PASTA FACTS

Many nations claim to have invented macaroni ( the generic term for all shapes and flavors of pasta ) but it is in Italy that pasta-making was perfected. As a result, most of the macarons bear Italian names. When these names are translated, they describe the shape or type of pasta: lasagne means "broad-leafed"; farfalle is " butterfly ", and so on. Macaroni products can be divided into four basic groups - cords, tubes, ribbons, and special shapes such as shells crests, etc. 

There is a wide range of sizes and shapes within each group. Ravioli and tortellini are small shapes with fillings of cheese, vegetables, beef, chicken, etc. Pasta can be fresh or dried; one can be substituted for the other. Use the same weight as specified for dried or fresh when substituting. 

The noodles we used are mostly of oriental origin; these are available in different types and sizes, including wonton wrappers. A big difference between pasta and noodles is the type of recipes they are used in. We used noodles mostly in recipes with an Asian influence, although occasionally we used won ton wrappers, etc., as a convenient pastry for ravioli.

TO COOK PASTA

Cook all forms of pasta in plenty of boiling water. Use a large saucepan or small boiler. Three-quarters fill the pan with hot water, cover, place over high heat, bring water to a fast rolling boil, and add a sprinkling of salt, if desired. 

Add pasta gradually, so the water does not go off the boil. When cooking spaghetti, vermicelli, or any of the long goods ", as they are called, hold long strands at one end and place the other ends in the boiling water. The pasta will begin to soften in the hot water and it is then simple to lower strands into a saucepan, coiling them neatly inside the pan. 

Check individual recipes or instructions on the packet for cooking times. The cooking time of pasta varies according to individual manufacturers; the freshness of the product, too, will affect cooking time (homemade pasta cooks much more quickly than the commercial product ). In order for pasta to be considered "al dente" (to the tooth), it needs to be tender, but also firm.

TO MICROWAVE PASTA

You can microwave fresh and dried pasta successfully, though each takes about the same time as in conventional cooking. Place pasta in a large microwave-proof bowl, and pour in enough boiling water to cover the pasta generously. Microwave, covered on HIGH, until pasta is just tender; drain. Take care not to overcook pasta.

TO REHEAT PASTA

Place pasta in a heatproof bowl, add enough boiling water cover the pasta, stand for I minute; drain well.

TO REHEAT PASTA IN A MICROWAVE OVEN

Pasta should be heated through in the microwave, one minute at a time, stirring every 30 seconds; drain spaghetti well.

Also Read: GUIDE TO MAKE FRESH PASTA