Now That's a Mouthful

Episode 56: Pasta Reinvented.

Episode 56: Pasta Reinvented.

Creating pasta in your kitchen is like nothing else you’ll ever learn to do. Knowing how to create classic Italian pasta or any of the modern pasta alternatives changes how you’re able to balance life, love, and especially what’s for dinner! And once you do that, you can travel the world of taste and flavor through simple, fresh ingredients and a well-stocked larder.

We talk about…

  • Food of the Italian South, by Katie Parla and the regions of Italy.
  • Pasta Reinvented, by Caroline Bretherton and the alternative ingredients that can create pasta dough.
  • Our goals for the episode:
    • Basic classic pasta dough know-how and provide the tips/ideas and alternatives to Basic Semolina/Durum Wheat Pasta.
    • Traveling the world one flavor-profile at a time by using simple, fresh ingredients and a well-stocked larder. We talk about some great Italian pasta classics, and then reach beyond those borders by changing up ingredients and using what you keep on hand.
  • Take a class or make pasta dough and making pasta, at least once.
  • Cherie’s go-to pasta recipe and Chef Donna’s go-to pasta recipe and comment on how different, yet successful pasta recipes can be!
  • Katie Parla’s Food of the Italian South recipe for shaped pasta dough: flour and water! It’s a great way to try your hand at making pasta.
  • The options that are available to different dietary platforms, like shiratake, kelp noodles, black bean noodles, and more.
  • The flavor that alternative pastas bring to a recipe.
  • Prosciutto Thyme and Fig Ravioli recipe with the Almond/Tapioca Pasta dough and the Citrus Zucchini Cannelloni with Goat Cheese from Pasta Reinvented.
  • We refer to Episode 52 The Nimble Cook and using the concept of ingredient forward thinking to be successful with pasta.
  • Cherie’s secret addition to her pasta sauces: heat/red pepper flakes; Chef Donna uses her seasoning blend Chef Donna’s Suay (an Italian blend of seasoning and herbs). Or, citrus zests and rose petals). Try bread crumbs as a topping to your pasta dishes.
  • The different recipes and combinations from Food of the Italian South, including Sicchie d’a Munnezza (Spaghetti with Dried Fruits and Nuts).
  • Pasta is your platform to deliver the flavors you love or ingredients you have on hand.
  • Pesto from alternative ingredients, such as kale, arugula and mint and more, and nuts.
  • The importance of pasta water to make your sauce silky.
  • Fromage Fort Recipe: To make it just trim off your pieces of leftover cheese. Place 8 oz of cheese in a work bowl of a food processor, along with one or two cloves of garlic and 1 to 2 tablespoons of dry white wine cognac or cream or butter. Add fresh ground black pepper, fresh herbs if desired. Process until smooth and transfer to a small crack and cover the crack with plastic. You can serve the cheese immediately or agent in the crock in the refrigerator serve on bread or as a condiment. This should last several weeks to several months.
  • Chef Donna’s one thing to take away from this episode: try to make pasta and make it by your own hand. It’s easier than you think and it will change the way you approach pasta in your kitchen.

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These are cookbooks that contain links to the recipes we talk about in this episode. You can find more cookbooks and our reviews of them on our Cookbooks Page.