A Passion for Pasta by Rosanna Mignacca Great meals require a dollop of imagination, a sprinkling of adventure, and a generous helping of passion. Pasta, with its myriad shapes and ability to complement meat, fish, vegetables, and spices, offers endless possibilities for creative, delectable meals. So whether you are dining in or dining out, please your palate with pasta!
As one of the most beloved foods in the world, it is no wonder that everyone claims pasta as their own. While the word pasta is Italian, meaning paste, in reference to the dough, Germany and Hungary have their spätzle. You will find orzo in Greece and pierogis in Poland. Traditional pasta is made from durum wheat, also referred to as semolina, which is simply the flour made from grinding durum wheat. Semolina has a higher protein content than other flours, giving pasta a robust taste and texture. Even though pasta is a type of noodle, not all noodles qualify as varieties of pasta. Unlike pasta, they are made from unleavened dough, usually a mix of a certain type of flour, egg, and water. The dough can be made from a variety of ingredients, like wheat, rice, buckwheat, or other starches. In Asian countries, noodles are a daily staple: from Japanese soba (buckwheat) and udon (wheat flour and water) to Chinese rice vermicelli, bean threads, and egg noodles. Korean noodles often include soybean and sweet potato among other ingredients.
The first reference to boiled pasta is credited to the Arabs. They packed dried pasta for their journeys on the Silk Road to China, making it into a hot, nutritious meal along the way. The Arabs carried it to Sicily during the Arab invasions of the eighth century and were credited for the production of the dried pasta that was made in great quantities in Palermo during this period. The growing of durum wheat was well suited to the dry weather and soil of Sicily. Sea breezes also ensured that the pasta would not dry too slowly and risk becoming moldy, or dry too fast and crack. And, to this day, many old Sicilian recipes still incorporate decidedly Arab touches like raisins and cinnamon. E
Pasta’s colorful past
Do you remember reading about Marco Polo discovering pasta? Well, it’s actually not true. Although Polo did write about eating pasta at the court of Kubla Khan, pasta-centric Italians have found evidence to suggest that ancient Etruscans made pasta as early as 400 BCE. In fact, a basrelief carving found in a cave outside of Rome depicts the utensils used in making pasta. The Romans who followed made lagane, a type of lasagna from dough of flour and water, which they cooked in an oven. 22
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The power of pasta
From glistenings of extra virgin olive oil to rich, creamy, or chunky sauces, pasta plus a topping easily creates a culinary experience! A crumbling of spiced breadcrumbs, a shaving of Parmesan, or a zest of a lemon, and with a toss, dinner is served! When making or ordering pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Delicate, thin pastas, such as angel hair and spaghettini, are best when combined with lighter, thinner sauces like marinara. Thicker pasta shapes, such as fettuccine, go well with heavier, creamier sauces. Pastas with holes or ridges, like bucatini, rigatoni, and penne rigate are perfect for chunkier Bolognese sauces. Experiment with different pasta shapes. You will easily find the ones you prefer, since there are over 600 different shapes and varieties of dried and fresh pasta.
Easy-to-prepare pasta dishes satiate like nothing else. The Brits may put the pot on for tea, but Italians know that when you are wondering what you will cook for dinner, just put a large pot of salted water on the stovetop for the pasta and rummage through the pantry or fridge. Chances are, a great meal awaits you. Canned tomatoes, garlic, anchovies, frozen peas, fresh veggies, basil and parsley, lemons, extra virgin olive oil, and a block of Parmesan cheese are all perfectly acceptable, accessible ingredients to have on hand for great pasta dishes in under 20 minutes. E
Acclaimed film director Federico Fellini once said, “Life is a combination of magic and pasta.” Ageless beauty and silver screen goddess Sophia Loren, also believes in the power of pasta. As an author of books that share her personal passion for pasta, she once declared to the world that, “Everything you see, I owe to spaghetti”! When pressed in interviews, she elaborated on her premise and explained that of course, portionsize and what you eat with the pasta makes all the difference. The fact is, a simple Mediterranean diet that includes pasta with fresh vegetables is both satisfying and healthy. Just save the thick, creamy sauces and rich meats for special occasions when you want to indulge.
Cooking pasta
Pasta should always be cooked al dente, which means “to the tooth.” This means that the pasta should be a touch firm, offering resistance to the tooth, yet tender. A savory trick is to ladle welldrained, al dente pasta into some of your sauce and toss for two to three minutes. The pasta will soak up the sauce, making each bite a flavorpacked delight. This works especially well for fish and seafood pasta dishes like squid, lobster, and shrimp. And, pasta cooked al dente takes long er to digest, keeping you both fuller longer and your blood sugar levels more stable.
Fresh versus dried
All pasta starts off fresh, but some is made to be cooked and eaten “soft.” Fresh pasta is a delectable treat, which can be made in a few ways. In Northern Italy it is made with allpurpose flour and eggs. In Southern Italy, it’s made using semolina and water. Making fresh pasta takes a bit of skill and reflects a source of culinary pride for a cook. The pasta dough is made and either shaped by hand or fed into a stainless steel pasta machine and cut. A deceptively, simple-looking, yet satisfying pasta, cavatelli is made with a dough of flour, egg, and ricotta cheese. Once you’ve made the dough, you roll it into long tubes, about one-quarter inch in diameter. Then, you cut the tube into one-half-inch pillow-shaped pieces. You then take each pillow and “flick” it along the tines of a fork with the side of your thumb, creating a curled, ridged pasta shape. I can still remember my grandmother teaching me to do it. It was always fun, and yet, a great deal of work, especially at holidays when there were 30 or more guests to feed!
Nowadays, you don’t need a red-checkered tablecloth or chopsticks to enjoy delectable pas ta and noodle dishes. Innovative restaurants around the globe are using pasta as a delicious blank slate for a host of ingredients like lime, kimchi, or jalapeño, as well blending different cuisines. With Aruba’s marvelous melting pot of cultures, there is a fabulous pasta meal waiting for you to enjoy at every turn. If your appetite has been whetted, why not venture out for pasta soon – you are certain to be delighted and fueled by your own passion for pasta! K
Specialty of Faro Blanco: Fettucine Con Gamberoni Alla Vodka
Making cavatelli, like all homemade pasta, requires love and passion
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A fusion of flavors
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Everybody loves pasta!
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