Spaghetti with San Marzano Tomatoes, Peperoncino and Fresh BasilSara O'Donnell
I just got a KitchenAid Pasta Maker attachment for my birthday. It was a total surprise because I’ve never really asked for a pasta maker. But, I guess you could say I’ve been mildly obsessed with fresh spaghetti ever since I met Chef Victor Casanova at Culina, Four Seasons Los Angeles. It is no exaggeration when Chef Vic says his Spaghetti with San Marzano Tomatoes, Peperoncino and Fresh Basil is, “love in a pan.”
Culina’s kitchen boasts a $20k pasta maker, a far cry from my brand-spanking new KitchenAid attachment. This pricey gadget replicates an ancient technique that makes Spaghetti Alla Chitarra or square spaghetti. My KitchenAid makes spaghetti (the round kind) and fettuccine. And while Chef Vic says that his technique of cooking fresh pasta “in the condiment” can be used on dry, prepackaged spaghetti, the “difference in flavor is huge.”
I’m excited to get into the kitchen and fire up my own pasta maker and thanks to Chef Vic, I’m completely inspired. Do you make your own pasta? Do you have any tips and tricks to share with an aspiring pasta maker, like me?
Get the recipe for Chef Victor Casanova’s Spaghetti Alla Chitarra — Spaghetti with San Marzano Tomatoes, Peperoncino and Fresh Basil.
And here’s an easy, No Cook Tomato and Basil Pasta Sauce Recipe, that looks pretty close to Chef Vic’s, right here on Family Kitchen.