![]() ![]() More robust soups like minestrone take pasta like macaroni or bits of spaghetti. ![]() Long thin pasta is traditionally served with tomato, seafood or light vegetable sauces, while a sauce with chunks of meat is more likely to be served with wide pasta such as tagliatelle or short tube shapes such as penne.įor thin soups, tiny pasta shapes or vermicelli are good. Remember the two rules passed down from Nigella's mentor Anna del Conte - when cooking pasta, use water that's as salty as the Mediterranean, and when serving it, don't drain it too thoroughly because a little water will help incorporate the sauce. But for guaranteed authentic pasta, make your own at home.įor a quick meal, the variety of dried pasta available is indispensable if you have more time, there’s nothing more rewarding than making your own pasta with a simple combination of flour and eggs. ![]() At the same time there are some excellent pasta-makers makers who follow traditional methods and make terrific pasta. There are many poorly made pastas on the market which will provide you with a disappointing, pappy texture. If buying fresh or dried pasta it's worth spending a bit extra on a good quality brand. It goes well with buttery or creamy sauces or sauces with delicate flavours. Fresh pasta has a softer, more absorbent texture and takes on the flavours of the sauce with which it's served. Dried pasta has a firmer, denser texture when cooked and is suited to chunky, meaty or oily sauces. They play very different roles in the kitchen and in Italy it's almost inconceivable to interchange fresh and dried pasta. A simple rule of thumb to remember is that thin and long pasta suits oily, more liquid sauces, while wider pasta and more complicated shapes (twisted, hollow or curved) are better for thicker, chunkier sauces, as there's room for them to nestle and cling to the pasta.Īlthough fresh pasta is often considered superior to dried, this isn't necessarily the case. There are hundreds of pasta shapes, each of which allows sauce to cling in different ways. There is pasta for soup, for serving with sauces, for baking and for stuffing. The shape of pasta used depends on the dish being cooked. Pasta can be fresh or dried, made of pure durum wheat, sometimes with egg, and flavoured with ingredients such as spinach, tomato, beetroot or squid ink. ![]()
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