Memories Od Grandmas Pasta

Memories Of Mama's Pasta

from The Internet Chef

Who doesn't enjoy pasta? Quite possible the most versatile item that any Chef could offer on their menu. Think about it. Pasta appears everywhere, as appetizers, main course, accompaniments, even in soup. Although in its simplicity, pasta can also be very complicated as well. People who order pasta at a restaurant tend to be "Pasta Fanatics" and have likely grown up with pasta as a staple in their family. They know pasta and they are going to be your toughest critics. So what are the essentials of cooking Great pasta? Many people will tell you that the pasta itself must have the texture, taste and be al dente. This is all true, but in my opinion if you do not have the sauce, you do not have anything.

To me, nothing would be better than waking up on Sunday morning to the smell of fresh, homemade tomato sauce simmering on the stove and the smell of mom's meatballs frying in the pan.

Back to Top

Tomato Sauce with Garlic and Basil

• 2 large onions, cut in half and sliced
  
• 1 bunch Fresh basil
  
• 3 pounds, Fresh ripe tomatoes
  
• 5 cloves garlic, peeled and minced
  
• 5 tbs. extra virgin olive oil
  
• Salt, Fresh cracked black pepper

Directions

1. Clean and rinse the basil leaves, allow to dry, and tear the larger pieces into two or three.
   
2. Add the sliced onions into a heavy-based saucepan, with the olive oil over medium heat and sweat the onions until soft but not brown.
   
3. Add the tomatoes, garlic, salt, and several shakes of the pepper mill. Cook for about 25 minutes, until the oil floats free of the tomatoes. Skim the fat. Taste and adjust the seasoning.
   
4. If you are using a food mill, remove the sauce from the heat and pour through the food mill. (This step is optional, as some prefer to have the texture of the chunkiness of the tomatoes.)
   
5. As soon as the sauce is done (off heat) mix in the torn up basil, keeping aside a few pieces to add when tossing the pasta.
   

Now, what good is pasta with out its famous sidekick, the Meatball. There are many theories and philosophies on the proper cooking method of the meatball. Some say to bake them, some fry them separately. These are all good ideas. However, in my opinion, cooking the meatballs is a two-stage job.

Back to Top

Mom's Meatballs - 4 servings

• 2 slices good quality fresh bread
  
• 1 pound ground beef, veal, and pork (mixed)
  
• 1 medium onion, finely chopped
  
• 1 tbs. chopped parsley
  
• 1 tbs. extra virgin olive oil
  
• 5 tbs. Fresh Parmesan cheese
  
• 1 whole egg
  
• Pinch of fresh nutmeg
  
• Salt, Fresh black pepper
  

Directions

1. In a food processor, process the fresh bread until they form breadcrumbs.
   
2. In a bowl, add the chopped meat, onion, parsley, egg, tablespoon of olive oil, nutmeg, Parmesan, and several grindings from the pepper mill.
   
3. Gently kneed all of the ingredients until they come together. Without squeezing the meat and over-working.
   
4. Between the palms of your 2 hands, gently roll the meat into balls, roughly 1" in diameter.
   
5. Now in a large sauté pan (cast iron is best.) add enough vegetable oil to come up roughly 1/4" up the side.
   
6. Over medium heat, when the oil is hot. Add in the meatballs (carefully so you do not burn yourself), and brown the meatballs all over.
   
7. Remove the meatballs from the pan, and allow them to drain on a paper towel lined plate.
   

Since I mentioned earlier that this was a 2-part process, let us jump to the second cooking stage.

The second stage is quite simple. Since you have this wonderful sauce simmering away on the back burner (over low heat) simply add the seared meatballs to the sauce and allow them to simmer away with it. I told you it was simple.

Back to Top

Cooking Great Pasta

The Pot- Try to use a lightweight pot, such as aluminum. This will transmit heat quicker, and is easier to handle when full of pasta and boiling water.

Water- Pasta requires lots of water to move around in. As a rule of thumb, 4 Quarts of water are required for 1 pound of pasta, and add another quart of water for each additional half-pound of pasta.

Oil- The addition of oil to the cooking pot is NOT necessary, unless you are cooking homemade stuffed pasta. The addition of the oil will help to reduce the friction amongst the pasta and will help the pasta from exploding.

Draining the Pasta- The instant that the Pasta is done cooking, you must drain it into a colander. Giving the colander a few good shakes to drain off the excess water. NEVER shock the pasta in cold water, as this immediately washes all of the flavor right down the sink.

Back to Top

• Pasta Sauce Refrence Table
  To find out what sauce you should use with your pasta dish, check this page and you will find your answer!

Click here to email Chef Peter.