Crafting Authentic Italian Pasta with Chef Stuart Lane: Tips for Perfecting Texture and Flavor

This week on The Maria Liberati Show, we’re thrilled to welcome a very special guest, Executive Chef Stuart Lane! As a master of Italian cuisine, Chef Lane brings his expertise from two of Seattle’s renowned Italian-inspired restaurants, Spinasse and Artusi. In honor of World Pasta Day and Italian American Heritage Month, he’s sharing insights into crafting the perfect pasta—just in time for fall comfort food cravings.

Spotlight on Spinasse’s Northern Italian Pasta

At Spinasse, Chef Lane has perfected the art of northern Italian pasta, known for its unique texture and depth of flavor. This pasta is crafted with a mix of egg yolk and flour to create a silky, chewy texture, distinctive from more traditional Italian pastas like gnocchi. The secret? Doubling up on the flour and semolina, along with a bit of water, to make a dough that’s quick to assemble. While this pasta can be made by hand, Chef Lane uses a mixer with a dough hook attachment to streamline the process.

Not only is this recipe easy, but it’s also versatile and perfect for family fun in the kitchen. Kids can help roll the dough by hand or with a machine, making it a delightful bonding activity. And if you’re prepping ahead, this pasta can be frozen for later use. Just roll it, freeze it, and you’ve got a quick, delicious meal ready to go.

Crafting the Perfect Cavatelli

Chef Lane also highlights his cavatelli dish, a delightful option that differs in texture from gnocchi. For his cavatelli, he uses semolina flour, which gives the pasta a distinctive chewiness and depth. Semolina adds a special texture that complements a range of sauces, making this pasta a staple for many Italian dishes.

Once the cavatelli are made, Chef Lane mentions there’s no need to let them rest—you can cook and enjoy them right away. However, if you’re planning a big batch, the pasta can be frozen. Simply pop it into boiling water straight from the freezer, and you’ll have freshly cooked pasta in minutes. As Maria Liberati notes, there’s nothing quite like fresh pasta, and making extra to freeze ensures you’ll have homemade pasta on hand for future meals.

Whether you’re a pasta novice or a seasoned pro, Chef Stuart Lane’s tips and techniques bring a new appreciation to this Italian staple. Tune in to the full episode for more culinary insights, and celebrate Italian American Heritage Month with a pasta night inspired by a true expert. Buon appetito!

Get your copy of the Gourmand World Award winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition.

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