Two years ago, pregnant with our daughter Avalon, our long, home lunches would need to take a pause.
But the cooking didn’t.
Nat went on the search for the World’s Best Pasta.
Judging the world’s best pasta is obviously a subjective thing.
It is also a work in progress: Avalon just turned one and we’re still on the search.
We haven’t agreed that the simpler the pasta the better – because we certainly have some more complex and loaded pastas here – though we are leaning that way.
If you have a pasta you think is the world’s best, please – please – email it over.
Otherwise enjoy!
Nothing – but nothing – is better than a brilliant pasta and a glass of wine. A hill I am willing to die on.
And Nat, thank you for the perpetually brilliant cooking. Some of your pastas have been so good, we’ve laughed.
The Simplest Pastas
The adage that the simplest things in life are the best was said about pasta, I am sure.
The revelation that the simple additions of butter, Parmesan and pepper can create one of the most wonderful, satisfying pastas came to us a while ago.
Though it’s a revelation when as kids, we thought that Bolognese was as simple – and good – as it came.
We always have an emergency packet of spaghetti and a tin of anchovies in the pantry. Add olive oil, garlic, basil and Parmesan and your emergency dinner will be better than anyone’s on your street.
The jury – and least in our kitchen – is still out on whether the sheer brilliance and simplicity of one of these simplest pastas gives them the crown of the World’s Best Pasta.
Though both working from home, if Nat offers a late Friday lunch of a simple pasta and a Champagne, let me tell you, simple pastas are simply the best.
All I have to do is make a vinaigrette and toss a salad of green leaves!
To fresh pasta or not to fresh pasta
There is no question that freshly made pasta is superior.
It is lighter, creamer, more decadent.
That isn’t the debate.
Al dente pasta is always a key to a cracking pasta and dry pasta has the advantage that getting it al dente is easier.
Dry pasta has the emergency factor too.
A few nights after Avalon was born, Nat came into the kitchen and saw me drying wholemeal fettuccini and was blown away. Flour everywhere, me with a glass of red wine whilst she was exhausted, covered in baby powder.
If you can, fresh pasta almost always all the time.
Once you get the hang of it, it’s pretty straightforward.
Start with an old-school Italian roller. Invest in some KitchenAid attachments.
And finally go nuts
Robby Dog Cooks 