Of all the pasta shapes, I think the farfalla or butterfly in Italian language is the most dainty. If you are not a great cook but wish to dish up something that looks ‘expensive’, grab a packet of farfalla and a jar of pasta sauce. Your dish will be guaranteed a winner.
Merely boil the pasta according to instructions. Usually, it is a big pot of boiling water (the bigger pot the better), some oil and salt. Boil for 10 minutes (but depends on the tenderness of the pasta). Remember to take a bite before turning off fire.
Good pasta ought to be al dente or have a firm bite. Those pastas sold by the chain restaurants usually are over boiled and taste limp. However, if there is hardness, then, the pasta is under cooked.
Practice will make perfect.
Actually, this is a few pieces of the left-over pastas we had last night. 🙂 So, it doesn’t look that great. What I did was:
1) Open a can of button mushroom and slice them.
2) Add the sliced mushroom to boil for a while with the pasta. This boiling will remove some of the ‘canned’ smell from the mushrooms.
3) Drain the pasta and mushrooms. Pour the pasta sauce over it. I used the Leggo brand.
4) Sprinkle parmesan cheese.
As some of you may know, I just got myself a Konica-Minolta Dynax 5D (in USA, referred as Maxxum 5D) DSLR camera last night. The above farfalla photos are taken with the new camera.
I haven’t got the time to even open the manual to read. But I must say that my experimental picture of the first photo is rather breath-taking, if I may say so myself. 🙂 Ignore me, I am just being very excited with the prospect of snapping lots and lots of photos with much, much better quality.