ROUSES_MarApr2019_Magazine-R

W

Y

W Is for Wagon Wheel Pasta W is for Wagon Wheel Pasta, with its old-timey style; They roll and they tumble through the grocery store aisle. Wagon Wheel’s Personality: Wagon wheel pasta, known in Italy as rotelle, was created in the early 20th century as an homage to automobile workers. With their small, circular shape and spoked centers, it’s a pasta entertaining enough for every- one’s inner child. (Yee-haw!) Best Sidekicks: This pasta is ideal for bakes and casseroles of all kinds.

Z Z Is for Ziti Z is for Ziti, with its all-over ridges; The casserole version is oft-found in fridges. Ziti’s Personality: A medium- sized, rippled pasta that sits somewhere between penne and manicotti in the tubular noodle family, ziti offers up the best of all worlds — holding tightly onto practically any kind of sauce. Best Sidekicks: While most Americans use ziti in a baked, casserole-style form, it can play nicely with everything from springy, garden-rich fare, to ziti timbale, which pairs the pasta with a smattering of bread crumbs and grilled baby octopus. Y Is for Yolks Y is for Yolks, that make egg noodles rich; Their sunny, bright centers are impossible to ditch. Egg Noodles’ Personality: While a large portion of Italian pastas are made with a simple combination of wheat flour and water, others involve eggs in the mix — mostly the yolk. Egg noodles (pasta all’uovo) can be fashioned into a variety of shapes, but one thing’s for sure: They’re all richer and more deca- dent for the egg’s inclusion. Best Sidekicks: Egg noodles require a hearty, meat-based ragu that can go tit-for-tat with such a deeply flavored pasta. This isn’t a job for some watered- down sauce.

We’ve Got Oodles of Noodles! Rouses Chef Marc Ardoin says his favorite food is pasta. “I could — and have — eaten it for breakfast.” Ardoin teaches you how to make perfect pasta every time (hint: most sauces benefit from a splash of pasta water; see pages 68-69). For essential pasta recipes featured in previous issues of our magazine, including classic Roman pastas like cacio e pepe and arrabiata, visit www.rouses.com.

X

X Is for the XIV- Century Genovese Coin X is for Corzetti, made in honor of currency; The XIV-century coin is its stamp for all eternity. Corzetti’s Personality: Talk about a rich history! This pasta, named after a XIV-century Genovese coin, is small, thin and round with an emblem hand- stamped onto each side of the pasta. While, traditionally, the embossed relief was a family coat of arms, today you can find everything from a sailboat to wedding bells on customized corzetti. Best Sidekicks: The embossed edges of the corzetti are said to cling to sauce rather well, which typically means thinner fare fash- ioned from walnuts, pine nuts or mushrooms. (Corzetti is a primo type of noodle to make at home — particularly if you have a favor- ite cookie stamp ready to pull double duty for the pasta!)

EVERYDAY

23 WWW.ROUSES.COM