"Summer Pasta"
May 21, 2009 - Volume 1 - Issue 5
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Prime Time for Pasta
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Pasta!
Who doesn't love pasta? Any season is the perfect time for enjoying
pasta, but the spring and summer seasons offer renewed possibilities
for incorporating fresh ingredients  directly
from the garden or farmer's market - fresh herbs, sun-warmed tomatoes,
and a host of other possibilities. During this time of year, pasta
becomes a canvas for bright colors and tantalizing tastes. Served hot,
warm, or cold, pasta's versatility matches summer's easy-going
schedule. In this issue, we'll encourage you to experiment with some
new shapes and sauces, train you on cooking perfect pasta, and review
some common foods that always seem to partner well with a good pasta
dish. We conclude with three scrumptious, easy recipes for summertime
pasta that will rival your favorite restaurant's pasta entrees for
taste, appearance, and enjoyment! Buon Appetito!
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May Special!
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 To prepare you for a summer's worth of pasta, we're offering a special on the All-Clad Multicooker.
With the purchase of an
All-Clad Multicooker,
receive a pasta server for FREE!
You'll be set for any of the recipes below and so many more!
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| Away on Vacation - Jul 4th - 20th |
Beyond Pots and Pans will be taking a break this summer and will be closed beginning July 4th through July 20. We'll reopen Tuesday, July 21st at 10:00am. Hope to see you before and after!
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First Monday Event - June 1st
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 Join us for another
"First Monday" Event"
On June 1st from 4:00 - 7:00pm, we will be demonstrating great ideas and tips for the best part of summer --
Backyard Entertaining! Demonstrations will be held at 4:15pm, 5:15pm, and 6:00pm.
Backyard Entertaining!
Monday, June 1st
4:00 pm - 7:00 pm
Enjoy a 20% discount all during the event.
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Shapes and Sauces
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 There was a time when local choices for dried pasta were limited to elbows, shells, flat noodles, or spaghetti. Their
sauces were limited to cheese, a white sauce, or tomato sauce
respectively. While there is nothing wrong with these long-standing
traditions, the options for other pasta dishes are virtually limitless,
and now, readily accessible!
Ingredients Make the Pasta
- Great pasta is made from hard wheat, in particular, semolina flour.
The inherent high-gluten, high-protein qualities of semolina lend pasta
many of its key characteristics. Semolina has a 14% protein content
compared with bread flour that has a 12% protein complement. The higher
protein content allows the pasta to retain its shape better as it is
being formed. With less starch, the semolina-based pasta absorbs less
water which further adds to shape retention once cooked. Pasta dough,
in its most basic form, is semolina wheat flour and water, with an egg
or other liquid occasionally substituted for the water. The pasta is
kneaded, left to rest, then formed into the desired shape.  Commercially
made pastas are dried anywhere from 4 to 48 hours under low heat. The
drying stops any enzymatic activity and sets the stage for an
indefinite shelf life. Check the ingredients listing for "semolina
flour" before purchasing any packaged pasta. Experiment with different
brands of dried pasta - you'll be amazed at the differences.
Forming Pasta Shapes
- Ranging from anellini to ziti, there are hundreds of pasta shapes to
be had. Different pasta shapes derive from centuries of tradition and
the development of regional Italian specialties. (Check out the
illustrated glossary of pasta shapes at the National Pasta Association's website).
Flat shapes are developed from pasta dough that has been carefully
rolled into sheets that become thinner with each subsequent rolling.
Round shapes such as spaghetti, capellini, and spaghettini, are
extruded by pressing the dough through a plate with holes. Tube-shaped
pastas such as bucatelli, elbows, or penne, are also extruded in a
similar fashion.  Brass
extrusion plates will leave a rougher surface on the pasta, (excellent
for grabbing sauces); as compared with non-stick plates that leave a
smooth, slightly glossy surface on the pasta.
Complement Shapes and Sauces
- A great pasta dish starts by choosing a shape and sauce that
complement each other. According to the National Pasta Association,
thin, delicate pastas should be paired with light, thin sauces.
Heavier sauces require a thicker pasta shape. Chunky sauces prefer
shapes with a 3-dimensional character that provide a surface and gaps
in the structure for capturing the sauce.
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Cooking Perfect Pasta
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Dried
or fresh pasta hold equal stature on the quality and enjoyment scale.
The choice is guided by the desired dish and the whim of the day. To
cook perfect pasta follow a few key rules - the results will reward you
well!
 The Water
- Use a large pot with lots of water to cook pasta. More specifically,
for one pound of pasta use an 8 quart pot with 5-6 quarts of water.
Heat the water to a rolling boil. The large amount of water achieves
two goals: (1) a large mass of water will return to boiling quickly and
not be cooled by the added pasta, and (2) a rolling boil keeps the
water and the pasta moving during cooking thus preventing sticking.
The Salt
- Salt the cooking water generously. Traditionalists say "taste the
water - it should taste like the sea." If it's been some time since
you've tasted the sea, plan to use about 2 tablespoons of salt for 6
quarts of water when making 1 pound of pasta. Most experts will
recommend using kosher salt, sea salt, or any plain salt without
additives, that is, without iodine or anti-caking agents. The water may
be salted before or after boiling, just make sure it's there before the
pasta is added!
Measuring Quantities of Pasta
- The endlessly unique shapes of pasta don't lend themselves to
measuring cooking quantities by volume. The best way to measure dry
pasta is by weight; a kitchen scale is invaluable in determining
cooking quantities. Nutritionally, a serving is defined as 2 ounces. We
usually plan on 4 ounces of pasta per person.
 Cooking the Pasta
- Add all of the pasta at once to the boiling, salted water. Initially
stir the pasta in the water, then periodically as the pasta cooks. This
will keep the pasta from sticking together as the surfaces become
rehydrated. Use a lid on the pot to return the water to a rolling boil,
then leave the pot uncovered once the boiling point has been achieved
once again.
The Timing
- Fresh pasta is cooked in 1-2 minutes. Cooking times for dried pasta
will vary according to their shape, quantity of water, boiling
temperature, and even by brand of pasta. The pasta's packaging will
often offer suggested cooking times. Use this as only a sug gestion.
As you periodically stir the pasta, check for doneness by removing a
piece and biting into it. You're probably familiar with the term "al
dente" which directly translated means "to the tooth." The cooked pasta
should be tender to the bite, yet firm. The al dente point is achieved
just when the pasta is done in its center, not a minute longer. Pasta
that's cooked too long will be a mushy mess.
The Finishing
- Reserve 1 cup of pasta water before draining the pasta. Remove
delicate pasta shapes with a pasta spoon or a mesh skimmer. Drain
sturdy pasta either by lifting the cooking basket from the pot, or by
pouring the pot's contents into a colander. Don't rinse your pasta
after cooking unless it's destined for a cold salad. Unrinsed pasta
will retain more of its nutrients and allow the sauce to cling better
to its surfaces. Neither should you add oil to the pasta at this point
to keep it from sticking. Oiling will keep the pasta from sticking to
itself, but it will also keep the sauce from adhering to the pasta. Add
sauce to the cooked pasta using the reserved cooking water, if
necessary, to thin it.
The Serving
- Spring and summer pastas may be served hot, warm, or cold - they're
quite accommodating! Pasta by nature is bland and craves strong
flavors. The cooler the temperature at which the pasta is to be served,
the stronger the sauce needs to be. Pasta may be served family style or
plated in pasta plates. Pasta plates are large shallow bowls that
organize the sauce appropriately while providing easy access for the
deployment of the pasta spoon and a twirling fork.
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Pasta Partners
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There
are a few foods that always seem to show up when pasta appears on the
table! Through years of refinement, these pasta partners are a classic
part of the traditional and contemporary experience.
Cheese
- A shower of grated cheese atop a plate of pasta is the cue to pick up
your fork and begin eating. But first, back to the cheese. Hard cheeses
such as Parmigiano-Reggiano or an aged Pecorino Romano complement many
pasta dishes perfectly. Always keep a chunk of one of these cheeses in
your refrigerator, (they keep very well), and grate it as needed. For
grating, choose your tool according to the desired outcome. There are
some great new tools for grating cheeses:
Graters
- with traditional cutting edges, graters come in different sizes to
produce the coarseness or fineness of shredded cheese desired. A box
grater has multiple sides each with its own talent. We like some of
the newer graters with silicone-covered "feet" that protect the working
surface.
Rotary graters
- with this style of grater, a crank turns a drum with cutting edges
across a chunk of cheese. The grated cheese falls from the inside of
the drum directly on the pasta entr�e.
Planes
- It's hard to imagine life before Microplanes. As with other grating
tools, Microplanes come in a variety of grating sizes. Microplanes are
easy to handle and may be scraped across the food, or the food scraped
against the tool. They are indispensable for not only cheese, but for
zesting citrus and so much more.
Parmesan Rasps - These tools are designed specifically for hard cheese and result in a very fine grate.
Olive Oil - Pasta demands your best quality olive oil - it will show very well. Always choose Extra Virg in
Olive Oil for use in pasta sauces. The fruitiness of the olive oil will
blossom in the heat of the pasta producing a delightful fragrance and
rich taste.
Fresh Herbs
- Spring and summer offer fresh herbs in abundance. Start with
whichever herb is in season and develop your signature pasta dish from
there. Fresh herbs may be used generously; their potency is much less
than dried herbs. It's not too late to plant some herbs for late summer
enjoyment. Pick the herbs as the water comes to a boil for ultimate
freshness.
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Smart Pasta Tips
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 Tip #1: Add fresh herbs to the pasta dish just after draining the pasta while it is still hot. The heat will bloom the fragrant oils in the herbs allowing their best side to appear.
Tip #2:
For cold pasta salads, avoid using butter in your recipes - stick with
a high quality olive oil. The chill will congeal the butter in awkward
places and produce a disconcerting appearance and mouth feel. The olive
oil will help keep the pasta from sticking together even at the cooler
temperatures.
Tip #3:
Dried pastas should be stored in a dark location. The vitamins that
fortify the pasta are light sensitive. Generally, boxed pasta may be
stored indefinitely, but plan to use within a year.
Tip #4:
Include a bit of fat and some protein in your pasta complements. This
will help balance the body's response to the pasta's carbohydrates and
moderate the blood-sugar levels.
Tip #5:
In a hurry? Choose a capellini or another thin-stranded pasta. It
cooks in one to two minutes and is ready for a light sauce. Improvise
the sauce with some great gourmet sauces. Some choices perhaps
originally intended for bruschetta or dips, double as great pasta
sauces.
Tip #6:
Have some fun with a child this summer and renew the craft of macaroni
necklaces by using some of the fun, new, pasta shapes for painting,
dyeing, and stringing into a delightful "accessory" or two.
Tip #7:
Manufactures of whole grain pastas have been busy perfecting these
healthy choices. If it's been a while since you've tried whole grain
pasta, it may be time to try it again, they've improved.
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Summer Pasta Recipes
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Excerpted from Four Seasons Pasta by Janet Fletcher. Copyright 2004. Used with permission of Chronicle Books, San Francisco, CA. All rights reserved.
 Penne with Creamy Sicilian Asparagus Sauce
This
pasta and sauce took us by surprise. It was deceptively simple to make
and tasted like some chef's exquisite creation. The bright spring green
of the sauce was a feast for the eyes as well as the palate. We think
there are additional possibilities for adapting this sauce to whatever
vegetables are bountiful at the moment.
Click here to view the complete recipe.
Click here for a printable version of the recipe.
 Dried Ribbon Pasta with Red Bell Peppers and Prosciutto
Red
bell peppers have a sweetness in summer that surpasses their green or
yellow cousins. The red peppers saut� gently forming a rich medley with
the garlic and olive oil. A bit of prosciutto adds savory richness.
The dish comes together with long, ruffled ribbons of mafaldine and
flecks of fresh parsley. We were hoping for leftovers, but there were
none to be had!
Click here to view the complete recipe.
Click here for a printable version of the recipe.
 Pasta with a Pesto of Almonds, Tomatoes, Capers, Anchovies, Garlic, and Salt
This
riff on a traditional pesto produced surprisingly different results.
The sauce incorporates the classic flavors of basil and garlic, then
takes a different turn with red, ripe tomatoes, almonds, a hint of
mint, and some strong pecorino cheese. There's nothing shy about this
pesto! We think you'll love it!
Click here to view the complete recipe.
Click here for a printable version of the recipe.
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Enjoy the summer pleasures that lie ahead! Buon appetito!
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Lorraine, Katie, and all of the Staff at Beyond Pots and Pans
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The
author combines the best of seasonal eating with all types of pasta,
(which is always in season!). Recipes are placed in an Italian context
with enchanting stories of the recipes' origins - Sicily, Tuscany, and
all environs in between. We tried several of the recipes each with such
success that we were eager to try several more. Each of our kitchen
excursions with this book in hand felt like a visit to our favorite
trattoria. We loved the overall simplicity of the recipes and marveled
at the explosion of flavors that could be had with such naturalness.
The book's close-up photography by Victoria Pearson enticed our palate
and drove us to the market for the necessary ingredients. Fletcher
comes by her success with solid credentials. Trained at the Culinary
Institute of America and 