Basic information on pasta, and links to many pages of recipes.
Given the crisis, people are looking for ways to save, and cooking pasta in less water is one possibility. It works, though the texture of the pasta cooked this way is less chewy than that cooked in the standard gallon of boiling water per pound of pasta.
Cooking pasta is quick enough, and easy enough, that one can reduce the process to a quick set of steps. However, as with all simple things, there's more to the subject if you look at it closely, and if you keep a few simple rules in mind you will achieve much better results.
Pasta salads are wonderful when it's hot, easy to make, improve with time, and perfect on picnics or cookouts. Who could ask for more?
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.
There are a great many kinds of pasta in Italy. Here's an expanding list of the most popular kinds, with suggested recipes, possible substitutions, and alternate names for them.
Chestnut Rags, or Stracci di Castagne: Pasta made with chestnut flour, a pleasant variation on the classic durum wheat pasta that will work best with a simple buttery sauce, so you can enjoy the chestnut flavor of the pasta.
Making pasta at home takes effort, but can be lots of fun.
Strangolapreti, or Priest Chokers: In case you were wondering, the term means Priest Choker carries with it the implication that these rather hearty dumplings will catch in a priest's delicate throat as they're going down. I rather doubt it, and they are very good. To serve 4:
This is a traditional Yom Kippur recipe from Ferrara.
From pot to plate in a few quick, easy steps.
Making pasta at home takes effort, but can be lots of fun.
Most of these sauces will also work very well with gnocchi or polenta. The categories aren't hard-and-fast (egg is with meat, for example), but should help you find what you're looking for.
Pasta comes in all sorts of shapes, which are similar but not completely interchangeable. A photographic golssary, with recipe suggestions for the various kinds.
Lasagna is the best-known baked pasta, but there's quite a bit of variety: timballos, timpanos, and much more.
Baking pasta in an aluminum foil packet may sound odd, but it's guaranteed to stun your guests. And romantic as well.
Refreshing when it's hot, and perfect at a picnic or barbecue.
They're easy to make, and extremely varied.
Erica De Mane's thoughts on a staple of the south.
Barilla is one of the largest Italian pasta makers, and though the small artisans do do a better job, Barilla's pasta is good and readily available most everywhere. A well done site with lots of info on pasta, and many recipes too.
