Tuesday, April 30, 2013

Linear Food

Few things are as enjoyable as a plate full of spaghetti with fresh tomato sauce or "spaghetti al pomodoro". This staple of Italian cuisine can be found in its dry version made with durum wheat semolina, and its fresh version made with water flour, egg and water.

The name comes from the word "spago" which translates to twine or thing string and then became spaghetto {or 1 string of many spaghetti}. This type of pasta originated in the 12th century in Sicily and expended throughout the country by the 19th century.

Cooking spaghetti is very simple, just fill a pot with water and a pinch of salt, bring it to a boil and cook them until they are "al dente" or the center has a little bite. Never over cook them in the water because when you add the hot sauce they continue cooking and then you end up with a doughy ball and sauce.

The types of sauce that best fit spaghetti are the ones that can be trapped in the strings of pasta like those that have little pieces of tomatoes or seafood. When eating spaghetti, grab a few strings with your fork, roll them in it making sure you have an amount big enough to put in your mouth without splashing sauce all over.

Have a delicious day!