There is an almost infinite number to homemade seasoning pasta.

Probably really “infinite” it’s the right word; I don’t have too much doubt it’s the proper definition.
It is easy to think that only with the arrival of tomatoes from the Americas, the seasoning for pasta has been transformed and has taken unexpected roads until then.

Still, since roman times we have written evidence of condiments for the original tagliatelle and that seasoned with sauces from fermented fish and a lot of pepper.

But as I said, the number of toppings for a good plate of pasta can be infinite. The available variations can give a refined touch and make our pasta dish an exquisite delight to be proudly displayed with friends and relatives.

Some recipes appear as improvised, but instead the consequence of a wise combination of flavors.
The ingredients are mixed artfully until they are often rewarded dishes in schools and haute cuisine competitions.

No chef can ignore cooking an excellent and original sauce, which contains his little secret, his signature in the kitchen.

We can make any pasta dish with any recipe and give it to three different chefs, using the same essential ingredients, the same pasta, and the same kitchen to prepare the plate: we would have three other final dishes.

Years ago, when I had a restaurant in London, we had a traditional dish of Italian cuisine: Tagliatelle with seafood on the menu.
I had three chefs who alternated in the weekly shifts, we obviously had the same ingredients, and those who made the pasta were always and only the same person.


I had regulars, with a particular palate who had a standard of taste not common among normal restaurant-goers; I am talking about people who do not consider food just an ingredient to fill the stomach but who know how to recognize any element there is in the recipes and recognize even the slightest differences.

These customers knew how to distinguish who was on duty in the kitchen eating this dish of tagliatelle with seafood.


A typical dish they often took in the morning, accompanied by a fruity Vermentino from Gallura, a location in Sardinia that produces a Vermentino that seems made to be enjoyed with fresh pasta seasoned with seafood.


On the contrary, I do not know if the dish was invented to marry this wine. Still, my point is that there is fresh pasta that, with certain condiments and with the right wine to accompany it, can convince even an agnostic that paradise exists.

I will talk with “ad hoc” posts of the different types of sauces with their characteristics.
Still, first I want to talk about the ingredients that fall into almost all sauces and give some advice on how to prepare and serve them.


Don’t miss the next post.