RICETTE #16 PASTA DI GRANO DURO COLORATA

30th January 2013

DURUM WHEAT COLOURED & SHAPED PASTA 

Abstract shapes of coloured pasta werw thought of more of a novelty product of lesser quality than 'traditionally' shaped pasta such as penne, spaghetti, rigatoni. However, although it may be true in some cases, this is not at all a univeral fact. 

In Italy there are hundreds of types of pasta shape readily available on the market at any store from many brands such as Barilla, De Cecco, Buitoni and many more. 
If you look into it, there are even different measures for pretty much any pasta.

Take long pasta for instance, we can count many varieties dffering in lenght, width, composition and shape; of course,  each to its own use- so, in some a number defines the thickenss like Spaghetti N.3,Spaghetti N.5, Spaghetti N.8, the shape Spaghetti alla chitarra, Vermicellini N.5, Vermicelli N.7, Bucatini [hollow slightly wider spaghetti] and so on. Of course they can be make with different flours such as Kamut, Farro, Chestnut or flavour, too many to mention. It goes naturally that we would have many shapes as well. Penne, penne rigate, rigatoni, capelli d'angelo, bavettine, pipe rigate, conchiglie, ruote, eliche, radiatori....the list simply goes on and on! 

Funky shaped Pasta can be delicious and offer novelty fun to your meal. We have selected Dalla Costa Durum Wheat Pasta to showcase its originality as well as versatility.

1. Durum Wheat Pasta in any shape is italy's Best Loved Primo Piatto;
2. The funkier the shape, the more original dishes you can create;
3. it takes a lot of skill and great ingredients to make durum wheat pasta, fact that make it as special as Egg pasta fresca.

In everyday Italian Life Mamma makes Primo with durum wheat pasta- In fact, Pasta fresca is seen as a treat and it is made on special occasions such a birthdays, Sunday in Famiglia, national Holidays like Easter & Christmas. Most Restaurants serve durum wheat pasta on the menu.
Pasta is, if you will, a democratic, everyday Luxury available to all.

As the UK market has more availability of different pasta shapes, we looked to source in true Nonnas style, delicious durum wheat made with te best ingredients from a reputable source, with an artisan edge and fun shapes for all the family to enjoy.

Available to purchase from Nonnas Pizza Shop & Monthly Mercato

Here are some recipes insipartion for You to try at home

MACCHERONI FESTONATI  
WITH SEA BASS AND ROSEMARY
'A thick bucatino with frills'


Cooking time 8 minutes

Al dente 6 minutes

Serves 4
500 gr Maccheroni Festonati
10 Pachino tomatoes
4 bass fillets (200 gr)
1 sprig rosemary
garlic
olive oil.

COOKING INSTRUCTIONS:
Chop the garlic into thin slices and let it colour alongside the rosemary and two spoon of olive oil. Add the Pachino tomatoes cut into quarters and then bass fillets cut in cubes. Mix the ingredients and cook for 3 minutes, add some salt.  Cook the pasta “al dente” in salted water, drain it, add to the sauce. Serve.


WHITE WINTER PASTA

Cooking time 10 minutes
Al dente 8 minutes 

Snow flakes, snow men, sleighs perfect for the little ones for a much-more-fun type of 'Maccheroni & cheese'

Serves 4
500 gr Winter pasta
300gr béchamel
250gr of formaggi misti (taleggio, pecorino, asiago)
200ml double cream
Parmigiano
Salt & Pepper

COOKING INSTRUCTIONS:
Cook the pasta in salted boiling water. In the meantime, let the bechamel come to a simmer- add the cream and the cheeses cut into cubes to allow them to melt. When the pasta is ‘al dente’, drain it and add to the sauce, mix well, adjust pepper and finish with parmesan cheese- serve.

GALLETTI ALLA ZINGARA
'Rooster Crest' Pasta made with durum wheat, olive & tomato

Serves 4
500gr Galletti
oregano
½ red onion
1 garlic clove
1 fresh chilli
1 red pepper and 1 yellow
20 black  de-pitted olives
extra virgin olive oil
Parmigiano

COOKING INSTRUCTIONS:
Brown in a pan garlic, red onion, chilli all finely chopped. Slice the peppers thinly and chop roughly black olives (taggiasca would be ideal)- Add to the pan.  Season.  Cook well for 10 minutes then add the oregano.
Cook the pasta ‘al dente’, drain it and add to the sauce, mix well add some olive oil crudo and parmesan. Serve warm

Chiara
by Chiara