Author Archives: Pasta Du Monde

Pasta, a staple of Italian cuisine, is beloved and consumed around the world. Its popularity lies in its simplicity, versatility, and ability to pair with a multitude of sauces and ingredients. Behind this apparent simplicity lies a rich world of shapes, textures, and flavors. This article invites you to explore the different varieties of pasta, their history, and how they can transform your meals. Long Pasta Perhaps the most famous pasta, spaghetti gets its name from the Italian word “spago,” meaning “string.” It’s versatile and pairs well with light sauces like a simple tomato sauce or richer ones like carbonara. Fettuccine are wide ribbons of pasta, often associated with creamy sauces. Originating from Rome, they are traditionally served with Alfredo sauce, made from butter and parmesan. Similar to spaghetti but slightly flatter, linguine are perfect with seafood-based sauces. Their shape allows them to capture light sauces and highlight their flavors. Short Pasta Penne are cylindrical pasta cut diagonally. They are ideal for thick sauces and casseroles. Their shape allows the sauce to cling inside, offering a burst of flavor in every bite. Fusilli are spiral-shaped pasta. This unique shape is excellent at capturing sauces, whether tomato-based, pesto, or cream. Farfalle, or “bow-tie” pasta, are recognized by their butterfly shape. They are perfect for pasta salads or light sauces. Stuffed Pasta Ravioli are square pasta pockets filled with various ingredients, from meat to cheese to vegetables. Each region in Italy has its own version, often accompanied by specific sauces. Tortellini are small ring-shaped pasta often filled with meat or cheese. Originating from Bologna, they are traditionally served in a meat broth. Cannelloni are large tubular pasta stuffed, usually with a mixture of ricotta and spinach or meat. They are then baked with a tomato or béchamel sauce. Unique Pasta Orecchiette, literally “little ears,” are small, cup-shaped pasta. Originating from Puglia, they are often served with vegetable-based sauces like broccoli. Gnocchi are not technically pasta but are often considered as such. These potato dumplings can be served with various sauces, from sage butter to tomato sauce. Lasagne are large, flat pasta sheets used to make layered dishes. The most famous version is lasagne al forno, made with layers of pasta, bolognese sauce, béchamel, and cheese. Exotic Pasta Soba are Japanese buckwheat noodles. Though not Italian, they deserve mention for their unique texture and nutty flavor. They are often served cold with a soy-based sauce or in hot broths. Udon are thick Japanese wheat noodles. Their chewy texture makes them perfect for soups or stir-fries. How to Choose and Cook Your Pasta The choice of pasta depends mainly on the sauce or accompaniment you plan to serve. Thick and creamy sauces pair well with short, sturdy pasta like penne or rigatoni. Light and oily sauces are perfect with long, thin pasta like spaghetti or linguine. Cooking pasta is an art in itself. For perfect pasta, it is essential to cook it “al dente,” meaning with a slight firmness. Use a large amount of salted water and stir the pasta occasionally to prevent sticking. The possibilities are endless when it comes to pairing pasta. From simple sauces like garlic and olive oil (aglio e olio) to more complex ones like bolognese, each sauce brings a different dimension to the pasta. Don’t forget fresh herbs, grated cheese, and a touch of black pepper to elevate the dish. Conclusion Pasta is more than just a food; it is an invitation to explore a world of shapes, flavors, and textures. Whether you are a fan of long or short pasta, stuffed or unique varieties, there is always something new to discover. So, the next time you prepare pasta, why not try a new variety and embark on a culinary journey? By exploring the different varieties of pasta, we not only discover rich culinary traditions but also infinite possibilities to reinvent and personalize our favorite dishes. Bon appétit and enjoy your culinary adventure!

Penne alla Puttanesca is a classic Italian dish. This flavorful and spicy pasta dish originates from the Naples region. Its name “puttanesca” means “in the style of prostitutes” and refers to its strong taste that was believed to stimulate the appetite. Ingredients: 350g penne 4 tablespoons olive oil 2 minced garlic cloves 1 small minced red chili (or 1/4 teaspoon dried red chili flakes) 200g peeled and crushed tomatoes 60g rinsed salted capers 60g pitted black olives 1 tablespoon chopped parsley Salt and pepper to taste Instructions: Boil a large pot of salted water for the pasta. Add the penne and cook al dente according to package instructions. Drain and set aside. In a large pan, heat the oil over high heat. Add garlic and chili and sauté for 1 minute. Add tomatoes, capers, olives, parsley, salt, and pepper. Simmer for 5 minutes. Incorporate the drained penne and coat well with the sauce. Continue cooking for 2-3 minutes, stirring frequently. Adjust seasoning to taste and serve immediately, accompanied by Parmesan if desired. With its bold flavors of salted capers, black olives, and garlic, penne alla puttanesca is sure to seduce lovers of hearty Italian dishes! It’s a quick and tasty meal, perfect for a comforting weeknight dinner.

I’d be happy to translate this recipe for tagliatelle bolognese into English and Thai for you. I’ll start with the English translation, then provide the Thai translation. English translation: “Tagliatelle Bolognese is an iconic Italian dish, appreciated for its rich and comforting taste. This recipe combines homemade fresh pasta or good quality dry pasta with a succulent meat sauce. A true delight to share with family or friends! Ingredients for 4 people: 400g fresh or dry tagliatelle 500g ground meat (beef or beef/pork mix) 1 onion 2 cloves of garlic 1 celery stalk 1 carrot 1 glass of red wine 800g crushed tomato pulp Olive oil, bay leaf, thyme, salt, pepper Preparation (total time: approx. 1h30): Finely chop the onion, garlic, celery, and carrot. Sauté them for 5 minutes in a drizzle of olive oil. Add the ground meat and continue cooking for 5-6 minutes, stirring frequently with a wooden spoon to separate the meat well. Deglaze with red wine and let simmer for a few minutes to evaporate the alcohol vapors. Incorporate the crushed tomatoes with their juice, some bay leaf, thyme, salt, and pepper. Let simmer over low heat for 1h to 1h30, stirring regularly to prevent sticking. Meanwhile, cook your tagliatelle in a large volume of salted water following the package instructions. Drain well. Once the sauce has simmered well, adjust the seasoning if needed and pour the tagliatelle directly into it. Mix well so they are perfectly coated. Serve hot with a good grating of Parmesan! With this generous recipe, the long tagliatelle pairs wonderfully with the creaminess of the flavorful Bolognese sauce. A dish that delights the taste buds for sure! You can easily garnish it with fresh herbs according to your taste. Enjoy your meal!

Italian cuisine, rich in flavors and traditions, celebrates simple ingredients transformed into true culinary works of art. Among the countless specialties that have shaped its identity, pasta holds a special place. Penne, these pasta in the shape of slightly curved truncated tubes, are particularly appreciated for their ability to welcome and harmoniously marry the most savory sauces. Let’s explore three emblematic sauces that sublimate this dish of character, each telling a unique story, rooted in the oldest Italian traditions. Arrabbiata, the Emblem of Italian Passion Arrabbiata sauce, literally “enraged,” is a concentrate of ardor and character. Its origins date back to ancient Rome, where street vendors served it to hurried workers. This spicy sauce made from fresh or peeled tomatoes, garlic, red peppers, and extra virgin olive oil releases spicy and full-bodied notes that warm the taste buds. Its evocative name comes from the Italian “arrabbiato,” meaning “angry” or “furious,” referring to the intensity of flavors. Yet, behind this apparent aggressiveness lies an unsuspected sweetness, a harmonious marriage between the acidity of tomatoes, the spiciness of peppers, and the softness of confit garlic. To make a worthy arrabbiata, it is essential to use high-quality fresh peppers, such as Cayenne peppers or Italian peperoncini. Extra virgin olive oil brings an incomparable touch of smoothness. Alfredo, the Creamy Indulgence In contrast to arrabbiata, Alfredo sauce embodies the opulence and richness of the Eternal City’s culinary traditions. Its creator, Alfredo Di Lelio, a Roman restaurateur from the early 20th century, invented it to comfort his pregnant wife suffering from morning sickness. This creamy preparation harmoniously combines butter, fresh cream, and grated Parmesan. Its incomparable taste comes from the meticulous preparation technique: butter and cream are whisked over low heat until a silky texture is obtained, before incorporating the Parmesan. The most knowledgeable enthusiasts sometimes add an egg yolk to bring more roundness, or a hint of nutmeg to subtly enhance the whole. Whatever its variant, Alfredo clings wonderfully to penne thanks to its velvety texture. Puttanesca, the Irresistible Seductress Puttanesca sauce (“in the style of women of little virtue”), typical of Neapolitan cuisine, seduces with its rich and pronounced taste. Its origin dates back to the courtesans of Naples who, to attract customers, would simmer a mixture of ingredients with heady aromas. At the heart of this recipe are fresh or peeled tomatoes, simmered with black Gaeta olives, rinsed capers, anchovies, garlic, and red peppers. Extra virgin olive oil, flat-leaf parsley, and a dash of red wine vinegar complete this explosion of Mediterranean flavors. Puttanesca is a true concentrate of umami, this fifth fundamental flavor that confers unparalleled depth and aromatic richness. Anchovies bring a touch of iodine while olives and capers offer a deliciously spiced hint of bitterness. It’s all about balance in this multi-faceted sauce. To succeed, it is essential to choose high-quality ingredients and let them slowly confit so that the flavors blend perfectly. In sum, whether arrabbiata, alfredo, or puttanesca, these three mythical sauces offer Italian penne all their splendor. Each tells a story, celebrates age-old traditions, and makes taste buds vibrate in a unique way. Who would have thought them so different and yet so complementary? It’s up to each person to find the one that will best awaken their senses and memories of the swaying Boot.