Everyone loves a good bowl of pasta. Here’s how to eat it happily and guilt-free: USE YOUR HANDS!
kidding. Although I’ve tried it, and if you’re a tactile person, you’re gonna enjoy the experience.
The Ten Commandments of Pasta
- Buy organic. Yes, I know that seems unnecessary. But I don’t think you want to eat Monsanto’s Roundup Ready Herbicide (glyphosate), and this is sprayed on almost all wheat in the US, including the wheat that is used to make your pasta.
- Look for a brand from Italy. Italian wheat is much lower in gluten. American manufacturers use a variety called dwarf wheat, which is bred to be high-yield, low in nutrients, and packed with gluten. (Same goes for other carbs, which is why those with a gluten sensitivity are able to eat most breads and pastas in Europe).
- Try a gluten-free pasta. It might taste a little different, but you’ll get used to it. The trick to a good consistency is to combine several different kinds of grain. The one pictured here is Ancient Grains by Tru-Roots and includes Quinoa, Brown Rice, Amaranth, and Corn.
- Reverse the ratio of pasta to everything else. Instead of a heaping pile of pasta with a basil leaf on the top, stir fry or steam a bunch of veggies and add in some pasta. Broccoli makes a good companion, but cauliflower or kale would be equally good. Don’t forget the garlic!
- Mix in herbs, fresh if possible. This bowl has rosemary and thyme from our garden. It really enhances the flavor.
- Add olive oil or butter to make it rich and succulent.
- Grate in some high-quality cheese like raw Parmigiano Reggiano. Not enough to bury the dish, just a nice sprinkle.
- Make a side dish! Don’t let the pasta take over the meal, no matter how tempting. This is butternut squash with butter and cinnamon. If you need to make it more palatable for your kid, mush in some banana or (unsweetened) applesauce.
- Salt and pepper to taste, of course. But not any old salt and pepper. I used to use sea salt before the ocean became a cess pool. Now I use pink himalayan salt, which has many nutritional benefits. Experiment with different kinds of peppercorn and grind it yourself for the best flavor.
- Don’t stuff yourself. It’s really hard to not be a glutton with food this good. But push your plate away the moment you start to feel full and delight yourself in the anticipation of having delicious leftovers.