{"id":4076,"date":"2012-06-10T12:20:39","date_gmt":"2012-06-10T19:20:39","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=4076"},"modified":"2012-06-10T12:20:39","modified_gmt":"2012-06-10T19:20:39","slug":"an-ode-to-fresh-pasta","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2012\/06\/10\/an-ode-to-fresh-pasta\/","title":{"rendered":"An Ode to Homemade Noodles &#124;  Spaghetti Primavera"},"content":{"rendered":"<div class=\"wlWriterHeaderFooter\" style=\"float: none; margin: 0px; padding: 0px 0px 0px 0px;\"><script src=\"http:\/\/www.google.com\/buzz\/api\/button.js\" type=\"text\/javascript\"><\/script><\/div>\n<p>Guest Blogger: Madigan Naylor<br \/>\ncopyright 2012 Art of Living, PrimaMedia, Inc.<br \/>\n<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.pastafresca-genova-bovioegemma.com\/polopoly_fs\/1.2265102.1299600051%21\/httpImage\/img.jpg_gen\/derivatives\/landscape_324\/img.jpg\" alt=\"\" \/><br \/>\nWhy does everyone make such a \u2018big deal\u2019\u00a0 about homemade pasta? What is the difference, and why does everyone prefer homemade\u00a0 over store-bought? Whenever I go to someone\u2019s house for a dinner party and the hostess mentions that she made the pasta herself, everyone always \u201coohs\u201d and \u201cahhs\u201d over that fact that she made it fresh herself instead of just buying it in the grocery store, dried and boxed up. So why does everyone make a big deal out of this? I prefer my pasta to be cooked to a certain level of al dente, and I can achieve this by cooking dry pasta just the way I like it. When I ask people why they like fresh pasta better, they say it\u2019s like fresh fish versus canned fish. There\u2019s a very noticeable difference. There\u2019s nothing wrong with the dried pasta, but the fresh pasta brings entirely new sensations to your taste buds! Once you\u2019ve made fresh pasta, you most likely never go back to the store-bought noodles.<br \/>\n<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.pastabiz.com\/images\/products\/imperia220.jpg\" alt=\"\" \/><br \/>\nMaking homemade is a bit time-consuming and the equipment is expensive. It is doable, however.\u00a0 Luckily for us\u00a0 cutting and rolling machines are available in many gourmet stores that make it\u00a0 a whole lot easier. The end product is so different from the dried store bought. I feel like the sauce is absorbed more in the dishes with the fresh pasta, which enhances the flavors of the dish as well. When you eat fresh pasta, you can taste the hours that went\u00a0 into making it, and it is well worth it. Obviously fresh food products are always healthier and more refreshing than dried ingredients. Same goes with herbs\u2013\u2013 fresh basil is much tastier and complements the ingredients and enriches its overall of the dish.<br \/>\n<a name=\"_GoBack\"><\/a>While dried pasta sold at the supermarket can always be cooked into a wonderful dish or meal, fresh pasta makes the meal an experience!. Next time you have some time to plan ahead, I would strongly recommend the homemade pasta\u2013\u2013 it really can make a huge difference!<br \/>\n<span style=\"font-size: large;\"><strong>Spaghetti Primavera<\/strong><\/span><br \/>\n<span style=\"font-size: large;\"><strong>(from <a href=\"https:\/\/www.marialiberati.com\">The Basic Art of Pasta<\/a> copyright 2012 Art of Living, PrimaMedia,Inc\/Maria Liberati)<br \/>\n<\/strong><\/span><br \/>\n<span style=\"font-size: large;\">1\u00a0 lb of spaghetti-fresh or dried<br \/>\n<\/span><br \/>\n<span style=\"font-size: large;\">3 fresh red, ripe plum tomatoes<\/span><br \/>\n<span style=\"font-size: large;\">2 tblsps of freshly grated parmigiana cheese<\/span><br \/>\n<span style=\"font-size: large;\">1 handful of basil<\/span><br \/>\n<span style=\"font-size: large;\">A handful of parsley<\/span><br \/>\n<span style=\"font-size: large;\">A clove of garlic<\/span><br \/>\n<span style=\"font-size: large;\">2 tblsps of extra virgin olive oil<\/span><br \/>\n<span style=\"font-size: large;\">Salt to taste<\/span><br \/>\n<span style=\"font-size: large;\">Cook pasta till al dente. While pasta is cooking prepare the sauce. Chop the tomatoes, basil, garlic and parsley. Drain pasta and place pasta in a serving bowl. Place on top chopped tomatoes, parsley, basil and garlic. Toss this.<\/span><br \/>\n<span style=\"font-size: large;\">In a frying pan place in 2 tblsps olive oil. Warm till oil begins to bubble. Then pour over spaghetti. Cover spaghetti bowl and leave covered for 1 minute. Mix and serve. Sprinkle freshly ground parmigiana on top of each individual serving.<\/span><br \/>\n<span style=\"font-size: large;\"><a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2012\/06\/the-basic-art-of-pasta-3.jpg?ssl=1\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-large wp-image-4078\" title=\"the basic art of pasta (3)\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2012\/06\/the-basic-art-of-pasta-3-682x1024.jpg?resize=682%2C1024&#038;ssl=1\" alt=\"\" width=\"682\" height=\"1024\" \/><\/a><\/span><br \/>\n<span style=\"font-size: large;\">June 18th-See you at Davio&#8217;s Northern Italian Steakhouse in Philadelphia at my event as part of the Celebrity Chefs Dinners. For more info email us at\u00a0 events@marialiberati.com<br \/>\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Guest Blogger: Madigan Naylor copyright 2012 Art of Living, PrimaMedia, Inc. Why does everyone make such a \u2018big deal\u2019\u00a0 about homemade pasta? What is the difference, and why does everyone&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[35,45,11],"tags":[],"class_list":["post-4076","post","type-post","status-publish","format-standard","hentry","category-food-facts","category-pasta-recipes-2","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/4076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=4076"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/4076\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=4076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=4076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=4076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}