![]() 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. Place the handle of the wooden spoon on one corner and roll up towards the corner that’s diagonally across, pressing slightly at the end to seal.Pasta is an American favorite. Cut into evenly-sized squares using a pizza cutter. Here’s how to make these larger than life penne: - Use a rolling pit to thinly roll out the pasta dough on a floured (or fine semolina-ed) surface. I had never thought of making penne at home, but it turns out you can! The size is up to you-all you need is a thick skewer, or to make enjoyably large penne like we did (think of all the sauce that’ll get trapped inside!), use the handle of a wooden spoon (in which case you should situate yourself at the edge of a bench or table so the mouth of the spoon can hang off the edge and allow for smooth rolling). Try pairing them with: - 5-ingredient creamy tomato and basil pasta - Buttery pasta all’amatriciana - Baked gnocchi with Gorgonzola and spinach 3. ![]() ![]() Since these don’t contain potato, they’ll be denser than regular gnocchi, so we recommend a very saucy complement that will collect in their nooks and crannies. Toss with semolina into little nests and use immediately, or dry it out to use later. Roll up into a loose log and cut it, widthwise, into equal strips of the desired size (thinner for tagliatelle or fettuccine, thicker for pappardelle). Use a rolling pit to thinly roll out one piece of the pasta dough on a floured (or fine semolina-ed) surface. into even handfuls) to make it easier to work with. Here’s how: - Use a dough cutter to divide up your pasta dough (approx. The easiest “shape” to make at home is cutting hand-rolled sheets of pasta dough into long noodles with a kitchen knife. Hand-cut pasta (tagliatelle, fettuccine, pappardelle, and more) 6 easy pasta shapes to master at home-plus sauce pairings 1. There’s more on making homemade pasta here, too. ![]() If you happen to have a pasta machine, you can of course roll out your dough using a machine ( we have a tutorial here), but otherwise, all you need is a rolling pin and some elbow grease. ![]()
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