Pastas

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Pastas

Regardless of the meal, fine
dining, family dinner or anything
in-between, there is pasta to fit
the bill. How many foods do you
know of that go with almost any
type of meat, seafood and
vegetable?

The braver cooks can make their
own pasta, from simple egg noodles
to spinach pasta and herb pasta,
it isnt really as difficult as you
think, and that taste treat is
well worth the work. You can cut
and shape them by hand or purchase
a pasta machine.

Shaping pasta is interesting; to
make lasagna cut the dough into
strips about 2 ½ inches wide, and
then cut to preferred length.
Farfel are 2 x 1 inch rectangles
with the centers pinched creating
little bow ties.

Tripoli are one inch circles with
the centers pinched to fashion
butterfly designs. To make
linguine or fettuccine loosely
roll the dough up like a jelly
roll, cut 1/8 inch slices for
linguine or ¼ inch slices for
fettuccine, gently shaking the
strands separates the noodles.

Homemade pasta can be stored in an
airtight refrigerated container
for up to 3 days. To freeze the
pasta for up to 8 months, dry it
for at least 1 hour, seal in a
seal-a-meal or similar moisture
and air proof bag and freeze.

If you arent into making your own
you can buy any type you want in a
super market near you.

A large saucepan or Dutch oven
with lots of water is necessary to
cook pasta, (about 3 quarts of
water for 4 to 8 ounces of pasta).

Bring the water to a boil over
high heat, adding a teaspoon of
salt and a tablespoon of olive oil
helps keep the pasta from sticking
to itself.

Once the water boils, add the
pasta slowly so the water
continues to boil. Long pasta
like spaghetti should be held by
one end and placed in the water,
as it softens, curve it around the
pan and down into the water.

Reduce heat slightly and boil
uncovered for the amount of time
on the package, stirring
occasionally.

When it is close to the end of the
cooking time, check for doneness
frequently. A little note for
dieters, the longer pasta is
cooked, the fewer calories it has.

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