Taste of Texas: Twirl and Sip (Pasta Favorites)

Texas Wine Collective – Carl’s Corner

Taste of Texas: Twirl and Sip (Pasta Favorites)

Hello and Welcome. Texas Wine Collective presents a Taste of Texas: Twirl and Sip (Pasta Favorites), food and wine pairing on Sunday, August 24th, at 1:00 pm. Attendees will enjoy 3 favorite pasta dishes accompanied by 5 wines and a cider from our TWC partners. While enjoying these delicious pairings a lively discussion is expected regarding the concept and history of pasta and some of the many various styles we often enjoy at home, on picnics, and at restaurants.

See the website for reservations and tickets: www.texaswinecollective.com.

Reservations and advanced ticket purchase are required for this event.

 

Our Next Taste of Texas:  Prime Wine for Pizza  Sunday, September 28th

Proposed Pizza Options: Pepperoni and Hot Honey with Italian Cheese Blend; Basil Pesto, Mozzarella, Cherry Tomatoes, and Pine Nuts; Grilled Peaches, Arugula, Goat Cheese, and Balsamic Glaze

 

The menu for this Twirl and Sip (Pasta Favorites) event includes dishes prepared by Chef Marshall Lirette, TWC Culinary Director, supported by his assistant, Kerry. Chef Marshall operates the on-site TWC street eats vendor location, the Cork and Fork Food Truck. In addition to Chef Marshall, Amber Saidler, TWC Operations Manager, and Becca Willingham Lirette, TWC Events Coordinator, helped in selecting the menu and wine pairings. (I also want to acknowledge Robert Herrera, TWC Tasting Room Supervisor, for his help in planning, preparing, and executing this Taste of Texas.)

1st Cacio e Pepe paired with

      TX Wanderer Pour Decisions Rosé 2024 Texas High Plains

      Moon Tower Bittersweet Apple Cider N.V. (from Austin)

2nd Gnocchi + Sausage with Creamy Vodka Sauce paired with

      McPherson Cellars Le Copains White 2024 Texas High Plains

      McPherson Cellars Le Copains Red 2023 Texas High Plains

3rd  Spaghetti alla Carbonara Tradizionali paired with

      McPherson Cellars Montepulciano Block Select 2022 Texas High Plains

      Lost Oak Winery Meritage 2022 Texas

Bonus  Coffee Gelato for Dessert

      Brennan Enamored Cream Sherry N.V. Texas

 

 

In the beginning – pasta was basically a sheet of unleavened flour dough flattened and torn or cut into pieces and cooked. There is evidence from 400 B.C. of an Etruscan-Roman noodle made from the same durum wheat used to produce modern pasta: it was mentioned in the 1st century AD and called ‘lagane’ (origin of the modern word for lasagna). Lagane was not boiled, as is usually done today, but oven-baked. Ancient lagane had similarities with modern pasta but was not quite the same. It took a few more centuries for pasta to make a significant culinary leap forward.

Arabic invasions of the 8th century had significant influence on Italian life, especially on the regional cuisine of Sicily. During the middle-ages, Arabic peoples moved and traveled extensively and are considered important to the development and spread of pasta. The modern word ‘macaroni’ derives from a Sicilian term that translates as kneading dough with energy, indicating early pasta making was often a laborious, day-long process. How these early dishes were served is not truly known, but many Sicilian pasta recipes still include typical middle eastern ingredients, such as raisins, sugar, and cinnamon, likely throwbacks to original, medieval Arabic recipes.

Pasta was an ideal staple for Sicily and it easily spread to the mainland since durum wheat thrives in Italy’s climate. Italy is still a major producer of this wheat variety used to make the all-important semolina flour. By the 1300s dried pasta was very popular for its nutrition and long shelf life, making it an ideal food for extended travel by soldiers, overland traders, and those on long ship voyages. Pasta was spread around the globe during the voyages of discovery in the late 1400s-early 1500s, By that time different shapes of pasta had appeared and new technology became available to improve pasta production. With these innovations, pasta became a key part of Italian life. However, the next major advancement in the history of pasta would not come until the 19th century when pasta met tomatoes.

Although explorers brought tomatoes back to Europe shortly after their discovery in the New World, it took decades for the plant to be widely considered edible. Tomatoes are a member of the nightshade family and rumors of tomatoes being poisonous were prevalent in much of Europe until the early-19th century. Therefore, it was not until 1839 that the first pasta recipe with tomatoes was documented, and tomato sauce on pizza in Naples began to appear around the same time. Once tomatoes took hold, the rest is delicious history.

Here at this early juncture, one should deal with the legend that Venetian merchant Marco Polo brought pasta back from his journeys to China. Some may believe this to be true, but most food historians suggest that what Polo brought back was the concept of Chinese noodles which were similar to the cut-dough creations once popular in Italy among the Etruscans and Romans. So, did Marco Polo bring pasta to Italy? Probably not, but he may well have sparked a rediscovery of the concept of lagane from long ago which fueled the development of what we now know as Italian pasta.

Chef Marshall’s first dish today is Cacio e Pepe (cheese and pepper on buttered pasta) a version of which we served for the Taste of Texas: Mac and Cheese event in Feb-2024. This dish harkens back to a classic Roman recipe. Martino da Como, a renowned Italian chef, published a cookbook in 1465 with a cheese, butter, and pasta recipe generously spiced with pepper called “Roman macaroni.” Owing to its popularity, most chefs of any standing created their own version of it. At that time, macaroni was a generic word for pasta, not a specific shape, so in this case the macaroni was cut noodles. The standard preparation involved pasta, butter, and copious quantities of cheese, usually Parmesan, liberally seasoned with pepper, and sometimes with the addition of sugar and cinnamon which were used then as ubiquitously as we use salt and pepper today (again, this was likely a carryover from the Arabic influence mentioned earlier).

 

 

Texas Wanderer Pour Decisions Rosé 2024 Texas High Plains

Rosé wines from McPherson Cellars call to mind those from the Rhône Valley and Provence – French regions that have made dry rosé iconic. The grape varieties that produce these wines do well in Texas and demonstrate opulent fruit and aromatics when made into rosé. The fruit for this multi-grape blend [Cinsault 36%, Grenache 33%, and Mourvèdre 31%] was mechanically harvested, pressed after 2 hr skin contact; cuvées fermented separately for 23 days at a cool 58oF in SS tanks; no malolactic transformation; aged 4 months on its lees in SS tanks; blended and bottled @ 12.8% ABV, 0.4% RS (just on the edge of being sweet). This easy-drinking rosé produced by Kim McPherson and Spenser Igo under Randy Booher’s Texas Wanderer Label offers a light strawberry color; floral aromas of peach and orange blossoms; flavors of tart peach, raspberry, strawberry, and red watermelon. This wine is light in body with a pleasant sparkle of acidity on the gentle finish and should be a delightful match with summer fruit salads, chicken salad sandwiches, spicy Mexican or Thai cuisine, and pasta dishes like Cacio e Pepe.

Moon Tower Bittersweet Apple Cider

Moon Tower Cider began in East Austin in 2017 and is now located at 1916 Tillery St. Benjamin Weaver, owner, cider maker, and a native of Washington, created a charming taproom and outdoor area that invites locals to sit at picnic tables and enjoy a refreshing drink with friends. Weaver experiments with small batches of cider produced from a wide range of Washington state apples along with many apple varieties grown in the Texas High Plains region. Some ciders are fermented with the addition of Texas grapes. Before prohibition, cider was a staple in many American households. During the prohibition era, however, many cideries were destroyed and apple orchards were cut down. It has taken many decades for apple orchards to be planted and reach a level that supports a cider production comeback. Most Moon Tower ciders are dry to off-dry, similar in many ways to white wine. This near-dry cider is made from a blend of bittersweet apple varieties (lower acid, higher in sugar and tannins) and shows apple aromas and flavors, plus notes of pear and apricot, baking spices, and soft herbal notes. This will be an interesting pairing with Chef Marshall’s recipe of Cacio e Pepe.

 

 

Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce with creamy béchamel- or alfredo-type sauces being more common. Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia-Romagna regions of northern Italy. In Bologna, the meat-based Bolognese sauce incorporates tomato concentrate, while a green pesto sauce originates from the Genoa region.

Tomato sauces probably originated in southern Italian cuisine and are incorporated with pasta dishes combined with ingredients like fresh vegetables, eggplant, chili peppers, olives, capers, seafood, fresh sardines, pine nuts, fennel, olive oil, and breadcrumbs. Smaller shaped pasta is also served in broth or vegetable soup, like minestrone or bean soup (pasta e fagioli).

Another favorite sauce for Italian pasta dishes is the modified vodka cream sauce, typically a tomato + alfredo-type combination. This is the sauce Chef Marshall shares with us on gnocchi pasta with sausage. Gnocchi are a varied family of pasta-like dumplings made of small rolls of dough usually comprised of wheat flour, potato, egg, and salt. Variations of the simple recipe for the dish are supplemented with flavor additives, such as cheese, breadcrumbs, cornmeal, herbs, and vegetables. Base ingredients have been substituted with alternatives such as sweet potatoes, pumpkin, rice flour, and other types of flour with low gluten content.

The history of gnocchi dates to the 16th or 17th century, following the introduction of potatoes to Italy by Spanish explorers. The term gnocchi is most likely derived from the Italian word nocchio, meaning 'a knot in wood', or from the Lombard word knohha meaning ‘knot,’ or from nocca, meaning 'knuckle'. All of these words imply the small, tight, rounded shape of gnocchi we know today. Gnocchi has been a traditional dish since Roman times and was introduced by Roman legions during the expansion of the empire into countries of the European continent. After potatoes were introduced to Europe, they became important ingredients in gnocchi recipes. Potato gnocchi are particularly popular in the Italian regions of Lombardy, Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio (the region around Rome).

Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (primo) as an alternative to soups (minestre) or a simple pasta dish, but they can also be served as a contorno (side dish) to various main courses. Common accompaniments for gnocchi include sauces of butter and sage, pesto, tomato, cream, and various others. A favorite from Emilia-Romagna is a simple mix of cream with butter and sage. Light tomato sauces are more common in summertime. In the Piedmont region of northwestern Italy, a butter sauce with slices of decadent black truffles is a popular choice. (Works for me!)

Gnocchi may be homemade, acquired in specialty stores, or produced industrially and distributed in either dried, refrigerated, or frozen form. Small-sized soup gnocchi are sometimes made by pressing the dough through a coarse sieve or perforated spoon.

Just thinking about the gnocchi concept makes me think of German späetzle. And I can conjure up some good recipe ideas that would include späetzle dumplings along with my favorite sausages, like Hatch Chili Bratwurst from Opa’s Smoked Meats in Fredericksburg – some of you may remember them from our Taste of Texas: Bonus for Bratwurst event in Sept. 2024.

Gnocchi-style dishes are popular in many other parts of the world besides Italy. In Croatia, just across the Adriatic Sea from Italy, gnocchi are often served as a first course or side dish, especially along the coast with seafood. In France, gnocchis à la parisienne is a dish of hot dumplings made of choux pastry served with béchamel sauce. In Provence, potato gnocchi can be made in a longer shape called longettes often served with seafood in garlic-rich sauces. Due to the significant number of Italian immigrants in Argentina, Paraguay, and Uruguay, gnocchi dishes are popular in those South American countries (ñoqui in Spanish or ɲoki in Portuguese). In many places there is a tradition of eating gnocchi on the 29th of each month, with some people putting money beneath their plates to encourage prosperity. In Argentina and Uruguay ñoqui is a slang term for a bogus employee (for example, one with corrupt accounting practices or one who distributes political patronage), basically meaning an employee who only turns up at the end of the month to collect their salary.

There are many regions that lay claim to the origins of gnocchi. While they are generally associated with northern Italy, the truth is these dumplings are found all over the peninsula and in many diverse forms, made with a variety of base ingredients depending on available regional produce: regular or semolina flour, chestnut flour, white or sweet potato, pumpkin, corn meal, breadcrumbs, spinach or other vegetables, and ricotta or parmesan cheese.

The most famous potato gnocchi that are known and loved world-wide date to the 16th or, more likely, 17th century - well after Spanish explorers brought potatoes from South America and introduced them to Italian kitchens. In 15th century Lombardy, gnocchi made of bread, milk, and ground almonds were called zanzarelli. Other forms of gnocchi have been around since the Renaissance (and likely much earlier), as the sort of elegant dish you might find on banquet tables for important occasions.

In the nineteenth century, Pellegrino Artusi, the "grandfather" of Italian cuisine, published a recipe for potato gnocchi prepared in the same way we see today. The pasta dough is first shaped into pinky-sized pieces and then rolled against an implement that will create texture to hold sauce. The back of a cheese grater, the tines of a fork, or a special grooved wooden tool can all make gnocchi with nooks and crannies where sauce can collect and provide full flavor in every bite.

Every region in Italy has its own gnocchi variation and preferred sauce or serving style. In Piedmont or Lombardy, potato gnocchi are tossed in a simple dressing of butter and Parmesan, sometimes with truffles, or a creamy, cheesy sauce passed under a grill to brown the top before serving. In Verona, potato gnocchi is traditionally served in a tomato sauce. In Venice, gnocchi is also known as "macaroni." Made from a base of flour, milk, and eggs cooked and shaped into little discs, they are baked in the oven with butter and cheese. This is very similar to the preparation of flat round discs in Lazio's famous gnocchi alla romana. Further south on the coast of Sorrento, a Sunday lunch similar to lasagna typically includes potato gnocchi baked in the oven with a bright tomato sauce, fresh mozzarella, and basil - gnocchi alla sorrentina.

 

 

McPherson Cellars Le Copains White 2024 Texas High Plains

The term “le copain’ in French refers to a buddy, partner, or close friend. In this context the name refers to the partnership of white Rhône grape varieties Kim McPherson and Spenser Igo used to produce this wine: Roussanne 48%, Piquepoul Blanc 31%, Viognier 16%, and Clairette Blanche 5%. The fruit was machine harvested from Texas High Plains vineyards [Lost Draw and Farmhouse, both near Brownfield]; directly pressed; the juice was fermented separately in SS tanks at 55-58oF; aged 4 months in SS tanks; blended and bottled @13.1% ABV, 0.3% RS (dry). This bright and exuberant Les Copains White fills the glass with subtle guava and mango aromas highlighting the character each variety brought to balance the blend. The aromas and flavors are lemony citrus, honeysuckle, apple and pear fruit, and hints of marjoram leading to a clean refreshing finish. This should pair well with grilled chicken and shrimp, white cheese and macaroni, and hopefully be an inspired match with gnocchi and creamy vodka sauce.

McPherson Cellars Le Copains Red 2023 Texas High Plains

‘Les Copains’ is a best friend to those looking for a juicy red. This is a traditional blend of red Rhône varieties: Carignan 42%, Grenache 31%, Syrah 20%, and Cinsault 7%. The fruit was machine harvested from Texas High Plains vineyards [Lahey and Farmhouse, both near Brownfield]; crushed, fermented separately in SS tanks at 60-85oF; aged 11 months in oak barrels (15% new); blended and bottled @13.9% ABV, 0.2% RS (dry). This wine balances plush, wild fruits and satiny tannins as a framework for grape variety contributions to flavors of wild strawberry, black cherry, red plum, black tea, and a touch of cracked pepper spiciness. Light on the palate but brimming with deep flavor, Les Copains is a versatile companion to food, like roasted chicken, grilled pork chops, bacon mac and cheese, Opa’s bratwurst and späetzle with paprika gravy, and Chef Marshall’s delicious gnocchi with creamy vodka sauce.

 

 

Spaghetti alla Carbonara, the quintessential dish of Rome, is one of the most imitated recipes in the world with a multitude of variations. The original recipe calls for just a few ingredients: Italian guanciale ([gwan-chiale] cured pork jowl or cheek meat), Pecorino Romano cheese, fresh eggs, black pepper, and pasta. Guanciale (sometimes called jowl bacon) was used since it was cheap and very fatty, thus no additional oil was required which would increase the cost. In many restaurants, both in and outside Italy, bacon or pancetta are used as the meat while cream, onions, and peas are often added ingredients. Again, the concept of using German-style bratwurst sausages from Opa’s Smoked Meats in Fredericksburg would seem a good meat substitute in Spaghetti alla Carbonara.

There are two theories on the origin of Spaghetti alla Carbonara. One suggests the dish was created by workers who made charcoal (carbonara) in Lazio (the region around Rome). They needed a quick and nutritious meal to prepare while monitoring charcoal production over a long period of time. Another theory claims the dish was created by and for American GIs who brought their daily ration of powdered eggs, bacon, and cream (canned condensed milk) to local restaurants in Rome to add to the limited Italian menu following the Allied liberation of Rome in 1944.

The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second World War; notably, these names are absent from Ada Boni's 1930 book of Roman cuisine (La cucina romana). The 1931 edition of the Guide of Italy describes a pasta dish from Monteleone in Umbria with a sauce containing whipped eggs, sausage, and pork fat which could be considered a precursor of carbonara, although the recipe did not contain any cheese. The name carbonara first appears in print in 1950, when an Italian newspaper described a Roman dish sought out by American officers after the Allied liberation of Rome in 1944. According to one hypothesis, a young Italian Army cook and his associates created the dish in 1944 as part of a dinner for a U.S. Army delegation because the Americans had fabulous bacon, very good cream (canned evaporated milk), lots of cheese, and powdered eggs.

Food writer Alan Davidson and food historian Luca Cesari both suggest carbonara was born in Rome around 1944, just after the liberation of the city, probably because of bacon that was so readily available with the U.S. Army. Cesari adds that the dish is mentioned in a 1951 Italian movie, while the first noted recipe is from an illustrated cookbook published in Chicago in 1952. That recipe was probably brought to the U.S. by an American serviceman who had passed through Rome during the Italian campaign or by an Italian American who had enjoyed the dish while in Rome. Thus, this makes carbonara a dish that creates a culinary link between Italy and America.

In 1954, the first recipe for carbonara published in Italy appeared in La Cucina Italiana magazine, although the recipe featured pancetta, garlic, and Gruyère cheese. The same year, carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain.

So, our final pasta dish today is Chef Marshall’s own creation of Spaghetti alla Carbonara Tradizionali served with two richly flavored red wines: McPherson Cellars Block Select Montepulciano and Lost Oak Winery Meritage Red Blend.

 

 

McPherson Cellars Montepulciano Block Select 2022 Texas High Plains

Montepulciano 100%, was sourced from the Home Block of Steve and Cindy Newsom Vineyards, Levelland, TX, in Hockley County northwest of Lubbock. Fruit was mechanically harvested at 24.3oBrix; crushed; fermented 9 days in SS tank at 60-85oF with overall 18-day skin contact. After pressing, the wine was aged 14 months in French oak barrels (20% new) and bottled @ 13.6% ABV, 0.3% RS (essentially dry). This is another in McPherson Cellars’ Block Series of wines harvested from a specific parcel of vines with superior fruit quality. Montepulciano originated along the eastern Adriatic coast of Italy and grows well in the warm, dry, sunny Texas High Plains. Montepulciano is a workhorse variety in Italy, often used as a blender. It fits nicely into McPherson Cellars’ portfolio of Mediterranean grapes. Kim McPherson and Spenser Igo take advantage of the rich flavors, deep color, moderate tannins, and natural acidity to produce this easy-drinking red with aromas and flavors of bright red sour cherry and rhubard with hints of wet asphalt and freshly cracked black pepper. Oak aging brings soft, creamy vanilla notes and the finish shows gentle dusty tannins. Pair this with herbed cheese and bacon stuffed mushrooms, caprese skewers (cherry tomatoes, mozzarella, basil leaves, and balsamic drizzle), sausage white pie pizza, spaghetti Bolognese, grilled chicken or pork, and, of course, Spaghetti alla Carbonara Tradizionali.

Lost Oak Winery Meritage Red Blend 2022 Texas

Meritage is a combination of “merit” and “heritage” that is a trademark of the CA Meritage Alliance. The term is used for red or white wine blends crafted from traditional noble Bordeaux varieties. It is simply pronounced Meritage, like Heritage, and not French-ified like “mehr-ah-tajh.” This blend is comprised of Cabernet Franc 53% [30% Burning Daylight Vyds, Rendon, and 23% Reddy Vyds, Brownfield], Merlot 26%, Diamante Doble Vyds, Tokio; Cabernet Sauvignon 16%, Lahey Vyds, Brownfield; and Petit Verdot 5%, Sprayberry Vyd, Midland. The fruit was machine harvested; cuvées fermented separately an avg 10 days in SS tank at 60-85oF; wine pressed from the skins and cuvées aged an average 20 months in oak barrels (mostly used); blended and bottled @13.4% ABV, 0% RS (dry). Winemakers Jim Evans and Angela Chapman have produced several Meritage blends over the years and this one is decadent and bold with aromas of dark berries, dried cranberry, and notes of leather and cedar chest. Flavors include Bing cherry, black currant, and mulberry with fragrant baking spices and green peppercorns. The finish offers ripe and rounded tannins with notes of tea leaf and tobacco. This pairs well with French Comté cheese, mushroom and caramelized onion focaccia, grilled steaks and pork chops, dark chocolate with sea salt, and Chef Marshall’s version of Spaghetti alla Carbonara.

 

 

A Bit More Pasta History

One of the strongest pasta influences on U.S. cuisine is macaroni and cheese. Our modern versions trace back to 14th century cheese and pasta casseroles in Italy and medieval England. Although traditional macaroni and cheese was a baked casserole, it was also prepared stovetop with pasta cooked in a cheesy sauce. We addressed this important part of pasta history in a Taste of Texas: Mac and Cheese for the Win(e) event in Feb-2024.

Thomas Jefferson, the 3rd U.S. president, has received a lot of recognition, probably not all deserved, for introducing macaroni and cheese to the U.S. Jefferson encountered mac and cheese in Paris while serving as U.S. Ambassador. James Hemings, who served as Jefferson’s chef, was born into slavery and later trained as a chef de cuisine in Paris. He was instrumental in introducing many Americans to macaroni and cheese.

Jefferson wrote detailed notes about the pasta-making extrusion process and drew a sketch of the pasta he preferred. In 1793, he commissioned then U.S. ambassador to France William Short to purchase a pasta machine from Naples, Italy, for making macaroni and had the machine shipped to the U.S. Evidently, the machine (or maybe the wheat flour used) was not suitable, as Jefferson later imported 86 crates of macaroni and multiple wheels of parmesan cheese for his use at Monticello.

Key Note: Prior to 1900, most American wheat was not of the durum variety, the high protein grain originally from Europe that is used to produce semolina flour. Remember that Jefferson apparently had trouble making good pasta with the machine he imported from Italy – his wheat source may have been a key reason. With support from the U.S. Department of Agriculture, durum wheat was introduced to American farmers around 1900. It was widely planted and grown successfully across U.S. farming regions. This timing was extremely fortunate based on what happened over the next 50 years – two world wars and the great economic depression of the 1920-1930s.

It is estimated that Italians eat over 60 pounds of pasta per person, per year easily besting Americans, who eat about 20 pounds per person. This love of pasta far outstrips the large durum wheat production in Italy, therefore much of the wheat used for pasta must be imported. Today pasta is everywhere and can be found in dried versions (pasta secca) and fresh varieties (pasta fresca) depending on what is prescribed in the recipe.

There are roughly 300 different shapes and varieties of dried pasta registered in Italy, even more counting regional differences. Shapes range from simple tubes to bow ties (farfalle, which actually means “butterfly”), to unique shapes like tennis rackets (racchette). Many, but not all of these types, are usually available wherever pasta is made. By Italian law, dried pasta must be made with 100% durum semolina flour and water, a practice that all but the worst quality pasta makers worldwide have since adhered to. However, dried pasta from Italy is typically better than most other products because of two factors: extrusion and drying methods.

Dried pastas, especially the more complex shapes, are designed for grabbing and holding onto sauces. Dried tube pasta (ziti or penne) often has ridges or slight abrasions on the surface to hold onto the pasta sauce as well. These ridges and bumps are created during the extrusion process when the pasta dough is forced through metallic molds and cut to the desired length before drying. It is interesting that the best pasta manufacturers prefer copper to steel for their molds.

The main problem with pasta today is the use of mass production to fill a huge worldwide demand. After pasta is molded and cut it must be dried using a process of specific temperature and time. Many mass-produced pastas are dried quickly at high temperatures. Traditional higher-quality Italian pasta is allowed to dry more slowly at lower temperature. The result is a product with much better mouth-feel, quicker cooking time, and superior sauce-holding capability.

Italy has many Protected Pasta Shapes – sort of like the source of origin protection for wines from various regions, like DOCs, AOCs, or AVAs. Throughout Italy unique regional and local pasta shapes have been created over centuries. And, just like wine or cheese, a number of specific Italian pasta shapes are protected by the PAT designation that certifies them as traditional food products of Italy.

The PAT (Prodotti Agroalimentari Tradizionali) is an official designation for traditional Italian regional food products, similar to the protected geographical indication (PGI) status for wines in the European Union. It recognizes products that have traditional processing, preservation, and seasoning methods, which must be linked to traditional rules for at least 25 years. The PAT is assigned by regional governments in collaboration with the Ministry of Agricultural, Food and Forestry Policies. A list of approved products is published annually. In 2019, a total of 5,128 Italian products carried PAT certification.

Based on several sources, here are 10 Italian pasta recipes everyone should try.

Spaghetti with Real Italian Tomato Sauce – made with quality Italian tomatoes, garlic or onion, and basil.
Spaghetti Aglio e Olio – spaghetti tossed in olive oil and garlic.
Spaghetti alla Carbonara – spaghetti coated in a velvety emulsion of eggs, fatty and salt-cured pork, cheese, and black pepper.
Tagliatelle with Meat Ragù – flat tagliatelle noodle ribbons in a slow-simmered meat ragu sauce.
Lasagna Bolognese – layers of pasta topped with meat ragu and bechamel sauce and sprinkled with grated parmesan.
Gnocchi alla Sorrentina – fluffy gnocchi dumplings dressed in fragrant basil pesto, popular in the the Genoa region.
Cappelletti in Brodo – petite stuffed pasta pockets swimming in steaming homemade meat broth.
Spaghetti Al Nero di Seppie – spaghetti tinted black with savory squid ink accompanied with various seafood accents.
Pasta e Fagioli – a peasant-style bean soup with small pasta shapes like ditalini or tubetti.
Pasta con Panna, Funghi, Piselli e Pancetta – pasta cooked with mushrooms, peas, smoky bacon, and tossed with a rich creamy white sauce.

 

 

Delicious pasta dishes like those on this menu, have been featured for centuries in home kitchens and restaurants, especially those with an Italian theme. We in America have become pasta enthusiasts and consume it in our homes and restaurants, for special occasions, and just simple gatherings of family and friends. The culinary legacy of pasta and the myriad dishes prepared with pasta have, without question, become an important and popular segment of our American culinary tradition.

We are pleased that Chef Marshall chose to highlight Twirl and Sip – Pasta Favorites for this Taste of Texas event. Hopefully everyone will enjoy the tasty foods and delicious TWC wines and beverage served to enhance this important part of our culinary experience. While enjoying your favorite pasta dishes, of whatever type you prefer, whether purchased while dining out or prepared at home, please remember to enjoy Texas wines that support our Lone Star State grape growers and wine makers. 

And as always, Drink Well My Friends!

 

 

References: Check these out for more information on Pasta

www.lifeinItaly.com/History-of-pasta/  by Justin Demetri, 6-Oct-2019

https://www.italywithanitalian.com/is-pasta-Italian/  Let’s Discuss The History Of Pasta: A Symbol of Italian Culture & Italian Cuisine by Alessia Spampinato 12-Mar-2024

https://www.saveur.com/article/food/history-of-gnocchi  Pasta’s Predecessor: The History of Gnocchi   The story of Italy’s most beloved dumpling

https://en.wikipedia,org/wiki/pasta

TWC Taste of Texas: Mac and Cheese for the WIN(e)  Feb 25th 2024

     Cacio e Pepe – pasta cooked in butter and cream, topped with Parmesan and pepper

TWC Taste of Texas: Mac and Cheese for the WIN(e)  Feb 23rd 2025