Put the pasta for a global celebration

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It’s National Pasta Month and World Pasta Day on October 25, so grab your favorite noodle and your imagination and just hit town. Pasta has a history dating back thousands of years, it can taste like a million dollars with just a handful of ingredients. and makes it a great source of sustained energy.

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World Pasta Day dates back to 1995 and was part of the World Pasta Congress, when experts from around the world came together to talk about spreading the cultural and culinary importance of this food. On a global scale, pasta is the foundation of many cuisines, and the pandemic has increased the desire for this beloved food, with people not only buying different varieties, but also preparing their own.

“Pasta is one of those foods that has a very deep and proud history, but which is constantly reinventing itself not only in the different varieties, but also in the different flours that are used to create them,” says Domenic Giambattista of Farina Plus Inc., in Maple. , Ontario, where he has been creating dozens of homemade pasta, including filled pasta, for years.

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Giambattista farinaplus.com ), who studied and trained in the art of pasta-making, is old-school: He makes pasta in small batches and uses unique and unusual fillings for some of his fillings, such as fire-cooked beef, lobster, or vegetables of the day. slow. “The pasta is seasonal; You will find it in summer, the pasta is thinner, the ingredients reflect what the farmers are producing.

“In fall and winter, pasta tends to be more substantial, the toppings richer, more meaty, the vegetables used than what is harvested … pasta is the blank slate of what the season inspires.”

So go ahead and celebrate this five-star food ingredient with your own favorite recipes, or try the new ones listed here.

Penne with Dried Tomato Pesto, Peas and Prosciutto

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Courtesy of Italpasta (Italpasta.com). For 4 people.

pesto

1/4 cup of extra virgin olive oil

1 cup dried tomatoes, drained

1/2 cup of grated Parmesan cheese

1/3 cup of chopped almonds

1/4 cup fresh basil

1/4 cup fresh parsley

2 tbsp. lemon juice

2 garlic cloves, minced

Peas and Prosciutto

1 cup of peas (baby)

4 oz. prosciutto, cut into strips

pesto : In a metal blade food processor, combine all ingredients except oil. Pulse until finely chopped. With the engine running, slowly pour in the olive oil until it is emulsified.

Pasta: Cook penne according to package directions. Drain well, reserving 1/2 cup of the cooking liquid.

Peas and Prosciutto: Mix the penne, pesto, prosciutto, cooking liquid, and peas until well combined. Serve immediately.

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Basil Rigatoni Mushrooms

Courtesy of photographer ify.yani, for pasta Barilla (barilla.com). Serves 5.

1 box of rigatoni pasta

2 tbsp. olive oil

1 large onion, diced

3 garlic cloves, minced

5 oz. cremini or white mushrooms, chopped

1/2 cup fresh basil, chopped

1/2 teaspoon salt

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

1-1 / 2 cups soy milk (or regular milk)

1/4 cup all-purpose flour

1 cup of grated mozzarellissima cheese

Preheat the oven to 350F. Cook rigatoni according to package directions, drain and set aside. In a saucepan over medium heat, add the olive oil and onion, sauté until fragrant and translucent. Add garlic, mushrooms, fresh basil, salt, red pepper flakes, and black pepper; Stir occasionally until mushrooms are tender; about 6-7 minutes. Remove the skillet from the heat.

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Using a saucepan over medium heat, add the soy milk and flour, whisking constantly and bringing the mixture to a low boil until it thickens. Reduce heat and add 1/2 cup mozzarellissima cheese, letting it melt; add pasta and mushrooms, combine with wooden spoon.

Transfer the pasta to a nonstick baking dish, top with the remaining 1/2 cup cheese, and bake for 20 to 25 minutes.

Pasta tiramisu

Courtesy of Molisana Imports (www.Molisana.com)

24 pieces of Elicodali 37 (a finer type of rigatoni dry pasta)

2 eggs

1 cup of 35% cream

3 teaspoons instant cappuccino mix

1 tablespoon. sugar

250 g of mascarpone cheese

Chocolate powder as needed

In boiling water without salt cook the pasta; drain and cool covered with a damp cloth (keeping the pasta separate).

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Separate the egg whites from the yolks and place them in separate bowls. In a saucepan heat 1 tablespoon. cream with powdered cappuccino and mix well. Set aside. In a bowl with the egg yolks, mix the sugar and beat well. Whisk in the cappuccino cream and then the remaining cream. Add mascarpone, mixing from bottom to top. Beat the egg whites until soft peaks form. Mix with the cream mixture. Refrigerate for an hour.

Using a teaspoon or piping bag, fill the cooked pasta shells with cream. Sprinkle with powdered chocolate and serve immediately.

Chef Alida Solomon’s Tagliatelle with Liar Sauce

Chef Alida is in charge of Toronto’s Tutti Matti restaurant, whose favorite canned tomatoes are Hunts Heirloom (readyseteat.ca). Serves 4-6.

4 carrots, peeled

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6 stalks of celery

2 red onions, peeled

12 garlic cloves, crushed

1/4 cup of extra virgin olive oil

1 pound ground Italian sausage (or 2 sausages, casing removed)

2 (398 mL EACH) cans crushed tomatoes

Salt / pepper to taste

16 oz fresh noodle paste

1 cup of white wine

Salt / pepper to taste

Fresh basil leaves, for garnish

Finely chop the carrots, celery, and onion. In a large pot, heat the olive oil and sauté the garlic with the chopped greens until translucent. Add the ground sausage and brown in the vegetable mixture. Deglaze with white wine and then add tomato. Lower the heat, adjust the seasoning, and simmer, stirring occasionally for about an hour.

When ready to serve, boil pasta in boiling salted water until al dente. Mix with sauce. Serve with chopped basil leaves. Serve immediately.