Pasta!
Spaghetti and manzanilla.
© Clémence Denavit / RFI
By: Clémence Denavit Follow
6 mins
Spaghetti, tagliatelle, ravioli, macaroni, farfalle or cannelloni, pasta has conquered the world from Sicily, their Italian birthplace.
Tasty and nourishing pasta, become "flat", and not an accompaniment, they traveled as soon as we knew how to dry them.
Pans of Italian culture to eat and share, carried in the suitcases of those leaving for a better life elsewhere.
They made a nest almost everywhere - in Asia, the indestructible noodle gave it no chance - and are available today, and are always eaten with love.
Make stories, they carry a heritage within them.
Publicity
With
Laura Zavan
, Italian cook from Treviso, passionate and passionate about the culture of her country.
She is the author of several books including
Balades gourmandes en Italie
at Mango,
Venice cult recipes
at Marabout, and publishes each month in the magazine Saveur.
His site
and
on instagram.
For further
- Gourmet walks in Italy
by Laura Zavan and Valérie Lhomme - Éditions Mango
- My little Italy
by Laura Zavan, photos by Grégoire Kalt - Éditions Marabout.
- Laura Zavan, our guide in Venice, with the restaurateur Massimo Mori.
►
To listen to the program Le Taste du Monde:
Le Taste Vénitien, a Taste of the World History
- Small treatise on pasta,
by Pierre-Brice Lebrun - Le Sureau Éditions
- The foam of the pasta,
by Tommaso Melili - Éditions Stock 2021.
-
Pasta Grannies
: the Briton Vicky Bennison created Pasta grannies, account on which she publishes the videos of the meetings and the recipes of Italian grandmothers preparing and cooking the pasta of a region, a city, a village in Italy.
A rich and moving resource, and the transmission of a unique heritage.
The sites:
Pasta Grannies
and
the video.
- The noodles are also in the Taste of the world.
►
Listen here
.
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Musical programming
The Imagine Di te,
by Radiodervish
Nobody's fault,
from Aerosmith.
THE RECIPE
For fresh homemade pasta
For 4 people
280 g of wheat flour type T65 / 120 g of fine durum wheat semolina / 4 eggs
Preparation
Mix the two flours, place them on the work surface, make a well and pour in the eggs.
Gently beat the eggs with a fork and gradually incorporate the flour.
When the eggs are almost absorbed, work the dough by hand, knead for ten minutes.
When the dough is smooth, form a ball and let it rest in a damp cloth or cling film for at least 30 minutes.
Then roll out the dough to make your pasta.
Carbonara for 4 people
- recipe by Laura Zavan, published on laurazavan.com
400 g of spaghettoni (large spaghetti)
200 g of pork cheek or plain salted breast
1 whole egg + 3 egg yolks
100 g of freshly grated Parmesan or pecorino (or half / half)
olive oil, salt, pepper
Bring 4 liters of water to the boil, salt with 40 g of coarse salt.
Pour in the pasta and mix often.
Cook al dente.
Cut the bacon into small cubes and brown it in a pan over low heat, with a drizzle of olive oil.
In a large bowl, emulsify the eggs with two-thirds of the grated cheese, salt, pepper, 1 teaspoon of oil and a few tablespoons of the pasta cooking water.
Drain the pasta cooked al dente and mix them over the heat with the diced bacon.
Pour the pasta into a large bowl with the egg and cheese emulsion.
Mix well, serve hot and sprinkle with cheese and pepper.
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