Expert chefs give advice for preparing perfect pasta at home in a simple and different way
The symbolic dish of Italian cuisine has Pasta Day (25 October) to celebrate its value in world gastronomy. Different types of flour and production methods give rise to hundreds of types of pasta: fresh pasta, durum wheat pasta, egg pasta, etc.
To celebrate Pasta Day, below we have selected seven classic pasta recipes, in the versions of renowned chefs and with simple step-by-step instructions, those that are easy to reproduce at home. This is an invitation to go beyond the obvious, but with one foot in tradition and the other in the authorial touches of those who understand like no other.
Easy carbonara
Carbonara is one of the most popular dishes of Italian-influenced cuisine. Peccorino cheese, made with sheep’s milk, is considered by many to be the “official” of the recipe, but chef Martin Casilli’s version is democratic and pairs it with parmesan. Oral tradition has it that the name refers to the coal particles that fell on the miners’ meals, emulated by black pepper, but the official origin of the dish is still a matter of debate.
Linguine with pesto and burrata
Ah, pesto… it goes well with everything: with bread, salad, meat and, obviously, as a perfect accompaniment to good pasta. In chef Gabriel Marques’ version of Nonna Rosa, the basil and hazelnut-based sauce combines with a very creamy burrata, and the result is a pasta dish that family and friends will love.
Rigatoni with Vodka
Chef Nonna Rosa’s other contribution to this cookbook is rigatoni alla vodka, a recipe that has gone viral on social media in recent months. The creamy sauce contains tomato and fresh cream, enhanced by the distillate. The advice is to adjust the quantity of white pepper based on the spiciness desired when serving.
Ricotta shell
Conchiglione is a shell-shaped pasta, a characteristic that practically forces sensible cooks to fill it in some way. Here we are with ricotta, one of the most used options, and chef Helô Bacellar, of Na Cozinha da Helô, recommends coarsely chopped walnuts, cashews or Brazil nuts to add texture and flavor to the recipe.
Fettuccine with seafood
Shrimp, calamari and mussels are the choices of chef Marcelo Giachini, of Tuy Cocina, to create a pasta with a seafood flavour. The pasta is well seasoned and easy to make, with a sauce based on prawn broth reduced with tomato and herb butter.
Baked Bolognese with semi-mature cheese
Fellipe Zanuto, chef at Hospedaria, shared a recipe for going beyond the obvious when making pasta Bolognese. The idea is to finish it in the oven, with generous pieces of semi-mature cheese, which will add new layers of flavour. The Bolognese ragù in this version is classic, made slowly in a pan with beef and pork, red wine, tomatoes and other traditional ingredients.
Pasta in white sauce with gruyere cheese
Italy and France meet in this recipe for orecchiette with white sauce. The shape of the pasta increases the contact area available to be incorporated into the sauce, and the recipe is completed with crispy raw ham and fresh peas to add more color to the dish.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
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