Preparing Italian Pasta Food
Posted by Owen Jones in Uncategorized, tags: beverages, cooking, diet, food, gourmet, health, italian food, nutrition, other, pasta, recipes, Restaurants, supplements, Uncategorized, weight lossWhen a non-Italian thinks of Italian food, two dishes come to mind: pasta and pizza. Kneading the dough for a pizza means some work, so the first meal that most people prepare if they think to ‘cook Italian’, they try a pasta dish.
In spite of the fact that there are thousands of Italian pasta (and pizza) recipes, most non-Italians do not prepare a dish that an Italian would identify as Italian. In the remainder of this article we will take a look at how to make these meals more realistic without having to move home to southern Europe.
As this article is about pasta dishes, we ought to begin with the pasta itself. Assuming that you want to use dry pasta and boil it, you should only purchase pasta that is made from durum wheat semolina flour. If you would like whole wheat durum semolina flour, that is fine as well.
Do not be satisfied with a pasta just because it has an Italian name. Check the ingredients. Once you have the pasta, inspect it.
Feel it, even look at it under a magnifying glass. It should feel course and rough. When it swells up this roughness will allow the pasta to pick up more sauce than ’smooth’ pasta.
Durum semolina flour is course, rough and solid which is why it is used. It is not being used because it is cheaper, so do not let anyone persuade you that pasta made from high quality bread flour is better. It most certainly is not.
Pasta is best eaten al dente according to Italians, which means ‘to the teeth’ or a bit chewy. Pasta manufactured from most flours other than durum will not attain that quality, because it goes straight from dry to soft or over-cooked. You can easily spot this low quality if the pasta collapses or breaks up.
Once you have bought decent pasta, you have to cook it well. Pasta is starchy and will give off starch, just like rice, so it ought to be boiled in a large pan with plenty of water. Add salt after the water boils, if you need to and then add the pasta.
Purchasing the correct pasta is merely half the battle, unless you just want to pour some olive oil on it or eat it with a salad.
Different pastas take various amounts of time to cook, but most cooks will have begun the sauce long before cooking the pasta anyway.
However, if the sauce is very thick and the pasta water is not too salty, you can use some of it to water the sauce down before serving. This blends the flavours fairly well.
The sauce is also of regional importance, but it contains tomatoes more often than not in the south and less so as you travel north, where it is cooler.
In the north a sauce to be served with pasta may contain more vegetables and oil than in the south or the pasta may be consumed in a salad.
Owen Jones, the author of this piece writes on a variety of topics, but is at present concerned with Recipes to Lower Your High Blood Pressure. If you want to know more, go to our web site at Gourmet Recipes and Good Health.
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