How to make pasta in white … do you need a tutorial? Maybe not, but a review of the base is always useful
It is the pasta par excellence of families, the one you prepare when you have not had time to do the shopping, the fridge is empty and the children claim dinner. IS' the pasta in white. Yes, the one that really happens when there is nothing at home, but not only. It is the easy alternative when children do not want to eat what you have prepared:
"Mom but did you put the onion in the sauce?"
"Er … no, I never put it …" (frottole)
"But I see it !!"
"Alright then you eat it in white!"
But it's all in fact except a punitive meal and when you grow up it almost becomes a comfort food, a dish that doesn't engage you, fills you up, warms you up a bit and reminds you of your mother.
But how is white pasta made?
No, we don't want to do a real tutorial, but even white pasta has its rules!
We answer the basic questions!
Not all pasta is suitable for making a good one White pasta. There are two perfect alternatives.
The first format advice is i tubes or ditalini, better if rigati that collect the sauce well, they are soft, to be eaten strictly with a spoon, for a nostalgic evening, to simply return as children.
The second is the spaghetti. Meanwhile, because in the pantry the spaghetti are almost always present and then because they cook very quickly, to satisfy voracious and hungry diners. They will remain a little dry, I assure you, also because instinctively you will always throw a little too much into the pot, but is it really a problem? For me no.
Last format almost allowed but not really recommended, the noodle or the tagliolino. But this is a refinement, recalling the memory of noodles with butter and truffles, let's face it, not a dish for every day!
But I can say if you have two nests of good noodles in white, they are not bad either.
You can also accept all the other formats you can find at home, but the first two are the ones that will really give you satisfaction.
Butter or oil?
With the pasta in white it is not just a joke butter! Enveloping and abundant, butter is a real comfort. As a good Italian of southern origins I love extra virgin olive oil but this is not the case. Otherwise you prepare a garlic and oil no? Another world and another purpose.
How do you dress pasta in white?
Very good question. There White pasta it is not just drained pasta and seasoned with a piece of butter. The true art is in draining the pasta very very well, it must not hold water, meanwhile throw a piece of butter in the pan still on the fire that you have lowered, throw back the pasta and turn very quickly with a spoon. Mixing with speed the butter will mount slightly, it will not only be melted, and the dough will be all wrapped up. What a poem!
There are those who dress on the plate. The only advantage is that of not permanently dirtying the pasta pot. Advantage not so decisive as to have to give up a well-seasoned pasta.
Grated Parmesan cheese at the moment or or a scented grated nutmeg.