Like the little black dress or a finely-built sports car, true classics hold their appeal over time.
Pasta, the simple combination of flour, water and salt, is like that. It has sustained generations and still tops the list of best recipes worldwide. Dried or fresh, pasta’s versatile character keeps it on the forefront of menus and in the recipe banks of home cooks everywhere. This age-old favorite shines in this issue.
Joe Famularo offers some of Italy’s best pasta dishes, including Sweet Macaroni with Cheese and Spaghetti with Lemon Sauce. He includes tips for cooking perfect dried pasta, as well as the proper twirling of the cooked noodles on a fork. You can also make your own pasta. The recipe on page 47 takes you through the steps.
Homemade pasta usually has a smoother texture than dried and it cooks faster, so don’t stray too far from the stove. Create your own signature dish or use one that’s stood the test of time.
Whether it’s an old standard or a new recipe, if it includes pasta, it will never go out of style.
