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PASTA Review

Random Pasta Facts

 The average American eats 19 pounds of pasta per year

  In the 19th century, barefoot men stomped on pasta dough to mix it

 Pasta names are Italian words for shapes

Pasta Nutrition

  A 2 ounce serving (about ½ cup cooked) has 220 kcal

  High in complex carbohydrates (which release energy over long period of time)

  Useful source of protein, low in fat

  It is enriched with B vitamins (thiamine, riboflavin and niacin) and iron

  Whole wheat pasta is the most nutritious, containing a richer concentration of vitamins, minerals and fiber.

Pasta Variations

 Most pasta is made with durum wheat (ground into semolina flour)

 Other Pasta Variations   Whole Wheat   Buckwheat (gluten-free)   Corn (gluten-free)   Rice (gluten-free)   Quinoa (pronounced keen-wah)   Colored & Flavored Pasta

 Tomato & Spinach most common

Choosing the Right Shape

  Long Shapes (spaghetti, linguini, fettuccine)

  Best served with a thin sauce in which the ingredients are very finely chopped

  Short Shapes (penne, fusilli, macaroni)

  Very versatile, can handle robust sauces

  Delicate Shapes (alfabeti, farfallini, conchigliette)

  Suits lighter broths and soups (i.e. minestrone)

Cooking Perfect Pasta

  Use a large pot with lots of water, add teaspoon of salt

  Bring the water to a boil BEFORE adding the pasta

  Add the pasta – bring water back to boil, do not cover.

  Stir the pasta occasionally to keep it from sticking together.

  Cook until al dente - “firm to the bite”

Commonly Asked Questions

Should I rinse the pasta after I drain it?

 Rinsing stops the cooking process, so rinse ONLY if you are going to use it in a COLD dish OR when you are not going to sauce and serve it immediately.

Commonly Asked Questions

How do I keep pasta from sticking?

 Use plenty of water, stir occasionally and don’t overcook it.

Commonly Asked Questions

How do I know when my pasta is done?

 Perfectly cooked pasta should be al dente - firm to the bite.

 Test for doneness by biting a small piece or cutting it with a fork. The pasta should be tender, but still firm (not mushy)

DO NOT THROW AT WALL/CEILING!

But what about the sauce?

  Pasta sauces come in many forms and flavors   Light vs. Rich   Creamy vs. Tangy   Everything in between!

  Stir sauces often to prevent sticking or burning

  Because pasta should be served immediately once cooked, it is important to time your sauce to be ready before the pasta is!

Common Italian Pasta Sauces

  Alfredo   Rich sauce of cream, butter, parmesan cheese & freshly ground black pepper

  Carbonara   Crisply cooked bacon, combined with a sauce of eggs, cream, garlic and parmesan

cheese

  Marinara   The basic Italian tomato sauce, slow cooked and infused with garlic, oregano and

basil. Easy to adapt for new variations.

  Ragu alla Bolognese   A long simmered sauce of meat and tomatoes, named for the city of Bologna.

  Pesto   Fresh basil leaves, pine nuts, garlic, parmesan cheese and olive oil blended to a

fine paste.

  Primavera   A mixture of sautéed spring vegetables and fresh herbs

A word about OLIVE OIL…

  Olive Oil is one of the oldest culinary oils. It has been the cornerstone of the Mediterranean diet for thousands of years.

  Olive Oil is made from green olives. Nearly the entire production of green olives in Italy is converted to olive oil.

Types of Olive Oil

  Extra Virgin Olive Oil   Produced from the olive’s first pressing (the crushing process that releases the oil from the olives)

  Less than 1 % acidity   Richest aroma, strongest flavor

  Virgin Olive Oil   Produced in same manner, but with slightly riper olives   1 ½ % Acidity

  Pure Olive Oil (Commercial grade oil)   Made from a mixture of the 1st & 2nd pressing of olives   More of a general-purpose olive oil

  Light Olive Oil   Has same fat content as other olive oils (120 kcal/tbsp)   Pale in color with extremely bland flavor (a result of the way it is

processed)

Storing Olive Oil

  Air, heat and light will cause olive oil to turn rancid, so it should be stored in a cool place in an airtight container.