Small talk about pasta

Why in Italy we use so many different types of pasta? Are they not all the same?
Ehm, well, no.. they are not all the same!

First of all let´s distinguish in 2 big families: pasta with and without eggs.

Here somebody can already be surprised, because not all italian pasta contains eggs. But what all pasta shall contain is durum wheat. This ingredient, often absent in the low quality pasta purchasable aboard, is fundamental for the right pasta texture. The pasta prepared with normal wheat goes from raw to overcook without getting the right al dente cooking consistency.  I have the feeling it is also more difficult to digest.

Let´s go back to eggs. The noodles containing eggs are only the ribbon shaped ones like tagliatelle and pappardelle with the exception of the sheets to prepare lasagna (which also have eggs) and due to this they are all named “pasta all uovo” (egg pasta). This type of pasta can also be prepared at home if you feel highly motivated, or you can buy ready both dry and fresh. The point to consider is that the nutritional income of this pasta is higher because of the eggs and due to this the portions should be smaller than for normal pasta. This is a type of pasta typically served on feat days or to guests.

In general for both types of pasta, with and without eggs, an important parameter is the roughness of the surface. Do not get scared, here it is no rocket science, just the simply idea that rougher surface will hold more sauce, on a smoother surfaces more sauce will slip away. So the good pasta is the one with the rougher surface.  

And then last but not least, very important is the shape. Because even if the “raw material” is the same, the different shape plays a big role in the final texture of the pasta and in the interaction with the sauce. It is because of this that different shaped pasta is fitting better to certain sauces. In particular think about how fusilli or noodles with cavities (like the conchiglie) are trapping the sauce in comparison to spaghetti. 

Now, how to choose the right pasta shape?

I would say mainly on your taste. Secondary based on what you have in the kitchen pantry. And then also check the recipe recommendation, since some couplings are traditional (and maybe there is a reason behind) like spaghetti carbonara o penne all´arrabbiata.

Different is how to choose pasta when you buy it. Please, do not choose Italian pasta only because an Italian flag is painted on the package. Here your secret power is the label. Read the label. Read the ingredients. Decent Italian pasta shall have durum wheat. And if it is not ribbon shaped pasta, it shall not have eggs. Once you know these 2 points, you are quite on the right way for a good purchase and you cannot make too big mistakes.

I also live in a foreign country and I know how many false Italian pretended packages are available for sale. For me it is easy to choose because I am Italian but now I hope it is a little bit easier also for you.

This is not carbonara! Panna e prosciutto

Few posts ago I was complaining about how carbonara is so often mistreated aboard.

The funny thing that I noticed is that the normally foreign served carbonara is actually an Italian food, it is just not carbona. It is the so called “panna e prosciutto”, i.e. simply cream and ham. A very easy and simple recipe often used like quick and easy dinner if the fridge is empty and I am late.

Let´s see how a panna e prosciutto sauce is prepared so that you can see the big difference by yourself with a carbonara.

Remember, the key ingredient in the carbonara sauce is the eggs! Now read the recipe below and compare. 

For 2

250g pasta

80g ham cut in a thick slice (3-5mm)

200ml fresh cream

Nutmeg

Salt

Parmesan

Start heating the salted water and when boiling add the pasta and cook according time on the package 

In the meanwhile place ham pieces on a nonstick pan and after couple fo minutes add the fresh cream. sprinkle a pinch of salt and cook at low heat until the sauce get thick. Take care to not let the cream reach the boiling point (like indeed in the picture below :( )

When ready grate some nutmeg and remove from fire.

  

Strain the pasta and blend with the sauce. If too dry add 1 or 2 spoons of noodles water.

Add generously parmesan and enjoy!

Good noodles for panna&prosciutto are penne. An other very classic (and very good!) combo is with the tortellini!

Let's see how a carbonara looks like

Me that I am living abroad, I can really see how Italian cooking is daily “misunderstood” or sometimes even mistreated. There are few recepies moreover which is almost impossible to find prepared in a reasonable way. A very emblematic one is the “carbonara sauce”.

This sauce is so easily and commonly prepared in italy, but at the same time so badly approached abroad that I have never saw anything served as per carbonara looking similar to what it should be.

I have to admit that also in Italy there are different approaches to this preparation, more or less close to the tradition, involving different ingredients, like the pecorino cheese instead of the parmesan or the use of the yolk rather than the whole egg.

I then want to state very clearly that I do not claim to explain you here the authentic and original carbonara. But never the less, this is a very popular version, the same that my mom has always done and that for sure it is much closer to the original recipe than all the versions that I saw around the world with my eyes so far!

The main ingredient for the carbonara is the eggs which are served raw, so be sure that they are properly fresh. If you want to prepare for more than 2 calculate like following: 1 egg per person +1 egg for the bowl. 

For 2

2 eggs (for me always fresh bio eggs)

80g bacon, speck or guanciale (whatever cold meat from pork, expect salami or sausage you are able to find where you live) cut in a thick single slice

50g parmesan

250g spaghetti

Salt

Pepper

Start heating the salted water and when boiling add the pasta and cook according time and procedure on the package.

Cut the meat in small cubes (about 0,5-1 cm) and roast it at medium-high heat until it starts to get brown.

 

Place the eggs in a big bowl (where you will serve the noodles) with a pinch of salt and beat shortly with a fork (approximately 30 seconds) until you have a foam.

Add the grated cheese and mix gently. Now add about 2 spoons of noodles cooking water and mix again.

Collect a couple of tbs of the fat released by the meat, add it to the cream and beat again shortly with the fork.

Finally add the meat and pepper to taste, but keep in mind that in this recipe the pepper is a strong taste so add generously (better freshly grinded one).

Strain the pasta and blend with the sauce

  

Avocado noodles

I saw some time ago an article about a very popular pasta recipe in Finland. So popular that it has been the most searched recipe in 2013 on google.fi.
According the info that I collected in the web everything started here.

For quite a bit of time I was like ”should I, should I not” but then why not to try it?!
Here is my version. In the original there should be lime, which I had not at home so I replaced it with simple normal lemon. Same with spaghetti that I did not have in house and I replaced by other whole wheat noodles. Recently we discovered bio whole wheat noodles and we enjoy them often (they give me the feeling I am eating healthy).
Coriander I saw it listed in some versions of the recipe, but I do not love it and so I skipped it as well.

My global feedback about the recipe? Different, especially for Italians it looks really weird :) but if you are a guacamole fan, than you should definitely try it!
I think it may be a good option for a cold noodle salad in a hot summer day. In this case, do not use the spaghetti, but go for a shorter pasta shape which fits much better to the salad.

For 2

A small ripe avocado
1 garlic clove
(Green) chili
2 tbs lemon juice
Olive oil as required
Parsley
Basil
30g Parmesan
250g Noodles (spaghetti recommended, but I used whole wheat fusilli)

Heat the salted water and when boiling add the pasta and cook according time and procedure
on the package.
Grind the garlic and the chili and place them in a big bowl (big enough for the whole pasta).
Prepare the avocado (remove the stone and the skin), cut in cubes and place in the bowl. Smash roughly with a fork.
Add the lemon juice, salt, pepper, herbs and grated cheese. Add a couple of spoons of pasta cooking water and mix well with the fork. Add then an amount of olive oil big enough to have a creamy soft sauce. (you can choose actually, if you like a more light version add a bit more noodles cooking water and a bit less oil)
Strain the pasta and blend with the sauce. Enjoy!