Successfully Cooking PASTA

Pure Italian pasta is made from only durum wheat, whereas dried pastas are made with semolina, which is produced by grinding kernels of durum wheat and sometimes other hard wheats. The wheat is mixed with water until it forms a dough. Other ingredients can also be added, for example eggs to make egg noodles, or spinach or tomato to make red or green colored pasta.

Although all pasta is made from the same ingredients, different shapes and sizes are used for different types of dishes, Some of the most popular shapes and uses are:

• Angel Hair, Capellini (Fine Hairs): These thin, delicate pasta strands are best if used with thinner, delicate sauces.
• Bow Ties, Farfalle (Butterflies): Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes.
• Casarecce: this pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when serving a meat sauce and can be used in a variety of casserole dishes.
• Cavatappi (Corkscrew): The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces.
• Cavatelli: Cavatelli resemble tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces.
• Egg Noodles (Medium): This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces.
• Elbow Macaroni: A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.
• Gemili (Twins): Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces.
• Gigli (Lilies): Gigli is a fluted edge piece of pasta that has been rolled into a cone shaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.
• Jumbo Shells:ou Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.
• Lasagna (Latin for pot): Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce.
• Orecchiette (Little Ears): These are commonly served with thick, chunky sauces or in pasta salads.
• Penne (Quills or Feathers): Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
• Ravioli: These are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.
• Riccioli (Curl): Ricciolis twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
• Spaghetti (A length of Cord): Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes.
• Tortellini: Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.
• Vermicelli (Little Worms): Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.

Tips for Cooking Pasta

• Use about 4 ounces of dry pasta per person.
• Always use a large and deep pot.
• Use plenty of water (at least 4 quarts per pound) so that it doesn’t stick together.
• Add approximately 1 tablespoon of sea salt per pound of pasta. This will bring out the flavor of the pasta.
• Don't break the pasta to fit the pot, use a spoon (wooden) to bend it as it cooks.
• Cover the pot to hasten heat recovery.
• Stir the pasta often to prevent sticking.
• One pound of spaghetti takes apron. 8 to 10 minutes to cook but check it frequently until it's al dente: firm to the bite.
• To check if it is cooked, break it, and see if the inside is still whitish. That means the pasta is still not cooked. Once the core the strand has lost its whiteness, that is the time for draining.
• As soon as the pasta is done, drain it in a colander.
• If cooked pasta has to be used after some time, then refresh the boiled noodles in cold water and drain. This way they will not stick to each other.
• Pasta can be reheated by putting it in a colander and running very hot water over it. Or microwave the pasta, tossing halfway through.
• Once uncooked pasta is exposed to light, its vitamins start to break down. It becomes lighter in color. For long-term storage, hide pasta in airtight c ontainers in a dark place. It can keep up to 18 months when stored properly.
• Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.