Thursday, November 11, 2010
Geometry Of Pasta
I loved this little video...I'm a sucker for typography, design and cuisine....
A stunning fusion of good food and good design: over 100 recipes for how to marry the right pasta shape with the perfect sauce
The Italians have a secret . . .
There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime.
The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrands stunning black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.
A striking fusion of design and food, The Geometry of Pasta tells you everything you need to know about cooking and eating pasta like an Italian.
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4 comments:
Also a sucker for design, typography and cucina/cuisine, I enjoyed the video.
However there is an outstanding error in the recipe that is made all too often by non-Italians: Pasta must be cooked in salted water. A big pot of salty tasting water.
Yes, of course...Americans have a fear of salt.
I didn't notice that in the video....
We were watching a rebroadcast of Buena Vista Social Club on French TV last night. I hadn't seen it for a long time so it was like seeing it with fresh eyes.
Little details, like the different translations of song lyrics between English and French from Cuban/Spanish....
I have to find out how many of those marvelous musicians are still alive....
Could it be said, Microdot, that the many geometric shapes of pasta flowed from boredom in the kitchen? As you know, cullinary art is on the right- side of the brain, in the creativity depository, where one's imagination has a tendency to flourish.
Think of those dull days in the Middle Ages and the tedium in the kitchen of the lord where right-brained cooks could not endure the tedium therein and began to create the different designs of pasta.
Had I been there... Well, never mind.
I love making fresh pasta...my mentor was Mr. SR, who gave me the method of his Perugian mamma....
When you see the shapes, and see the kitichen production methods and the inspiration behind them...the taste the subtle variation each shape has married with different sauces....
I love fusili, the twirly pasta shape which has its origin and name from weapons production...fusili, which refers to a gun barrel and the tool which was used to bore it out...
I saw a variety on Tuesday in the Lidl store which I had only seen produced in a documentary on Southern Italian country cooking in which the dough was formed into little disks and then wrapped around an iron rod, which created a little handmade funky macaroni like noodle which was slightly open on the side, which I am sure enhanced its ability to hold the sauce.
Unfortunately with my limited technica productionl ability, I can only make lasagna sheets, fettucine and cappellini....
But the satisfaction of making pasta is always worth the effort.
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