in the kitchen / PASTA
M O DE R N
OFFER MORE THAN SPAGHETTI FOR AN UPDATED PASTA MENU
BY JOHN GUTEKANST PHOTOS BY JOSH KEOWN
FUSILLI COL BUCO
FETTUCCINE
LINGUINE
TAGLIATELLE
P
asta is like walking into an
amusement park. You can get
lost in all the combinations,
flavors and lovely profiles --
some old, some young, some just made
up on a whim. Either way, the perfect
pasta not only depends upon the fancy
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(or non-fancy) shape. It is predicated on
what the pasta will be used for and who
is eating it. Here are a few of the factors
for different pasta shapes.
Quality: Just like pizza, you can
only make high-quality pasta
with high-quality ingredients.
Cutting corners on pasta, sauces and
ingredients only degrades your dish.
Here are some tests to check pasta
quality.
Boil the pasta, drain and sniff the
steam for that fresh wheat smell of
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Table of Contents for the Digital Edition of Pizza Today - October 2016