Who knew that so many varieties of pasta existed, and not only that, but that each type had its own special role in the cucina italiana? Quadrucci? Well, those go in brodo (broth), of course. Penne? We like our arrabbiata sauce on those. Spaghetti? Great with clams. But don’t use it for amatriciana, because there you want bucatini… a form of spaghetti that’s like a straw (hollow in the middle). And the list goes on, and on, and on. Building your pasta vocabulary takes years! Strozzapreti—the “priest strangler” pasta. Alla chitarra—like guitar strings. Maltagliati—literally “cut bad.” You basically need a mini-degree to decipher it all, but that’s part of the fun.Strozzapreti is one of my favourites.
Friday, October 05, 2007
From the At Home in Rome 'blog, Shelly tells us what she's learnt about pasta from the Italians.