How to Make Pasta - The Glorious Pasta of Italy
From fresh vs. dried to matching shapes with sauces, a beautiful new book tells you how to make the most delicious bowl of pasta.
By Lynn Andriani
Original Content | July 25, 2011 
Photo: France Ruffenach
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"There is nothing like fresh, homemade pasta," Domenica Marchetti, author of The Glorious Pasta of Italy, says, "but I won't say one is better than the other." Many supermarkets now carry artisan boxed pastas. They're a little more expensive, but they're still comparatively cheap, and since they are cut with bronze dies (instead of Teflon dies, which some lower-quality commercial brands use), they have a rougher surface to which sauce clings well (like mafalde, which is a natural for a roasted-tomato sauce). Cheaper brands also cook less evenly and can turn mushy before they're cooked all the way through. Get the recipe: Mafalde with Roasted Tomatoes, Robiola and Crushed Fennel Seeds |
