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Creative Cooking Pasta Softcover 1993 Over 500 Recipes Downloads

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A plate of cooked spaghetti

Cookbook Recipes Ingredients

Pasta, or alimentary paste, is a class of foods made from an unleavened dough formed into a variety of shapes (most commonly, thin strips called 'noodles'). It is a carbohydrate-rich basis for many meals.

Varieties[edit]

Pasta comes in fresh and dried form. One is not necessarily better than the other. Dried pasta contains flour and water; fresh pasta also contains eggs. Egg noodles (fresh or dried) are always made with eggs.

Fresh pasta has a lighter flavor and a more tender bite, so it's better suited for more delicate sauces. Fresh pasta will keep for up to five days when refrigerated; dried pasta and egg noodles will keep almost indefinitely at room temperature.

Pasta is available in various forms, all shaped from a basic thin sheet of pasta-dough. Some types are served with a sauce, while others are used in soups.

Asian pasta[edit]

ramen: long, thin noodles, often served as a soup
soba: short, thin buckwheat noodles
udon: thick, round wheat noodles
vermicelli: long, thin rice noodles

Italian pasta[edit]

Pasta comes in two main types: fresh pasta fresca and dry pasta.

Fresh pasta includes egg pasta (pasta fresca all'uovo), and pasta made with water only. Filled pasta includes tortellini, ravioli, agnolotti, which are made of egg pasta filled with meat, spinach or ricotta cheese.

Decades ago in Italy, fresh pasta was made at home, or you can buy it at special shops or at supermarkets. But the best is home-made.

Dry pasta is an industrial product, and different types of pasta are of different thicknesses and sizes, and are made to be used in different dishes. The thinner and smaller a pasta is, the quicker it will cook.

Italians have a word for how to cook pasta best: al dente, which means 'to the tooth'. This means the pasta must not be undercooked - which leaves a taste of uncooked flour - yet it must not be overcooked. The pasta must be able to retain its texture and be softened, yet firm to the bite.

Italian dried pasta is made with water and durum wheat.This is a very hard wheat with a high protein content and it helps to make the pasta firm.Fresh pasta, pasta fatta in casa, is made with normal wheat and eggs.However, there are also types of dried pasta which have egg in them to resemble the taste of fresh pasta, as well as commercial fresh pasta made with a combination of wheat, durum wheat, eggs and water, which helps the pasta to keep longer.Both dried and fresh pasta are appreciated in Italy and used for a wide variety of dishes.

In the process of mass production of pasta, the end product is transported through an oven which dries the dough. With lower quality pasta this process is done relatively quickly, resulting in a darker coloring. High quality pasta is dried much slower and as a result is much lighter in color - and more expensive.

There are over 650 distinct varieties of Italian pasta, as every shape and size has its own name. Some of these are rarely seen outside Italy, while others are common worldwide. Note that the same type of pasta may have different names in different areas of Italy. Here are some of the common shapes:

bucatini: thick-walled tubes
capellini: known as angel hair pasta in English; a very fine, fast-cooking pasta
ditalini: a small, tubed-shaped pasta (can be used in minestrone)
farfalle: 'bow ties', usually made with egg and/or spinach
fettuccine: wide flat noodles in varying lengths and widths
fusilli: narrow corkscrews
gnocchi: potato or ricotta pasta
lasagne: a wide flat pasta, used for the classic baked dish
linguine: long flattened ovals, similar to spaghetti
cornetti: small maccheroni
maccheroni: the ubiquitious small curled tubes
orzo: pasta in the form of large grains of rice.
pappardelle: a long inch-wide flat pasta with crinkled edges, usually served with a very rich sauce
penne: long narrow tubes cut diagonally at the ends
ravioli: square stuffed pasta, often filled with meat or a cheese-based filling
rigatoni: inch-long ridged tubes, often used in baked dishes
spaghettini: spaghetti with a small diameter
spaghetti: the traditional long narrow noodles
spaghettoni: spaghetti with a large diameter
tagliatelle: ribbons of pasta, work well with hearty meat-based sauces
tortellini: a crescent-shaped stuffed pasta
vermicelli: thin, worm-shaped noodles, used most often in potage (broth)
paternoster: pasta generally used for minestrone (small maccheroni)
piombi and fregola: small balls pre-cooked or not about 5 mm

Cooking pasta[edit]

Both fresh and dried pasta are usually cooked by boiling in a large amount of water, which may be salted according to taste. Fresh pasta will cook in less than five minutes; dried pasta takes longer: 9 to 12 minutes, depending on the variety. If you are cooking an unfamiliar brand or variety, keep checking. Most people prefer pasta when it is al dente - that is when it still offers some resistance to the bite.

Consult the boiled pasta page for a more thorough explanation of how to cook pasta.

Creative Cooking Pasta Softcover 1993 Over 500 Recipes Downloads

Flavoring[edit]

Plain pasta is usually bland. You may wish to flavor it with salt, olive oil, butter or a sauce. Hhtp dev-c.com. Tomato-based sauces are classically associated with Italian pasta dishes.

In some pastas the dough is flavoured or colored with an extra ingredient such as squid ink (for a black color), beet juice (for a vibrant red), tomato puree (for an orange tint) or spinach (for a green color). Pasta can also be flavoured with chili peppers for a spicy kick, or with truffles, for the unique flavour that only truffles can bring to a dish.