|
j A s K y Interregnum |
| Pasta is the cartoonist's friend. With a little sauce and some cheese, some greens for a salad; oil, vinegar, a few herbs... a clove of garlic... a glass of wine... Thus fortified a churl can dine like a gentleman. It's cheap and it's wholesome. And it will keep you going while you paper the outhouse with your rejection slips. |
|
SPAGHETTI(spah-geh-tee)Cooking time: 8 minutes.The ultimate pasta. Truly neapolitan, quintessentially italian. Great with any sauce, not recommended for cold pasta dishes. |
|
FARFALLE(far-falh-ley)Cooking time: 10 minutes.They look like bows, but they're called butterflies. Great favourites with children, farfalle are recommended for cold pasta dishes,and other sauces with bite-size ingredients. Look for the green version, made with spinach. |
|
FUSILLI(foo-zee-lee)Cooking time: 13 minutes.The commercial version of a form that used to be molded by hand around a knitting needle. Also recommended for cold pasta dishes. |
|
PIPE RIGATE(pee-pay ree-gah-tey)Cooking time: 10 minutes.Another classic pasta shape, commonly called "conchiglie" (shells). You can easily imagine all the sauce that gets trapped inside... |
|
PENNE(pen-neh)Cooking time: 12 minutes.The 'smooth' variety of penne is perfect for white, cream-based sauces, while the 'rigate (=striped)' are suggested with coarser sauces, such as tomato, meat, vegetable sauces. |
|
DITALINI(Dee-tah-LEE-nee)This is a small version of ditali, a tubular pasta shape. Tiny ditalini are usually served in a broth or vegetable soup, and is one of the shapes used to make Spaghetti-Os. Substitutes: tubetti OR paternostri |
|
|
TRENETTE (Trey-net-tey)Cooking time: 8 minutes.Oval-shaped spaghetti. They are traditionally used for fish pasta recipes, and of course, al pesto. |