Italian Pasta Recipes From The Chef While in culinary school we did cook some Italian recipes and prepared some "noodles" it was not a focal point. Shortly after my schooling I took a position at a local restaurant called Sydney's which features terrific home made pasta and pizza which is cooked in a wood burning oven. It was at Sydney's that I truly began a love for great cooked pasta. There are several things that I learned while cooking great pasta, here are a few tips. - The rule of all pasta rules, do not over cook your pasta. When you bite into pasta it should have a spring to it, it should not be mushy. This really makes a big difference, nothing runes a great dish more than over cooked pasta.
- The use of fresh ingredients really makes a big difference. Fresh herbs rather than dry, fresh pasta rather than dry as well as fresh tomatoes. While using these ingredients does take more time you will see (as well as taste the difference).
- Be willing to be creative, think out side of fettuccine alfredo and tomato basil (although I do confess to loving good tomato and basil).
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