While there are more than 150 varieties of pasta, we have featured the most popular shapes, such as spaghetti, macaroni, fettuccine, shells, linguine, lasagna, etc. with step by step directions, you will discover how pasta makes a great addition to soups, salads, casseroles, and skillet dishes. Pasta also makes a fantastic main course when topped with savory sauces.
COOKING PASTA
Dry Pasta:
For every pound of dry pasta, bring 4-6 liters of water to a full, rolling boil. Add 2 teaspoon (5ml) salt, and 1 teaspoon olive oil. Gradually add pasta, allowing water to return to a boil The water helps circulate the pasta so that it cooks evenly. Stir frequently to prevent the pasta from sticking. Begin testing for doneness at the minimum recommended time given on the package directions. Pasta should be “al dente” – tender, yet firm, not mushy. Immediately drain pasta to prevent overcooking. For best result, toss the pasta with sauce immediately after draining. If the sauce is not ready, toss the pasta with some butter or oil to prevent it from sticking. Store dry uncooked pasta in a cool dry place.
Fresh Pasta
Homemade pasta takes less time to cook than dry pasta. Cook fresh pasta in the same manner as dry, except begin testing for doneness after 2 minutes. Fresh pasta will last several weeks in the refrigerator or it can be frozen for up to one month.
EQUIPMENT
Pasta machine:
Pasta machines with hand-turned rollers are very useful in kneading and rolling pasta dough. Cutting attachment (fettucine and angel hair are usually included) help to cut pasta dough, however the pasta usually lacks the resilience of hand-worked dough and the machines are more expensive.
Paring knife:
A sharp knife with a thin 3 or 4 inch (7.5 or 10 cm) long blade used for peeling and slicing fruits and vegetables and cutting or chopping herbs.
Utility knife:
A sharp knife with a thin 6-8 inch (15-20 cm) long blade. It is used for the same purpose as a paring knife, but the longer blade can provide better leverage.
Chef’s knife:
COOKING PASTA
Dry Pasta:
For every pound of dry pasta, bring 4-6 liters of water to a full, rolling boil. Add 2 teaspoon (5ml) salt, and 1 teaspoon olive oil. Gradually add pasta, allowing water to return to a boil The water helps circulate the pasta so that it cooks evenly. Stir frequently to prevent the pasta from sticking. Begin testing for doneness at the minimum recommended time given on the package directions. Pasta should be “al dente” – tender, yet firm, not mushy. Immediately drain pasta to prevent overcooking. For best result, toss the pasta with sauce immediately after draining. If the sauce is not ready, toss the pasta with some butter or oil to prevent it from sticking. Store dry uncooked pasta in a cool dry place.
Fresh Pasta
Homemade pasta takes less time to cook than dry pasta. Cook fresh pasta in the same manner as dry, except begin testing for doneness after 2 minutes. Fresh pasta will last several weeks in the refrigerator or it can be frozen for up to one month.
EQUIPMENT
Pasta machine:
Pasta machines with hand-turned rollers are very useful in kneading and rolling pasta dough. Cutting attachment (fettucine and angel hair are usually included) help to cut pasta dough, however the pasta usually lacks the resilience of hand-worked dough and the machines are more expensive.
Paring knife:
A sharp knife with a thin 3 or 4 inch (7.5 or 10 cm) long blade used for peeling and slicing fruits and vegetables and cutting or chopping herbs.
Utility knife:
A sharp knife with a thin 6-8 inch (15-20 cm) long blade. It is used for the same purpose as a paring knife, but the longer blade can provide better leverage.
Chef’s knife:
a sharp knife with a wide 6-10 inch (15-25cm) long blade. It is used for chopping and slicing large, tick items.
TIME SAVING TIPS
- Plan on preparing an extra batch of your favorite pasta soup or sauce. Pour into serving size freezer containers and freeze. Reheat for a last minute dinner or quick lunch.
- Lasagna, manicotti and stuffed shells are perfect dishes to prepare and freeze for another time. Try freezing casseroles in single-serving portions for days when quick meals are necessary. Heat to serving temperature in the microwave or conventional oven.
- When cooking, add extra pasta to the boiling water so that you will have leftovers. If you like, toss the left over pasta with a little olive oil to help prevent sticking. Use plain leftover pasta as a base or extender for salads, soups, side dishes and casseroles. Simply store the leftover pasta in a plastic bag in the refrigerator for up to three days. Freshen the pasta by rinsing with hot or cold water, depending on how you plan to use it. Pasta can also be frozen and then reheated in boiling water or microwave for a fresh-cooked texture and taste.
- Combine leftover cooked meats, poultry, fish and vegetables with your favorite pasta shape and a simple sauce for a fast new meal.
- One cup of uncooked macaroni type pasta will yield 2 cups (500ml) cooked pasta.
TIME SAVING TIPS
- Plan on preparing an extra batch of your favorite pasta soup or sauce. Pour into serving size freezer containers and freeze. Reheat for a last minute dinner or quick lunch.
- Lasagna, manicotti and stuffed shells are perfect dishes to prepare and freeze for another time. Try freezing casseroles in single-serving portions for days when quick meals are necessary. Heat to serving temperature in the microwave or conventional oven.
- When cooking, add extra pasta to the boiling water so that you will have leftovers. If you like, toss the left over pasta with a little olive oil to help prevent sticking. Use plain leftover pasta as a base or extender for salads, soups, side dishes and casseroles. Simply store the leftover pasta in a plastic bag in the refrigerator for up to three days. Freshen the pasta by rinsing with hot or cold water, depending on how you plan to use it. Pasta can also be frozen and then reheated in boiling water or microwave for a fresh-cooked texture and taste.
- Combine leftover cooked meats, poultry, fish and vegetables with your favorite pasta shape and a simple sauce for a fast new meal.
- One cup of uncooked macaroni type pasta will yield 2 cups (500ml) cooked pasta.
For more exciting recipes, see at PASTA RECIPES
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