HOW TO MAKE AUTHENTIC ITALIAN PASTA AT HOME | PASTA EVANGELISTS RECIPES

3 Jun 2020 | Student Life

With it still proving to be difficult to secure an online delivery slot with most major supermarkets, a food subscription service like Pasta Evangelists can help you to continue avoiding the queues. They give you everything you need to create fresh and delicious artisanal pasta dishes,  without you having to leave the house.

The idea is simple; you select your recipes from the week’s menu, and they’re delivered straight to your door. You can select a single or double portion, depending on the number of people you’re cooking for. Each box contains fresh pasta, sauces and garnishes in insulated packaging, alongside ice packs. They even offer vegan and gluten free options. No problem if you’re not home for delivery either: your food will stay cool and fresh until you’re back. You can even surprise a fellow foodie friend or family member with a Pasta Evangelists gift card, subscription or pasta making kit.

When it comes to ingredients, making pasta is actually incredibly straightforward. All you need is flour, eggs and perhaps a dash of salt. No additives or preservatives are necessary! If you’re vegan, you can still make authentically Italian pasta by replacing eggs with water. Want to impress your friends and family, or throw your very own Italian dinner party? This article from Pasta Evangelists outlines everything you need. So let’s get started!

PASTA EVANGELISTS’ CLASSIC ITALIAN DISHES

Signature ‘Carbonara of Dreams’

Though spaghetti is typically synonymous with this recipe, adopting an alternative member of the pasta lunga family, such as tagliatelle, can add a fun twist to the salty and moreish  carbonara. Visit the Pasta Evangelists blog here to learn how to make their carbornara sauce.

Orecchiette with Pesto

The key to making an excellent pesto all Genovese is using true Parmigiano Reggiano cheese, high-quality olive oil and fresh basil. You can read the Pasta Evangelists blog here to learn how to make fresh pesto, as well as what pasta shape to pair it with. They even have a vegan version, for those of you who don’t eat cheese.

Lemon and Ricotta Ravioli

This is a more advanced recipe, for the ‘budding pastai’ (meaning ‘pasta makers’). This classic ravioli originates from the Southern village of Minori, known for its vast lemon groves and  fresh ricotta. Want to learn how it’s made? Read the Pasta Evangelists blog here.

Ever wondered how to make traditional Italian pasta by hand? Let Pasta Evangelists guide you as you become a sfoglina! These videos will guide you through the process of making authentic fresh pasta at home.

Making pasta by hand only requires a few tools: a rolling pin, a dough cutter, and a shaping tool for certain types of pasta. If you don’t have these tools to hand, do not worry! Most pasta can be made using just a knife and some patience. Tip: you can use of a wine bottle to flatten the dough if you don’t have a rolling pin 😉 . There are three main types of pasta, which offer slightly different benefits depending on which dish you decide to make. Watch the video or read the blog here.
This tagliatelle recipe is made with just flour and eggs, so the type of flour you use is very important. When making tagliatelle by hand, always try to use ’00’ flour which is available at most major grocery stores, online, or at speciality Italian grocers. Watch the video or read the blog here.
The term orecchiette originates from the Italian term for ‘little ears’, a reference to this pasta’s unique shape. Whilst originating in the heel of Italy, orecchiette is enjoyed all over as well as abroad. This pasta recipe is perfect for vegans, as it doesn’t require any eggs! Watch the video or read the blog here.
Making fresh ravioli from scratch is a complex process, but one eased by having the right tools. Pasta Evangelists offer a range of complete pasta making kits, ideal for perfecting your ravioli at home. Watch the video or read the blog here.
Through lockdown, Roberta has become not only the mastermind behind some of our signature dishes here at Pasta Evangelists, but also the face of the brand, sharing her pasta expertise with the nation, via the #PauseForPasta initiative launched via the brand’s Instagram.
Roberta d'Elia

Head Chef at Pasta Evangelists

What does ‘al dente’ mean?

‘Al dente’ literally means ‘to the tooth’. This refers to the texture of cooked pasta – to cook pasta till it is ‘al dente’ means to ensure your pasta still retains some bite, so it is still a little firm ‘to the tooth’. ‘Al dente’ pasta should be firm, but not crunchy.

How long does fresh pasta last?

This depends on the type of pasta! Egg pasta that is filled should be consumed straight away if it is homemade, though it can be frozen for up to 1 month. Simple egg pasta, once dried, can be left in the fridge for up to 48h, or frozen for up to 1 month. Pasta bianca (pasta made solely of flour and water) can be left outside to dry over 48h, and frozen for up to 1 month.

Can you freeze fresh pasta to use at a later date?

Absolutely! You can freeze both pasta dough and shaped pasta. For the former, wrap the dough in plastic wrap, and keep for up to 1 month. For shaped pasta, once your pasta is formed, allow the pasta to dry on a parchment-lined baking tray (up to an hour for fresh egg pasta, to a day for pasta bianca. Once dry enough to handle while retaining its shape, portion the pasta and place in freezer bags, before popping in your freezer. You can keep pasta this way for up to 1 month.

Why do we add salt to boiling water?

Anna Del Conte famously says that the water in which we cook our pasta ‘should be as salty as the Mediterranean Sea’. While the debate as to whether or not we need to add salt to our pasta water is ongoing, my family and I swear by it. Cooking pasta in generously salted water adds flavour to the pasta, which I think many people forget should be as important (if not more) than the sauce it is paired with. Just as you would season other elements of a meal, you should season your pasta – you’ll certainly notice this step in the final product!

Why do we pair different sauces with different kinds of pasta?

In Italy, different regions are very proud of their culinary heritage. A lot of the history surrounding certain pasta shapes and sauces define the way they are served, to this day. For example, Bologna is home to both tagliatelle and ragù alla Bolognese, so in Italy, you’ll almost always find ragù alla Bolognese served with tagliatelle. It’s partly about honouring tradition, and partly about the way the pasta and sauce interact with each other. Tagliatelle, for instance, is great at capturing the rugged ragù, as its shape and length afford a larger surface area that comes in contact with the sauce. Spiral pasta like fusilli and casarecce are often served with pesto, as they capture the smaller morsels of sauce in their shallow grooves. We actually have a blog that helps you to match pastas with sauces – you can use this as a good guide! Find out more here.

Get 25% off your first pasta meal box here.

7 ALTERNATIVE SUMMER HOLIDAY ACTIVITIES

7 ALTERNATIVE SUMMER HOLIDAY ACTIVITIES

The pandemic has changed many people’s plans this summer. Whether you are a fresher who was ready to enjoy your first university summer, or a graduate who was seeking adventures abroad, many have definitely had to pause for thought. However, just because you may be...

read more
MEET THE FOUNDER OF EKOLOGI

MEET THE FOUNDER OF EKOLOGI

If you're living in Cardiff, you might already be familiar with EKOLOGI.  Since opening mid lockdown in March of this year, this sustainable living store owned by Lewis Reid has provided essential items to the local community. In this Q&A we asked Lewis how they...

read more
A CHAT WITH PASTA EVANGELISTS’ CHEF

A CHAT WITH PASTA EVANGELISTS’ CHEF

Through lockdown, Roberta has become not only the mastermind behind some of our signature dishes here at Pasta Evangelists, but also the face of the brand, sharing her pasta expertise with the nation, via the #PauseForPasta initiative launched via the brand’s...

read more