Pasta Wisdom

Italian meal courses: antipasto is served first, followed by plate of pasta, then main meal of meat, fish, etc. Of course, do not forget desert! Then too, a good bowl of pasta or gnocchi with a delicious leafy salad make a nice lunch or light dinner.

Pasta Saggezza (Italian)

I. Buying dried (gluten-free) pasta:

• 100% durum organic wheat
• even amber color
• not blotchy or have spots
• matte finish, not shiny
• not cracked

II. Cooked:

• have resiliency
• slightly nutty flavor
• not sticking together

III. Boiling:

1. 1 pound (130 g) of pasta, bring 6 quarts (5680 ml) of water to a full boil

2. Stir 1 Tbs. (15 g) coarse or kosher salt into the water.

3. Add the pasta

 (a) Shaped and tubular pasta, drop into the boiling water and stir immediately.

 (b) Long pasta, slip into the water and push the strands under gradually as they soften so they do not break, then slowly stir to separate the strands.

4. Cover the pot but keep the cover slightly ajar, return to boil over high heat, uncover the pot before the water boils over.

5. Cook a rolling boil, follow the instruction time on the pasta box.

6. Stir occasionally.

7. Test 1 or 2 cool pieces.

8. Drain but do not rinse the pasta. Save some pasta water.

IV. Saucing the pasta:

1. Sauté the drained pasta with the sauce before serving for a few minutes.

2. Stir in a scoop of the pasta water to the sauce.

3. Turn of the stove and add grated (dairy-free) cheese(s).

V. Which sauce to us:
1. Long, dried pastas: capellini, spaghetti, or linguine 
> oil-based sauces
> more flavors with added: cut fish, meat, vegetables, or puréed herbs 

2. Short, tubular pastas: 
> chunky sauces
> cut the vegetables, fish, meat, or beans, also: ricotta cheese, olives, or mozzarella

Take a look at our pasta recipes. Do not forget to see the salads, also.