Two of the most basic components of Italian food, and while I have had meals without pasta, a meal without bread in Tuscany is a thing I have yet to experience, doubt that I ever will experience and have no desire to experience.  Your pasta at home will virtually always be the standard dried variety or the fresh ravioli and tortilloni available in the deli section of your market, just as most Italians use.  There are a few mistakes that are consistently made when cooking pasta and they are very easy to remedy so that you have perfect al dente pasta every time.  Firstly, most people do not use enough water, the stock pot should be large enough so that the volume of water is four times that of the pasta.  Secondly, not using enough salt, roughly a tablespoon of salt should be used for each serving of pasta, the pasta retains virtually no salt when the water is drained so the sodium content is not an issue.  The biggest problem is overcooking, follow the timing directions on the package, the smaller the pasta the less time it needs to cook.  I have seen pasta added to the water before it is boiling on one occasion and do not recommend it.

• Great big stock pot, 3/4 full of water
• salt, I prefer coarse salt, abundant salt
• after the water is at a rolling boil add your measured pasta, a handy trick, if you have four guests fill a plate four times with the dried pasta and your portions will be accurate, or for long pasta use a portioner, Target, Bed Bath and Beyond and all of those stores carry them.
• stir the pasta immediately after putting it in the water and regularly after with a wooden spoon to prevent sticking.
• one minute before the finish time test a piece of pasta, it should be firm, uniformly translucent and without whiteness.
• drain the pasta without rinsing
• add your sauce and mangia!!!!

Freshly cooked bread is something I LOVE, all caps, LOVE.  A scent from childhood, a scent of comfort, fresh bread means all is well with the world.  Virtually no one is home enough to bake bread every day, but as a rainy day activity if you will be at home anyway it actually does not take that much time, it is the rising of the dough that takes the time, pop in your favorite bad weather DVD and when its done pop your bread in the oven.  The bread in Tuscany traditionally does not have salt, but most people prefer their bread with salt.

INGREDIENTS

2 cups tepid water, warm to the touch

2 packets dry yeast

3 1/2 cups white flour (unbleached)

1/2 cup whole wheat flour

optional salt (healthy pinch)

DIRECTIONS

Dissolve the yeast in about 1/2 cup of the tepid water and after it is completely dissolved add the rest of the water.  Blend the dry ingredients in a separate bowl until thoroughly mixed.  Gradually add the dry ingredients to the wet, one cup at a time, stirring consistently.  On a floured cutting board knead the dough for roughly 15 minutes, it will be a little shiny when it is ready.  Shape into a ball and place in a bowl, cover with a towel and put the bowl in a warm place, I like the top of the stove myself, with the oven on very low.  When the dough is twice the size remove from the bowl, punch down, and in 5 minutes shape into a loaf.  Place the loaf on a floured baking sheet, again cover with towel and place in warm place to double in size.  Place in a preheated 375 degree oven for 55 minutes.  A shallow pan with a little water on the rack underneath the bread while cooking is an old trick that is helpful if you do not have a baking stone. When it is finished it should be a golden brown and when tapped should sound hollow.  The bread should cool on a wire rack for easy slicing, about 20 minutes if you can muster the self-control.

A well prepared and organized kitchen makes putting together any meal easier and more fun.  When everything you need is at your fingertips, easy to reach and where it should be it turns what some view as a chore into what many view as a great joy.  Remember that for most kitchen items there are two adages that apply, “Buy the best you can afford” and “Always have the right tool for the job”, a 10 dollar knife is no bargain if you cut your hand and end up with stitches.  It is always better to begin with a small collection of high quality than a large collection you will replace in less than 5 years.

• Cookware-the biggest ticket item. Buy it once, slowly, piece by piece, of high quality and it will literally last you a lifetime and then some.  If you are getting good quality cookware you will be paying handsomely, but it is well worth spending hundreds one time rather than more by purchasing inferior quality repeatedly.  A personal favorite is All-Clad, but the most important things to look for are good, thick heat conducting bottoms, triple riveted handles and a lifetime warranty.  The makers of the best cookware can offer this warranty because their products will withstand a lifetime of use.  The first items to buy will be a saute pan, I personally prefer non stick for only this pan, a stock pot, a small sauce pan and a roasting pan.  Add pieces one by one as you expand your repetoire.
• Knives-you can spend a large amount of money here as well, but this is a category where most people will actually overspend.  This is not because of buying the most expensive, but rather because if an entire set is purchased, most of the knives are underused.  Most professional chefs have a full collection of very expensive knives and will use all of them, but the typical person is not de-boning whole salmon.  Look for high-carbon stainless steel, a full tang and a blade that can be repeatedly sharpened.  It is good to  try a knife in your hand to feel for weight and balance.  Most people can comfortably get by with a standard chefs knife, a smaller paring knife and a serrated knife for bread.
• Gadgets-while I am a huge fan of electronic gadgets, I have found that virtually every kitchen gadget is a waste of money and storage space.  If you have a stand mixer, a blender and a hand-held mixer in addition to good knives you can do without the unnecessary toys, they only get in the way.

• Food staples-the basics you should always have on hand.  Spices, of course, and I realize everyone does not have the luxury of a balcony of fresh herbs soaking up Tuscan sun, but dried herbs work well also, but they must be stored away from heat and light.  Do not make the mistake of storing them over your stove, after a few weeks they will have lost all of their flavor. When you buy fresh herbs at the market re-cut their stems and place them in a glass of water in the refrigerator, not in plastic in the crisper.  For baking both self rising and all purpose flour, both granulated and brown sugar, both baking powder and baking soda (huge difference), salt and unsalted butter.  In the pantry: pasta, rice, potatos, onions, beans and canned goods, including soup stock when you need to cheat.  In the freezer: whole bean coffee, gelato, and soup stock, meat if you can not go to the market frequently, but it does change the flavor.  Refrigerator, milk (whole), eggs, vegetables, a full collection of good condiments and sparkling wine.  Most fruits and vegetables are actually better room temperature if you are able to buy them frequently.  One tip on this, your non citrus fruits will ripen faster if kept together and if you store fruit after cutting a thin film of lemon juice will prevent the unsightly brown discoloration.

Now with only a few items you will have the basics to put together a huge variety of dishes with great pleasure and ease.