At Gustiamo we often preach the best ingredients when it comes to pasta. But, candidly speaking, if you don’t have the right base, the best pasta that is, your dish will be inferior. Don’t take it from us, let Chef Joseph Cacace tell you that he uses Pasta Latini. Our friends, the producers of Pasta Latini, have spent countless hours in the test kitchen resulting in a remarkable pasta made from a carefully chosen blend of durum wheat varieties, packaged in a newly redesigned white box. Here are 5 of our top pasta recipes that you could knock out of the park using Pasta Latini:
1. A Pasta Salad That Keeps Its Cool by Melissa Clark, New York Times. We know you were all salivating over this one from last week. Raise your hand if you ended up preparing this penne pasta salad over the weekend. We challenge you to try it again, this time with Penne Latini. Let us know how it goes.
5. Maccheroni ai Quattro Formaggi al Forno By Edwin Garrubbo. Garrubbo uses cavatappi pasta here, but when we are in the mood for some cheesy pasta, we usually turn to Maccheroni Latini.
Attenzione! Whenever you cook an artisanal pasta, like Latini, you need to watch and taste very carefully, it cooks fast. How cooked you want that pasta is another conversation all together, and we recommend Gareth Jones’ discussion about al dente vs al chiodo; not to mention, our own Beatrice plays a staring role in Jones’ blog post.