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What's the story of the new pasta and how best to cook it?
A very traditional and very conservative world has been rocked recently with this invention, but you do not have to be in shock
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pasta
Italian food
Walla!
Food
Monday, 14 June 2021, 06:00 Updated: 11:52
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There is a new entrant to the traditional pasta family (Photo: ShutterStock)
If you knew it or not, you might be happy to find that you are witnessing a new historical invention in world cuisine.
Just a few months ago, a new type of pasta emerged into the world air.
And don't get me wrong, this is a development that lasted about three years and ended with a registered patent and copyright.
The man responsible for the invention is actually an American named
Dan Pashman
, who owns the Sporkful food podcast.
The new pasta packaging:
View this post on Instagram
A post shared by Cindy's Garden to Table (@cindysgardentotable)
So after you get used to saying penne, tliatella, fusili, parfait and rigatoni, you will start memorizing the new name -
Cascatelli
, which means in Italian - waterfalls.
The shape of the pasta is reminiscent of the shape of the water drop, like in a waterfall, and if you are wondering why the world of pasta lacked another type, Pashman will explain to you that its unique shape ideally "catches" especially rich sauces like alfredo, marinara or carbonara sauce.
In addition it is also perfectly perceived on the fork.
Although the new pasta is not yet available in Israel at the moment, in the meantime you can take comfort in the recipe for Carbonara sauce by Chef Tal Cohen from Silo Restaurant and as soon as you get your hands on it, try it and see if it meets expectations.
More on Walla!
This is how you will match the pasta to the sauce
To the full article
Carbonara sauce for pasta
Recipe By: Tal Cohen, Silo Restaurant, Walla!
Food
★
★
★
★
★
10 minutes work
Easy to prepare
1 diners
Italian
fleshy
pasta
Not kosher
Once you get your hands on the new pasta, try this sauce on it (Photo: Courtesy of Silo Restaurant)
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Ingredients
For one dish, it can be multiplied by the number of diners:
1 teaspoon of butter
½ Chopped purple onion
1 clove sliced or chopped garlic
8-10 Slices of lamb pancetta (or goose breast or bacon), chopped
¼ White Hussein
100 ml for sweet cream
250 gram pasta
2 tablespoons parmesan
1 tablespoon finely chopped chives
1 tablespoon chopped parsley
1 yolk
To the conversion calculator
Preparation
How to make carbonara sauce for pasta?
1 Cook the pasta according to the manufacturer's instructions.
2 At the same time, heat a teaspoon of butter in a pan until melted. Add the purple onion, garlic and the pancetta and fry until browned.
3 Pour the wine and cook until the liquids are reduced by half.
4 Add sweet cream and cook for a few minutes until simmering.
5 Strain the pasta and add to the pan (it's fine if some of the cooking liquid comes in).
Stir in the parmesan, chives and chopped parsley as well.
Transfer to a wide, beautiful plate and place over a fresh egg yolk.
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Volumes
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Weights
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