Americans and many other countries in the world have only recently warmed to term pasta. Having made only spaghetti and macaroni for generations the term authentic Italian pasta recipes was truly a blank canvas.
Home cooks and chefs today are becoming more sophisticated about what really are authentic Italian recipes. Well, Italian recipes are and can be simple or elaborate, practical or as foolish, store bought or made at home. But even more today, Italian recipes had become the world’s most important culinary art, and almost where ever you go you will find an Italian restaurant on the corner of a road.
Noodles that stick together can truly affect the dish you are making in a negative way. Lasagna needs to have noodles that are not torn or bunched. If you have a huge build up of starch and try to separate the noodles for use, you risk destroying them and therefore destroying your dish’s presentation. The oil will not affect how the pasta tastes or other ingredients that you add later. It just coats the noodles finely to guarantee that they come out unscathed.
Instead today, there are more worse questions that you could be asked to answer for: “Should you add oil to the cooking water?” “How thoroughly should the pasta be drained?” Well, I know that for somebody might be tough to answer. So let me help you from the beginning, in the case that you still don’t know today.
Four quarts of water for one pound of Italian pasta, one tablespoon of salt, never add oil to the water, and the pasta should still be slightly wet when drained.
Of course cooking is a combination of objective technique and subjective taste.
Sauce
Sauce from a jar is just fine, but homemade always has the best taste. Italian Dishes in the North tend to be a bit ‘heavier’ than that in the South, think the ingredients used for Spaghetti Carbonara compared to the classic healthier and lighter tomato sauces of the South. It’s hard to imagine Italian cooking without its river of tomato sauce, yet before this time, the tomato was just a weed in the Aztec corn fields. More than just pasta, seafood anchors Italian cuisine Italian food brings to mind pasta and sauces.
Here is where I invite you for further investigations, you will come across new Italian recipes learning the best methods for preparing pasta dishes. From pasta soups, pasta salads, and filled pasta dishes, as well as the basic of pasta making from fresh egg pasta to pasta without eggs. All this and a long tradition had made that endless number of Italian pasta recipes.
I hope that you will enjoy the process of discovery as much as the recipes themselves, made at home as in an authentic Italian restaurant.
Resource Author Francisco R. Higueras
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