cheryl
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Pasta primer: A look at what noodles are best for every dish - Indiana Gazette
Ironically, in this era when every other person seems to be avoiding carbs or gluten, the pasta aisle at the grocery store offers more excitement than ever. Imported dried pastas, in a vast variety of shapes, sizes and flavors and brands, line huge sections of the shelves. Pasta shapes, heretofore relegated to fancy Italian restaurants, such as orecchiette, tagliatelle and pappardelle, prove relatively easy to find. Refrigerated cases boast stuffed pastas and tender sheets for lasagna. Then, there’s the every-growing selection of whole grain pastas, gluten-free pastas and vegetables sliced to resemble pasta noodles.
It can’t be true that the average household has given up pasta in favor of low-carb options. Pasta is simply a great ingredient worthy of our time in the kitchen and a place on the dinner table. There are a number of studies that say everything in moderation is the way to live long and prosper.
So, we happily employ pasta to solve our time-pressed weeknight dinner dilemmas. Spaghetti with buttered breadcrumbs, garlic, parsley and hot pepper flakes never fails to comfort both the cook and the table companions. Linguine with clam sauce (made with good-quality tinned clams and dry white wine) tops our hit list for dinner in less than 30 minutes. Same for penne with bottled tomato sauce and Parmesan. Leftovers make great lunch.
Ironically, in this era when every other person seems to be avoiding carbs or gluten, the pasta aisle at the grocery store offers more excitement than ever. Imported dried pastas, in a vast variety of shapes, sizes and flavors and brands, line huge sections of the shelves. Pasta shapes, heretofore relegated to fancy Italian restaurants, such as orecchiette, tagliatelle and pappardelle, prove relatively easy to find. Refrigerated cases boast stuffed pastas and tender sheets for lasagna. Then, there’s the every-growing selection of whole grain pastas, gluten-free pastas and vegetables sliced to resemble pasta noodles.
It can’t be true that the average household has given up pasta in favor of low-carb options. Pasta is simply a great ingredient worthy of our time in the kitchen and a place on the dinner table. There are a number of studies that say everything in moderation is the way to live long and prosper.
So, we happily employ pasta to solve our time-pressed weeknight dinner dilemmas. Spaghetti with buttered breadcrumbs, garlic, parsley and hot pepper flakes never fails to comfort both the cook and the table companions. Linguine with clam sauce (made with good-quality tinned clams and dry white wine) tops our hit list for dinner in less than 30 minutes. Same for penne with bottled tomato sauce and Parmesan. Leftovers make great lunch.