A popular brand worldwide, Barilla creates pasta and sauces that help make Italian cooking easy to achieve for those of us at home. Under the watchful eye of Chef Andrea Tranchero, we made fresh ravioli from the north of Italy and a spaghetti recipe from the south.
We cooked spaghettoni (it’s slightly thicker than spaghetti) with green vegetables, in a simple cheese and pepper (cacio e pepe) sauce. This was such a light, fresh and tasty meal, and pretty quick to make.
Keep an eye out as I’ll be sharing an easy dairy-free version of this pasta dish real soon.
Next it was onto making fresh pasta. It’s certainly not as easy as it looks (Italian chefs make it look like a breeze) and it sure does take some practice to get right. But if you stick with it, there’s something really rewarding about rolling your dough through a pasta machine and watching it transform into a thin and translucent casing for your ravioli.
I love the simplicity of Italian food. With just a few ingredients you can create such an incredibly flavourful meal.
We filled the ravioli with pumpkin, buffalo ricotta and freshly grated Parmigiano Reggiano cheese. A little grated nutmeg was a perfect addition.
Fresh pasta only takes a few minutes to cook so while the pasta was boiling, we cooked butter and fresh sage leaves in a pan, and slid the ravioli into the pan just before serving. A few crunchy pepita seeds on top added extra texture to this perfect meal.
Tips for cooking pasta
- ‘Al dente’ means firm when you bite into it. Don’t overcook it!
- The thinner the pasta, the less salt you need in the water
- Keep the pasta water until you’ve finished cooking – it can be handy to add to the sauce
- When finishing pasta in a sauce, take it off the boil 2 minutes early as it will cook in the pan
What tips help you when you’re cooking pasta?
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