Pasta more than a plate of spaghetti

JAKARTA (JP): Chef Gabriele Noe is in the know about what makes a good plate of pasta.

The Venice native said there was something lacking in a meal if diners did not chow down on pasta, as well as bread, in his homeland.

"I feel strange if I have been home for three days and not eaten some pasta."

What advice does he have for the uninitiated who often end up plowing through a plate of soggy noodles?

The head chef of Il Mare at Hotel Mulia Senayan said the key was to avoid overcooking and for the pasta to be al dente, retaining a firm texture.

"You should know by looking at the pasta -- it's overcooked if it's white instead of yellowish and if it breaks easily. The more compact the shape of the pasta, the longer it takes to cook," Noe said.

Thus, spaghetti, because of its length, will cook much faster than a smaller but more compact shaped pasta.

The basic ingredients needed for cooking pasta, he said, were a large pan, boiling water and a pinch of salt. "Some people like to add a bit of oil but I don't think there is any need."

Pasta comes in varieties of dried durum wheat, durum wheat mixed with egg and fresh pasta, which takes the shortest time to cook.

He personally prefers dry pasta to the freshly made variety, although he uses the latter for his canelloni and lasagna dishes. "Fresh pasta is much richer, with more eggs and oil, so it really fills you up," he added.

Although he named traditional sauces used with different pastas in Italy, Noe said people should feel free to experiment with different combinations.

"Italian food is very flexible. What is good for you may not be to the taste of someone else, so it's really up to the individual." (brc)