Pasta Basics;

Pasta requires no introduction; it is known famously around the world as typically Italian; I believe it should be declared the eighth wonder of the world; Pasta is readily available and comes in many different shapes, textures & sizes. Long, Short, shapes for soup and sheets for lasagna. Pasta is a most versatile ingredient especially when combined with a delicious sauce, the combinations are endless; only limited by your imagination. For a family on a budget pasta is an essential pantry item.


Some of my fondest childhood memories are of eating a simple “Pastina con formaggino” (mini soup pasta in broth with melted cream cheese; a sort of soup version macaroni and cheese) and “pasta al pomodoro” (pasta with a simple tomato sauce) topped with freshly grated Parmesan,  so simple! these are early food memories that last a lifetime; I cannot remember a week in my life where I have not eaten pasta;  Some of my favorite pasta recipes are  Bucatini Matriciana, Basil Pesto, Puttanesca and Stuffed Pasta Shells just to name a few; I look forward to sharing many more pasta recipes on my blog in future posts;

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Utensils & Basic preparation;

A large stock pot at least 5-8 liters ( allows you to cater for at least 5-8 people easily)

A large pasta colander;

A large cooking fork (for spaghetti);

A large wooden spoon ( for short pasta);

A large ladle ( for soup pasta);


100 grams of dry pasta per person (for a large serve);

1 litre of water per 100 – 120 grams of dry pasta;

1 teaspoon of salt per litre of water;

follow the directions on the packet, cooking times vary considerably;

some Italian brands quote cooking times for both al dente & fully cooked (e.g. 5 min al dente, 7 min fully cooked);

use a kitchen timer to take the guesswork out of the cooking process;

once you have added the pasta to the pot of boiling salted water, set the timer according to the minutes quoted on the packet plus 1-2 minutes for the water to return to the boil (two minutes for frozen pasta);

be sure to stir the pasta a few times in the first few minutes so that it doesn’t stick together or to the bottom of the pot;

I prefer pasta cooked al dente (firm to bite), apparently it’s low GI; so double bonus;



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