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Pasta

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 without salt
* 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 to eat

Water Pasta

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

Egg Pasta

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 the water.

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

Spinach Pasta

Colorful and delicious the spinach linguine when mixed with red tomato sauce is rich being enhanced with the traditional touch.
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.

Tomato Pasta

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.

Egg-white pasta

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 tough.
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.

Buckwheat Pasta

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.

 
     
         
 
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