PASTA PASTA

It is not only the Italians that cannot live without pasta, certainly pasta has become a staple dish world wide, prepared with care and flare pasta can be irresistible.

While a good home-made pasta is sheer perfection, good quality commercial pasta has its place, the choice depends on the style of the dish. Some shapes such as ravioli and tortillini are filled and covered with creamy, delicate sauces while others such as a penne, tagliatelle, spaghetti or fettucine are excellent served with chicken, small quantities of meat and vegetables. 

CHOICE INGREDIENTS

Always add a couple of spoonfuls of coarse cooking salt into the boiling water before you add the pasta. Extra-virgin olive oil, sharp cheeses such as Parmigiano Reggiano, Pecorino, sea salt, anchovies, chopped garlic, tomatoes, fresh basil, sage leaves, soft white ricotta and fresh cream. Vegetables such as courgettes, mushrooms, spinach, fresh peas, baby green beans, butternut and orange gold pumpkin marry well with pasta.

ESSENTIAL EQUIPMENT

A large capacious pot with an attached strainer, plus a wooden pasta spoon.

VITAL HINTS

Pasta should be al-dente that is just firm to the bite. It is important that whatever sauce or seasoning you use is piquant, full of flavour and in some instances quite lavish, don't stint on ingredients. The moment the pasta is ready, drain, dress and serve immediately on hot plates or in a wide-brimmed soup plate.