Artigianale orecchiette pasta
It’s been a while since I ate this. In fact, I only have the photo of the packet and I don’t have any of the pasta left. But I just thought I’d make a quick review in case you want to know more about my personal experience of the Artigianale orecchiette dried pasta!
Orecchiete is a type of pasta that I love to eat. Especially when dining in restaurants, I usually go for a pasta dish cooked in this type of pasta. I don’t know why but maybe it has something to do with the quirky ear-like shape? Or maybe because of the soft and chewy texture it has? Well, whatever is the reason, I particularly love eating orecchiette – especially for pesto based pasta sauces!
For this year’s Lenten season, I made a jar of homemade pesto sauce and kept it in the fridge. I bought a pack of orecchiette from our last trip to Rome and thought that it would be nice to finally use this pack of Artigianale orecchiette pasta after all!
The problem I had was the fact that I bought it in Italy, the instructions were written in Italian. Well, I only needed to know how long I should cook it so it was good that it was written in big font in the front 9 minuti. Well, I didn’t bother translating not to mention that I only estimate the cooking time to suit my al dente preferences!
The first time I cooked it, I followed the 9 minute cooking instruction and the pasta turned out perfect! So it really pays to read the instructions for the first time and then adjust according to preference in the future. I strained it and set it aside while I cooked the sauce and the pasta still remained perfect and al dente to eat! I loved the chewy texture of each bite and it was really filling!
The pasta was well-packed and I didn’t see a bit of cracked pasta even if we checked it in on our way back home from Rome. Each piece was thick and I can almost feel the chewy texture of the pasta when I was cooking it. Because the pasta was thicker in comparison to Tesco’s dried pasta (ie penne, fusilli), I only needed to measure 1 ¼ cup for my husband and I. For Tesco’s dried pasta, I have to cook 2 cups of pasta so the meal will be filling but the first time I used Artigianale pasta and cooked 2 cups was enough for us to be so full for lunch and have leftovers for the afternoon snack (burp!).
Overall, I was really happy with this purchase and hope to see this brand somewhere here! I have tried looking for the exact same brand around Dublin but unfortunately, no luck yet. I might have to look for it in Italian specialty shops to find it or at least, a brand with the same quality more or less!
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Very nice. This is totally an Italian Dish. When I visited Rome on a travel tour the tourist was kind enough to explain us the details of each and every place, their food habits, their dances etc., at each place of visit. There I remembered pretty well in a small road-side restaurant a lady prepared and served it for us. It was delicious. It was soft. We could eat it with Tomato sauce. We tried it at home. The language written was not familiar and could not understand the preparation. We could only see '9 minitie'. We thought that it was something like 2 minutes Noodle and proceeded with the preparation. But, it was not to our taste. Yes, it needs good observation to see whether it is cooked properly or not. It is totally a foreign pasta. We could not enjoy it so easily and unconvincingly.
Aw that's too bad. Well, there are certain food that you really just enjoy while traveling - it is hard to replicate at home! The standard and quality is not the same so it is best to enjoy while you are in that place it originated from.
Yes, pasta is a delicious food and in eating we enjoy it when we are travelling on the in cars with friends or families. I like it most. I like Egg pasta goes well with hearty fare, for example, meat-based sauces or rich pomarola tomato sauce. Tagliatelle are also commonly flavored with other ingredients; for example, spinach, which turns them green; tomato, which turns them red; or squid ink, which turns them black.
I have read in many books that pasta made in smaller factories by artisans whose chief concern is quality. Though the basic ingredients are the same, that's where the resemblance ends: The artisans extrude their pasta through bronze dies which give the pasta a rough surface that captures and holds sauce, and they dry it at lower temperatures, thus preserving the flavors of the wheat.
Then, we were indulged with a beautifully presented work of art. It tasted as good as it looks. Simple, few ingredients, lightly dressed. A restraint that is difficult to find and harder to maintain in a world of excess with a mentality that more is better. In this case, in any case, less of better is always best.