Making a pound of this pretty pasta can take an entire day. Sardinian Lorighittas are large, braided loops of semolina-based dough, often served with tomato sauces, pesto, or seafood. The pasta originates from Morgongiori, a small mountain town with a population of just 800 residents, surrounded by jagged cliffs on the Italian island. Lorighittas noodles must be …

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Making Pasta

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented.[6] In Italy the names of specific pasta shapes or types often vary with locale. For example, the form cavatelli is known by 28 different names depending on region and …

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The Rarest Pasta

Away from its famed cerulean seas, Sardinia’s craggy interior is a twisting maze of deep chasms and impenetrable massifs that shelter some of Europe’s most ancient traditions. Residents here still speak Sardo, the closest living form of Latin. Grandmothers gaze warily at outsiders from under embroidered veils. And, in a modest apartment in the town …

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While you might have seen carbonara in Italian restaurants, the real deal is nothing like the one you get there. In a pan render some bacon (you can also use pancetta or guanciale) until very crispy at low heat. Strain the bacon fat off and reserve. Cook your spaghetti as usual but stop short of …

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A tip to the perfect pasta is cooking it two minutes less than the packet calls for. Then, remove the pasta using a pair of tongs and add to your sauce along with a ladle of pasta water. “Toss well so the starch from the pasta thickens the sauce. Check the seasoning and serve nice …

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Dried vs fresh pasta

If you want a soft, slippery mouth-feel use pasta all’uovo (fresh egg pasta). It’s great for simple dishes such as tagliatelle with butter and parmesan. Dried pastas are good for soups or when paired with robust sauces with ingredients like capers and anchovies. Dried pasta takes longer than fresh pasta to cook. When you strain …

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Two secret ingredients. A little bit of freshly grated nutmeg in the white sauce, and a little red wine in the ‘bolognaise’ component. Liz Marsden