Crafting Authentic Italian Pasta with Chef Stuart Lane: Tips for Perfecting Texture and Flavor
copyright 2024 Art of Living Prima Media Inc/Maria Liberati
Last week on The Maria Liberati Show, I was delighted to feature a very special guest, Executive Chef Stuart Lane! As an expert in Italian cuisine, Chef Lane brings his culinary skills from two of Seattle’s acclaimed Italian-inspired restaurants, Spinasse and Artusi. In celebration of World Pasta Day and Italian American Heritage Month, he’s sharing his secrets to crafting the perfect pasta—just in time for those cozy fall meals.
Spotlight on Spinasse’s Northern Italian Pasta
At Spinasse, Chef Lane has mastered the art of northern Italian pasta, renowned for its unique texture and rich flavor. This pasta is made with a blend of egg yolk and flour, creating a silky, chewy texture that sets it apart from traditional Italian pastas like gnocchi. The key? Doubling the flour and semolina, along with a touch of water, to form a dough that’s quick and easy to prepare. While this pasta can be made by hand, Chef Lane uses a mixer with a dough hook attachment to simplify the process.
This recipe is not only straightforward but also versatile, making it perfect for family fun in the kitchen. Kids can help roll the dough by hand or with a machine, turning it into a delightful bonding activity. And if you’re planning ahead, this pasta can be frozen for later use. Just roll it, freeze it, and you’ll have a quick, delicious meal ready whenever you need it.
Crafting the Perfect Cavatelli
Chef Lane also showcases his cavatelli dish, a wonderful alternative with a different texture from gnocchi. For his cavatelli, he uses semolina flour, which gives the pasta a distinctive chewiness and depth. Semolina adds a special texture that pairs well with a variety of sauces, making this pasta a staple in many Italian dishes.
Once the cavatelli are made, Chef Lane notes there’s no need to let them rest—you can cook and enjoy them immediately. However, if you’re making a large batch, the pasta can be frozen. Simply drop it into boiling water straight from the freezer, and you’ll have freshly cooked pasta in minutes. As Maria Liberati points out, there’s nothing quite like fresh pasta, and making extra to freeze ensures you’ll always have homemade pasta on hand for future meals.
Whether you’re new to pasta making or a seasoned expert, Chef Stuart Lane’s tips and techniques will give you a new appreciation for this Italian staple. Tune in to the full episode for more culinary insights, and celebrate Italian American Heritage Month with a pasta night inspired by a true expert. Buon appetito!
Get your copy of the Gourmand World Award-winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition.
Listen to more food, travel, DIY, Home and Garden on The Maria Liberati Show, available wherever podcasts are heard and now on WWDB AM RADIO in Philadelphia on Saturdays at 1:30 PM. Listen here.
