Serve with more delicate sauces, or break in half for stir-fries. Takes just minutes to cook because it’s so thin. Legend has it that Parmesan cheese clings to this pasta like gold clings to an angel’s hair. Capellini/Angel Hair: "Fine hairs" of pasta, the thinnest of spaghettis. This pasta originates in Naples, and the word bucato means "with a hole." Break into thirds, if desired, and serve with any sauce. Bucatini: Long, hollow noodles that resemble drinking straws. Usually served with light sauces to let the flavor of the filling shine through. Agnolotti: Small, crescent-shaped, stuffed pasta that resembles priests’ caps. Top with any sauce, or add to a casserole. Here are just some of the pastas, with serving suggestions too, to choose from: Acini de Pepe: Spaghetti cut to the size of peppercorns. The endings on some Italian names give you a hint on pasta size: "oni" means large "elle," "ina," and "iti" mean small. Pasta Glossary From twists to ribbons to wagon wheels, check out all the "pastabilities" for shapes and sizes at your supermarket. ğrozen pasta: Avoid packages with the pieces frozen together in a solid block, as well as those with ice crystals or freezer burn, which looks like dry, white spots. Avoid packages with moisture droplets or liquid, because the pasta may be moldy or mushy. Fresh pasta will look dry, but it shouldn’t be brittle or crumbly. ğresh pasta: Look for smooth, evenly colored, unbroken pieces. Avoid dried pasta with a marbled surface (many fine lines) this indicates a drying problem, and the pasta may fall apart during cooking. When buying pasta, keep these tips in mind: -ĝried pasta: Look for unbroken pieces. Some varieties of frozen pasta are lasagna noodles, egg noodles and filled tortellini and ravioli. Look for fresh pasta in the refrigerated section of your supermarket. Dried pasta is usually found packaged or in self-serve bulk bins. Picking Out Pasta Pasta is available in three forms: dried, fresh and frozen. Whether made at a pasta factory or in your own kitchen, the process is the same. The dough is kneaded, then pushed through a metal disk with holes in it to create the incredible variety of pasta shapes.
The flour is mixed with water, or sometimes egg, to form a dough. So how is pasta made? Dried pasta, the most common kind, is made from semolina flour, which is ground from durum wheat. And if you are looking for flavors, pasta has it! Pasta flavors range from the common-spinach, tomato and whole wheat-to the exotic-beet, lemon, herb, garlic, hot chili, red wine, chocolate, fruit and squid ink. Who can resist a cool salad made with radiator-shaped pasta or a hearty soup dotted with shell-shaped pasta? You can bake pasta and fill it, toss it in a salad, stir-fry it, layer it or smother it in sauce. But there’s more to pasta than convenience and good nutrition: It’s just plain fun to cook with. One-half cup of cooked pasta contains about 100 calories, 0.5 grams of fat and less than 5 milligrams of sodium. Check out the Food Guide Pyramid you’ll find pasta in the broad bottom band, the band that calls for six to eleven servings per day. What makes it so popular is that it’s convenient to store, it’s easy to fix and it’s good for you.
0 kommentar(er)
