Nicola Ruggiero is a chef who has worked in many fine Italian restaurants and a pasta enthusiast. One day, he realised while cooking different types of pasta that it was difficult to distinguish the exact cooking point of pasta without burning himself because he couldn't repeatedly taste all the types of pasta in succession while needing to prepare other things in the meantime (sauces and side dishes). From here, he envisioned an instrument which could accurately detect the exact time needed to cook any and all types and brands of pasta. Thanks to this realisation, the Cuocimatic® project was born and is now patented all over the world. The system used is the same one that, until now, has been used by man for over hundreds of years; testing the firmness of pasta using one's teeth, then judging what is the right firmness of cooked pasta. Cuocimatic® is equipped with a vertically-moving pin which acts as teeth to determine the firmness of pasta and a microchip which acts as the element of reason to determine when pasta is cooked to the right level. The only difference between the two systems used is that with Cuocimatic®, a sample of uncooked pasta is inserted while the human one is carried out when it is believed that the right level of cooked pasta is reached. From now on, it is possible for everyone, even the most experienced, to eat pasta always "al dente".