Macaroni A Qcheeseq Vegan Mac And Cheese With Garlic Spinach From The Cookbook This Cheese Is Nuts By Julie
It is the most widely known and can be found all over the world. But it is easy to go wrong with it and to end up with a soggy uninspiring mess. As with all the most basic foods the key to cooking good pasta is to choose good quality ingredients. The simpler the food the more important quality becomes. Poor quality can be less easily disguised in a simple pasta dish than in something more elaborate. Good quality pasta is made from durum wheat. Many people swear by fresh pasta rather than dried. They feel that fresh pasta must be more authentic than dried. But in Italy cooks will often choose dried pasta for preference. A good quality dried pasta made from durum what is always preferable to a poor quality fresh pasta. What you are looking for is a dried pasta made with 100 per cent durum wheat and preferably made by an Italian company according to traditional methods.
When you walk down the pasta aisle in the market how do you choose which pasta to buy and which to use for what purpose? There are flat pastas round pastas hollow pastas and twisted pastas. There is pasta that is made to look like rice (Italian orzo) and pasta that resembles gnocchi (potato dumplings). There are shells and tubes and then there is pasta that is made into shapes to fit the season. Do you want to serve your pasta with tomato sauce Alfredo Sauce (cream sauce) primavera (with lightly grilled spring vegetables? Do you want stuffed pasta and if so what do you stuff it with? Do you want pasta that is made from semolina ordinary flour or gluten free such as corn or rice pasta? Do you want squid ink pasta spinach pasta or tomato pasta or just plain pasta? The more you learn about pasta the more there is to know and the more bewildered you can get. The best quality pasta is made from semolina (hard durum wheat) and eggs with maybe a little salt and some olive oil thrown in.
No sauce is needed to savour such a nourishing food. No matter what serve the pasta piping hot! Never ever serve lukewarm or cold pasta. PASTA SECRET #7: PRACTICE! I did my part. I shared the jealously guarded secrets handed down in the Bontempi family from generation to generation since the times Rome was a just rustic village on the Mediterranean sea and pasta was still made of *farro* (spelt flour). Now it is really up to you. Let me part by saying: Practice practice practice! Invite friends over or treat yourself and your dear ones to some simple satvic pasta or some zesty one. Remember a good pasta lover eat pasta at least 5 times a week. You may wonder why you need to make fresh pasta when you can buy many types of dried pastas in a variety of flavors in most grocery stores today.