Huddersfield Daily Examiner

IT’S ALL IN THE PASTA!

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THE Italians consume over 3.2 million tonnes of pasta every year and are the world’s leading producer of the stuff, supplying a whopping 36kg per head per year.

The first ever recorded pasta sighting/ eating was believed to be in Sicily, which is a huge producer of the durum wheat which pasta is made from, in 1154. So it’s fair to say that when it comes to perfect pasta the Italians certainly know their fusilli from their farfalle.

There are hundreds of different types of pasta in existence, and because you can make pasta by hand, there’s no reason you can’t make create your own shapes. It certainly hasn’t limited manufactur­er’s imaginatio­ns, who regularly churn out pasta shaped into the latest children’s TV craze or even rude shapes to market for hen parties…

The core pasta categories are short pasta, such as penne (tubes) and conchiglie (shells); long pasta, such as spaghetti and bucatini; minute pasta, including orzo and macaroni; and pasta al forno, like lasagne and cannelloni which is usually baked.

For convenienc­e, most people cook with the dried pasta which lasts for months, but as any Italian will tell you; nothing beats fresh egg pasta with a homemade tomato sauce, bellisimo! Pasta for four Two chicken breasts (sliced) 100g spinach two egg yolks 100ml single cream 50g grated Parmesan 2tsp olive oil seasoning 1. In the normal way, cook and then drain the pasta, reserving some of the starchy liquid. 2. Heat the olive oil in a large heavy bottom pan over a relatively low heat, and very gently fry the chicken until it is no longer pink in the middle but not brown and overcooked on the outside. 3. Add the spinach and sweat. 4. Whisk the egg yolks together in a bowl, add to this the cream, grated Parmesan and a half cup of the starchy water. 5. Add this mixture to the pan containing the chicken and gently heat. 6. Add the pasta to the pan and thoroughly coat in the white sauce continuall­y stirring, add more of the starchy pasta water if necessary. 7. Season to your taste. Serve and enjoy!

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