Pasta Ingredients and Recipes

These are some of the most common and traditional perfect pasta ingredients for the preparation of the pasta recipes, also used for garnishing. As a good Pasta Fan, you must consider having a well-stocked pantry of general and essential pasta related items. Keep a list handy of what you use often and what you need to replace on your next shopping trip so that you can prepare your  Five Star recipes.


Most pasta sauces and recipes, especially the very fast ones, do not involve a complicated range of ingredients. They are based on a narrow range of ingredients such as oil, tomatoes or eggs, to which fresh ingredients like vegetables, meat or fish are added.

Have you checked your pantry? Do you have the best ingredients needed for your great pasta recipes? Do you know what products to buy or where to get them? Is the cupboard well laid out, so that you can find things quickly? Find here a list of the most common and traditional ingredients for the preparation of the pasta recipes. Most of them if not all, always present in any good Italian kitchen.
Some of them can be easily found in any supermarket; others can be obtained from Italian specialty stores in your area or by ordering online.

OLIVES

There are so many black and green varieties of olives around the world. Natural, stuffed or marinated. Packed in brine and imported from Italy, Spain or Portugal. Prepared with the best herbs are perfect as an antipasto.

OLIVE OIL

Olive oil is the natural complement to pasta dishes, either natural in marinades or sauces. There are several grades ranging from "extra virgin" through "virgin" to "pure". Extra virgin is a dark green and strong tasting Oil obtained from the olive by mechanical processes and it is the best European oil choice. Unlike wine, olive does not improve with age. Buy the best possible, with an acidity of less than 1 percent and store it in a cool, dark place until use. A good bottle of extra virgin olive oil is recommended for dressing pasta dishes.

BALSAMIC VINEGAR

The real balsamic vinegar is an expensive and exclusive product fermented naturally and allowed to age in wooden casks. It originated from Modena and Emilia, north of Bologna. It is made from the must, the juice of certain varieties of pressed grapes by the natural and spontaneous transformation of grape-must boiled and concentrated on the fire and in the open air. Inexpensive balsamic is aged for about two years, while more expensive Vinegar is aged from twelve to fifteen years. Some VERY expensive balsaming are kept for as long as FIFTY years. Balsamic vinegar may be sprinkled over food and used in sauces dressings, and soups. Substitutions are almost impossible.

CHEESE

There are an endless variety of cheeses available in Italy. Nevertheless, most people are familiar with just a few, whether it be soft, moist mozzarella, sharp, oily provolone or dry, flaky parmesan. Do you know how to keep and serve cheese, What type of bread to serve the cheese with or How to Find and buy good cheese...this and more in ALL ABOUT CHEESE. So many recipes with cheese are suggested on this site, as well as pasta recipes or antipasto... THAT I AM SURE YOU WANT TO TRY.

ANCHOVIES.

A small sea fish used either fresh or preserved. Sold canned in oil, as a paste or preserved in rock salt. Anchovies form the basis for a quick seafood pasta sauce mostly used in southern, Ligurian and Piedmont cuisine. It can be found in almost any Italian pantry. Canned ones are more convenient to use.

CAPERS

You can find two types of capers. The smaller ones that are pickled in vinegar, and the larger ones that come rolled in salt. Whatever you prefer, this is a nice ingredient to add a punch of flavor to dishes that seem to need a brief rinse.

DRIED PASTA

I recommend trying some local or national brands and then getting the one that offers the best results. Or you can buy a good quality imported artisan pasta. Generally, any imported pasta products made from semolina flour are good choices.

GARLIC Aglio

Garlic is an important ingredient not only in the Italian cuisine but also in the west European cuisine, especially in sauces, such as the world-famous pesto sauce, as well as the Neapolitan aglio/olio sauce.When saucing, be careful not to burn the garlic, as it will turn bitter.

HEAVY CREAM

Used in sauces and desserts. The most famous sauce using cream is Fettuccine Alfredo.

HERBS AND SEASONINGS.

Fresh or dried herbs are necessary ingredients in pasta sauces.Fresh herbs are usually preferable, but if you only have access to dried ones, you can get good results from these as well. Fresh herbs should be added to the sauce just before serving, whereas dried herbs need to be added earlier in the cooking process. Fresh herbs can be found in most produce markets, and you can grow your own in pots at home.You can also dry your own herbs by gathering fresh ones, mooring them in a mallet and hanging them in fresh, ventilated, dry and shaded place.

BASIL Basilico

Nothing goes with tomatoes quite as well as basil and together they are classically Italian. Basil is one herb that should always be used fresh, as the dried herb has very little flavor. Basil is used in many pasta sauces and in salads, in minestrone and vegetable soups and is the base for the traditional pesto sauce. Substitutions: Preserved basil, dried basil

BAY LEAVES

It can be used dried or Fresh. It is widely used in Italy to flavor meat dishes, roast chicken, broths, stews, soups, fish etc. Sweet Laurel is native to the Mediterranean but will grow practically anywhere. Crumble dry bay between your fingers to release the aroma. Remove leaf before serving.

FLAT-LEAF PARSLEY

Flat-leaf parsley, sometimes called Italian parsley, has a more intense flavor than curly-leaf parsley. It should always be used fresh, as it loses most of its flavor when dried. Flat leaf parsley will keep for a few days if stored in a cool place with the stems in a little water.

HOT CHILLI PEPPERS

Dried small red chilies, used in many sauces, with seafood, and sausages should be used with care. Peperoncino, as it is called in Italian, is fiery hot so use a little at a time, more can always be added to a sauce.

NUTMEG Noce moscata

When grated releases a delicious aroma and flavor. It is essential for the fillings of ravioli and tortellini. Nutmeg is used in cream- or egg-based sauces such as Cream, Parmesan, and Nutmeg, where it offsets the richness of the cream. A touch is also good in Bolognese meat sauce to Buy nutmegs whole and store them in a jar, grating a little as needed. Like all spices should be used in small amounts.

PARSLEY

Used throughout Italy in soups and salads. Usually added to sauces along with anchovies and garlic, especially for pasta seafood sauces. Always elegant as a garnish, it is readily available.Dried parsley is not a good substitute.

ROSEMARY

Rosemary grows wild in the Mediterranean hills and has an intense fragrance. It is particularly suitable for chicken, pork, and lamb. It really should be used fresh as dry rosemary has practically no flavor.

SAGE

Sage may be used either dried or fresh. Fresh leaves can be sauteed in butter and poured over freshly cooked pasta as a dressing.

WALNUTS

Walnuts are often used as a substitute for pine nuts in some recipes; also used in sweets.

PROSCIUTTO HAM (Prosciutto)

Prosciutto or Parma ham is also known as Prosciutto di Parma comes from the Latin word meaning, "dried of liquid." It is a salty air-cured ham with a translucent amber coloring. There are basically two types of Prosciutto; cooked and raw, most non-Italians think of the uncooked, air-cured variety known as Prosciutto Crudo. If you have difficulty in finding it, substitute another dry-cured ham.

TOMATOES

Fresh or canned tomatoes are fundamental for the preparation of sauce for pasta. Sun-ripened hand-picked fresh tomatoes will make a perfect tasty sauce but a Good quality canned tomatoes make a great tomato sauce but.T he very best tomato for cooking is the San Marzano plum tomato whether canned or fresh. Sun-Dried Tomatoes Sundried tomatoes have an intense rust color and a wonderfully salty flavor. The ones packed in oil, rather than sold absolutely dry are easiest to use. Canned tomatoes: Canned tomatoes are available whole, stewed, crushed, chopped, pureed or in concentrated paste form in tubes. Its uses are endless. Chopped Italian plum tomatoes are best, and form the base for many of the sauces in my recipes. Cans of chopped tomatoes with basil and garlic already added are a useful time-saver. Crushed tomatoes: Mid-way between chopped tomatoes and tomato puree, crushed (pulped) tomatoes come in jars or cartons. They are useful in sauces which need a smooth, thick tomato base. Passata is a smoother more refined version, with the pips sieved out.
Pasta Ingredients and Recipes Pasta Ingredients and Recipes Reviewed by Debby Peters on November 28, 2017 Rating: 5
Powered by Blogger.