Ital­ian kitchen es­sen­tials

Food - - Food For Thought -

This is­sue is packed with fab­u­lous Ital­ian dishes, but be­fore you get go­ing, you might want to check you have the right tools of the trade…

A ROLLING PIN Fresh pasta is in­cred­i­bly cheap to make (see page 116), but can be chal­leng­ing to roll. For small batches (to cre­ate 2-3 serves), use a long straight rolling pin with­out han­dles, or a spin­dle. Check out good kitchen­ware shops or use a thick piece of dowel from a hard­ware store.

A PASTA MA­CHINE If you’ve got into the groove of mak­ing pasta, a pasta ma­chine will make rolling the dough easy and fun. They range in price, but a ba­sic model that at­taches to the bench can be found for less than $50.

A LARGE CYLIN­DRI­CAL POT The right saucepan is key in the fi­nal re­sult when cook­ing pasta. En­sure you have a large one so the wa­ter re­turns to the boil quickly and there is enough room for the pasta to tre­ble in vol­ume and still tum­ble. Make sure it’s not too heavy to lift when full.

A MICROPLANE Freshly grated parme­san needs a fine grater, so you dust rather than dredge the meal. Opt­ing for a microplane-style grater means you can hold it over the plate. They range in price from $20 up­wards.

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