Pasta Archives

DEBUNKING SOME PASTA MYTHS-II

We previously reviewed some pasta myths. Here are a few more. It is often heard that, “It is a good idea to rinse pasta after cooking.” Wrong! First of all, you will make the pasta cold. Secondly and most important is that you will rinse away the valuable starches that are responsible for making the sauce adhere to the pasta. Another myth to be dispelled is that you should add a lot of sauce to your pasta. Again, this is another myth. Italians will tell you that you should not overwhelm the pasta by submerging it in a huge amount of sauce. Gently toss the pasta with your sauce. Add a little more if you feel it is not sufficient, but whatever you do don’t add so much that you destroy the delicate pasta flavor. The rule of thumb is; pasta with sauce, not sauce with pasta.

DEBUNKING SOME PASTA MYTHS

There are a number of myths that have developed around the so-called correct procedures and ways to cook pasta. Let’s look at a few and set the record straight. Some people believe that it is better to break long pastas such as spaghetti, fettuccine, linguine and bucatini into smaller pieces before placing into boiling water. Not so! Let’s face it, if these pastas were better short, they would have been made that way. Besides if they were made in shorter pieces they would be much more difficult to eat. These pastas were made to be swirled onto a fork. Another myth has it that olive oil should be added to the pasta water to prevent the pasta from sticking together. Properly cooked in boiling water pasta will never stick together. So don’t do it. When you add your sauce and toss with the pasta which has been cooked in olive oil and water, the sauce will slide off the pasta. Throwing pasta against a wall to determine its doneness is another myth. Go ahead and throw it against a wall. If it actually sticks, it is probably overdone and will be gummy. Testing for doneness is best achieved by biting into a strand or piece. The pasta should offer some resistance with no hard center. ‘Al dente’ as the Italians say.

ARTISANAL PASTA PRODUCTION REQUIRES EXTRA CARE

Anyone who has purchased pasta either online or from a specialty food store probably noticed a wide gap in pricing between pastas sold at those outlets as opposed to supermarket pasta. There is a good reason for this. For the most part pasta sold online or from a specialty store is probably artisanal pasta. What does that mean exactly? For starts this pasta is probably produced using bronze extruders as opposed to Teflon. So what is the big deal? Pasta extruded through bronze has a much rougher surface allowing sauces to cling to them. Also, manufacturers of artisanal pasta generally use the finest durum wheat available. Teflon produced pasta is generally very smooth so the sauce slides off easily. The cost of manufacturing pasta using bronze extruders is much higher since it is much more labor-intensive to clean the extruders and more attention must be paid to the entire process. Another important point is that artisanal pasta makers use a much slower drying process at temperatures of anywhere between 105 to 115 degrees requiring almost two days to completely dry the pasta. On the other hand mass produced pasta is generally dried rather quickly at 185 degrees. So treat yourself, buy some really good artisanal pasta and make an outstanding sauce to accompany. You and your guests will definitely note the difference.

PERFECT PASTA DO’S AND DON’TS

Few dishes rival the taste and texture of perfectly cooked pasta. Bringing your pasta to the state of perfection is not all that difficult, but it does require some attention so that you don’t wind up with a soggy, overcooked blob.

1.     All pasta cooking times are not the same. So how do you know how long to cook your linguine versus fusilli? For starts make sure you read the directions on the box. Pay attention and don’t overcook. Stir often and about 2/3 of the way through the process take a strand or piece of pasta, run it under cold water and bite into it. Perfect pasta should be as Italians put it, ‘al dente.’ Literally translated it means to the bite. So the pasta should have a little resistance, but not be mushy. Make sure the center is fully cooked though.

2.     An oft heard myth is that pasta should have gallons of water when being cooked. Not so, the ratio of water to pasta is important. For every pound of dry pasta you should use no more than a gallon to a gallon and a half.

3.     Always add salt to the water. A good rule of thumb is about a teaspoon of salt per quart of water.      

4.     Just before the pasta is done, drain it in a colander. Do not rinse the pasta. Place in a large bowl and toss with your favorite sauce.

QUALITY PASTA COMMANDS A HIGHER PRICE

Most commercial pastas these days are produced by extruding the dough through various Teflon shaped dies. The process is faster than extruding the dough through bronze dies. However, the finished results are different. Bronze extruded pasta has a coarser outer surface. What is the significance of this difference? The coarser surface allows the sauce to cling to the pasta rather than sliding off as it does with the Teflon produced pasta. Bronze extruded pastas also hold their shape and texture better after cooking. It is also true that manufacturers of bronze extruded pasta only used the finest durum wheat in the production. Yes, you will pay more, but the difference is well worth it.

DIFFERENT PASTA SHAPES FOR DIFFERENT SAUCES

Are you often confused by all of the different pasta shapes that are available? While it may appear as though it doesn’t really make sense to have all these different shapes and sizes, in reality it does. Pasta shapes are really defined by the sauces each complements. When choosing a pasta shape it is important to make certain it goes with the sauce. Light sauces are best with shapes such as capellini, known as angel hair pasta and certain types of spaghetti. On the other hand, your Bolognese sauce works best with pasta shapes that can hold the sauce. These shapes include penne rigate, or conchiglie. Your thicker, but not necessarily ‘chunky’ sauces work best with thicker noodles such as fettuccine or farfalle (bow tie).  It is also interesting to note that some pasta shapes were created by local Italian artisans to show off their creativity or to hold it up as superior to other pasta creations in nearby locations. 

Superior Pasta is well worth the extra money

Spending a few dollars more for top quality pasta is well worth it. The difference between these pastas and the mass-produced ones is extraordinary. Once you taste fine regional Italian pastas such as the Sicilian Faraci, Spinosi from Campofilone, Pasta Bartolo, Valentino Felicetti Organic Pasta and Le Veneziane and Andriani Corn Pastas with a good sauce you will be amazed by how much more defined the flavors are.