S teven guarnaccia AND HOW TO COOK IT! OF Pasta TH E STORYCONTENT S 6 WELCOME TO THE WORLD OF PASTA! 8 WHAT IS PASTA? 10 IN AN ITALIAN KITCHEN 12 GET READY TO COOK! 14 HOW TO M AKE PASTA 68 | The Story of Orecchiette 70 | Orecchiette with Mediterranean Fish Sauce 20 | The Story of Rigatoni 22 | Rigatoni with Herby Sausages 116 | The Story of Maccheroni 118 | Maccheroni & Cheese 44 | The Story of Gomiti 46 | Roman Gomiti e Ceci 84 | The Story of Radiatori 86 | Radiatori with Sausages, Tomatoes & Feta 36 | The Story of Fusilli 38 | Tuna & Fusilli Bake 132 | The Story of Cannelloni 134 | Cannelloni Ripieni 60 | The Story of Trofie 62 | Trofie with Pesto alla Genovese 64 | The Story of Gigli 66 | Gigli with Steak & Mushroom Ragù 16 | The Story of Farfalle 18 | Farfalle Summer Pasta Salad 112 | The Story of Ditalini 114 | Sicilian Pesto Chicken Ditalini 40 | The Story of Capelli D’Angelo 42 | Capelli D’Angelo with Broccoli 72 | The Story of Lumache 74 | Sausage Lumache Bake 24 | The Story of Ruote 26 | Tuna & Sweetcorn Ruote Salad 120 | The Story of Paccheri 122 | Paccheri with Wild Mushrooms & Chicken Milanese 48 | The Story of Tagliatelle 50 | Venetian Baked Tagliatelle 88 | The Story of Spaghetti 90 | Spaghetti & Meatballs 136 | The Story of Linguine 138 | Linguine Marinara with Mussels 76 | The Story of Ziti 78 | Ziti alla Norma 28 | The Story of Penne 30 | Penne all’Arrabbiata 124 | The Story of Cavatelli 126 | Blue Cheese & Chicken Cavatelli Bake 52 | The Story of Tortellini 54 | Green Goddess Tortellini 92 | The Story of Pappardelle 94 | Roasted Tomato Pappardelle 140 | The Story of Anelletti 142 | Anelletti Sicilian Timballo 100 | The Story of Bucatini 102 | Bucatini all’Amatriciana 148 | The Story of Lasagne 150 | Lasagne al Forno 80 | The Story of Mafaldine 82 | Roasted Vegetable Mafaldine 32 | The Story of Alfabeti 34 | Alfabeti Easy Peasy Minestrone 128 | The Story of Dischi Volanti 130 | Dischi Volanti with Roasted Pumpkin, Chilli & Sage 56 | The Story of Cavatappi 58 | Cheesy Cavatappi & Pancetta Frittata 96 | The Story of Stelline 98 | Roast Chicken & Stelline Soup 144 | The Story of Caramelle 146 | Caramelle with Lemon Sauce 104 | The Story of Mezze Maniche 106 | Mezze Maniche Carbonara 152 | The Story of Ravioli 154 | Home-made Ravioli 108 | The Story of Conchiglie 110 | Creamy Salmon Conchiglie Bake 156 | That’s the Story of Pasta 157 | Index 160 | AcknowledgementsCONTENT S 6 WELCOME TO THE WORLD OF PASTA! 8 WHAT IS PASTA? 10 IN AN ITALIAN KITCHEN 12 GET READY TO COOK! 14 HOW TO M AKE PASTA 68 | The Story of Orecchiette 70 | Orecchiette with Mediterranean Fish Sauce 20 | The Story of Rigatoni 22 | Rigatoni with Herby Sausages 116 | The Story of Maccheroni 118 | Maccheroni & Cheese 44 | The Story of Gomiti 46 | Roman Gomiti e Ceci 84 | The Story of Radiatori 86 | Radiatori with Sausages, Tomatoes & Feta 36 | The Story of Fusilli 38 | Tuna & Fusilli Bake 132 | The Story of Cannelloni 134 | Cannelloni Ripieni 60 | The Story of Trofie 62 | Trofie with Pesto alla Genovese 64 | The Story of Gigli 66 | Gigli with Steak & Mushroom Ragù 16 | The Story of Farfalle 18 | Farfalle Summer Pasta Salad 112 | The Story of Ditalini 114 | Sicilian Pesto Chicken Ditalini 40 | The Story of Capelli D’Angelo 42 | Capelli D’Angelo with Broccoli 72 | The Story of Lumache 74 | Sausage Lumache Bake 24 | The Story of Ruote 26 | Tuna & Sweetcorn Ruote Salad 120 | The Story of Paccheri 122 | Paccheri with Wild Mushrooms & Chicken Milanese 48 | The Story of Tagliatelle 50 | Venetian Baked Tagliatelle 88 | The Story of Spaghetti 90 | Spaghetti & Meatballs 136 | The Story of Linguine 138 | Linguine Marinara with Mussels 76 | The Story of Ziti 78 | Ziti alla Norma 28 | The Story of Penne 30 | Penne all’Arrabbiata 124 | The Story of Cavatelli 126 | Blue Cheese & Chicken Cavatelli Bake 52 | The Story of Tortellini 54 | Green Goddess Tortellini 92 | The Story of Pappardelle 94 | Roasted Tomato Pappardelle 140 | The Story of Anelletti 142 | Anelletti Sicilian Timballo 100 | The Story of Bucatini 102 | Bucatini all’Amatriciana 148 | The Story of Lasagne 150 | Lasagne al Forno 80 | The Story of Mafaldine 82 | Roasted Vegetable Mafaldine 32 | The Story of Alfabeti 34 | Alfabeti Easy Peasy Minestrone 128 | The Story of Dischi Volanti 130 | Dischi Volanti with Roasted Pumpkin, Chilli & Sage 56 | The Story of Cavatappi 58 | Cheesy Cavatappi & Pancetta Frittata 96 | The Story of Stelline 98 | Roast Chicken & Stelline Soup 144 | The Story of Caramelle 146 | Caramelle with Lemon Sauce 104 | The Story of Mezze Maniche 106 | Mezze Maniche Carbonara 152 | The Story of Ravioli 154 | Home-made Ravioli 108 | The Story of Conchiglie 110 | Creamy Salmon Conchiglie Bake 156 | That’s the Story of Pasta 157 | Index 160 | AcknowledgementsTH E STORY OF 1716 Farfalle pasta isn’t only shaped like butterflies – in Italian, the word farfalla means “butterfly”. Farfalle has lots of other names, too. In the Italian city of Modena, it is known as strichetti, which means, in dialect, “pinched”. And, in English, it is sometimes known as “bow ties”. Pinched in the middle, these delicate zigzagged wings catch and hold the sauce in their grooves, folds and edges. This is one of the oldest known pasta shapes. It was invented in the 1500s, in the regions of Lombardia and Emilia- Romagna in northern Italy, where it is still very popular. One story of how the shape originated is that the people who made the pasta, who were usually housewives, wanted to use up the extra dough left over from making filled cappelletti pasta, or “little hats”. When they ran out of filling, they used the rest of the dough to make farfalle. The shapes were so popular that they prepared extra dough to make more! These pasta shapes can still be made by hand, but now it’s most often done by machine. Small pieces of rolled-out, rectangular or oval dough ends are trimmed at two ends with a special blade that ruffles the edges, then pinched in the middle. In addition to standard farfalle, there is a smaller shape called farfalline and a larger one, called farfallone. You can add -ino to most nouns in Italian to mean “smaller” and -one to mean “bigger”. Pasta butterflies taste especially delightful on a summer day while you sit in the garden. If you’re lucky, you may see real butterflies drinking the dew from the flowers. Farfalle catchers get an early start, sometimes waking before dawn. That’s when the juiciest and most succulent farfalle pasta can be found clinging to the stems of flowers and drinking their dew. FARFALLE FARFALLETH E STORY OF 1716 Farfalle pasta isn’t only shaped like butterflies – in Italian, the word farfalla means “butterfly”. Farfalle has lots of other names, too. In the Italian city of Modena, it is known as strichetti, which means, in dialect, “pinched”. And, in English, it is sometimes known as “bow ties”. Pinched in the middle, these delicate zigzagged wings catch and hold the sauce in their grooves, folds and edges. This is one of the oldest known pasta shapes. It was invented in the 1500s, in the regions of Lombardia and Emilia- Romagna in northern Italy, where it is still very popular. One story of how the shape originated is that the people who made the pasta, who were usually housewives, wanted to use up the extra dough left over from making filled cappelletti pasta, or “little hats”. When they ran out of filling, they used the rest of the dough to make farfalle. The shapes were so popular that they prepared extra dough to make more! These pasta shapes can still be made by hand, but now it’s most often done by machine. Small pieces of rolled-out, rectangular or oval dough ends are trimmed at two ends with a special blade that ruffles the edges, then pinched in the middle. In addition to standard farfalle, there is a smaller shape called farfalline and a larger one, called farfallone. You can add -ino to most nouns in Italian to mean “smaller” and -one to mean “bigger”. Pasta butterflies taste especially delightful on a summer day while you sit in the garden. If you’re lucky, you may see real butterflies drinking the dew from the flowers. Farfalle catchers get an early start, sometimes waking before dawn. That’s when the juiciest and most succulent farfalle pasta can be found clinging to the stems of flowers and drinking their dew. FARFALLE FARFALLE18 FARFALLE SUM MER PASTA SALAD 1 Make the lemon dressing: whisk the olive oil, red wine vinegar, mustard and lemon juice in a small bowl until smooth and combined. Add the garlic and chilli flakes and whisk again. Add sugar and salt and pepper to taste. Alternatively, put everything in a screw-top jar, screw on the lid tightly, and shake until well combined. 2 Make the pasta salad: bring a large saucepan of salted water to the boil. Add the farfalle and cook according to the package instructions. When it is al dente (tender, but still a bit chewy), place a colander in the sink, then carefully pour in the cooked pasta to drain. Rinse with cold water, then drain again (see Tip). Set aside to cool. 3 Toss with the olive oil – just enough to prevent it sticking together. Tip into a large salad bowl and set aside for 10 minutes, or until it cools down to room temperature. 4 Meanwhile, heat a large frying pan over a medium heat until it’s really hot. Lay the prosciutto slices in the pan. Fry for 1–2 minutes until golden brown and crispy – keep an eye on them so they don’t catch and burn. Remove straight away and drain on kitchen paper. You may need to cook them in batches. 5 Add the tomatoes, spring onions, chickpeas, spinach leaves, peas and feta and herbs to the pasta and pour the lemon dressing over the top. Toss lightly until everything is glistening with the dressing. Crumble the crispy prosciutto over the top – in large bite-sized pieces – and serve straight away. TIP TIP Rinsing the drained pasta in cold water straight away stops it from cooking and becoming soft and mushy. LEMON DRESSINGLEMON DRESSING 5 tablespoons fruity olive oil juice of 1 small lemon 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard 1 garlic clove, crushed a pinch of chilli flakes a pinch of sugar salt and pepper PASTA SALADPASTA SALAD 200 g dried farfalle 1 tablespoon olive oil 8 wafer-thin slices prosciutto 12 cherry or baby plum tomatoes, halved 4 spring onions, sliced 1 x 400-g tin chickpeas, rinsed and drained 50 g baby spinach leaves 100 g fresh shelled or frozen peas (see Tip) 100 g feta or soft goat’s cheese, crumbled a handful of mint, chopped a handful of parsley, chopped a small handful of basil leaves OR TRY THISOR TRY THIS • To make this vegetarian, leave out the prosciutto. It’s still delicious! A fresh pasta salad makes a deliciously cool lunch or supper on a warm summer’s day. Cook these bow ties so they are tender with a little resistance when you bite into them. In Italy, this is called al dente. Serves 4Prep: 20 minutesCook: 10–15 minuteseasy18 FARFALLE SUM MER PASTA SALAD 1 Make the lemon dressing: whisk the olive oil, red wine vinegar, mustard and lemon juice in a small bowl until smooth and combined. Add the garlic and chilli flakes and whisk again. Add sugar and salt and pepper to taste. Alternatively, put everything in a screw-top jar, screw on the lid tightly, and shake until well combined. 2 Make the pasta salad: bring a large saucepan of salted water to the boil. Add the farfalle and cook according to the package instructions. When it is al dente (tender, but still a bit chewy), place a colander in the sink, then carefully pour in the cooked pasta to drain. Rinse with cold water, then drain again (see Tip). Set aside to cool. 3 Toss with the olive oil – just enough to prevent it sticking together. Tip into a large salad bowl and set aside for 10 minutes, or until it cools down to room temperature. 4 Meanwhile, heat a large frying pan over a medium heat until it’s really hot. Lay the prosciutto slices in the pan. Fry for 1–2 minutes until golden brown and crispy – keep an eye on them so they don’t catch and burn. Remove straight away and drain on kitchen paper. You may need to cook them in batches. 5 Add the tomatoes, spring onions, chickpeas, spinach leaves, peas and feta and herbs to the pasta and pour the lemon dressing over the top. Toss lightly until everything is glistening with the dressing. Crumble the crispy prosciutto over the top – in large bite-sized pieces – and serve straight away. TIP TIP Rinsing the drained pasta in cold water straight away stops it from cooking and becoming soft and mushy. LEMON DRESSINGLEMON DRESSING 5 tablespoons fruity olive oil juice of 1 small lemon 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard 1 garlic clove, crushed a pinch of chilli flakes a pinch of sugar salt and pepper PASTA SALADPASTA SALAD 200 g dried farfalle 1 tablespoon olive oil 8 wafer-thin slices prosciutto 12 cherry or baby plum tomatoes, halved 4 spring onions, sliced 1 x 400-g tin chickpeas, rinsed and drained 50 g baby spinach leaves 100 g fresh shelled or frozen peas (see Tip) 100 g feta or soft goat’s cheese, crumbled a handful of mint, chopped a handful of parsley, chopped a small handful of basil leaves OR TRY THISOR TRY THIS • To make this vegetarian, leave out the prosciutto. It’s still delicious! A fresh pasta salad makes a deliciously cool lunch or supper on a warm summer’s day. Cook these bow ties so they are tender with a little resistance when you bite into them. In Italy, this is called al dente. Serves 4Prep: 20 minutesCook: 10–15 minuteseasyTH E STORY OF 2120 Riga means “line” or “stripe” in Italian and rigare means “to scratch or draw a line or stripe”. So rigatoni means “big pasta with stripes” (remember -oni means “big”). The stripes on this pasta are actually ridges made by a machine. Ridged and lined pastas didn’t exist until machines started making pasta in factories. Just think – there isn’t any home-made pasta with regularly spaced lines. The ridges hold the pasta sauce better, so this pasta shape is especially good with hearty meat sauces. Another name for rigatoni is scorzasellari, which means “celery peel”. I guess the creator of rigatoni thought the pasta looked like a stick of celery. Rigatoni is especially popular in the south of Italy. There is a Roman dish made with rigatoni and intestines. Another popular dish made with rigatoni is pasta alla zozzona. Zozzona means “filthy”, but there’s nothing dirty about this dish. In Roman dialect, zozzona also means “something full of everything that’s difficult to describe” – which fits this pasta dish. Romans say about pasta alla zozzona (can you tell I like writing zozzona with all of those “Zs”?), “The more you have, the more you put in”. So what’s the “everything” in this dish? Sausage, guanciale (pig cheeks), egg yolks, tomatoes and Pecorino Romano cheese. Another interesting rigatoni dish, this time from Sicily, is taganu, which is traditionally made on Holy Saturday and eaten on Easter Monday. Rigatoni, cheese, meatballs and eggs are cooked in a closed clay pot. Once it’s done, the pot is broken so the ingredients keep the shape of the pot they were cooked in. So if you’re a fan of striped things, next time you’re at the zoo, visit the zebras and tell them the rigatoni says “hi”. They might just say ciao (that’s “hi” in Italian) right back. Lots of things have stripes. Zebra crossings. Flags. Candy canes. Zebras. But stripes on pasta? RIGATONI RI GAT ONITH E STORY OF 2120 Riga means “line” or “stripe” in Italian and rigare means “to scratch or draw a line or stripe”. So rigatoni means “big pasta with stripes” (remember -oni means “big”). The stripes on this pasta are actually ridges made by a machine. Ridged and lined pastas didn’t exist until machines started making pasta in factories. Just think – there isn’t any home-made pasta with regularly spaced lines. The ridges hold the pasta sauce better, so this pasta shape is especially good with hearty meat sauces. Another name for rigatoni is scorzasellari, which means “celery peel”. I guess the creator of rigatoni thought the pasta looked like a stick of celery. Rigatoni is especially popular in the south of Italy. There is a Roman dish made with rigatoni and intestines. Another popular dish made with rigatoni is pasta alla zozzona. Zozzona means “filthy”, but there’s nothing dirty about this dish. In Roman dialect, zozzona also means “something full of everything that’s difficult to describe” – which fits this pasta dish. Romans say about pasta alla zozzona (can you tell I like writing zozzona with all of those “Zs”?), “The more you have, the more you put in”. So what’s the “everything” in this dish? Sausage, guanciale (pig cheeks), egg yolks, tomatoes and Pecorino Romano cheese. Another interesting rigatoni dish, this time from Sicily, is taganu, which is traditionally made on Holy Saturday and eaten on Easter Monday. Rigatoni, cheese, meatballs and eggs are cooked in a closed clay pot. Once it’s done, the pot is broken so the ingredients keep the shape of the pot they were cooked in. So if you’re a fan of striped things, next time you’re at the zoo, visit the zebras and tell them the rigatoni says “hi”. They might just say ciao (that’s “hi” in Italian) right back. Lots of things have stripes. Zebra crossings. Flags. Candy canes. Zebras. But stripes on pasta? RIGATONI RI GAT ONINext >