Things Well Considered Vol. 3
Butta la pasta! Plus some of my favorite pasta recipes of all time.
“Kayla, what's your favorite dish to cook?" I've always struggled with this question because I’m always testing new recipes to keep my dinners and cooking classes exciting. However, a couple of years ago, it hit me: pasta is my favorite thing to cook and eat.
Here are some of my favorite items and ingredients for making great pasta at home.
The noods:
There is a common misconception that fresh pasta is better than dried pasta. This is not true. Fresh pastas serve a different purpose than dried pasta and vice versa. And to be totally transparent, I prefer dried pasta over fresh most of the time. Don’t get me wrong, fresh pasta is indulgent and romantic—the smoothness of the noodles, the tender bite and chew, the downright luxuriousness. But depending on the sauce you’re making, it determines what type of noodle you should use, and in most cases, a high-quality dried pasta will fit the bill.
Like most items at the grocery store, there are a lot of options when it comes to selecting pasta.
Look for bronze cut: This gives the pasta a rough texture, which means the sauce will stick to the pasta. Remember when your mom used to make spaghetti and the red sauce would just slide off the noodle and form a puddle on your plate? Well, I do.
Look for “slow-dried” on the package: Slow-dried means easier digestion! This is a real thing and very scientific. I'll spare you the details. If you don’t believe me, look it up.
Brands I like, but are not limited to:
De Cecco: Probably the most widely available—crosses all the boxes: bronze drawn and slow-dried. Bingo, baby.
Rustichella d'abruzzo: Available at my local grocery store and hopefully yours. If not, it's available on Amazon. Such a great brand—specifically their bucatini. If you haven't entered the bucatini game, this is your sign. Bucatini is a thicker noodle than spaghetti and has a tiny hole in the middle. I can’t remember the last time I actually bought spaghetti.
Felicetti: Another great brand available at my local store. They have great shapes, and their pastas are made with higher-quality grains. Good for digestion.
Giadzy: Giada De Laurentiis has a great Italian market on her website with lots of specialty goods. I've bought a couple of products and have never regretted it. She's now making her own pasta, and I love how artisanal they are, the price point is good, and they come in 1 lb packages.
Setaro: A brand straight from a long-time pasta factory in Naples. The cool thing about this brand is they carry types of pasta you would never find here in the States. So fun!
Locally made fresh pasta: My grocery store makes fresh pasta daily. It’s a fun mix-up if I’m feeling fancy and don’t want to make my own noodles. Remember, fresh pasta cooks differently than dried pasta. Here’s a guide.
The equipment:
(Notice there’s no colander…)
Stock pot: I can’t stress enough the importance of a large stock pot for cooking pasta. No less than 7 quarts!
Marble Mortar & Pestle: For making pesto the real way. Another option for quicker results—use the mini food processor attachment.
Tongs or a Spider: Stop draining your pasta with a colander. You need to save the pasta water for your sauce (read here). For long noodles, pull them out with tongs and drop them right into the pan with the sauce. For short noodles, use a metal spider.
Tweezers: For those wanting to nest their pasta like a professional, these are a must-have. If you don’t know what “nesting” means, just skip this item.
Atlas 150 Hand Crank Machine: These are the real deal for beginner fresh pasta makers or for those making fresh pasta once every couple of years (guilty). I bought one two years ago to replace another brand, and it was eye-opening. It also comes in a gorgeous red color.
Pasta by Missy Robbins & Talia Baiocchi: A great book with fantastic recipes and stunning photos.
All-Clad Sunday Supper Pan: This is the 3rd appearance on my Substack for this pan. An investment, but you’ll be happy when you’re tossing 2 lbs noodles in sauce.
Ravioli Stamp: I used to make ravioli on Sundays and freeze them for a weeknight dinner. Then I had kids. These bronze ravioli cutters are beautiful and make the cutest raviolis.
Pasta bowl: There is a weird phenomenon in the universe where eating pasta out of a “pasta” bowl is more pleasurable than eating the same pasta from a regular plate or bowl. Dead serious. There are so many options out there. Find one you love, but make sure it’s a pasta bowl.
Pasta Platter: If you’re more into serving pasta family style, this is the platter to do so in. Full disclosure, I don’t own this pricey bowl, but I know I will someday.
Your grocery list:
These are ingredients I find myself buying over and over to accommodate my favorite pasta recipes.
A tip for buying anything “authentic" from overseas. Look for the D.O.P. sticker.
Kirkland Parmigiano Reggiano & Pecorino Romano: The greatest gift Costco has given us, especially for those who live in cities with less-than-admirable food selections. If you’re not grating your Parmesan cheese, please do.
Bianco DiNapoli canned tomatoes: Great fresh flavor. These are a good option too.
Flavor Bombs: Exactly as advertised. These fresh tomatoes are total flavor bombs. Perfect for any recipe with cherry tomatoes.
Ortiz or Fishwife anchovies: If you know you know.
Red Pepper Flakes: I use more red pepper flakes in my pastas than any other dish, so they better be good.
Graza Olive oil: To look professional, drizzle your pasta with olive oil right before serving. Plus, this set looks cute on your counter and the bottles are easy to squeeze. This brand will work too.
If you’re not making your own red sauce, these are the two brands I buy. How to up your jarred pasta game? Carbone & Victoria
Toss your cooked pasta with the jarred pasta sauce.
Add a little pasta water (start with 1/4 cup)
Add a couple tablespoons butter
Add lots of freshly grated parmesan
Some of my favorite pasta recipes to start with:
Fusilli with Fresh Pomodoro (but make it with bucatini yo)
Creamy Corn Pasta with Basil
Anchovy Pasta - No it’s not fishy. Also breadcrumbs on pasta.
Pasta al Limone: You spent your day making fresh pasta; now you want an easy sauce that can stand up to your decadent noodles. Look no further.
Broccoli Bolognese
Classic Marinara Sauce: Never made this recipe, but it’s VERY similar to how I make mine.
Fettuccine with Buffalo Butter: I have to special order this butter, but it was worth it.
Finito.
Love, Kayla
