Main Course

Pasta Dishes: Mediterranean Pasta

While there are many ways for cooking Italian pasta, a few offer the user a nicely cooked non-sticky noodle to work with. In many of the dishes that the Italians make, noodles are used in conjunction with other ingredients. A sticky, starch ridden noodle is not only not as tasty, it is hard to work with, and not as appealing to look at. When you are cooking you want your dish to not only smell and taste good, but to also look good too. There are ways to ensure that your pasta is cooked right and can be used easily as part of a dish or the main course.

Home cooks and chefs today are becoming more sophisticated about what really are authentic Italian recipes. Well, Italian recipes are and can be simple or elaborate, practical or as foolish, store bought or made at home. But even more today, Italian recipes had become the world’s most important culinary art, and almost where ever you go you will find an Italian restaurant on the corner of a road.

Pasta

Is opening a can of spaghetti your idea of fresh Italian pasta? Pasta, no doubt, plays a large part in most traditional Italian food , and few cultures know how to employ a tomato the way that Italians can. Italian cooking is full of marvelous single pasta dishes made with all types of vegetables and pulses. Italian food is all about combinations of delicious local flavors, a simple sauce, a sprinkling of parmesan and of course real Italian pasta. Pizza and pasta are popular the world over, and the average Italian consumes 28kg of pasta each year. When made with fresh egg pasta instead of dried lasagna noodles it can be an amazing treat for the taste buds. The Kinds of Pasta Used In the days before industrialization, dry pasta made from durum wheat, water, and a pinch of salt (spaghetti, rigatoni, and so on), was easier to make, and therefore more popular, in the South, where warmer temperatures and increased sunlight hastened the drying of the pasta.

Instead today, there are more worse questions that you could be asked to answer for: “Should you add oil to the cooking water?” “How thoroughly should the pasta be drained?” Well, I know that for somebody might be tough to answer. So let me help you from the beginning, in the case that you still don’t know today.

Four quarts of water for one pound of Italian pasta, one tablespoon of salt, never add oil to the water, and the pasta should still be slightly wet when drained.

Of course cooking is a combination of objective technique and subjective taste.

Lets move now to Italian pasta sauces determining the best  kind of tomatoes for making sauces, which is of course the diced tomatoes packed in water, not puree are best. When making “pesto” best is to pound the leaves to release the oil, blanch the garlic, and toast the pine nuts. The range of Italian sauces goes well far from simple cream sauces. Had you never tasted those made with beans and lentils? Seafood? Poultry and meat?.

Simple

For hundreds of years Italian cooking has followed a very simple principle: food is best when it’s cooked fresh and in season. The reason for this culinary fragmentation is simple: With the exception of the nobility and the clergy, before most Italians simply didn’t travel, and as a result every town and every valley has something unique. The main benefit of Italian cuisine is its healthy balance, the basic ingredients being cooked in a simple style whilst retaining their original goodness and freshness.

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Okay, so you found the man or woman of your dreams, he or she is a pasta lover and you want to seal the deal by cooking them the Italian meal of their romantic life. Okay, now what? You can’t send over and Italian gift basket with fruit and hope that it does the trick. I have all the right answers. I am the king of pasta lovers, therefore, my advice on the subject will prove invaluable. Just listen and follow along.

Rule #1 Go All Natural

Look, sauce doesn’t need additives and preservatives. Don’t even think about using sauce from a jar. It’s the worst thing you can do. A good healthy pasta dish made from scratch is one of the easiest things to do. You can actually prepare a wonderful pasta dish from scratch in about 15 minutes or so from beginning to end. You don’t have to stoop that low.

Rule # 2 Don’t Over-Cook The Pasta, But Don’t Under-Cook It Either.

This is one that may take a little practice, but it’s not rocket science. Pasta that is over cooked is simply awful. Believe you me, that can really ruin a meal. I don’t care how good the sauce is, the experience will have been ruined.

Conversely, don’t under-cook it either. When I taste pasta that is under-cooked even worse, stuck together and hard, I want to immediately get up and leave. I HATE THAT.

There is no better way to check the correct doneness of pasta than by tasting it periodically during the cooking process. Only by eating it will you get the exact doneness. Don’t time it, don’t throw it against the wall, don’t do anything other than what I have said. Taste it.

Rule # 3 Grate Your Own Cheese

It’s just so easy to use pre-grated cheese – I don’t care. The quality is just not there. For A few pennies more, you can get a nice, small block of imported Parmesan cheese from Italy and grated it yourself right over the dish of pasta. This is how you show someone that your really love them.

Listen, don’t fool around with this stuff. It’s serious business to a pasta lover. If you are serious about snagging that man or woman of your dreams you should heed my advice. Is this voodoo magic that is guaranteed to work? Not necessarily. But put yourself in their shoes. Who would your rather have as a mate? A total pasta making amateur who serves a lousy dish of macaroni. Or would you pick the person who made their pasta dish with love, using the finest ingredients and took the time to do it right?

The choice is yours.