Partial Phantasies Pertaining to Pasta

For a product that used to be as simple as meatballs and spaghetti, there are many misconceptions and myths that have developed about pasta. Understanding the real differences will enable you to get easy pleasure out of home preparation and more enjoyment in restaurants.

1. Phirst Pasta Phantasy-  Phresh is always better than dry commercial pasta

Experiment with different quality brands until you get the one that pleases you. The differences are amazing.  Since 1 lb. of pasta usually feeds at least 4, you will still have a cheap meal using the best stuff. Educate your kids now and get them beyond the macaroni and cheese syndrome. They’ll thank you when they grow up to become sophisticated foodies. .

Instead of spending the time to make pasta, try making your own basil pesto sauce with linguini or fettuccini. It is very easy but is  heaven…. or real Ragu bolognese with spaghetti, penne or macaroni. Different sauces do go with different shapes. If you are serious, get Marcella Hazan’s basic cookbook with both sauce recipes along with instructions on how to make fresh pasta when you need it. Her recipes rely on freshness and simplicity. Or wait a few weeks and you can get mine in FrankAboutFood.com. Fresh homemade sauce makes a tremendous difference at the table with little work. Don’t drench the pasta with sauce.

2. Phoolish Pasta Phantasy – 
Dry pasta sheets also make great lasagna

Here is where the dry fantasy ends. No Napolitana or Calabrese mama would be caught dead with dry pasta for lasagna. After you eat pasta made with fresh sheets, every thing else tastes like school commissary food or cardboard.

Making fresh sheets for lasagna is easier than making pie dough and worth the trouble. Dump three cups of all-purpose flour into the food processor and pulse as you slowly add three large stirred eggs until it becomes a ball in the processor. Add more egg or water by the tablespoon, if it does not become a ball.  Remove the ball and knead it by hand for a couple of minutes. If it is sticky, sprinkle flour on it until it doesn’t stick to your hands. If it is dry,  sprinkle drops of water on the ball. When it becomes a firm non-sticky but pliable ball put it in a large baggy to rest for at least an hour.

When you are ready to make the lasagna, bring a 6 or 8 quart pot of slightly salted water to a boil. During this time cut the ball into 4 sections and roll out each one to large rectangles as thin as you want with a rolling pin. Cut the sheets into 3” x 6” sections. Remnants can be used to patch later on. Work fast so the dough doesn’t dry out. Throw it all into the pot. Check it every 30 seconds. When it still tastes very firm and slightly tough (you are going to bake it), pull the pasta out if you have a pasta cooker or pour it into a colander. Then transfer it immediately into a bowl of ice water to stop the cooking. Put it on a dry towel and pat it dry. Then assemble and cook according to your own recipe.

Be prepared for dirty looks from your culinary friends when their mates look at them and say" Honey, I never knew could be like this. “