Pasta Perfect
Written: Sep 04 '00 (Updated Sep 08 '00)
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Product Rating:
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Pros: Beautifully illustrated; thorough explanation of pasta types and cooking methods
Cons: Some types of pasta may not be readily available in all areas.
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| conradd's Full Review: |
There are very few people who disdain pasta. Boiled or baked, sauced or plain, fresh or dried, pasta is an extremely versatile food source that can be found in hundreds of shapes, sizes, and flavors. The dispute over the origin of pasta is not resolved here. While Marco Polo did bring noodles back to Italy from China in 1295, earlier Etruscan cave paintings and 12th century cookbooks indicate that some type of pasta-like food was enjoyed by Italians long before his return.
Pasta is a highly nutritious food. Most pastas (egg-based recipes excluded) contain little or no fat. High in minerals, vitamins, and fiber, the complex carbohydrates found in high-gluten durum wheat flour provide 6 of the 8 amino acids needed to create a complete protein. Adding a small amount of cheese, eggs, or meat completes the meal and provides a nutritionally complete diet. Italy has a very low incidence rate of heart disease and the Italian diet – lots of vegetables, olive oil, fresh fish, and of course pasta – is a key factor.
The Pasta Bible is divided into three sections. The Introduction provides a comprehensive illustrated guide to the hundreds of different types of pasta shapes along with a plethora of cooking tips and techniques. For example, 12 types of long pasta (spaghetti, tagliatelle, linguine) are pictured and described. Short pastas, flat pastas . . . even designer pastas are covered in exhaustive detail. Fresh and stuffed pastas are described and debated (thin or thick sauce?). Suggestions for equipment and tips on how to cook and serve pasta are very helpful. A short guide to wines which go well with pasta feature only Italian imports, no other countries are mentioned. One of the best features of this book is a section on How to Make Pasta. Step by step instructions with photographs take the mystery out of home noodle making. I’ve often made egg noodles for my son’s favorite Chicken and Noodles, but had never tried making my own lasagna noodles before I read this book. I’ll never go back. Herbs and cheeses are thoroughly covered; even a short section on enhancing bottled sauces add that little something extra which takes home cooking of a rather plain food to an art form.
The Pasta Recipes section contains over 150 dishes with enough variations and ideas to keep the average cook going for months if not years. Broths and Soups includes familiar minestrones and bean (fagioli) zuppas, as well as a few others (from chickpea to chicken liver) that can be prepared in the time it takes the kids to set the table.
Tomato Sauces and Cream Sauces each have their own section. I’ve enjoyed the fresh tomato sauces this summer since I planted far too many tomatoes this spring. Adding fresh basil and a splash of balsamic vinegar and olive oil provides a surprising depth of flavor. Heating a bit of heavy cream with white wine, dill, and fresh shrimp is an incredibly easy dish that would be equally at home at a dinner party or casual kitchen supper. My son loves pasta with peas and ham and the recipe for Pipe Rigate ai Piselli e Prosciutto is very tasty. Since prosciutto is very expensive, ham or pancetta can be substituted. Adding marscarpone or gorgonzola cheese to cream and then heating provides a wonderful sauce, especially when combined with other cheeses or even fresh sage (Faffalle all Crema di Gorgonzola).
Since Italy is surrounded by water, fish and shellfish are diet staples. Although many of the recipes call for canned tuna, fresh tuna can be substituted with wonderful results in several recipes which combine fresh tomatoes, wine, olives, and mozzarella cheese. Shrimp and vodka make a heavenly combination when combined with a bit of tomato paste, onion, garlic, and heavy cream (Paglia e Fieno with Shrimp and Vodka). And if you find yourself with a bit of leftover smoked salmon, do try the Penne with Cream and Smoked Salmon. In the time it takes you to boil pasta, you can combine a bit of butter, cream, smoked salmon, and herbs to make a wonderful brunch dish. However, land animals are not ignored. Beef, pork, and poultry are given equal time, even as the cook is cautioned that meat based sauces should be served with tagliatelle instead of spaghetti for authenticity. These are excellent budget dishes since the meat adds flavor, but the main focus is on the pasta. Penne alla Rusticana, for example, uses only two small chicken breast filets to create a hearty supper dish for four.
Vegetarians aren’t ignored. Since pasta was originally “poor folks” food, a number of simple recipes are both easy to prepare and absolutely delicious. My favorite is the Paglia e Fieno with Walnuts and Gorgonzola. While it is very rich, it is a lovely dish that needs only a tossed salad and glass of white wine to satisfy.
When most people consider baked pasta dishes, they stop at lasagna. There is much more to pasta than this. After trying a few of the recipes in the Baked Pasta section, you’ll never go back to Stouffers. In fact, you may retire forever the familiar blue box of macaroni and cheese. Macceroni ai Quattro Formaggi is elevated to a food fit for royalty with a simple white sauce containing wine and four cheeses, then baked for 25 minutes. It scarcely takes longer than the blue box . . . and the results will convince anyone with taste buds. For cooks in even a bigger hurry, Fusilli with Ham and Cheese (Pasticcio di Fusilli) utilizes an egg & cream sauce that doesn’t require precooking . . . just pour it over cooked noodles and ham strips and sprinkle with cheese, then bake for 30 minutes. Dinner is ready in less than 45 minutes with only a few minutes of work on the cook’s part.
For ambitious cooks, the section on Stuffed Pasta is intriguing. While the book recommends using a pasta machine, it is very possible to hand roll dough to acceptable thinness. I use a marble pastry board and broomstick sized dowel and have never felt a need to invest in a pasta machine. Although my son didn’t appreciate the Ravioli with Pumpkin, he loved the Ravioli with Crab that I made after a recent trip to the Oregon coast where we threw our crab pots into the bay, then cooked our catch in communal crab boilers on the dock. A few Pasta Salads are included, although many of the non-cream based dishes are lovely eaten cold for lunch the following day.
The combination of enticing pictures, easy to follow instructions, and excellent results make The Pasta Bible a good choice for beginning cooks as well as those with more experience who are not afraid to tweak ingredients and techniques. Although I rarely follow a recipe exactly from start to finish, each dish is robust enough to stand up to a bit of experimentation. And, since most ingredients can either be found in my kitchen cupboards or garden, I love being able to throw together a casual supper that looks as if it required much more planning and preparation than I put into it. Pasta is perfect for creating an illusion of time and effort in the kitchen. That makes it a favorite menu item in my kitchen . . . at least several times a week.
Recommended:
Yes
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conradd
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Member: Deborah Conrad
Location: Coos Bay, OR
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