Kerrygold Moments

Warm, hearty and tasty – pasta is simply one of our favourite meals and a staple in almost every pantry. But not all pasta dishes are created equal. There are a few ingredients and methods which separate the sublime from the standard. Enjoy a big bowl of the best pasta yet by following our top pasta making tips!

The pasta

Pasta comes in countless different shapes and sizes, each designed to pair best with different sauces or toppings. For example, Fusilli is fantastic with tomato-based sauces, while Spaghetti pairs well with something meaty and Linguini works wonders with seafood. But no matter the style, pasta essentially boils down to two main types – dry or fresh.

Dry pasta is what we usually find on grocery store shelves. While you can pick up some great tasting dry pasta, we love the light flavour and delicate texture of fresh pasta. It also cooks faster and absorbs the sauce better. While it may sound intimidating, making your own fresh pasta couldn’t be simpler. Plus you only need three ingredients: flour, egg and olive oil.

Click here to see how you can make your own pasta.

General pasta making tips:

• For a light starter, prepare 50g dried or 90g fresh pasta per person.
• For a main meal, prepare 70-80g dried or 100-110g fresh pasta per person.
• Use one litre of water per 100g pasta, and 10g of salt per litre of water.
• The water must be boiling before you add the pasta to the pot.
• The best ‘al dente’ test? Take a piece out of the pot and break it in half – most of it should be soft, but the core should still be slightly firm. If in doubt, taste test it! Al dente pasta will be slightly chewy, but not chalky.
• Once drained, save a few tablespoons of the pasta water – this will come in handy if the pasta is too dry or sauce too thick.
• Never rinse pasta with cool water afterward. This will wash away too much of the starch, which is what helps the sauce adhere to the pasta.

The sauce

No pasta is complete without an accompanying sauce. And while your choice of sauce will largely depend on the type of pasta, there are some sauces that will always stand the test of time. For us, this is marinara sauce, brown butter sauce, and white sauce.

Marinara Sauce

Marinara is a tomato-based sauce, usually made with canned tomatoes, onion, garlic, herbs, and seasoning. It’s delicious as is or combined with some cooked ground beef.

Our top tips for the ultimate marinara sauce:

• Use the best tomatoes you can find – fresh or canned.
• If the tomatoes are a little acidic, add a pinch of sugar to the sauce.
• Oregano, thyme, and basil are all great herb options, however keep in mind that the tomato flavour should always shine through.
• The best-kept secret to marinara sauce? Add a few tablespoons of Kerrygold butter! This will give the sauce a velvety texture and rich flavour.
• When you go to the trouble of making your own marinara, make a large batch which you can freeze and reheat later as needed.

Brown Butter Sauce

Have you ever heard of brown butter sauce? It’s a great way to dress up the simplest of pasta and it’s also incredibly easy to make!

How to make a delicious brown butter sauce:

Ingredients

• 1/2 cup Kerrygold Unsalted Butter
• 2 tbsp sherry vinegar
• 2 tbsp coarsely chopped fresh sage

Method

Melt butter in a small skillet over medium-high heat, whisking occasionally, until the milk solids turn golden brown and the butter takes on a nutty aroma. Whisk in sherry vinegar, sage, and taste and adjust seasoning with salt and pepper.

This brown butter sauce is perfect with Pumpkin Ravioli. Click here for the full recipe.

White Sauce

White sauce is one of those classic kitchen recipes every cook should know how to make. It works particularly well in favourites such as lasagne and mac ’n cheese.

How to make a phenomenal white sauce:

Ingredients

• 75g Kerrygold Butter
• 50g plain flour
• 1 tsp wholegrain mustard
• Pinch of nutmeg
• Sea salt and ground black pepper

Method

Melt the butter in a saucepan over medium-high heat and then whisk in the flour.  Cook for 2 minutes and then pour in the milk. Continuously whisk until the mixture comes to a steady simmer and continue to cook until you have a thick sauce. Add the wholegrain mustard, a pinch of nutmeg and season with the salt and pepper. Mix through. Pour the sauce over the pasta and mix through until everything is combined.

The toppings

Once your pasta and sauce are perfect, you can play around with the toppings and add them just before serving or baking further. The options are endless, but here are a few of our favourite toppings and flavour combinations.

• For something spicy, add cubed chorizo and smoked paprika.
• For something cheesy, add a combination of grated Kerrygold Cheddar and Parmesan cheese.
• For something delicious, add crispy streaky bacon (broken into pieces) and some chopped basil leaves.
• For something different, sprinkle crispy bread crumbs (which have been toasted in a pan with a little Kerrygold butter) over the top of your pasta.

Cheese & pasta pairing tips:

• Parmesan pairs perfectly with just about any pasta, especially those with a dairy-based sauce.
• Feta pairs well with tomato and basil-based pasta.
• Kerrygold Cheddar works wonders with Macaroni.
• Linguini and Spaghetti are especially delicious when combined with Kerrygold Dubliner cheese.

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