When I was growing up, pasta in all its many shapes and forms was simply known to me as spaghetti. At some point, said spaghetti was macaroni and vice versa. But I’ve since come to learn over time that pasta shapes and sizes are a whole art unto themselves. An art that lends itself to such broad creativity in the kitchen in terms of the different cooking methods and assorted sauces and other accompaniments that one can have with it. I’ve since come to appreciate the beauty, versatility and ease of preparation of different types of pasta. It is such a wide field that it would take several articles to discuss even the small percentage that is available in local supermarkets but we can start with a few common ones.
Instant noodles are many people’s college food. If not college, then for those lazy days or nights at home when shopping and cooking time consuming meals is simply not on the cards. In other parts of the world they’re a staple. I’ve seen people boil instant noodles but that really is not necessary. Dunk them in hot boiled water for a few minutes and they’ll wither into a nice al-dente. Options after this are many. If you follow the instructions on most boxes, then all you need to do is add the provided flavours into the noodles in their water and have them as a soup. There are things you can do differently though. You can drain the water leaving the firm to touch noodles bare, after which you can re-fry them in your favourite vegetables, spices and herbs, or you can make a cold salad by adding raw or pre-cooked chunky vegetables like broccoli, pre-cooked meats, cured meats, chopped boiled eggs, fish flakes, or my absolute favourite – shred some leftover boneless chicken onto them, add raw vegetables, drizzle salad cream or dressing and you’re good to go.
A good combination you can start with before you build up your game could be minced meat, minced onion, spinach and cheese. Add herbs and seasoning of your choice. Cook these lightly and stuff into boiled shells, drizzle with sauce and enjoy the meal as it is. To give it more oomph, bake in an oven pre-heated to 190 dc in a shallow dish for about 10 minutes. Since everything is already cooked, you’re only baking to melt the cheese, brown and firm the top, and marry all the ingredients together.
As mentioned earlier, pasta is too wide a field to be covered in one article. We’ll look at other types and recipes in the next one.
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