Tag: Pasta

Pasta with potatoes and arugula – Italian Cuisine

First wash the potatoes, peel the potatoes and cut them into small cubes.

Put them in a pan with the washed cherry tomatoes, the chopped onion and a drizzle of oil, cover with plenty of water and start cooking.
When the potatoes are cooked (after about 15-20 minutes, it depends on the size of the potato cubes), also add the arugula (after washing and cleaning it) and cook for a few minutes.

Also drop the pasta in the same pot, season with salt and pepper and cook, adding more hot water only if necessary.

The pasta with potatoes and arugula is ready, let it rest for 5-10 minutes, then serve it and serve it.

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Cold pasta quick ideas – Italian Cuisine

Pasta salad is one of the most used recipes in the warm months: here are five delicious and easy to prepare variations

Summer e cold pasta a winning combination every year. Both to exercise your imagination in the kitchen, and to have lunch or dinner without using too much the stove when the temperature is too high. Here are five ideas for a delicious pasta salad.

Fusilli with vegetables and scamorza

Pasta salad with vegetables and scamorza is one of the simplest recipes: wash and slice 200 grams of zucchini, one yellow and one red pepper. So yes grilling the vegetables and then cut into cubes together with 80 grams of scamorza. In the meantime, 300 grams of fusilli are cooked, which are drained al dente and left to cool before adding the dressing, with a pinch of salt and a little olive oil.

Cold pasta with salmon

For the salmon pasta salad, after bringing the salted water to a boil in a pot, pour 300 grams of penne. In the meantime, 150 grams of spreadable cheese, 150 grams of salmon are mixed smoked strips and a couple of glasses of cooking water. Then add the pasta, well drained, together with a drizzle of raw oil and a pinch of pepper. It should be kept in the fridge after about ten abundant minutes before being consumed.

Farfalle with bacon and diced chicken

There is a particularly rich and crispy pasta salad: it is the one that sees farfalle accompanied by bacon and chicken. We start by cutting one onion in strips, to be kept in cold water for a while. Then they are diced 150 grams of chicken is 50 of bacon and heat them in a pan with a drizzle of oil. When they are browned and crispy, they should be placed in a bowl with 150 grams of Cherry tomatoes cherry, oil, salt and onion. In the meantime, 300 grams of farfalle are boiled, drained at the right time, seasoned and left to rest for about ten minutes before serving.

Melon and cheeses

For the penne with melon and cheese you need 300 grams of pasta, half melon, 80 grams of gorgonzola, 100 of pecorino cheese, a sprig of parsley and a few mint leaves. First, bring the water to a boil in a saucepan and pour the penne: when the pasta is cooked, season it with olive oil and, while the penne cools, mix the melon into chunks with the gorgonzola crumbled and the pecorino cheese diced. Mint and parsley are added as desired: salt and oil complete the work for a fresh and innovative dish.

Pasta with avocado, mozzarella and shrimp

Summer recipe par excellence, combining the flavor of sea the exotic freshness is that of pasta with avocado, mozzarella and shrimp. Two avocados are peeled, pitted and diced; you wash a sweet pepper red, depriving it of seeds before dicing this too. Then 80 grams of shrimp are peeled, sautéing them in a pan with a drizzle of oil and blending them with half a glass of white wine. At this point, avocados and bell peppers are also mixed in a pan, but with the heat off. The pasta, cooked and drained, must be put in the pan, turned vigorously and adjusted with salt and pepper: the final touch is the cherries of mozzarella cheese cut into four, to be placed on top, just wet with a last drizzle of oil: a glass of white wine and it may seem like being at the sea.

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the e-commerce of small artisan pasta factories – Italian Cuisine

Two twentysomethings and a start up: this is how they bring the pasta of the best artisanal pasta factories to Italy and the world

Every region, every city and every country in Italy has its own typical product from bread to cheese, and even pasta is no exception. There are many artisan pasta factories that try to maintain their pasta traditions and uniqueness by working every day with passion and pride. Their activities are not only intended to produce good pasta, but also to maintain and preserve nature with good agricultural practice, respecting growth times, human work and keeping activities in small countries alive.

Ancient grains, forgotten or unusual formats, family pasta factories who work their own grain and have decided to stay out of the rules of large-scale distribution, and that make a unique product (just taste it once to feel the difference). Italian quality pasta is scarce, difficult to find and often confined to a niche market that is difficult to reach. This is why Giovanni and Vittorio, twenty years old, the creators of Finestpasta.com they invented an online platform that combines excellent product quality, large selection and wide distribution coverage. «As good Italians we have grown with some fixed points. One of these is food or, better, good food, and we decided to create Finestpasta.com with the aim of offering the better than Italian pasta, far from large retailers and standardized flavors, to support small producers, the artisans of Italian pasta, a part of Italy that defends the true essence of being Italian every day ".
They travel all over Italy in search of the pasta with the best characteristics, select only the pasta of the producers who respect the traditions and production standards and agree directly with the producer to guarantee the product not only in Italy, but also throughout Europe in 24 / 48h working, and all over the world. Without the minimum order or the long purchase procedures required by manufacturers, on their platform you can easily order by phone, PC or tablet in a few simple clicks. Wherever you are.

From Lombardy to Sardinia

From Lombardy there are the traditional formats or the Valtellinesi Conchiglie di Pasta Negri, based in Chiuro, in the heart of the Valtellinesi mountains made with the same buckwheat dough as the pizzoccheri; the gluten-free artisan pasta from the Maidea pasta factory in Abruzzo; the range of the Mancini Agricultural Pasta Factory, which directly grows its wheat in the countryside of Monte San Pietrangeli, near Macerata, in a wise and aware way and with respect for the environment. You can discover the true taste of fregola thanks to the Pastificio dei Profeti, 20 km from Cagliari, which works according to fair trade values, respecting the environment and respecting workers' rights and which devotes part of the profits to humanitarian projects and social. And then the busiate of Feudo Mondello, made with stone ground spelled, dried at low temperatures, to allow this traditional Sicilian pasta to maintain the scent and unique color of Sicilian wheat

Pasta should be tasted: here's how

We are too accustomed to performing gestures automatically, few still dwell on daily gestures and appreciate their aspects. For this reason Vittorio and Giovanni advise to carry out a few simple steps in order to fully enjoy a product that has cost time and effort.

Open the package, smell and you will immediately feel an unmistakable smell of wheat.

Even during cooking you will be able to smell the scents emanating from the steam, some formats also, produced with certain grains, slightly color the water.

For optimal tasting, respect the cooking time written on the package.

Each product is unique and has a characteristic aroma and flavor given by the type of wheat and the geographical origin. Try the different formats to discover and savor the Italian tradition