lentils or garbanzo flour, don't have the same firm texture as Brami, that holds up in cooking and is not mushy. Yay, Brami!
The art of pasta
in 6 easy steps.
Even if you don’t commute on a Vespa, you can still cook like an Italian.
Watch how perfect pasta is made
Pasta 101
Step 1
Salt the water
like the sea
Wait for a full boil, then add salt. More than you think. No, a little more
Pro tip: 2 tablespoons per 12 cups. Yes, really.
Step 2
Drop it like it’s hot
Toss in the pasta. Stir for the first minute to keep the noodles from attaching.
When cooking Spaghetti, just gently push the noodles down with a large spoon. They will slowly sink in.
Step 3
Taste, don’t time
Box says 9–11 minutes, but we trust your bite more than your clock. Aim for that perfect al dente - not crunchy, but firm.
Step 4
Save the magic water
Right before draining, scoop out ½ cup of pasta water.
It’s liquid gold for sauce.
Step 5
Don’t rinse. Ever.
Keep the starch. That’s what makes it Brami.
Step 6
Simmer, swirl, serve
Reunite pasta and sauce in a hot pan. Add a splash of pasta water. Simmer. Swirl. Taste. Serve.
Optional garnish: Pecorino, olive oil drizzle, your best herbs
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