Pasta

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Pasta

• Buying, cooking, and nutrition

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The Basics of Pasta

• made from flour and waterItalian for paste
• durum wheat is especially grown for pasta because
  it holds its shape and texture when cooked
• durum wheat makes semolina flour which has the
  characteristic yellow color and nutty taste
  associated with pasta
• hundreds of different shapes and sizes

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Macaroni Products

• made from durum wheat flour (semolina) and water
• have a more solid texture so can withstand more
  cooking
• the most common of what we call pasta

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Noodles

• have eggs or egg solids added for tenderness
• softer texture in foods
• not as stable when cooked for a long period of
  time
• not as firmgood for soups and some casseroles
  but limited use

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Buying Pasta

• try to match the recipe exactly or find a close
  substitute
• freshhigher quality but shorter shelf life and
  must refrigerate
• driedless expensive and can be stored in an
  air-tight container for a long time

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Shapes and Sizes

• pasta dough is rolled thin and then shaped to
  match its end use
• smooth sauces or those with small pieces of food
  work best with long, fl at shapes where the sauce
  is placed over the pasta think spaghetti!
• large, hollow shapes are best for stuffing with
  meat, sauce, and cheese and baked in a sauce
  think manicotti!
• match your pasta to its end use

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Designer Pastas

• pasta is becoming trendy in some areas
• different shapes and flavors are now
  availableeven dessert pastas like chocolate
• many use natural herbs and seasonings
• some add ingredients that alter the cooking
  directions
• most processors provide recipes

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Other Common Varieties

• Asian noodles made from rice, potatoes,
  cornstarch, bean, soy
• Chinese cellophane noodles made from mung-bean
  starch are clear and thin
• Japanese ramen noodles made from wheat flour and
  deep-fried
• Japanese soba noodles made from buckwheat flour

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Cooking Pasta

• unless it is precooked, pasta must be boiled (a
  few recipes are bake-only)
• use a large pot so it wont boil over
• rapid boiling helps circulate the pasta so it
  cooks evenly and does not stick together
• read the package directions

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• bring the water to a rapid boil (large bubbles
  break the waters surface)
• slowly add the pasta so the water continues to
  boil
• do not let it stop boilingthe pasta will stick
  together
• stir the pasta occasionally so it wont stick
  together
• DO NOT ADD OILit forms a slippery surface and
  sauce wont stick

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• dried pasta is generally cooked to al dente or
  firm to the bite
• it should be cooked through with no white core in
  the center (cut a small piece to check for
  doneness)
• cooking time varies with the thickness
• if it will be baked, the cooking time is less
• fresh pasta generally cooks much faster

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• after cooking, drain in a colander or strainer
• never rinse cooked pasta
• to keep the pasta hot, place the colander over a
  bowl of hot water and cover it
• pasta can be frozen alone but freezes best if it
  is combined with the sauce

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Nutritious Pasta

• because pasta is made from wheat, it has natural
  sugars (carbohydrates) that provide a quick
  source of energy
• naturally low in fat (without the sauce) some
  noodles have egg yolks but some have whites only
  so are lower in fat
• whole-wheat pasta has more fiber and nutrition
  than regular pasta

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• enriched pastas have nutrients replaced in the fl
  our fortified pastas have those same nutrients
  but also have others added or boosted
• some of those with other ingredients added are
  more nutritiouscarrots, tomatoes, spinach, etc.
• optional to add salt when cooking
• if you rinse the pasta, you rinse away many
  nutrients

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Buon appetito! good eating!