Pasta like in Italy - 5 life hacks to make the dish Italian
We say ‘Italy’ – you hear ‘pasta’. Alongside pizza, it’s one of the solid associations linked to this country. Read the article where we’ll tell you how to cook pasta in your kitchen and transport yourself to Italy without leaving your home
We say ‘Italy’ – you hear ‘pasta’. Alongside pizza, it’s one of the solid associations linked to this country. Read the article where we’ll tell you how to cook pasta in your kitchen and transport yourself to Italy without leaving your home
Such diverse types of pasta
Which pasta to buy? It’s better to choose Italian ones. They have strict standards for their national product: they use whole grain durum wheat flour for the dough, with the addition of soft wheat for elasticity. The variety of names and shapes can be confusing. Which ones are used for what?
Let’s take a look at the common ones:
Whole “ropes” made of dough, they are typically served with tomato sauces
Vermicelli
Thin and short spaghetti used for dishes with vegetables under light sauces
Capellini
Very thin and long pasta, pairs well with seafood
Farfalle
Bowtie-shaped pasta, served with tomato sauce and beans or greens
Lasagna
A sheet of pasta, the base of the dish with the same name, often layered with meat filling
Tagliatelle
Narrow ribbon-like pasta, often served with mascarpone or Bolognese sauce
Elbow macaroni
Curved hollow tubes, often eaten with cheese sauce
Fusilli
Spirals that go well with pesto sauce
Rotini
Resembling springs, they are cooked with vegetables and meat
Gemelli
Small twisted pasta tubes, suitable for fish or creamy sauces
Penne
Rigded tubes with diagonally cut ends, served with meat in sauce
Whole “ropes” made of dough, they are typically served with tomato sauces
Thin and short spaghetti used for dishes with vegetables under light sauces
Capellini
Very thin and long pasta, pairs well with seafood
Farfalle
Bowtie-shaped pasta, served with tomato sauce and beans or greens
Lasagna
A sheet of pasta, the base of the dish with the same name, often layered with meat filling
Tagliatelle
Narrow ribbon-like pasta, often served with mascarpone or Bolognese sauce
Curved hollow tubes, often eaten with cheese sauce
Spirals that go well with pesto sauce
Rotini
Resembling springs, they are cooked with vegetables and meat
Small twisted pasta tubes, suitable for fish or creamy sauces
Ridged tubes with diagonally cut ends, served with meat in sauce
Absolutely, pasta dishes offer a lot of room for creativity. Experimenting with ingredients and choosing the base depends on the cook, allowing for variations on classic recipes
Cooking like in a restaurant
Use our 5 tips to treat yourself and your guests to an Italian dish:
1
Only hot pasta
Don’t cook the pasta before the sauce – you risk having a clump instead of a restaurant delicacy. Cook the pasta until al dente, do not rinse, and immediately after cooking, mix it with the sauce
2
Simmer the pasta
To achieve the desired result, leave the pasta in the sauce for 2-3 minutes over low heat. The sauce will thicken, and the pasta will absorb the flavors
3
Matching each sauce with its pasta
Long pasta pairs well with thick sauces: tomato, creamy, béchamel, and classic pesto. Small hollow shapes are served with ragu in light tomato, mushroom, or creamy sauces
4
Use pasta water
This liquid can save the day if your sauce turned out unsalted or too thick – just add 1-2 cups to fix everything
5
Cheese at the finish
Don’t sprinkle cheese into the pan while it’s on the stove. Remove the dish from heat, let it cool for a minute, and then add the cheese