Chef Art Smith joins Barilla to celebrate its 130th anniversary. Barilla and Chef Smith, author, and television personality share the same “table” philosophy of uniting families and friends through the sharing of a meal. Chef Smith’s culinary career is both extensive and impressive, working in restaurant, as personal chef to James Beard award winning cookbook author.
Chef Smith is recognized as Chef worth knowing. Barilla was able to capture some of Chef Smith’s vast knowledge and experiences as they relate to pasta.
Q: What is your favorite shape of pasta?
A: My favorite pasta is angel hair. I love how it is delicate and playful to eat.
Q: You've been banished to a deserted island and can only bring one pasta shape -- which one and why?
A: Spaghetti always makes me think of home. If I had it I would always feel comfort.
Q: What is your dearest pasta memory?
A: My mother, making her skillet spaghetti with lots of mushrooms. This was our weekend treat!
Q: What is your all-time favorite pasta dish?
A: Spaghetti and meat sauce
Q:Of all the pasta dishes you cook, which one do people enjoy the most?
A: I love to make simple penne with an easy, fresh tomato sauce. People love simple pasta dishes that are well made.
Q: Why do you think people like pasta so much?
A: People love pasta because it is fun to eat. We all love the texture and how it feels in our mouth.
Q: Do you have any tips for enjoying pasta more at home?
A: Use lots of salted boiling water and always test and taste before removing from the water. Do not over cook!
Also, be sparing with the sauce, you want to taste the pasta.
Q: What are the qualities of a good brand of pasta?
A: 100 percent wheat semolina; I love Barilla Protein Plus.
Q: What’s your “pasta philosophy”?
A: Keep it simple. Pasta is best served al dente with a delicious, uncomplicated sauce that is served sparingly.
