Good Pasta, Like Good Beans, Doesn’t Need a Lot of Help

I’d forgotten how good pasta can be. I’ve been off it lately because I refuse to buy Barilla for political reasons and most of the domestic brands have left me cold. Plus, I’m eating more Mexican and “California” food, whatever that is.

I was given a box of Baia Pasta and I just took a short trip to heaven. Or Bologna. I was starving and didn’t have time to make an elaborate sauce (which I had felt this quality pasta deserved.) Instead, I just put a pat of butter, a splash olive oil and some salt in the bottom of my bowl and added the drained pasta. A gentle squeeze from a Meyers lemon and the a dusting of good parma cheese and I was off to the races.

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But it really brought home the fact that when you use quality ingredients, you should gently reveal their excellence, not mask it or even try to “match” things up. I let the pasta be the star and it was.

I’ve been in touch with Baia and we’re going to work on a perfect pasta e fagioli recipe.

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