We all remember that day when we were introduced to “Italian Cuisine”, don’t we? I remember I was like 8 or 9 years old and my ma bought a packet of Macaroni from the local store and prepped white sauce with no reference whatsoever of any recipe book. There were no Italian Seasonings at home then, using just Kasuri Methi, Basil leaves and Dry Red Chili (flakes) she pulled off something I still deem as one of the best Pastas I’ve had in my young life. That was one unplanned 101 of creative thinking.
Craving cheesy Pasta looking at this picture? Try it today, you don’t need the “right ingredients”, you know how the herbs taste – EXPERIMENT! #MakeYourOwnPasta
Before you get excited and dive-in head first, here are the basics to Pasta Types:
Penne – Penne Pasta is cylinder-shaped. It goes well with heavy white sauce and pesto sauce
Spaghetti – It’s a long, thin, cylindrical, solid pasta. Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour
Fusilli – Long, thick, corkscrew shaped pasta that may be solid or hollow. Goes great with both red & white sauces
Fettuccine – Flat Ribbon looking pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour
Macaroni – We all know by-heart the Macaroni from Mac n’ Cheese
*There are many more Pasta Types, like Angel Hair, Farfalle, Rigatoni, Lasagna, Ravioli, etc. – the above listed are the more common ones that should be available at a store near you
That’s it with the basics.Now let’s dive in and experiment with some Vegetarian Pasta recipes!
Spaghetti Bolognese – Here’s a key to not having watery Pasta sauce at the bottom of your bowl. Toss the pasta IN the sauce with a bit of pasta cooking water. This makes the Bolognese sauce emulsify, so it thickens, becomes glossy and clings to the spaghetti
Garlic Spaghetti – Try this tonight. Hardly takes any time- and doesn’t need any shopping or planning