Search results
Dec 17, 2023 · Tomato sauce is the lifeblood of countless Italian pasta dishes, providing a rich and flavorful base that complements various ingredients. Classic pasta dishes such as spaghetti alla puttanesca, spaghetti alla carbonara, and penne all’arrabbiata all rely on the vibrant flavors of tomato sauce.
Dec 4, 2022 · Celebrating Seasonal Ingredients. Italian cuisine profoundly respects seasonal ingredients, reflected in pasta dishes that highlight the freshest produce available. Spring brings light, vegetable-based pastas, while autumn showcases rich, mushroom-infused sauces, aligning with the cyclical rhythms of nature and agrarian life.
- Abbondante Acqua Salata
- Al Dente
- Alla Gricia
- Carbonara
- Pasta
- Pasta Fresca
- Pasta Secca
- San Marzano Pomodoro
- Vino Bianco
- Vino Rosso
Italians cook their pasta noodles “in abbondante acqua salata,” which means generously salted pasta water. Contrary to what most home cooks outside of Italy think, adding salt to your pasta water won’t keepthe noodles from sticking together. Nor will it raise the boiling temperature of the water enough to make any difference for your dish. Salt has...
Italians in Rome and its surrounding Lazio region like to cook their pasta noodles “al dente,” which translates literally as “to the tooth.” Pasta noodles cooked al dente are cooked through on the inside but firm to the bite on the outside. On Italia Squisita, one of my favorite cooking channels on YouTube where the best Italian chefs talk about It...
Pasta alla gricia is a simple pasta dish with just four ingredients. As the dominant story goes, shepherds in Italy’s Lazio region used to make as they were herding sheep in the mountains. The origins of the name “Gricia” are unclear. “For some,” Amy Gulick writes for Italy Magazine, “this is a sauce the people of Amatrice took with them when they ...
Who doesn’t love a plate of pasta alla carbonara at any time of day? Carbonarais a Roman pasta dish made with egg, hard cheese, cured pork, and freshly ground black pepper. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. The pork is Guanciale (cured pig’s cheeks) or Pancetta (cured pork belly). You can use a...
No surprise here: in Italian, pasta is called “pasta.” There are two categories of pasta, pasta fresca (fresh pasta) and pasta secca(dried pasta). There are well over 400 unique pasta varieties in Italy: sheets, strips, long strands, cylinders, unique shapes, flavors, and other local specialties. Traditionally, Italian pasta is made from durum whea...
“Pasta fresca” means fresh pastain Italian. Fresh pasta can be store-bought (for example, when it’s made in an artisanal pasta shop or in a bakery) or handmade at home. Fresh pasta is usually made with flour, eggs, and water. Traditionally, fresh pasta is made with semolina flour, 00 flour(also known as “double zero” or “doppio zero” flour), or a c...
“Pasta secca” means dried pastain Italian. Dried pasta is made from semolina flour and water.Occasionally, dried pasta is also made with eggs. The flour and water are mixed into a hard but moldable pasta dough. The dough is kneaded, rested, pushed through molds, and machine-cut into shapes. The pasta is then dried at low temperature and under contr...
“Pomodoro” means tomatoin Italian. San Marzano tomatoes are a variety of plum tomatoes.When it comes to pasta, there are no other tomatoes other than San Marzano tomatoes. Here’s why. San Marzano tomatoes are a plum tomato variety that’s thin and pointed. They have thick flesh and few seeds, and a strong and sweet flavor that’s less acidic than mos...
“Vino bianco” is Italian for white wine. I’m no sommelier, but I’ve traveled to and spent enough time in Italy to know what makes a good glass of vino. My favorite Italian white wine varieties are (light and dry) Pinot Grigio, (sweet) Moscato, and (sparkling) Prosecco. Here’s how to pair each of the three. Pair Pinot Grigio with light dishes like a...
“Vino rosso” is Italian for red wine. As Wine Folly writes, Italy has more than 500 unique red wine varieties. As a rule of thumb, Italian red wine tends to be fruiter in the South and earthy in the North. My favorite Italian red wine varieties are (sweet and peppery) Nero d’Avola, (fruity and peppery) Bardolino, and (smooth and zesty) Valpolicella...
3 days ago · The Secret Ingredient: Fresh Italian Tomatoes – The Italian influence on Argentine cuisine. Argentinian food is deeply influenced by its Italian heritage, as immigrants from Italy began arriving in Argentina in the late 19th and early 20th centuries.
Apr 5, 2024 · Start with a small amount and add more as needed. Finish in the Pan: Finish the pasta in the pan with the sauce for a minute or two. This allows the flavors to meld. Use a little reserved pasta water if needed to thin. Serve Hot: Serve your Italian spaghetti piping hot for the best taste and texture.
- (66)
- 635
- Dinner, Main Course
Feb 16, 2024 · In Italian cuisine, tomatoes are revered for their ability to bring depth and richness to a wide range of dishes, including pasta sauces, soups, stews, and salads. They provide a natural sweetness and acidity that balances and enhances the flavors of other ingredients.
People also ask
How do different types of Italian tomatoes affect pasta sauce?
How many types of pasta are there in Italy?
Why do Italians eat tomatoes?
Where did tomatoes come from in Italy?
What does fresh pasta mean in Italian?
Mar 10, 2017 · With over 300 different shapes – from the most common ones such as spaghetti and rigatoni, to the oddly-named regional varieties of freshly made pasta – and a virtually endless number of possible combinations of ingredients to create both simple or elaborate sauces, there’s never a dull dish.
