What herbs with pasta? 

Pasta goes well with many aromatic herbs, such as:

• Basil, found in traditional pesto, with tomato sauces and in pasta alla caprese sauce,
• Parsley, ideal in pasta with seafood, garlic and olive oil, or in light sauces,
• Origano, excellent in tomato sauces and in typical Italian dishes,
• Thyme, which goes well with meat and tomato-based sauces such as Bolognese,
• Chives, perfect in egg pasta, cheese or creamy sauces,
• Tarragon, which adds a touch of anise to cream, chicken and seafood sauces.

Very popular in Mediterranean cuisine, pasta goes very well with Provence herbs, which give it plenty of flavor.
 

What spices with pasta? 

A wide variety of spices are suitable for seasoning pasta:

• Fresh or powdered, garlic is a basic spice for a large number of pasta recipes,
• Red chili adds a touch of spice to tomato sauces, garlic sauces, olive oil and creamy sauces.
• Black pepper is a must for spicing up the taste of creamy sauces, tomato sauces and simple pasta with olive oil.
• Sweet or smoked, paprika adds an interesting depth of flavor, particularly in tomato-based sauces or vegetable pasta dishes.
• Nutmeg is ideal for creamy sauces and cheese sauces,
• Curry flavors creamy or tomato sauces for Indian-influenced pasta dishes,
• Turmeric is ideal in chicken or vegetable pasta dishes. 
  
  

The choice of seasoning will depend on the type of pasta, its shape, the recipe chosen, and your tastes and desires: some pasta shapes are designed to receive sauce and others are eaten just seasoned with a pinch of spice and a few drops of olive oil.

Some general rules for pasta and sauce pairings

It is generally considered that:

• Long pastas go well with light sauces, such as spaghetti with vongole, 
• Long but wide pastas like tagliatelle go well with thicker sauces like carbonara, 
• Tube-shaped pasta pairs well with dense, rich sauces like penne with cheese,
• Twisted pasta pairs well with sauces that are neither too light nor too thick like fusilli with pesto, 
• Short pastas like coquillettes or farfalle go well with thick sauces but also with broths and are ideal in salads,
• Hollow pastas like cannelloni are perfect with stuffing.

Some ideas for classic or more original sauces and seasonings to sublimate your pasta.

The traditional carbonara 

Rich and gourmet, carbonara sauce is a true classic of Italian cuisine. It's usually paired with long pasta dishes like tagliatelle, but is suitable for many types and shapes of pasta. It's a generous, flavorful dish that can be found on the menus of many restaurants and on many family tables!

The traditional recipe for "Italian-style" pasta carbonara (serves 4):

• 400g pasta of your choice,
• 1 whole egg, 
• 3 egg yolks,
• 150g guanciale,
• 140g pecorino or parmesan.
  
  Step 1: Cut the guanciale into small pieces to make lardons and fry in a pan over medium heat.

Step 2: While the pasta is cooking in a large volume of salted water, beat the eggs in a bowl and add ⅔ of the pecorino or parmesan. Season with salt and pepper.

Step 3: Drain the pasta, reserving 2 or 3 tablespoons of cooking water to loosen the sauce if needed afterwards. In a dish, stir the pasta into the beaten eggs. If the sauce is too thick, gradually add the cooking water until the perfect texture is achieved.

Step 4: Add the lardons and the remaining Parmesan or Pecorino cheese. Season with salt and pepper, and you're done!"

Garden Intense garlic and chive crunch 
 

A simple seasoning idea for a light pasta dish but very fragrant and full of crunch: Aromats cristallisés au Sel le Guérandais Jardin Intense and in particular Jardin Intense crunchy garlic and chives. In just a turn of the mill, these fragrant, delicately crystallized Salt aromatics will sublimate pasta and bring out all its flavors in cooking and seasoning.

The power of garlic and the freshness of chives combined with the strength of Le Guérandais Guérande Salt will subtly spice up the dish while leaving a delicate crunch under the tooth.

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Crystallized aromatics are herbs and aromatics (red onion, garlic, shallot, chives, thyme, rosemary...) crystallized with salt. Crystallizing a food with salt enhances and concentrates all its flavors while giving it a delicate touch of crunch.

Garden Intense Croquants are aromatic herbs crystallized with Guérande Salt. Intense and authentic, Le Guérandais salt releases and enhances tenfold the power of the aromas of the aromatics it accompanies with each turn of the mill.

Le Guérandais Guérande Salt is a natural sea salt unrefined, unwashed, non-iodized and unbleached. It is harvested by hand by the paludiers according to an ancestral method in the Guérande salt marshes. Unlike refined salt, it is chemically untreated and has retained all its natural benefits and contributions.
 

Both healthy and gourmet thanks to its two main ingredients: basil and parmesan, pesto sauce is the ideal ally for summer pasta dishes as well as more wintry recipes.

For a homemade pesto sauce, you'll need:

• Fresh basil leaves,
• Grated parmesan,
• Olive oil,
• Pine kernels,
• A clove of garlic,
• Salt and pepper.
   

Step 1: Grate the Parmesan, chop the garlic clove and chop the basil,

Step 2: Blend the basil, garlic and pine nuts. Add the Parmesan, lemon and olive oil and blend again. Add salt and pepper to taste.

A creamy mushroom sauce
 

A sauce recipe full of indulgence and sweetness for a pasta dish accompanied by chicken or turkey.

The recipe for a creamy mushroom sauce:

• 800g mushrooms of your choice,
• Butter, 
• A shallot, 
• A clove of garlic, 
• White wine or vegetable stock,
• Semi-thick cream,
• Some aromatic herbs,
• Salt and pepper.

Step 1: Brown the mushrooms in butter,

Step 2: Chop the shallot and chop the garlic clove, brown them, moisten with wine or stock and reduce.

Step 3: Add the stock and cream and reduce until a smooth sauce is obtained. Add the mushrooms, season, add a few drops of lemon juice and you're done!"

A gourmet Bolognese 

In lasagne as in a plate of pasta, Bolognese sauce is gourmet, melt-in-your-mouth and loved by all. A true mainstay of Italian cuisine, its composition makes it a complete, comforting dish that enhances pasta every time.

The traditional recipe for Bolognese:

• Onions,
• Garlic,
• Carrots, 
• Celery,
• Canned tomatoes,
• Tomato concentrate,
• Ground beef, 
• Sausage meat,
• Butter,
• Laurier.

Step 1: Preheat a saucepan (or sauté pan) and brown and color both types of meat, while taking care to stir regularly.

Step 2: Once the meat is well colored, set it aside. Peel, chop and mince the celery, carrot, garlic and onions.

Step 3: In the same sauté pan, melt a little butter until it colors and add the celery, carrot, garlic and onions. Once the vegetables are colored, add the meat, tomato paste, peeled tomatoes, bay leaf and season.

Step 4: Simmer for 1 to 2 hours over low heat, uncovered. Leave to rest for a few hours, and it's ready to go!