Pasta has existed since the days of the Roman Empire and remains one of the most
versatile cooking ingredients, as no storage room or cupboard should be without
it. It can be combined with meat, fish, vegetables, fruit, or even a simple herb
sauce to create a mouthwatering and nutritious meal within minutes.
Most pasta is made from durum wheat flour and contains protein and
carbohydrates. It is a good source of slow-release energy and has the additional
advantage of being value for money.
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Pasta on the Table
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There are as many as 200 different pasta shapes and about three times as many
names for them. New shapes are being designed and named allt the time and the
same shape might be called a different name in different regions in Itally. Some
types of pasta are the agnolotti, anelli, bucatini, cannelloni, capalletti,
ditali, elicje, farfalle, fettuccine, fusilli, lasagne, linguini, macaroni,
penne, ravioli, rigatoni, spaghetti and tagliatelle. Many can be found in both
dried and fresh forms, but unless you have access to a good, Italian
delicatessen, it is probably not worth buying fresh unfilled pasta, even from
supermarkets that sell high-quality tortellini, capalletti, ravioli, and
agnolotti. Best of all is to make fresh pasta at home. It takes little time, but
is quite easy and well worth the effort. You can mix the dough by hand or
prepare it in a food processor. Pasta may be colored and flavored with extra
ingredients that are usually added with the beaten egg.
To cook pasta, first bring a large pan of lightly salted water to a boil. Add
the pasta and one tablespoon of olive oil, but do not cover the pot or the water
will boil over. Quickly bring the water back to a rolling boil and avoid
overcooking. When the pasta is tender, but still firm to the bite, drain and
toss with butter, olive oil, or your prepared sauce. The cooking times provided
here are guidelines only:
- Fresh unfilled pasta: 2-3 minutes
- Fresh filled pasta: 8-10 minutes
- Dried unfilled pasta: 10-12 minutes
- Dried filled pasta: 15-20 minutes
Pasta can be used to make anything, from soups to more substantial
pasta-based meals, which are as delicious and unusual starter, or as a quick and
easy lunch or light supper. Others are subtle and delicate. Combining
vegetables, meat, fish and cheese with every type of pasta, from linguine to
lumache, one can enjoy a nutritional and delicious meal from start to finish.
About the Author:
Kadence Buchanan writes articles on many topics including
Nutrition,
Cooking, and
Shopping
