Pasta & Rice

Pasta and rice bring together two of the most frequently repeated categories in the kitchen under one roof; both pass through the same trio of water, heat and rest. Tatonia has hundreds of pasta and rice recipes; among the most commonly cooked are buttered rice pilaf, vermicelli pilaf, bulgur with vegetables, baked pasta, pasta salad, creamy chicken fettuccine and regional stuffed rice (from Antep, the Black Sea, Aydın). For rice, the golden ratio sits between 1:1.5 and 1:2 (rice to water, bulgur to water); it varies with the type of grain, baldo needs less water (1:1.5), basmati a medium amount (1:1.75) and jasmine a little more (1:2). Adding hot water rather than water at room temperature evens out the time the grains take to swell. If the rice rests covered for 10 minutes without lifting the lid, the steam is drawn back into the grains and the bottom crust stays firm (the golden classic rule of rice pilaf). For al dente pasta, the water needs to taste pleasantly salty, like the sea (10 grams of salt per litre of water). Pulling the pasta 1 to 2 minutes before the package time and finishing it in the pan with the sauce (mantecatura, an Italian classic) helps the sauce cling to the pasta. Adding a ladleful of starchy cooking water to the sauce and stirring sets up the emulsion. This page covers a wide spectrum, from quick single-pan pasta sauces to rich baked casseroles, from plain home-style pilafs to regional stuffed rice. Pasta and rice, with the right water ratio and resting time, are among the most visible tests of kitchen discipline.