October 25, 2024 11:02October 25, 2024 14:17
cheers! October 25th is World Pasta Day! Reason enough to celebrate with delicious pasta!
Just… put your hand on your heart: How do you cook pasta like this?
Ketchup – of course. And pesto or “Bolo,” right? Maybe a mushroom cream sauce or carbonara.
and? Are ready-made sauces sometimes used?
in the case of, There is room for improvement. With these simple tips, you too can Your daily pasta dishes will become more varied, fresh and delicious. let's go!
Bring enough water for cooking!
Approximately one liter of water is required per 100 g of pasta. At least. Oh, and just make sure there’s enough room for the pasta!
(Apart from cheese and black pepper …but that's a topic in itself. )
Image: Shutterstock
Add enough salt to the water, okay? If you're not sure how much salt you need to add, just try a tablespoon of water – it should taste quite salty.
Then you add the cooking water Do not add olive oil Everyone knows it now, right?
Warm the plate!
Image: shutterstock
Oven at 90 degrees and plate! If you forgot this and only noticed this 30 seconds before draining the pasta, here's what to do cheating methods: Place the dish in the dishwasher, place the colander on top and pour the pasta into it – the dish will be heated by the cooking water. Quickly dry the plate before scooping.
No, “Teigis” is not the same as “Teigis”
“Making pasta?” No, not just any one. We make fusilli. Or Strozapreti. Or macaroni. Or Mafaldin.
Image: Shutter
The hundreds of different shapes of pasta don’t just exist for an end in themselves. Certain sauces require corresponding pasta shapes. For example, you can serve pesto with Trofie or Trenette Radish greens It goes well with cat ears, macaroni with sugo all'arrabbiata, etc. Hey, pasta maker Voiello even commissioned car designer Giorgetto Giugiaro to design pasta shapes to find one that could hold as much sauce as possible:
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What happens when a car designer designs pasta
In 1983, pasta manufacturer Voiello commissioned famous car designer Giorgetto Giugiaro to develop a new pasta shape…
Stop pouring cream on everything!
While we're at it, there's also butter. Yes, the Swiss love it. And the French. Anyway, there are the Germans and the British. It was thanks to Europe's love for fatty dairy products that pasta evolved from what was once a bland but filling dish A serious, creamy calorie disaster transformed
Image: Shutterstock
Yes, animal fats are great flavor carriers, and a generous dose of cream can turn anything into a creamy sauce. But, friends, trust me: you can almost always make it without the cream. It still tastes good – maybe even better.
Instead, use a few tablespoons of pasta water
Oh, and are you worried that some pasta sauces without creamy butter will be too dry? No: Before draining, take 2-3 tablespoons of the pasta cooking water and add it to the sauceYou are getting ready. The starchy nature of this water will thicken the sauce.
Image: Shutterstock
Hey, you actually don't even need to strain the pasta, you can use pasta tongs to transfer it directly from the cooking pot to the saucepan – which automatically adds some cooking water (and you save the baby boomer parents a small amount of butter) Always save and discard drained pasta). The result is lighter, easier to digest, richer in flavor, and even healthier. Just do it.
Prezemolo is never wrong
Image: Shutterstock
A little chopped flat-leaf Italian parsley In fact, it always blends right into the menu and brings more freshness and Italian flavor.
Don’t use too much soy sauce, dammit!
Incorrect.Image source: simplysogood.com
Correct.Image source: obi/watson
Look at the first picture: it’s not like that. Please, please don’t drown the pasta in the sauce! The sauce should complement the pasta, not overpower it. Pasta has its own flavor. This should remain identifiable.
Plus, when it comes to ingredients: less is more
Yes, in preparation: Most pastas require surprisingly few ingredients. Carbonara case study: Feta cheese, guanciale, egg yolk, black pepper are among them. Basta. Maybe add a little salt to taste.
Image: Shutter
The continental version of this actually Roman dish often contains many additional ingredients: garlic, for example. Sometimes there are onions. And of course cream. It's pretty obvious how this happened: Someone was standing over the stove, roasting guanciale, and thinking, “Hmm, some garlic would be nice too. Hmm, I like oregano, too!” No, it's not that the end result is inedible, It just tastes a little…random. because: With each additional ingredient added, the flavors of the individual ingredients become more and more even. If you sauté the onions, the flavor of the guanciale will be slightly less intense. The reason the Romans insisted on their “solely correct” version of carbonara wasn't stubbornness, it was taste. The four flavors in this dish complement each other perfectly balanced.
therefore: Make sure your ingredients are high quality so you only need a few of them.
Forget ready-made sauces!
Image: Shutterstock
Well, once and for all: There is no reason, no reason at all, to buy ready-made ketchup. Even the best ones have that infamous glassy taste. If you can't get enough of opening a jar of Prati and warming it up with olive oil, a clove of crushed garlic, and some salt and pepper, you should order it delivered to your door right now.
It doesn't always have to be “sauce” by any means.
Image: Shutterstock
Tomato sugo is a sauce. one beef stew Maybe too. but Garlic, oil and chilli Technically, it's not a sauce. I would like to remind you that many of the best pasta dishes are built on this very foundation: Sauté some garlic in a little good quality olive oil and the door opens for you. Blanchielt Radish greens For example, add some anchovies. Or crunchy broccoli with a hint of chili flakes. Maybe a little lemon juice on top. Or black olives. Or some roughly chopped date tomatoes. No Parmesan cheese is needed for dishes like this.
Oh yeah, about the cheese thing…
All of the above olive oil-based dishes do not contain Parmesan cheese. Nor the ones containing fish or seafood: Seafood, clams, mussels and tuna pasta Wait—no Parmesan. Pecorino Romano actually belongs to Carbonara or Amatriciana. Pasta alla Norma and other Sicilian dishes will actually appear Salted Ricotta Cheese (picture below). But the parmesan goes well with everything else.
(It’s okay after all.)
Image: Shutterstock
Hey, also, If possible, forget the grated cheese in the bag. It might be delicious, but taste-wise, it's crap. Anyone can quickly grate some hard cheese directly onto a pasta plate.
(This has nothing to do with what my boss Madeleine said about “Baroni, fancy people like you”. It's actually much cheaper to grate your own cheese. Just saying.)
And finally this:
Image: Imagery
Take your time when eating. Sit back, make yourself comfortable and enjoy your meal. Have a glass of wine with it. Best with good friends. Along with a lot of small talk. and lots of laughter. Lots and lots of laughter.
#ItaliansDoItBetter
Mealworm pasta, pea ice cream and other unimaginable delicacies
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Mealworm pasta, pea ice cream and other unimaginable delicacies
You don't know where they come from, and apparently you can't taste them: these noodles were once mealworms.
© Bern University of Applied Sciences – HAFL
Corona Quarantine Food – Oliver Baronis Carbonara
Video: Watson
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