You think you know everything
there is to know about pasta? Read on to find more about this favored foodstuff.
Pasta-eaters that we are, most
Filipinos are generally knowledgeable about this Italian import. However, there
are still some pasta facts around that one can throw about on the dinner table.
Here a few:
as everybody knows, is the “generic” name for “dough” that comes in
various shapes. Despite the multitude of shapes, however, it is generally
considered that there are only two kinds: manufactured and homemade. Also,
despite the hundreds of shapes, it’s considered that there are only four
types: tube, ribbon, cord and fancy shapes.
are there different shapes?
all in the sauce. Stronger sauces --- usually meat-based --- are usually
partnered with cord-like pastas; while the fancy shape pastas are used in tandem
with the lighter vegetable-based sauces. The reason behind the latter is that
the “cups and crevices” of these pastas can hold the delicate sauces.
the difference between homemade and manufactured pasta?
wise, not much really. With regards to ingredients, however, manufactured pastas
are sometimes made with eggs; while the homemade pastas are “always” made
colored pastas bleed into the sauce?
depends. Some pasta are made with spinach, thus their green color. However, some
manufactured pastas just use “dye”. As such, it would be wise if consumer
read the package first. That is, if they don’t want to have a weird-looking
sauce on their pasta. Of course, this suggestion goes with the other colored
pasta as well, of which there seems to be a lot lately.
does one cook pasta?
directions on most pasta packages are usually quite accurate when it comes to
cooking pasta. However, pastas need plenty of water to cook. About 6 quarts of
water is needed in order to cook one pound of pasta. When it comes to cooking
dry and fresh pasta, the latter cooks much faster than the dry. Here’s a tip,
when the water starts to boil, put the pasta immediately (dry) and switch off
the stove. The heat from the boiled water is enough to cook the pasta thoroughly
without making it mushy.
cooked pastas be used immediately?
However, during cooking emergencies, you can try placing the cooked pasta back
in hot water, with butter or oil added to keep them from sticking together.
Usually, though, you can only keep pasta from waiting for only half an hour.
After that, it becomes mushy or soggy; and you don’t want guests and family to
eat soggy pasta now, do you?
pastas be stored?
it can. Just drain immediately and thoroughly, coat with butter or oil and
refrigerate in a very, very tightly covered container. If you need to use it,
just place the pasta in boiling water in order to heat through. Do not store
pasta with the sauce, though. It destroys both the taste and texture of the
fettuccine and tagliatelle the same?
quite. Fettuccine is the Roman (Rome), as opposed to the Italian name for egg
noodles, which is generically called tagliatelle.
is very similar to fettuccine and is usually eaten in Northern Italy.
fettuccine is usually simply served with melted sweet (unsalted) butter,
Parmesan cheese and freshly ground black pepper. Actually, it is also said to
have originated in a Roman restaurant, named Alfredo’s.