Lens: Voigtlander nokton 50mm f1.1
Camera: NEX-7, ISO800, f2.5, 1/6, raw
I’m a pasta guy. I mean, I’m a pasta guy even for Italian standards. So, I’m really into pasta. Whenever I go to a restaurant, I immediately read the pastas and solely if I can’t find anything interesting I read the rest. When I have guests at dinner I either barbecue or cook pasta. And I’m really good at it. I may be a better pasta cook than a photographer.
So, tonight I’m celebrating my love for this typical Italian food because I’m cooking a special recipe. It’s a creation of the moment, even if I’m sure it exists on some cooking book because it’s too good to be not. I took some pumpkin that Claudia cooked this morning, I put it together with ricotta and parmesan cheese, and I made a delicious cream out of all. Then I stir fried some sausages, till I got minced pig meat. I boiled the pasta for half of its cooking time, and then I finished to cook the pasta with the sausage, pouring some of the remaining boiling water in the pan so to homogeneously cook the pasta. Basically it’s the same principle of risotto cooking, a technique which helps the pasta to soak the sauce within its very fibers. When the pasta reached the proper consistency, I mixed it with the pumpkin cream. The result was excellent.
You need superior quality pasta in order to cook it this way. The reason is that a good pasta doesn’t overcook easily, so you have a “time-window” in which you can play with the sauce and the water to get to the proper consistency without ending up with horrible, sticky, overdone meal. The one I used tonight, paccheri produced by Verrigni, is one of those.