Tag: pasta

• 

  Pasta: Succhietti

  Succhietti is a type of Rigatoni  with the spirals shape of Tortiglioni. This pasta shape can handle the heavier sauces due to the ridges and large hollow diameter.

  

  Cheesy goodness:

  

  

  Enjoy,

  PK

  Here are some more pasta shape and pasta recipe posts:

  Written by

  PK

  ·

  November 10, 2021

• 

  Pasta: Casareccia

  Hailing from Sicily, these rolled noodle shapes are a treat for the eye. 

  Not a shape for heavy sauces, they are perfect for light cheese sauces, pestos and salads. They are also a great soup pasta.

  

  Cheesy goodness:

  

  Enjoy,

  PK

  Here are some more pasta shape and pasta recipe posts:

  Written by

  PK

  ·

  October 30, 2021

• 

  Pasta: Wagon Wheels

  In Australia we have a pasta shape called ‘Wagon Wheels’.

  Designed for kids (big and small) they really hold light sauces well and have a springy texture.

  

  

  Check out my little tasting bowls:

  

  Enjoy,

  PK

  Here are some more pasta shape and pasta recipe posts:

  Written by

  PK

  ·

  October 16, 2021

• 

  Pasta: Agnolotti

  Agnolotti is a semi-cirlce shaped type of ravioli, often although it can be square or irregularly shaped. Either way it is stuffed with different mixtures of meat, vegetables and cheese.   

  

  They are fun to make

  Roll out some fresh pasta dough and use a cookie cutter to make circles. 

  

  

  

  

  Add into each disc a spoon of your filling and a bit of cheese. Then fold the disc into a semi-circle.

  

  

  Pinch the edges down with your fingers or a fork.

  I like to serve them in a simple tomato or cream sauce.  I’ve also been known to add them to soup.

  

  Enjoy,

  PK

  Here are some more pasta shape and pasta recipe posts:

  Written by

  PK

  ·

  July 6, 2021

• 

  Pasta: Curly Fettuccine

  This pasta shape is a treat for the eyes. Just like flat fettuccine, it is perfect for both light and heavy sauces. The curly ripples help to trap sauce and even meat or vegetables. They also make for that something a little bit different and kids love the “frills”.

  

  

  Here I have folded them through a sauce made with Creme Fraiche, pasta water, Parmigiano-Reggiano and pecorino cheese:

  

  Enjoy,

  PK

  Here are some more pasta shape and pasta recipe posts:

  Written by

  PK

  ·

  June 20, 2021

• 

  Pasta: Elicoidali

  The pasta shape called Elicoidali is similar to penne but a bit thicker and slightly curved. Their ridges exhibit a distinct helix pattern hence the pasta’s name.  

  

  Their tubular shape and ridges make them perfect for both light and heavy sauces incorporating meat and vegetables.

  Here I have folded them through sauce made with sour cream, pasta water, lots of Parmigiano-Reggiano and pecorino:

  

  Enjoy,

  PK

  Here are some more pasta shape and pasta recipe posts. 

  Written by

  PK

  ·

  May 15, 2021

• 

  Pasta: Cavatelli

  Cavatelli are beautiful little curled pasta shapes that look like little hot dog buns. The shape is perfect for holding a light sauce.

  

  Here I have folded cavatelli through a garlic infused olive oil and cheese sauce, replete with small pieces of steamed broccoli:

  

  Enjoy,

  PK

  Here are some more pasta shape and pasta recipe posts. 

  Written by

  PK

  ·

  March 12, 2021

• 

  Pasta: Mezzi Tubetti Lisci (short smooth tubes)

  These smooth short pasta tubes are perfect for soups, salads and pasta bakes. I often use them in place of risoni (called orzo in the USA).

  

  It is primarily sold dried (pasta secca) and is available everywhere.

  Here I used it in my minestrone soup:

  

  It also makes for a great vegetarian one pot pasta dish:

  Enjoy,

  PK

  Here are some more pasta shape and pasta recipe posts. 

  Written by

  PK

  ·

  January 3, 2021

• 

  Spaghetti Al Limone

  Spaghetti, lemons, olive oil, some herbs and parmigiano-reggiano cheese is all you need to make this simple southern Italian dish. We are going to be making a lemon and olive oil emulsion, adding cheese and then folding al-dente pasta through it. 

  

  Simply

  Whisk the zest and juice of a lemon in a bowl with several good slugs of garlic infused olive oil. Keep whisking until the sauce has emulsified. Whisk in at least 1/2 cup of grated parmigiano-reggiano (or any hard aged cheese really).

  Tip: Balance the lemon flavour by whisking in cracked black pepper to taste.

  

  

  

  Cook your pasta al-dente (reserve a bit of pasta water) and then fold it through the sauce until you have an even coating.

  If your sauce is too clingy/thick and you can’t get an even coating, mix in a tiny bit of the reserve pasta water.

  Serving

  I topped the spaghetti with some squid ink fettuccine  (fettuccine al Nero di seppia) and basil leaves:

  

  Enjoy,

  PK

  Here are some more pasta recipes and Italian cuisine ideas: 

  Written by

  PK

  ·

  December 20, 2020

• 

  Avocado, Cheese And Pine Nut Pasta Salad

  The creamy avocado paste,  grana padano cheese and pine nuts make  this cold pasta salad a real hit.  Throw in some cherry tomatoes  to make the colours pop and you will have an irresistibile crowd pleaser.   

  I’ve used  tagliatelle here but it works well with short pasta shapes like  fusilli.

  

  Simply

  Cook  about  120 grams of tagliatelle until al dente. Whilst the pasta is cooking, mix an avocado with some garlic infused olive oil and a handful of grated cheese in a blender.

  When the pasta is cooked add it and some of the pasta water to the avocado mixture. Gently fold the pasta through the paste until  you have an even coating. 

  Throw in a handful of cherry tomatoes, a generous amount of pine nuts and  chill the salad until serving time.

   

   

  Serving

  I make this for family barbeques and eating al fresco  on hot Perth summer nights. 

  It doesn’t seem to matter how much I make. There is never anything left 🙂

  

  Enjoy,

  PK

  Here are some more pasta recipes and pasta shapes: 

  Written by

  PK

  ·

  October 18, 2020