Can you imagine Italy without pasta? Can you imagine day
without night? Can you imagine history without culture?
Well, that’s what pasta is to Italians and with their
popularity has become a favorite throughout the world. The
latest census says that Italians consume over sixty pounds
of pasta per person a year and the Americans eat about twenty
pounds per person every year. As an interesting fact, Italy’s
passion for pasta goes far beyond the production of durum
wheat in Italy. That’s why the Italians have to import
wheat which is the essential ingredient in pasta. Pasta
can be found in two varieties, the dried one is called,
‘pasta secca’, and the fresh pasta is, ‘pasta
fresca’. Though pasta is manufactured worldwide, you
can bet your life that the best comes from Italy with its
time-tested and proven and absolutely fantastic pasta.
Tips on Pasta
* Pasta should be cooked in lots and lots of water
* Adding salt to the water for the pasta prevents stickiness
and adds to the flavor
* The dough of the pasta when kneaded is more succulent
* Fresh pasta cooks really fast
* When cooking pasta, it is necessary to check it every
30 seconds till it is firm or ‘al dent’ enough
This is the basic pasta which uses an accompaniment of
all traditional tomato and meat sauces and any extempore
sauces that you can make up.
Cooking time: All round and flat pasta will cook between
I to 3 minutes, while the tubular 2-inch pieces will cook
between 2 to 5 minutes
Italians always consider egg pasta as noodles because it
is sort of flat initially being home made and rolled out
with a long rolling pin and an experienced hand.
Cooking time: This pasta will cook in 1½ to 4 minutes.
It is tastier if cooked with just a bit of egg added to
Semolina (Durum wheat) Pasta
Most of the pasta made in Italy is with the durum wheat
that is fresh from the mill. They normally contain water
and are softer than most pasta when cooked.
Cooking Time: Faster than most pasta
Colorful and delicious the spinach linguine when mixed
with red tomato sauce is rich being enhanced with the traditional
Cooking time: The flat pasta will cook between 3 to 5 minutes
and the 2-inch tubular pasta will cook between 4 to 7 minutes.
With the tart taste of rich red tomatoes, this pasta can
be sautéed with mushrooms in olive oil.
Cooking time: The flat pasta will cook in 11/2 to 3 minutes
and the 2-inch tubular pasta will cook between 2 to 5 minutes.
Whole Wheat Pasta
Healthy and tasty, the whole wheat pasta does not come
under the traditional Italian category, but it is nutritious
and delicious with olive oil.
Cooking time: This pasta cooks between 2 to 4 minutes.
If the dough is kneaded with egg whites, the pasta takes
on a pearly hue and has a porcelain-like look when cooked.
Cooking time: This pasta cooks between 1 to 4 minutes.
Egg Yolk Pasta
Richer calorie wise, this dough when kneaded is rich in
taste but should not be overcooked or it will get hard and
Cooking time: Quick mixing flour can be substituted for
the all-purpose flour when mixing the dough. This pasta
cooks between 2 to 4 minutes.
Amazing as a dessert, the buckwheat pasta when cut into
fettucine strips is great with butter, sugar and raisins.
Cooking Time: This pasta cooks between 1 to 3 minutes.