Pasta in its Rustic Form

As I’m working into my career as a cook; becoming a Food Stylist, I’ve really appreciated the details in food. The process, the patience, the dedication into creating a dish that will put a smile on a person’s face. Especially with pasta, it is a true art to making the noodles, the sauces, the right consistency and the balance of salt.

Pasta has been in my blood since I was born; figuratively. I’ve worked with pasta and establish the right flavours. Learning about all the types of noodles is a workout itself. There has to be over a hundred types; Spaghetti, Tagliatelle, Pappardelle, Gnocchi, Linguini…

Pasta should be cooked al dente; translated to ‘firm to the bite’ but that’s a matter of opinion. When cooking pasta, your water must always be as ‘salty as the sea’ to ensure flavour. Without it, your noodles will be bland and flavourless.

The pasta dough itself is a work of art. The ingredients are simple; 00 flour, water, eggs, olive oil and love; lots of it. You can taste the difference from working in a stainless-steel bowl to on your kitchen counter. The metal gives the dough a rough and a little wetness to the dough. Whereas on the counter, you get more air into the dough to simulate complications.

I am in love with pasta, if I could marry it, I would. It’s always there when I need it the most, it’s is my comfort food and it is definitely stocked up in my cellar. Some days, on my lazy days to cook, pasta is my go to dinner.