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Pasta pasta pasta
Tuesday, September 26, 2006

A trip down the pasta aisle in a well stocked grocery presents a dizzying array of products to choose from. To a pasta novice, the abundance of pasta options can become overwhelming. Even an experienced cook can find themselves limiting their choices, just to be safe, to familiar brands and shapes because the options are so varied. The options are so varied because each shape adds a subtle difference to the pasta experience. Different shapes are better with different types of sauces. A pesto sauce on a lasagna noodle creates a different dining experience than pesto served over fettuccine noodles. Mastering the pasta aisle may take some time, but it will be time well spent when you find the perfect pasta for the perfect sauce you are creating.

Pasta comes in a variety of ingredients and over a hundred shapes and sizes. I started with the basic dried " Italian" style pasta that most Americans are familiar with. Several companies sell pasta but so far I have not found any significant taste difference between the different brands. In fact my local grocery store sells huge bags of pasta for a dollar in their bargain aisle. I find this pasta just as good as the name brands that sell for twice the amount. My bargain pasta however, does not have cooking times on the package. The buyer is instructed " to cook until done". It is therefore helpful to have a few boxes of domestic brands around to give you generalized cooking times for different types of pasta. It is also helpful if the instructions are in English or other language you can read. Authentic importantly Italian pasta is wonderful if you understand Italian. It is less wonderful if you are unsure of pasta cooking times.

A basic rule of thumb for cooking pasta; ( with the exception of angel hair or other ultra thin pasta) begin to check your noodles after eight minutes. Pull a noodle out of the pan and bite it, if you think it tastes and looks finished, it is. When in doubt, let it boil a little longer. Overcooked pasta is still edible, just reminiscent of risotto. If mushy pasta is not your style, make another batch, just remember the mistake you made on the first pot of pasta and try not to repeat it. If you want to get it right the first time, try the Hormel Foods web site and look under specific product information. Compare your pasta to their products and use the cooking time suggested. This web site and that of other manufactures contains detailed information on pasta which is a wonderful way to preview your new pasta before buying. The actual cooking times are most easily found in the product specifications.

A novice can begin their mastery of the pasta aisle by merely trying a different brand or size of spaghetti. Spaghetti is a strand noodle which means it is a long rod of pasta generally round in shape. The difference between different types of strand noodles is their thickness. While most of us just grab the box labeled " spaghetti" if you look you will find your old favorite will be labeled thick or thin or may even have a strange name such as spaghettini or vermicelli or angel hair ( capelli d'angelo). All of these are strand noodles, just like spaghetti, but are different thickness. Each will work well with your meat balls but some are better than others with your spaghetti sauce.

In general, the thicker the sauce, the thicker the noodle you should use. This is a general rule and is made to be broken. If you prefer a thick meat sauce on ultra thin angle hair or capellini, serve it that way. The point is you have to try the different types of pasta to determine your preferences. Next time spaghetti and meat balls is on your menu, try a different type of strand noodle. Before you know it, you will have mastered the spaghetti section and will be emboldened to venture into the rest of the pasta aisle.

Once fear of the pasta aisle has been conquered, real exploration can begin. A light sauce truly allows you to taste the differences between pasta varieties. A simple olive oil and garlic sauce, seasoned with herbs, allows the pasta explorer to access how different shapes interact with sauces. You will need at least a cup of extra virgin olive oil, several garlic cloves and fresh herbs. Dry herbs may be substituted. Finely chop garlic and herbs. If you have a small food processor, this is a good time to use it, however process the garlic and the herbs separately. They will be cooked at different times.

Start your water for your pasta. The sauce takes five to ten minutes and while it can be kept warm, it is best used immediately. Plan your cooking times accordingly. Cover the bottom of the skillet with olive oil. The oil should completely cover the bottom of the skillet or other saute pan you are using. ( as far as I am concerned, saute pan and skillet are one in the same.) If you make a error, err on the side of extra olive oil because this is your pasta sauce and it is better to have too much sauce than too little. Heat olive oil and toss in chopped garlic. Saute garlic. If your oil is too hot the garlic may turn black, do not worry, the garlic merely gains a roasted flavor and is still delicious.

Add chopped herbs. I use basil, thyme, chives, and sometimes parsley. I honestly just go out to the garden and grab a handful of fresh herbs, focusing on oregano, thyme and basil. If I am using dried herbs, I just toss them in using a greater percentage of the same three traditional Italian herbs. In cooking terms, season with herbs to taste.

Stir olive oil, garlic and herbs. The olive oil mixture should still cover the bottom of your pan. If it does not, add more olive oil at this time and allow the oil to heat up, about a minute. Turn heat to low. Drain pasta without rinsing. Place drained pasta in skillet and toss with the garlic sauce. Serve and enjoy.

This light sauce allows the different textures of pasta to shine through. I think this sauce is too light for thick pasta such as medium shells. My family disagrees. Angel hair or bow tie pasta ( farfelle) are favorites with the entire family. This difference of opinion has been developed by exploring different pasta varieties. Your family will begin to have their favorites also as you try new and different products in the pasta aisle.

Mastery of the pasta aisle may take some time, I know I am still exploring. The journey is worth the effort since each time I try a new noodle our dining experience is subtly changed. Sometimes our dining experience is changed for the better, sometimes not. Simple changes in the shape and thickness of the pasta product can make a big impact on the quality of our meal. Experimentation makes the dining experience more of an adventure, an adventure even a novice cook can have by merely trying a new noodle.

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