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Chef says there's 'secret code' that explains why certain pastas have holes in them
Chef says there's 'secret code' that explains why certain pastas have holes in them

Daily Mirror

time05-08-2025

  • General
  • Daily Mirror

Chef says there's 'secret code' that explains why certain pastas have holes in them

Many of us love tucking into a bowl of pasta for lunch or dinner, but have you ever been confused about which shape is best to use? A chef explains the secrets behind each pasta Diving into a scrumptious bowl of pasta is the ultimate comfort when you're famished and craving something hearty. It's an affordable and tasty dish that also happens to be perfect for leftovers. While classics like Bolognese and carbonara are go-to favourites, pasta's versatility means you can pair it with pretty much anything. Yet, faced with supermarket aisles brimming with a dizzying array of pasta shapes, making a choice can be overwhelming. ‌ Some may habitually reach for the same pasta shape, but a culinary expert has shed light on why there's such a vast selection. To the surprise of many, each pasta shape serves a distinct purpose. ‌ New Zealand-born chef Andy, who goes by Andy Cooks on social media and has honed his skills in some of the finest eateries globally, including those in London, recently imparted his wisdom about pasta. ‌ Andy revealed: "Have you ever wondered why there are so many pasta shapes? Well, it's not random. The Italians have basically invented a secret code where every shape is matched to a specific sauce." Let's delve into the pasta shapes you ought to know.... Thin and long pasta ‌ Andy advises that spaghetti and angel hair pasta are ideally suited to lighter sauces. They blend seamlessly with combinations like garlic and olive oil or lemon and butter sauce. "Or even Cacio e Pepe," Andy added. The seasoned chef pointed out that these sauces cling to the pasta strands uniformly. He observed: "If you have a heavy meat sauce on a pasta like this, you're going to watch all that meat just fall straight off." ‌ Flat and wide pasta This pasta category includes varieties such as fettucine, pappardelle, and tagliatelle. Andy suggests that these pasta shapes are perfectly suited for meaty sauces, creamy concoctions, and pestos. He clarified: "All that extra surface area grips all the flavour. And generally speaking, the heavier the sauce, the wider the noodle." Twisted and tubular pasta Consider pasta forms like fusilli, penne, and rigatoni. The latter two boast a convenient hole, ideal for trapping extra flavour. ‌ Andy remarked: "Now, these pastas, they're sauce magnets. The twists are great with the lighter sauces, and these tubes - they love the thick stuff." Final thoughts Matching the pasta shape with the appropriate sauce can truly elevate your culinary creations. Andy concluded: "Next time you're in the shop and you need to buy some pasta, think about what sauce you're having with it and what pasta you should match." The guidance was met with enthusiasm in the comments section, where people shared their reactions. One individual commented: "This genuinely changes my life as somebody beginning their cooking journey." Another stated: "I love pasta, and this has encouraged me to explore more from spaghetti."

UFC champion pays visit to famous Perth BBQ joint
UFC champion pays visit to famous Perth BBQ joint

Perth Now

time06-06-2025

  • Entertainment
  • Perth Now

UFC champion pays visit to famous Perth BBQ joint

Current UFC welterweight champion Jack Della Maddalena has lent a hand to one of the hottest venues in Perth. The Perth born fighter popped in to Big Don's Smoked Meats on Friday to help the eatery before their anticipated service day — helping out with a slab of wagyu brisket Ranked ninth on the UFC men's pound-for-pound list, the reigning champ has been spending some time back in his home city since winning the title over Belal Muhammad in UFC 315 in Canada. On their social media, Big Don's revealed that Della Maddalena has been a long time fan of the establishment, showing that he waited in the long line back in 2020. The popular BBQ restaurant is known for its unique ordering style and only being open one day a week. Customers must place their order for a rotating tray on Tuesday — which sells out in minutes — and can collect it on Saturday, with a huge line typically forming outside the Bayswater joint. The menu changes every week with a BBQ meat pack that ranges with brisket, sausages, pork, ribs and more with additional add-on's available to order. The UFC champ paid a visit to the hottest BBQ restaurant in Perth. Credit: Instagram Jack Della Maddalena at Big Don's in 2020. Credit: Instagram Youtube chef Andy Cooks and Big Don's owner Donovan MacDonald. Credit: Facebook / Big Don's Smoked Meats The restaurant has hosted a number of named icons recently, with Chef and Youtuber Andy Cooks stopping by for a service day and filmed a video — calling the Perth joint 'The World's Best BBQ'. It's not the first time the BBQ joint has made headlines this week following the owners — Donovan MacDonald — outspoken battle with the Bayswater council.

Why Do Italians Never Break Their Spaghetti, According To A Chef
Why Do Italians Never Break Their Spaghetti, According To A Chef

NDTV

time24-04-2025

  • General
  • NDTV

Why Do Italians Never Break Their Spaghetti, According To A Chef

Pasta, a dish beloved for its simplicity and versatility, has earned a special place in hearts around the world. At some point, most of us have found ourselves breaking long spaghetti strands in half just to make them fit into the pot. While this may seem like a practical solution, for Italians, breaking pasta before cooking is almost considered disrespectful. Not only does it stray from tradition, but it also affects the authenticity of the dish. Chef Andy Hearnden, popularly known as Andy Cooks, explains why Italians never break their spaghetti before cooking. In a video shared on Instagram, Andy outlined the reasons behind this practice and why it's important to cook spaghetti whole. Also Read: Watch the full video below: View this post on Instagram A post shared by Andy Cooks (@andyhearnden) He explains that, first and foremost, pasta is traditionally meant to be long. The long strands give the dish a better aesthetic, a better texture, and make it far easier to twirl the pasta on your fork. Breaking it in half makes it harder to eat. While some people claim that they break pasta to fit it into the pot more easily, Andy believes "that excuse doesn't make sense." When you put pasta in water, it softens very quickly, and the pasta is fully submerged in under a minute. Furthermore, longer strands help the sauce or ragù stick to the pasta. "In Italian cooking, it's very important to share food with friends and family. It's all about tradition and history. The right ingredients and doing things the right way are very important," says Andy. The side note reads, "Why do Italians never break spaghetti?" Also Read: To sum up, longer strands of pasta enhance the taste, texture, and preserve tradition.

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