Two Approaches to Pasta, West and East

Appears in

Published 2004

About

Pasta is a staple for most of us. It has existed in Asia for many centuries and, despite the legend of Marco Polo, it has been part of Mediterranean cuisine since the Roman Empire and probably before. Noodles and filled pastas are eaten all over the world, but I’m most drawn to preparations with Italian and Asian points of view, so that’s what we’re working with here.

You already know what’s great about pasta: you can cook it quickly and easily, it offers limitless possibilities for saucing and flavoring, and it’s a great value. The downside of this ease is that it’s made us lazy, or perhaps disrespectful. We seem to think that since the pasta is so easy to prepare, we might as well throw any old thing from a jar or refrigerator case on top of it. I say: resist! Take advantage of pasta’s ease not by belittling it, but by showing it off. With the tiniest bit of effort, you can make a fresh and interesting sauce—and pasta will become a treat instead of a fallback.