"Pasta" news and stories

Which pastas go with which sauces, and why? Why is gemelli and pesto such a great combination, while gemelli and clam sauce doesn't really work at all? According to a Fox News story, you should look for answers in The Geometry of Pasta, a recent cookbook by graphic designer Caz Hildebrand and Jacob Kennedy. The book deciphers pasta shapes (there are more than 300 of them), lays down the rules, and delves into the history, geography, agriculture, texture, mouth feel and graphic design of the pairings. Plus, there are more than 100 recipes. Hildebrand's book design features striking black-and-white illustrations that not only detail pasta in its many forms but make for a pretty dramatic, and unusual, presentation of our favorite carb, one that Publishers Weekly calls "an instant classic."

Deciphering the Geometry of Pasta

Happy National Pasta Day!

Artfully captured by blogger Patent and the Pantry above, good pasta is a filling base for tasteful ingredients, adding substance and texture but allowing simple flavors to pop, like those of brussels sprouts and pancetta -- and, when made fresh, stands just as well on its own, with the mere addition of butter, salt and pepper. Anything beyond is just icing on the cake.

As much as pasta is thought of as a quintessentially Italian specialty, it's believed it was introduced to the country during Arab invasions circa the 12th century, when dried noodles started appearing in Sicily. Although the pasta can still be homemade, it is most often purchased fresh or dried, due to the time-consuming assembly time involved. But beware: Once you've had a taste of to fresh pasta, you may never want to return to the dried variety.

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• After the tremendous success of his Italian New York eateries Alto, Marea and Convivio, chef Michael White "plots dominion through pasta" at his new restaurant Osteria Morini, slated to open in Soho this fall.
• While milk is no longer a staple in school cafeterias due to lactose intolerance or simple dairy dislike by students, chocolate milk is a hot topic for the milk industry, school officials and parents, as certain states are beginning to ban it for its added sugar and high fructose corn syrup.
• As coffee shops become increasingly assumed to be cyber cafés, certain coffee-centric bars are creating seating situations that encourage customers to pop in for a drink without setting up shop with a laptop spread.
• Inspired by the "scarlet, gold and neon-orange chili peppers hitting the farmers' market," a New York Times writer seeks to preserve summer heat by making her own hot sauce.

They come loose or in bags, but no matter how you buy them, English shelling peas are a summer treat worth bringing into your kitchen.

Zucchini is the garden's gift that keeps on giving . . . and giving . . . and, well, enough already. We love the bright orange blossoms peeking out from under the vines, and get excited by the first squash, and then, after we've eaten about 30 of them, we run out of ideas on how to prepare them. So today and tomorrow I'm featuring a couple of recipes that will make you fall in love with those omnipresent veggies all over again.

Blogger everybodylikessandwiches keeps it simple, with her recipe for this pasta dish. She uses sliced baby zucchini, which she sautés in olive oil with garlic, chili flakes and fresh peas, then mixes in salty crumbled feta and fragrant basil and mint leaves. And a squeeze of lemon makes it pop.

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