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Pasta
Appears in
By Jill Dupleix
Published 1998
Pasta is not something to cook when you can’t be bothered cooking.
It is a benevolently noble dish, requiring imagination, perfect timing, and quality ingredients of the utmost freshness. Nor is pasta a noodle. Noodles are noodles.
Fresh pasta is fast, simple, healthy, and easy to eat and digest.
Dried, it is tough and resilient, taking longer to cook, longer to absorb the sauce, and longer to eat.
This is how pasta should be, not overcooked, overdrained, oversauced or overloaded.
A good pasta sauce shouldn’t have any more than two or three main ingredients (and smoked chicken, lemongrass or soy sauce should never be one of them).
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