Italian Pasta

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Authentic Italian Food.

The Quality of Life
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www.italianmade.com

Pasta:
An Inspired Food

When we say pasta, we are really saying Italy.

Centuries of know-how and tradition have gone into pasta
making in Italy. As a result, Italian pasta in all its forms is an
emblem of Italian style throughout the world.
To speak of Italian pasta is not to talk about recipes alone.
Pasta, a staple of the Italian diet, is a way of life deeply rooted
in centuries of tradition that reflect a remarkable inventiveness
born out of a will to cope with everyday life with style.
The Italians have given many whimsical names to the
myriad pasta shapes they have invented. The seemingly
endless variations on the theme of a simple dough of water
and durum wheat semolina reflect the expansive nature of the
Italian people, their love of variety and their love of show. It
is not enough to make pasta butterflies (farfalle); there must
also be little butterflies (farfallette) and big, big butterflies
(farfalloni). There are not only small reeds (cannelle), there
are very small reeds, large reeds, large smooth reeds and large
grooved reeds; clowns hats and priest stranglers, trouts eyes,
wolves eyes and sparrows tongues.
All this imagery is not so surprising when you think of the
Italians - the prodigious animation in their every activity, their
flair for the dramatic and the artistic, their gusto for life. The
air of Italy is always filled with many voices, all speaking at
once. From Tiepolos frescoed ceilings to sleek and shining
Ferraris, from making love to making pasta, Italians joyfully
combine necessity with art.
With their voluptuous
dispositions, they produce masterpieces of art and cuisine that
the whole world loves.
From its prehistoric origins in the cradle of Italian
civilization to its present day wild popularity, pasta, the Queen
of Italian cuisine, has come a long way. It has been featured
in countless books, songs and works of art. Poetry has been
written in its name. Saints have been designated to protect its
makers. Laws have been written to ensure its quality.
Philosophical wars have been fought over its virtues. To sum
up, pasta has held a role of prime international importance for
a long time and, no matter what its detractors might say to
malign it, it has nourished the world from the most humble
tables to royal households. It has been a gastronomical
ambassador to the world par excellence.

The Wheat Civilization

The Story Begins with Grains of Wheat

Pasta was already a specialty in Italian lands as far back as

Etruscan times when methods for making lasagne were
already known. In ancient Rome, fresh pasta was very highly
regarded, so much so that it was mentioned by Horace in his
Satires. Later, dried pasta was discovered by the Arabs who
left the flour and water dough to dry so that it would keep
longer. Again thanks to the Arab influence, the Medieval times
marked an emergence in the popularity of new pasta shapes,
such as vermicelli and macaroni. They were so delicious that
they soon spread from Sicily to the Italian mainland and
beyond.
Before the 19th century, pasta was not yet a universal Italian
dish. It was chiefly consumed by the lower classes. But during
the Risorgimento, the movement for the unification and the
independence of Italy, its popularity spread to the aristocracy.
Many pasta innovations appeared during the Industrial
Revolution when new machines became available for
producing pasta in mass quantity and elaborating on standard
types. Manufacturers and chefs joined to create new varieties,
and pasta companies competed with each other to invent
popular new shapes. The result was a vast assortment of pasta
products to please consumers who were very much in favor of
this culinary progress.

Dried pasta, pasta secca, is made with nothing more than

durum wheat semolina and water in an industrial process. The
production of factory-made pasta is regulated by specific laws
in Italy, which ensure that only durum wheat semolina may be
used.

This popular, factory-made pasta is the most nutritious of all

pasta types because it is made from the heart or bud of durum
wheat. All of the nutritional substances of the wheat are
concentrated in the wheats bud and in the part surrounding
the grain, also known as the endosperm, including proteins,
enzymes, A-group vitamins and Vitamins B and E. It should
also be noted that dried pasta contains no fat or cholesterol.
Given these attributes, this nutritious super-food perfectly
suits our health-conscious and time-short modern lives .

Matching Pasta Shapes to Pasta Sauces

The many shapes of pasta make it a fun and versatile food,
but a little bit of sauce savvy will make it all the more enjoyable.
Notwithstanding such whimsical names as tirabaci
(kisscatchers), ave marie (prayers), amorini (little loves)
and linguine (little tongues), every one of these little semolina2

and-water sculptures has a purpose. Various types of pasta work

best and taste best with certain sauce combinations. Different
cuts, due to their characteristic size, shape and thickness,
absorb
and
combine
with
sauces in different
ways. For example,
any pasta with rigate
in its name (such as
penne rigate) is
designed to trap the
sauce within the
tiny ridges. And the
density of dried
pasta affects its taste
to a startling degree.
For example, the
taste of angels hair
is very different from
that of rigatoni, sauce not considered.
In general, the taste and texture of dried pasta are suited to
robust and rustic sauces. In the authentic Italian kitchen, dried
pasta is combined
with sauces made
from
ingredients
and flavorings that
are characteristic of
peasant cuisine olive oil or salt pork,
t o m a t o e s ,
combinations
of
vegetables, beans,
olives, fish and
inexpensive cuts of
meat.
Tomato sauces
and simple sauces
of butter and cheese
combine easily with almost any type of pasta, dried or fresh,
except for the smallest varieties designed for soups.

Pasta is Good For Your Health

(and a Note About Low-Carb Diets)
The popularity of the Mediterranean diet that was promoted
in America in the 1990s exalted pasta to even greater levels
than before. But a decade later, the carb phobia generated
by the media maligned this exceptional food and incited a
pasta backlash with the result that the misinformed became
unnecessarily concerned about eating pasta. Pasta sales
dropped, and many Italian pasta companies lost their U.S.
sales.
Durum wheat semolina from which dried, boxed pasta is
made, is a complex carbohydrate containing many nutrients.
People on lowcarb diets need
nutrients
from
somewhere. If they
are
on
highprotein,
meatheavy diets, they
are
consuming
most
of
their
calories
in
saturated meat fat
and protein. Such
diets do not offer a
balance of the
types of nutrients
and fiber the body
needs for good health. Scientific research shows that people
on these diets are at great risk for strokes, cancer (breast, colon
and prostrate among others), diabetes/metabolic syndrome
(precursors of blindness, limb amputation and serious
conditions), liver disease due to the tremendous strain the high
protein load puts on the liver), Alzheimers and cardiovascular
diseases. Plant and grain protein offers a more healthful type
of protein than meat, as well as fiber, essential to proper
digestion and elimination.
In fact, dried pasta, when cooked properly (that is, al dente),
remains a whole grain throughout the cooking process, thus
retaining all its nutritional virtues. One hundred grams (about
a quarter of a 1-pound package) contains only about: 360
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calories, 12% protein, 73% complex carbohydrates (essential

for energy and necessary for our bodies to function properly)
and 1.5 grams of fat. Pasta is a delicious vehicle for delivering
beneficial oil (extra-virgin olive oil), fish, meat or plant protein,
vegetable fiber and herb nutrients all in one dish.

Pasta Shapes
As for pasta shapes, there have been at least 1,000 invented
from one end of Italy to the other, and the number is ever
growing as pasta companies launch new varieties to capture
the consumers hearts.
Competition to produce new shapes has been part of the
pasta makers industry since its inception in the post-industrial
revolution economy. At any one time, there are about 300
dried pasta varieties on the US market. It is possible to find
some interesting and uniquely shaped pastas in the United
States, especially in gourmet markets and Italian food specialty
stores.
The appeal of new and different pasta shapes is not only in
their form, but also in their function: the idea is to offer the
consumer even more possibilities for successful marriages of
shapes and sauces or shapes and soups. And yes, the
thickness, length, form and design of each shape actually
cause each shape to taste different, if you will just pause to
notice.

How to Cook Perfect Pasta

in the Italian Style
Always use a good Italian pasta. A high quality pasta has
a sunny golden color with a vaguely transparent quality; it is
not pale and opaque. A good quality pasta has a clear, nutty
perfume and an equally clear, wheaty flavor. It retains its
resistance to the bite and elasticity even alter cooking (as
long as it is not overcooked). Another indicator of good
quality pasta is the absence of excessive cloudiness in the
cooking water after the pasta has cooked.
Always cook pasta in plenty of boiling water (5 quarts per
pound of pasta, increasing the amount of water
proportionately for larger quantities). Stir the pasta as soon
as it is dropped into the boiling water and keep stirring with
a long fork to prevent pasta from sticking together. Never
add oil to the pasta pot - it will coat the pasta and repel the
sauce instead of absorbing it.
Use 2 tablespoons of salt for 5 quarts of water and 1 pound
of pasta. Pasta cooked in unsalted water is tasteless.
Never overcook pasta. Cook dried pasta al dente, to the
tooth. Length of cooking time will depend on the shape and
thickness of the cut. Follow package directions for cooking
time, but begin tasting the pasta about 2 minutes before the
suggested cooking time to ensure that it is cooked to your
taste. Many Italian cooks add a glass of cold water to the pot
as soon as the flame is turned off to arrest the cooking
process, then drain. It is important to use a colander that
drains the water as quickly as possible in order to prevent the
pasta from overcooking in its boiling cooking water should
the holes become clogged.
As a general rule, dont overdrain pasta. Pasta should still
be dripping somewhat and very moist when combined with
sauce. Otherwise, the pasta becomes too dry. An exception
to this rule is when combining pasta with very brothy, thin
sauces such as clam sauce.
Never rinse pasta after draining unless preparing it for a
pasticcio or lasagne, in which noodles are undercooked,
allowed to cool, layered with other ingredients and returned
to cook in a casserole in the oven.
Pasta tastes best when piping hot.
Whenever possible, use ingredients that are authentic in
order to achieve the true flavors of Italian cooking. Use the
best quality, freshest ingredients you can find. They will
affect the flavor and the aesthetics of what you cook.
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Enjoy pasta by trying out

our suggested recipes.

Orecchiette alle cime di rapa con salsiccia

Orecchiette with Broccoli Rapini and
Sausage
Serves 4 to 6
This recipe from Apulia is packed with fabulous flavor. It is
traditional to make it with orecchiette, little ears,but if need
be, other short cut pasta can be substituted, including shells,
rigatoni or penne.

1 1/2 pound broccoli rapini (rabe)

3/4 pound sweet Italian sausage meat, crumbled
8 large cloves garlic, smashed
salt
4 tablespoons extra-virgin olive oil
pinch hot red pepper flakes
1 pound imported Italian orecchiette pasta
Bring 5 quarts water to a rolling boil in a large soup kettle.
In the meantime, wash the rapini well under cold running
water. Peel the lower part of the stems as you would asparagus,
discard any wilted leaves, and chop them into 3-inch pieces.
Add the rapini and 2 tablespoons salt to the boiling water.
Cover and cook over high heat until half-cooked and nearly
tender, about 4 minutes. Use a mesh paddle to fish them out of
the water and transfer them to a bowl. Reserve the cooking
water.
In a deep skillet large enough to accommodate the pasta
later, heat the olive oil and add the sausage meat; brown 4
minutes. Drain off all but 4 tablespoons of oil in the pan. Add
the garlic and pepper. Saut gently until the garlic is lightly
colored, another 5 minutes. Add the drained rapini and 1 to 2
tablespoons of their cooking water to the skillet and stir. If dry,
add a little more cooking water, as needed, to moisten.
Bring the rapini water back to a rolling boil and add the pasta.
Cook according to package directions, stirring often. Drain and
toss with the sauce. If necessary, add some of the pasta cooking
water to the pasta to moisten. Serve immediately.

Rigatoni al rag
Rigatoni with Beef Rag
Serves 4 to 6
This richly flavored traditional meat sauce from Tuscany is
often served with rigatoni or tagliatelle, but it combines well
with most short cut pasta shapes.

6 tablespoons extra-virgin olive oil

1 small onion, minced
1 large clove garlic, minced
1 large carrot, chopped
1 small celery stalk including leaves chopped
1 tablespoon rosemary, minced
3/4 pound mixed ground lean beef and pork
1/2 cup Grana Padano DOP or ParmigianoReggiano cheese, freshly grated
3 tablespoons tomato paste
1/2 cup good quality dry red wine
28-ounce can (2-1/2 cups) imported Italian San
Marzano tomatoes, with their juice, peeled, seeded
and finely chopped
fine sea salt to taste
freshly milled black pepper to taste
1 pound imported Italian rigatoni
2 tablespoons coarse salt
Select a wide, deep skillet or Dutch oven with a heavy
bottom. Warm the oil and add the onion, garlic, carrot, celery
heart and rosemary. Saut gently over medium-low heat until
the vegetables are softened, about 15 minutes. Add the meat
and continue to saut until it is browned on the outside but still
somewhat pink on the inside, about 10 minutes, stirring
occasionally. Add the tomato paste and the wine. Cook gently
until the alcohol evaporates, about 4 minutes. Add the
tomatoes, fine salt and pepper and cook gently over low heat,
partially covered, until the sauce is thick and aromatic, about 40
minutes, stirring frequently.
Bring 5 quarts of water to a rapid boil over high heat. Add
the pasta and the coarse salt to the boiling water and cook
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according to package instructions, stirring frequently. Drain.

Toss the pasta with the sauce and serve at once. Pass the
grated cheese at the table.

Linguine alle vongole, edizione bianca

Linguine with White Clam Sauce
Serves 4 to 6
This is one of Italys famous pasta dishes, exquisitely simple
and absolutely delicious when made with fresh clams in this
classic way.

3 1/2 pounds fresh thumb-sized clams or cockles

1/3 cup Kosher salt or sea salt
1 cup cornmeal
1/2 cup good quality extra-virgin olive oil
6 large cloves, smashed
pinch of red pepper flakes or 2 whole dried red hot
peppers (optional)
1/3 cup chopped fresh flat-leaf parsley
1/2 cup good quality dry white wine
1 pound imported Italian linguine or thin linguine or
spaghetti
Soak the clams for 3 to 4 hours in 1/3 cup sea salt and 1
gallon water in which you have mixed 1 cup cornmeal to force
the clams to purge themselves of sand or other matter. Use
kosher or sea salt, as the iodine in regular salt will kill the clams
before they hit the boiling water. One hour before cooking,
scrub the clams well with a stiff vegetable brush under cold
running water. Rinse them until they are free of sand (adding a
little coarse kosher salt to the water will help to remove the sand
from the clams). Before cooking, tap any open clams. If they
close, keep them; if not, discard at once.
Bring 5 quarts of water to a rolling boil over high heat.
In a wide, deep, cold skillet ample enough to hold the clams
later, combine the olive oil, garlic and hot red pepper, if using.
Turn on the heat to medium-low and saut over very low heat
until the garlic is softened but not colored, 3 to 4 minutes. Add
the scrubbed clams, the wine and 1 teaspoon salt and
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immediately cover tightly with a close-fitting lid. Increase the

heat to medium and leave the cover on until the clams open,
about 10 minutes (depending on the variety of clams), shaking
the pan vigorously and often for even cooking. Use a wooden
spoon to toss the clams with the liquid in the pan. Lift out any
empty shells and discard any clams that did not open (you can
leave a few clams in their shells for effect). Toss in the parsley.
The sauce will be very brothy and thin, but full of flavor.
While the clams are cooking, add the pasta and 2
tablespoons salt to the boiling water. Stir immediately. Check
package directions for cooking time and cook over high heat
until the pasta is undercooked by 1 to 2 minutes (very al dente),
stirring occasionally to prevent the pasta strands from sticking
together. Drain and add the pasta to the pan with the clam
sauce. Return the skillet to the heat and add the parsley. Cover
and toss the pasta and the clam sauce together. Some of the
brothy sauce will be absorbed by the pasta, but plenty will
remain to keep the pasta moist.
Serve immediately.

Pasta e ceci
Pasta and Chickpeas
Serves 4 to 6 people
This thick soup is one of southern Italys favorite, and most
humble and nutritious dishes. If you have the time to soak and
precook dried chickpeas, so much the better, but canned
chickpeas can also be used with excellent results. As with all
such simple pasta dishes, the quality of the few ingredients used
is key to the success of the recipe, in particular flavorful extravirgin olive oil.

4 cups canned chickpeas

fine sea salt to taste
3 tablespoons extra-virgin olive oil, plus additional
for drizzling
3 ounces pancetta or bacon, cut into small dice
4 large cloves garlic, smashed
1 onion, chopped
1 tablespoon fresh chopped sage or rosemary leaves
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2 tablespoons tomato paste

freshly milled black pepper to taste
4 ounces imported Italian ditali pasta
3 tablespoons chopped fresh flat-leaf parsley
Drain and rinse the chickpeas well. In a soup pot, combine
them with 7 cups cold water. Bring to a gentle boil, partially
cover, and simmer until the chickpeas are very tender, about 15
minutes. Add the salt and let the chickpeas stand for 5 minutes
to absorb it. Remove 1 cup of the chickpeas and mash them
well. Return them to the pot.
In a skillet, heat the olive oil over medium-low heat and add
the pancetta or bacon and garlic. Saut until lightly colored,
about 3 minutes. Stir in the onion, rosemary or sage, reduce the
heat to medium-low and saut until softened, about 2 minutes.
Add the tomato paste and 1/2 cup of broth from the chickpeas.
Stir together and add the sauted mixture to the pot with the
chickpeas. Bring to a gentle boil and cook over medium heat for
10 minutes. Stir in the pasta and cook until it is very al dente,
about 4 minutes. Check for salt.
Ladle the soup into individual bowls and season with plenty
of black pepper. Drizzle a little olive oil on the surface of each
bowl, sprinkle with parsley and serve at once.

Spaghetti alla Carbonara

Spaghetti with Eggs and Bacon
For 4 to 6 people
Although this popular spaghetti dish is rather modern, it has
become so widespread in Italy and outside of its borders that it
deserves a place among the classics. There are many ways to
make this dish. The simplest is to toss beaten eggs, grated
cheese and some chopped sauted bacon, with piping hot
spaghetti. The heat from the spaghetti essentially cooks the
eggs. Here is a somewhat more refined version.

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3 tablespoons extra-virgin olive oil

5 large garlic cloves, bruised
1/3 pound pancetta or bacon, cut into slices 1/16inch thick and cut into very small dice
1/3 cup dry white wine
4 extra-large eggs
1/4 cup freshly grated Parmigiano-Reggiano, plus
more for the table
2 tablespoons freshly grated Pecorino Romano DOP
1/2 teaspoon salt or to taste
plenty of freshly milled pepper
1 pound spaghetti
2 tablespoons coarse salt for cooking pasta
Warm the olive oil in an ample skillet large enough to
accommodate the spaghetti later. Add the pancetta or bacon
and garlic to the skillet. Saut over medium-low heat until the
pancetta or bacon is nicely browned and the garlic is golden,
about 4 minutes. Stir in the wine and allow it to evaporate,
about 3 minutes. Use a wooden spoon to dislodge any bits of
meat that have stuck to the bottom of the pan. Keep the pan
warm.
In a bowl, beat the eggs with the cream, if using, the cheese,
and salt.
Meanwhile, fill a kettle with 5 quarts water. Bring it to a boil
and add the pasta and the salt. Stir immediately. Cook over
high heat, stirring occasionally to prevent the pasta from sticking
together, until it is al dente, tender but firm to the bite, or
according to package directions.
Drain the pasta, reserving 1/2 cup of the cooking water and,
while the pasta is still dripping wet and very hot, add it to the
skillet with the pancetta or bacon, stirring and tossing to coat it
with the pan juices. Working quickly while the pasta is still
piping hot, add the egg mixture to the skillet, tossing to
distribute the sauce evenly with the pasta. Add several
tablespoons of the pasta cooking water, if necessary, to moisten
the pasta and create an abundant, creamy sauce. Add a
generous amount of pepper. Serve hot.
Pass the Parmigiano-Reggiano.

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Sponsored by:

33 East 67th Street, New York, NY 10065

www.italianmade.com