There are a few key steps to making great pasta. Once you’ve mastered them, it’s easy to get a bit adventurous. I have historically been a recipe follower with pastas, but more lately I’m creating my own with ingredients I have on hand. First, it’s imperative to salt the pasta cooking water generously. I’m talking at least a tablespoon of kosher salt per gallon of water. This is the way to ensure flavorful pasta. The other must-not-forget step is to reserve some of the starchy cooking water for finishing the dish. This is what allows the flavors to come together so nicely. My children selected a head of orange cauliflower on a day it was cold and pouring rain at the market. It was one of three purchases I made that morning, too drenched to take much time to see what was for sale. Sometimes it’s nice to let the kids dictate the purchases…then develop the week’s menu from there. This pasta is what resulted.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
You are interesting BUT all the salt you use is not good for everyone(raises blood pressure) and I cannot afford saffron– I use basil, parsley or other stuff like kale. I would like to receive weekly greens because you inspire me –I am a vegetarian vegan want to be.
Thanks for your comment, Lucy. A couple thoughts on the salt concerns. 1. Remember that you are salting the WATER and that only a very small amount of this salt is ending up in the food. All but a cup of that water ends up down the drain. Lots of flavor for very little added salt, actually. 2. Also keep in mind that by cooking fresh foods at home, you will be ingesting a lot less salt than if you were to eat in a restaurant or use processed, prepared foods. 3. Finally, as always, people who are limiting salt or saturated fat or whatever can typically just reduce or leave these items out of my recipes altogether. I often leave a note in “quick tips” to this effect, especially if there is a reasonable substitute. Thank you again for taking the time to comment and of course, for reading my work! I’m thrilled to hear you find inspiration here. Keep at it and you’ll no longer be a “want to be!” You’ll just BE. 🙂
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