1. Buying, cooking, and nutrition
Pasta
Buying, cooking, and nutrition

2. The Basics of Pasta made from flour and water–Italian 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

3. 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”

4. 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 firm–good for soups and some casseroles but limited use

5. Buying Pasta
try to match the recipe exactly or find a close substitute
fresh–higher quality but shorter shelf life and must refrigerate
dried–less expensive and can be stored in an air-tight container for a long time

6. 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

7. “Designer Pastas” pasta is becoming trendy in some areas
different shapes and flavors are now available–even dessert pastas like chocolate
many use natural herbs and seasonings
some add ingredients that alter the cooking directions
most processors provide recipes

8. 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

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

10. bring the water to a rapid boil (large bubbles break the water’s surface)
slowly add the pasta so the water continues to boil
do not let it stop boiling–the pasta will stick together
stir the pasta occasionally so it won’t stick together
DO NOT ADD OIL–it forms a slippery surface and sauce won’t stick

11. 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

12. 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

13. 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

14. 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 nutritious–carrots, tomatoes, spinach, etc.
optional to add salt when cooking
if you rinse the pasta, you rinse away many nutrients

15. Buon appetito! good eating!