Pasta

Pasta

Lorighittas

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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Salting Pasta

“Learn how and when to use salt. When a box of pasta tells you to put one teaspoon of salt in for a gallon of water, no! It has to be salted like the ocean, because when you drain it, you want the salt to adhere to the pasta. I use a quarter to a …

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Pasta

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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Pasta is shaped for a reason

Dried pasta is shaped in a variety of ways to fit various types of sauces. Thin and long pasta suits oily, more liquid sauces, and more complicated shapes are better for thicker, chunkier sauces. Julia

Pasta is not Italian

Worldwide, pasta has become synonymous with Italian cuisine. Italian immigrants themselves brought pasta everywhere they went. While it is true that the most famous varieties and recipes of cooking pasta really do come from Italy, surprisingly, the actual origin of pasta lies elsewhere! So how did pasta make its way to Italy? One of the …

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Make pasta sauce stick

After you drain pasta, while it’s still hot, grate some fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to. Giada De Laurentiis

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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Lasagne

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

Pasta sauce

I discovered a great kitchen shortcut the other night on the Vineyard: using the water some feta cheese comes in as the base of a cheesy sauce for pasta. You pour the water in from the container into the same pot you used to make the pasta while it’s still hot, put in little pieces …

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Cooking pasta

Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.Mario Batali – Iron Chef America