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PASTA SOLUTIONS

Cheers!

Cheers!

I can attest that it is good for you! I have eaten at least 100 times my weight in pasta during my lifetime and still love it! My cholesterol is low and my health is good so if you need advise on how to cook it , do not hesitate to call me. For other information, continue...

A Little Pasta History

The term pasta in Italian means paste. Centuries ago primitive people
learned that grinding grain and mixing it with water, and then drying the product, resulted in food that could be cooked quickly but also preserved longer than the grain
itself.

History is very unclear as to whether pasta originated in the Arabic countries or in China. We know for certain, however, that Marco Polo did not introduce spaghetti to the Italians. Sicilians and Neapolitians were eating macaroni

(far more complex to make than spaghetti) for 2 thousand years before Marco Polo was born.It is more probable that the ancient Arabic mariner, Sinbad the Sailor, in trading with China discovered their use of dies or presses for extruding their egg cereal grain mixture to make drying easier.

Artifacts discovered in Sicily reveal extrusion dies for pasta were made over 3000 years ago.

The making of noodles is not too difficult a task even for primitive
people, since they discovered this method of preserving their cereal grains. Because pasta or noodles are essentially neutral in taste, they are perfect conduits for carrying amyraid of flavors to one's mouth.

The important thing to remember is that pasta is an excellent food
source. It does not initiate a glycemic response in diabetics because it is digested soslowly. It is a nearly perfect source of carbohydrates in the diet.

Mangia!

Pasta

I. Sheet Pasta (noodles)

A. Full Sheets -- Used for lasagna, manicotti, rotolo, ravioli, tortellini.

B. 2-inch wide with or without curled edges -- Used for lasagna and lasagna products.

C. 1-inch wide called pappardelle -- Used as noodles when cut long or to make farfelli (bow ties); when cut short in 1 1/2 or 2 inch lengths.

D. 1/2-inch wide called tagliatelle when rolled thin. When corn pasta dough is used, theyare cut thicker. When they are fried, they are known as fritos.

E. 1/4-inch wide fettucini, which means "little ribbons" and is one of the
foremost Italian noodles.

F. 1/8-inch wide called linguini, which means "little tongues" is also one of
the most famous noodles.

G. 3/32-inch wide called cappelini is a non-extruded spaghetti.

H. 1/16-inch wide called capelli d'angelo, literally means angel hair and is used with themost delicate sauces, when fried become "chow mein noodles."

II. Extruded Pastas

A. Long round pasta -- spaghetti, sagatini.

B. Long hollow pasta -- ziti, bucati, bucatini.

C. Short hollow pasta -- macaroni, mostacolli, rigata, penne.

D. Shaped pasta -- creste di gallo, rotelle.

E. Pastina -- little tiny shapes used principally for soups.

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