10 tips for boosting a pasta dish
1 / The pasta cook at the last moment * (in a large volume of salt water: count 10 g of salt per liter of water) and enjoy it immediately!
2 / Always keep some cooking juices pasta to season them. The starch contained in the cooking water will help to slightly bind the sauce.
3 / To season pasta according to your taste, there is of course the traditional butter (preferably salted) and the olive oil that the amateurs will prefer fruity and accompanied by freshly grated parmesan.
4 / Think also of all kinds of sauce: tomato, pesto, white butter, roast juice, chicken jus flavored with fresh thyme, fish fumet mounted in butter, shellfish cooking juices ...
5 / If there is a food that can be accommodated with all dishes, Those are the pasta : white meat, poultry, red meat, grilled meat, fish, salad ... Do not limit yourself to Bolognese and Carbonara!
6 / There are as many pasta and of receipts of pasta what Italians! lasagna, spaghetti, tagliatelle, ravioli, cannelloni, shells, macaroni ... We always find an accompaniment and a cheese to accommodate a dish paste.
7 / To brighten a basic dish of pasta, vary the colors! Between the green pesto sauce, the red tomato sauce and the pasta in cuttlefish ink (sold in fine or Italian groceries), you have the choice! And with the trio presented in the same plate, the effect is guaranteed!
8 / Opt also for varieties of pasta less common (puntalette, dondolini, festonati ...) and prick them pasta funny shapes of children (animals, cartoon characters ...).
9 / The pasta are not necessarily worse than some pasta so called "craft". Just make sure they are fresh eggs with a substantial amount of eggs per kilo.
10 / The pasta can be served at a classy dinner. The must ? A risotto of puntalette with truffles presented in a pretty shape obtained with a round cookie cutter classic or a little original.
* If you're cooking pasta in advance, strain them in a strainer and cool them under cold water. Mix them with 2 tablespoons of oil if you do not want them to stick together.
** Check that the pasta be colored with natural dyes (beet, turmeric, parsley juice, cuttlefish ink ...) and not artificial colors that give no taste.
