The Art Of Pasta
My mom was not familiar with the art of pasta, but that comes down to culture. If there is one base ingredient I enjoy, it would be pasta, but this was not always the case. I remember her spaghetti and meatballs, which was delicious. The only problem for me was that she mixed the sauce into the spaghetti before serving. For that reason alone, I refused to eat it. What I forgot at the time is that moms are observant geniuses. One day, she decided to place my spaghetti in a bowl and topped it with the sauce. It was revolutionary in my world because for the first time, I could mix it myself before gobbling away. Unbeknown to her or myself at the time, this was the way it’s supposed to be served if we were in Italy..
With our recent obsession with health and counting carbs, pasta has been doomed to be bad for us. I don’t believe there is anything bad about something that makes you feel like home. That is why I fell in love with Italy. People are not consumed by trends and eating good food is about the experience. Being surrounded by family and friends while sitting around a table, that is where happiness lives.
Variety and Versatility of Pasta
Pasta is one of the most versatile dishes on the planet and it helps that it taste amazing. It has to do with the gluten and texture which absorbs any flavor. Pasta is so much more than spaghetti and meatballs and expanding our horizons can lead to some new favorite discoveries. Every day families all over the world sit around the table enjoying their favorite pasta dishes. Pasta shapes add even more variety and it really depends on what dish you have in mind. Kids love those bowtie shapes and will literally eat any ingredients if you add fun shaped pasta.
Every pasta shape gives you different results. If you want to stuff the pasta, you might go with a cannelloni. Spaghetti and fettuccine absorbs rich sauces really well. One of my favorite dishes at the moment includes bottarga (salted and cured fish roe) with some olive oil and garlic. This shows how far we can push the boundaries with our pasta dishes. Experimenting with new ideas are not only fun, but exhilarating when you just discovered a new favorite recipe.
What I love the most about pasta dishes is the fact that you can make it as simple or as complicated as you wish. After a long day, adding some homemade meat sauce to pasta can taste like you spent all day cooking. In summer, you might want a cold pasta salad to enjoy at lunch time. The versatility goes beyond what we have already experimented with and the more time we are given, the more we understand that the options are limitless. With the mild flavor in pasta, you can mix together some leftover ingredients and create new recipes in a flash.
We decided to reach out to our friends at Hrogn AS to ask for few recipes featuring pasta and bottarga:
Spaghetti cold butter bottarga and chives:
Ingredients for 4 people (tasting)
- 60g of fine spaghetti
- 80g soft butter
- 35g of bottarga
- 1 tablespoon chives
- 1 lemon
Work the butter with the by whipping it until creamy. Add the bottarga and chives and set aside.Cook the thin noodles very al dente and stir them with cooking water or fish stock, then stir in the soft butter creating an emulsion. Roll in nest and serve. Finish with fresh lemon zest
Mussels, bottarga and basil
Ingredients for 4 people
- 80g of bottarga
- 2 spring onions
- 1 concentrated tomato spoon
- 150 g of cream
Open the mussels in a large skillet without adding anything. Recover the cooking water from the mussels and immerse the shelled mollusks. Separately sauté the finely chopped onions with some butter and oil. Leave them to brown and then add the tomato paste. Add the shellfish water and bring to the boil. Add a bunch of basil and cream. Cook for 5 minutes filter and bind if necessary to serve in small cups of hoe over 3/4 mussels shelled a little oil and a pinch of bottarga, Finish with a basil leaf
The bad rap that pasta started around 2010 and we all suffered from gluten allergies. There are percentage people who are sensitive to this ingredient, but pasta is not 100% made up of that dreaded word. There is nothing wrong with becoming health conscious, but it is important to always examine all of the facts. Pasta is deliciously nutritious and there is nothing in this world that can stop me from enjoying it.
Pasta is completely cholesterol free, which makes it a good ingredient for those who are struggling with cholesterol issues. Even if you are not in that category as yet, it is always a good idea to steer clear of what could lead to a heart condition. This is a great opportunity to get your iron and B-vitamins in, with very little health risk.
Pregnant women are often given the advice to consume a certain amount of folic acid to assist in the baby’s health. One serving of pasta is equivalent to 25% of your body’s daily folic acid need. So it is fair to say that pasta is not as bad for you as suggested. Even if I am not expecting a baby right now, I am still going to eat my bottarga pasta tonight because it tastes out of this world. Folic acid is not solely important for child-bearing women, but a necessary nutrient for all human beings.
Using whole-wheat pasta is a great way to increase your fibre intake. We understand that enough fibre is important for eliminating toxins from our bodies. You can also add fibre rich ingredients to your pasta dish, which will increase the fibre level. Add a variety of vegetables to your dishes, or puree them for a rich sauce.
More reasons to eat pasta
- It gives you sustained energy, which is unlike sugary foods. You are not going to have a spike in your blood sugar which drops after an hour or two because of its low glycaemic index.
- It is really easy to make well balanced dishes while including pasta into your meals. I make a delicious pasta salad with corn, peas and chopped up tomatoes. Of course there are some other ingredients in there, but you’ll have to wait for the completed recipe. Making a healthy pasta dish is so easy and anyone can do it.
- One of the most attractive benefits has to be the affordability. You can feed an entire family on a relatively small budget.
- Whole grain options have colon cancer fighting agents. If you ever needed an excuse to break free from your low-carb diet, this is the one.
- Even though we believe that carbohydrates is sinful when you are trying to lose weight, it is simply not true. It can be prepared as part of your weight loss because it makes you feel fuller for longer. When I eat a pasta dish for lunch, I am usually not starving by the time dinner rolls around.
- If you are trying to stay away from sodium, this is your best bet. It is very low in sodium, which is said to increase that water retention hormone.
- Dried pasta can stay in your pantry for a long time. With this shelf life, you don’t have to be concerned about it going bad in a week. Store it in your refrigerator and you can keep it fresh for even longer.
The Last Bite
One simple ingredient that can feed the masses, without tasting like bread and butter, wins in my books. I have found such pleasure in experimenting with new pasta dishes, which I will share some more of. Pasta is one of the most versatile and hearty ingredients that has been around for generations and will be for many more.