R ON I
Pasta is the perfect vehicle for flavor .
The strands tie families together as
they enjoy so many different shapes
and sauce combinations dressed from
simple red sauce or with any vegetable
or herb that was harvested from the
garden that day.
Taste the pasta. There is nothing better
than side-by-side tasting. Do you taste
the wheat or the bitter, off-chalky, pasty
Pinch the pasta for quality al dente
texture. Inferior pasta is gummy and soft
CHEF HARI CAMERON, PASTA EXPERT
in the middle. (Higher-quality pasta stays
al dente longer.)
Check absorption by placing a few
strands or pieces of cooked pasta in a
bowl side-by-side and add just a small
bit of water. The higher-quality pasta will
absorb moisture better.
Sauce: This can be thick, thin, chunky,
broth or even just oil with cheese. Ridges
and tube-shaped pasta catch more liquidlike sauces where a more creamy sauce
would stick to a flat, non-ridged pasta.
Protein: Another factor is the size
and shape compared to the protein and/
O C T O B E R 2 0 1 6 / P I Z Z AT O D AY. C O M / 3 5
Table of Contents for the Digital Edition of Pizza Today - October 2016