truly madly pasta

TrulyMadlyPasta

A book for all that you’d want to know about pastaaa

By Ankita Gupta

“ I LOVE PASTA tto such a dramatic point, like you do not understand! Pasta is my love! I eat it for breakfast, lunch, AND DINNER!!

Well no, not really, but it’s the best food ever.”

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Who invented pasta? ...............................................................................2 What are the different shapes of pasta? .....................................................3Why is American-made pasta the best I can buy? ........................................8How is pasta made? ................................................................................9Is Pasta Healthy? ....................................................................................11How do you cook pasta perfectly every time? .............................................13How should I store pasta?.........................................................................14 Should I rinse the pasta after I drain it? .....................................................15How should I keep pasta from sticking? .....................................................15Does all pasta contain egg? ......................................................................15How much cooked pasta does one pound of dry pasta make? ........................17Did you know? ........................................................................................18How does the Mediterranean Pasta Diet help us? .........................................19Why whole-grain pasta?............................................................................20Now how about pasta and ME?...................................................................21

Who invented pasta?

Popular legend has it that Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century; however, we can trace pasta back as far as the fourth century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta. The Chinese were making a noodle-like food as early as 3000 B.C. And Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough (the first spaghetti!).

Pasta made its way to the New World through the English, who discovered it while touring Italy. Colonists brought to America the English practice of cooking noodles at least one half hour, then smothering them with cream sauce and cheese. But it was Thomas Jefferson who is credited with bringing the first “maccaroni” machine to America in 1789 when he returned home after serving as ambassador to France.

The first industrial pasta factory in America was built in Brooklyn in 1848 by, of all people, a Frenchman, who spread his spaghetti strands on the roof to dry in the sunshine.

“Life is a combination of magic and pasta.” - Federico Fellini

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Acini di Pepe (“Peppercorn”) Acini di Pepe is perfect to use in soup recipes. These shapes are ideal to include in broths.

Alphabet Pasta:This favorite kids’ shape is usually used in soups for a fun meal anytime.

CapelliniThese thin, delicate paa strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals.

Buctani Thick Spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes.

Anellini Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It is used in various soups and is also a compliment to a number of salads.

Bow Ties, Farfalle (“Butterflies”)Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes.

Cappelletti Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat.

Cavatappi (“Corkscrew”)The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces.

Casarecce Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when serving a meat sauce and can be used in a variety of casserole dishes.

Campanelle (“Bells”) Campanelle pasta resembles a small cone with a ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.

What are the different shapes of pasta?

When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin, delicate pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work well with heavier sauces. Pasta shapes with holes or ridges like mostaccioli or radiatore, are perfect for chunkier sauces.


Cavatelli Cavatelli resemble tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces.

Elbow Macaroni A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.

Ditalini (“Little Thimbles”) This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

Lasagna Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal.

Fusilli (“Twisted Spaghetti”)This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.

Linguine (“Little Tongues”)A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes.

Manicotti(“Small Muffs”) Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.

Orecchiette (“Little Ears”) These “little ears” are commonly served with thick, chunky sauces or in pasta salads.

Conchiglie (“Shells”) Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.

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Ravioli Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, and vegetables. Ravioli can be served with a red sauce or it can be served with oil or cream.

Radiatori (“Radiators”) This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups.

Penne, Mostaccioli (“Quills” and “Small Mus-taches”) This tubular pasta compliments a variety of sauces, is frequently used in salads, baked in casseroles, or made into stir fry dishes.


Reginette Reginette is wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to Lasagna.

Spaghetti (“A length of Cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes.

Rotelle (“Little Wheels”) The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair.

Ziti (“Bridegrooms”) A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.

Tortellini Tortellini is a ringshaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.

Vermicelli (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.

Why is American-made pasta the best I can buy?

American manufacturers have to follow strict ingredient and manufacturing standards that comply with stringent government regulations, so American made pasta is the highest-quality pasta available. American-made pasta is enriched with iron, folic acid and other B-vitamins, making it one of the most healthful foods you can buy. American pasta plants are technologically advanced, with state-of-the-art equipment and highly skilled personnel.


How is pasta made?

1. MixingAmerican dry pasta is made with semolina, which is produced by grinding kernels of durum wheat. Sometimes other hard wheats are also used. The semolina is mixed with water until it forms a dough. If any other ingredients are being added to the pasta, such as eggs to make egg noodles, or spinach or tomato to make red or green colored pasta, those ingredients are added at this stage.

2. Extruding The dough is kneaded until it reaches the correct consistency, and then it is pushed, or extruded, through a die, a metal disc with holes in it. The size and shape of the holes in the die determine what the shape of the pasta will be. For instance, dies with round or oval holes will produce solid, long shapes of pasta, such as spaghetti. When the extruded pasta reaches the right length, it is cut with sharp blades that rotate beneath the die.

3. DryingThe pasta is then sent through large dryers which circulate hot, moist air to slowly dry the pasta. Because different pasta shapes vary in degrees of thickness, they dry for different lengths of time. Most take 5 or 6 hours to dry.

4. PackingThe dried pasta is then packed in bags or boxes. Some of the more fragile pasta shapes, such as lasagne and manicotti, are often packed by hand to protect them from breaking.

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Is Pasta Healthy Food?

Pasta can be healthy or unhealthy, depending on its ingredients and how it’s served. If it’s made with white flour, like most pasta, and smothered in cream sauce, it’s unhealthy. If it’s whole grain al dente (firm) pasta with unsweetened tomato sauce, it’s healthy.

Whole grain al dente pasta is much higher in fiber, vitamins, minerals and essential fatty acids. It’s slowly absorbed into the bloodstream and doesn’t cause a blood sugar spike.

This extra nutrition, slower absorption and high fiber helps protect against insulin resistance, constipation, type 2 diabetes, heart disease and stroke.

Studies show people who eat more whole grains have 37% less risk of metabolic syndrome, which can lead to diabetes. They also have lower triglycerides, LDL cholesterol and blood pressure, which helps prevent cardiovascular disease.


How do you cook pasta perfectly every time?

1. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)

2. Add the pasta with a stir and return the water to a boil.

3. Stir the pasta occasionally during cooking.

4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.

5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be “al dente,” or firm to the bite, yet cooked through.

6. Drain pasta immediately and follow the rest of the recipe.

How should I store pasta?

Uncooked PastaStore uncooked, dry pasta in your cupboard for up to one year. Keep in a cool, dry place. Follow the “first-in, first-out” rule: Use up packages you’ve had the longest before opening new packages.

Cooked PastaRefrigerate cooked pasta in an airtight container for 3 to 5 days. You may add a little oil (1-2 tsp. for each pound of cooked pasta) to help keep it from sticking. Because cooked pasta will continue to absorb flavors and oils from sauces, store cooked pasta separately from sauce.

Freezing PastaThe best pasta shapes for freezing are those that are used in baked recipes, such as: lasagne, jumbo shells, ziti and manicotti. You’ll have better results if you prepare the recipe and freeze it before baking. To bake, thaw the dish to room temperature and bake as the recipe directs.


Should I rinse the pasta after I drain it?

The only time you should rinse pasta after draining is when you are going to use it in a cold dish, or when you are not going to sauce and serve it immediately. In those cases, rinse the pasta under cold water to stop the cooking process, and drain well.

How should I keep pasta from sticking?

Use plenty of water (4-6 quarts for each pound of pasta) and don’t overcook it. Follow the package directions for cooking times. Follow the steps above for perfectly cooked pasta every time.

Does all pasta contain egg?

No. Government regulations specify that egg noodles must contain 5.5 percent egg by weight in order to be labeled an egg noodle, but most other pasta does not contain egg. Because American pasta manufacturers must list all ingredients used in their products, read the list of ingredients to determine whether the pasta you are purchasing contains egg.


How much cooked pasta does one pound of dry pasta make?

It depends on which shape you’re cooking, but you’ll get a pretty close idea from this chart:

Type of pasta Uncooked weight Cooked Amount Small to medium pasta shapes(Elbow Macaroni, Medium Shells, Rotini, Twists, Spirals,Wagon Wheels, Bow Ties, Mostaccioli, Penne) 8 oz. uncooked 4 cups cookedLong pasta shapes(Spaghetti, Angel Hair, Linguine, Vermicelli, Fettuccine) 8 oz. uncooked or 1 1/2 inch diameter bunch 4 cups cookedEgg Noodles 8 oz. uncooked 2 1/2 cups cooked

Did you know?

• Carbohydrates like pasta provide glucose, the crucial fuel for your brain and muscles. Pasta is an excellent source of complex carbohydrates, which provide a slow release of energy. Unlike simple sugars that offer a quick, yet fleeting boost of energy, pasta helps sustain energy.

• Pasta is very low in sodium and cholesterol-free. Per cup, enriched varieties provide a good source of several essential nutrients, including iron and several B-vitamins. Whole wheat pasta can provide up to 25% of daily fiber requirements in every one cup portion.

• Enriched pasta is fortified with folic acid – essential for women of child-bearing age. FDA regulations require enriched grain products to contain this essential vitamin. A serving of dry pasta supplies the equivalent of roughly 100 micrograms of folic acid, or 25% of the recommended daily intake.

• Pasta is part of a well-balanced diet. Current dietary guidance calls for up to 65% of daily calories to come from carbohydrates.

• It’s a fact: reducing calories, not carbohydrates, helps you lose weight. Studies show there are no significant differences in weight loss over the long term between low-carbohydrate diets and those considered “high” carbohydrate when dieters achieved similar calorie reductions.

• Pasta has a low Glycemic Index (GI) so it does not cause sugar in the blood to rise quickly. The GI measures how rapidly a carbohydrate triggers a rise in blood sugar – the higher the number, the greater the blood sugar response.


How does the Mediterranean Pasta Diet help us?

Pasta meals are efficient “delivery systems” for healthy foods. Pasta is eaten with its plate partners, such as vegetables, fish, olive oil, cheese, tomato sauce, beans, poultry and meat. By pairing pasta with ingredients, the complete pasta meal is nutritious and satisfying. Pasta meals are central to the Mediterranean Diet. The Mediterranean Diet is characterized by abundant variety of plant foods (fruits, vegetables, breads, pasta, other forms of cereals, potatoes, beans, nuts, and seeds), olive oil as the principal source of fat, dairy products (mostly cheese and yogurt), fish and poultry consumed in low to moderate amounts, zero to four eggs consumed weekly, red meat consumed in low amounts, and wine consumed in low to moderate amounts.

The New England Journal of Medicine reported that the Mediterranean Diet reduces the risk of death from heart disease and cancer. Cereals, which include pasta, are an integral part of the Mediterranean Diet.

Most international dietary guidelines define a well-balanced diet as an eating pattern that provides 45-65% of calories from carbohydrates, 15-20% from protein, and 30-35% from fats.

Why whole-grain pasta?

The power of whole-grain pasta-as with other whole-grain foods-appears to be its mix of nutrients, not any single substance, says Nicola M. McKeown, Ph.D., lead author of the Tufts study. Unlike traditional pastas made of refined durum wheat, or semolina, whole-grain noodles don’t lose their bran and germ during processing. Bran, the outer skin of a whole grain, and the germ, or embryo of the grain, carry considerable healthful fats, protein, antioxidants, B vitamins, minerals, and fiber. One of these minerals, magnesium, increases the body’s sensitivity to insulin, which may help to lower the risk of diabetes. And dietary vitamin E, folate, and fiber may reduce the risk of heart disease. Another thing high-fiber diets might do is drive down harmful glucose, insulin, and fat levels in the blood.

Fiber is also kind to your waistline. A 2005 Tufts study found that women whose diets are rich in vegetables, fruits, and whole grains weighed less and had less body fat than those who ate less fiber and more meat. And in an earlier study at Louisiana State University, researchers found that the single greatest predictor of obesity in middle-aged women was a lack of fiber in their diets.

“The beauty of fiber is that it fills us up so we don’t eat as much,” says Dee Sandquist, M.S., R.D., spokesperson for the American Dietetic Association and director of the Weight Management Center at the Southwest Washington Medical Center in Vancouver, Washington. “And you feel full much more quickly than when you eat refined foods.”

Favourite Pasta Recipe

Pasta ArrabbiataServing Size: 4

1 tablespoon olive oil1/2 cup finely chopped onion1 tablespoon minced garlic1 teaspoon red pepper flakes1/2 teaspoon salt1 can tomatoes -- chopped (28 oz.)1 pound linguine -- cooked according to -- package directions1/4 cup chopped fresh parsley

Heat oil in large skillet over medium heat.Add onion; cook 5 minutes until softened.Stir in garlic, red pepper and salt; cook 30 seconds.Add tomatoes and their liquid; cook 15 minutes.Toss sauce with hot pasta and parsley in large serving bowl.Makes 4 servings.

PER SERVING Calories 505 Total Fat 6 g Saturated Fat 1 g Cholesterol 0 mg Sodium 607 mg Carbohydrates 96 g Protein 17 g

Favourite Pasta Salad Recipe

Cold Italian Salad PastaServing Sizes 2

A classic Italian pasta salad recipe with plenty of vegetables. This vegetarian pasta salad recipe is quick and easy to prepare as it uses a pre-made Italian salad dressing.

1 1/2 cups shell pasta2 cups brocolli, chopped1 cup cauliflower, chopped1 cup sliced fresh mushrooms1 6 ounce can artichoke hearts, drained and chopped1/2 cup chopped onion1 cup Italian salad dressing3/4 cup sliced black olives1 tomato, chopped1 avocado, chopped

Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well.In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms,

My Favourite Pasta :Tesco Italian - Fresh Egg Fusilli

Now how about pasta and ME ?

Fresh pasta is the best! I love buying it ready made from Tesco.I love-love-love fusilli! I am such a pasta freak. I love it more when the sauce is homemade! If not then Arriabiata Sauce is to die for. My mum makes this killer spaghetti in mushroom sauce. I say killer because of the amount of cream and mushroom she puts in it. I have no idea what else goes in but it is heaven. She hasn’t made it in a looooong time!

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My Favourite Restaurant : Pastamania - Singapore

My Favourite Pasta Sauce : Homemade Arrabiata

truly madly pasta

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