National Tortellini Day 2020

One thing I love about pasta is it's miscellany. You can create a variety of pastas with different herbs and spices, as well as, sauces and gravies to complement them. And the best part is, no pasta is the same, as every single one is unique in it's own way. 

Today is National Tortellini Day. 

Originating from Emilia-Romagna in the heart of Italy, this stuffed pasta dish has become quite a specialty in not just Italy, but all around the world. As a cult-classic staple in authentic Italian cuisine, tortellini can be prepared in less than 10-steps, making it relatively easy to make. 

Although this dish traditionally uses meat as a base, as a vegetarian, I just use cheese and most of the time it is an unique blend of ricotta, buffalo mozzarella, aged Parmesan,  parsley, salt, and pepper. Simplicity is crucial, especially when making anything classic. And if you refuse to use the capon chicken broth (which I do believe is what is used traditionally when preparing this pasta dish) you can just use water with a little bit of herbs as a substitute, as that is what I like to do. If you are vegan, you can substitute the cheese with vegan cheese or an unique blend of cashews and almond milk with a plethora of spices to create your own.

And speaking of spice, adding a little spice can be nice, if it is executed properly. Flavor is everything these days and adding too much is not always the best idea. In fact, when it comes to cooking any kind of pasta dish, less is more because you can always add more if needed. If you are cooking for yourself, of course you would want to season the tortellini to your liking and not the liking of others. However, if you are entertaining guests, it is vital to find out what they like or just season your pasta accordingly.

To me, there is something so flavorful about pairing tortellini with a white wine Alfredo sauce and topping it with the finest aged-Parmesan and parsley. Of course adding a little bit of pepper can also help. Salt isn't really needed in many dishes where aged Parmesan is present simply because this cheese is salty enough. 

The pasta is everything, as is the water in which you cook it in. I use filtered water every time I cook pasta. I never use tap water at all. And if there is only tap water available, I use bottled water as an alternative simply because having clean water as your foundation is vital. I love to season my water with a little bit of herbs and spices, but definitely don't want to overdo it. There is such a thing as adding too much. One thing you don't want to do is add too much salt, as this can totally ruin any pasta dish. 

Anytime I make any pasta dish, I love to make everything homemade. If I don't have the time to make sauce from scratch, I try to aim to get something half decent from the grocery store simply because that is the next best thing. Of course, nothing beats authentic sauce, as virtually every sauce on the shelf is unachievable because you are cooking everything and it is fresh. Most of what you see at the market, you don't know how long it has actually be stored in those jars. There are a lot of great sauces at the grocery store, but homemade sauce is nothing short of amazing. 

Tortellini should always be cooked generously before it is served; however, if overcooked, it can become mushy, which is what you do not want. Al dente is only good if the pasta is homemade and freeze dried. If it is store bought (and most of the time when you buy tortellini from the store, it is frozen) it is crucial to allow it to thaw before sticking it into a pan. Especially one with boiling hot water. I do believe you can get homemade tortellini from the store, as I do remember seeing it once or twice in Albertson's and also in Whole Foods. Making it homemade, rustically is the best. 

I don't know about you, but I am hungry now. I think I am going to make some tortellini for dinner. From my home to your home--Happy National Tortellini Day!