- Pasta Cooking Equipment
- Boiling Pasta
- Frying Pasta
- Stir-Frying Pasta
- Baking Pasta
- Reheating Pasta
- Checking Doneness of Pasta
- Saucing the Pasta
- Pasta Cooking Tips
Start From Pasta Cooking Equipment Until Pasta Cooking Tips
Wednesday, October 22, 2008
Pasta Cooking Guide
Pasta Cooking Guide include :
Start From Pasta Cooking Equipment Until Pasta Cooking Tips
Start From Pasta Cooking Equipment Until Pasta Cooking Tips
Monday, October 13, 2008
Pasta Shapes
Pasta is available in many different forms and sizes. The majority of pasta shapes that are available originated in Italy but they have also been created in other parts of the world. Many types of noodles have been created in Asian countries. Certain shapes and sizes are used for specific purposes, while others can be used in several different manners. Shown below are the basic categories in which pasta shapes are found.
Shaped Pasta
Shaped pastas are available in many different sizes and specific shapes. They include shapes that resemble shells, bow ties, spirals, snails, wheels and radiators. Shaped pastas are generally found dried. The smaller shaped pastas work well with a simple sauce but most shaped pastas can be paired with a chunkier sauce because they are sturdy enough to hold up with the other ingredients. They are also used in pasta salads and casseroles. See Pasta Products - Shaped Pasta for more details on specific shapes and sizes.
Tubular Pasta
Tubular pastas are any pastas that are in the shape of a tube. They are available in many different sizes and shapes. Some tubes are long and narrow while others are short and wide. They are found with smooth or grooved exteriors and their ends are cut straight or at an angle. They are often served with a heavy sauce, which holds well in the hollows of the pasta tubes. Tubular pastas are also used in salads and casseroles. Some of the larger tubes that have a wide opening can be stuffed with meat and/or cheese and then baked. See Pasta Products - Tubular Pasta for more details on specific shapes and sizes.
Strand Pasta Noodles
Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. The basic difference from one variety to the next is the thickness of the strands. The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce. See Pasta Products - Strand Pasta for more details on specific shapes and sizes.
Ribbon Pasta Noodles
Ribbon pastas consist of flat strands of pasta, which are available in different lengths, widths and thickness. Some are short and wide, while others are long and narrow. Ribbon pasta can have straight or wavy edges. Many varieties are available fresh and dried. The dried ribbons are generally used with a thick, heavier sauce and the fresh ribbons are served with a more delicate sauce. See Pasta Products - Ribbon Pasta for more details on specific shapes and sizes.
Soup pastas consist of pasta shapes that range in size from small to very tiny. The larger of the soup pastas are used in thicker based soups and the tiny and smaller pasta shapes are used in light or broth based soups. Some of the soup pastas are also used in pasta salads. Soup pastas include many shapes, such as round balls, thin strands, tubes, rings, grain-shapes, bow ties and stars. See Pasta Products - Soup Pasta for more details on specific shapes and sizes.
Stuffed Pasta
Stuffed pastas consist of fresh pasta sheets that are stuffed with a filling. The pasta sheets are folded over and sealed or another sheet is placed on top and the edges are sealed after the filling has been added. Some sheets are folded over the filling and then twisted to form a little hat shaped pasta. Stuffed pastas are formed in different shapes, such as squares, circles, triangles and half moons. They are stuffed with a variety of fillings, which consist of a mixture of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables. Stuffed pastas are first cooked and then generally served with a light sauce. They can also be served in a broth or added to a salad after they have been cooked. See Pasta Products - Stuffed Pasta for more details on specific shapes and sizes.
Asian Noodles
Asian noodles consist of strands that vary in shape, width and length. Many Asian noodles are very long in length, symbolizing longevity. They are also found as thin straight sticks, flat strands, round strands, and wavy strands.
The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour, and mung bean flour. Some Asian noodles are made with eggs but many are not. Various noodles are available fresh and dried, but some are only found in Asian markets.
Asian noodles are a variety of colors, such as translucent white, opaque white, cream, yellow, tan and brown. The ingredients used, in the dough affects the color of the noodle. Asian noodles are eaten hot and cold, and are used in soups, salads, stir-fries, and other Asian dishes. See Pasta Products - Asian Noodles for more details on specific shapes and sizes.
When Asian noodles are referred to as Lo-Mein or Chow Mein, the noodles used can actually be the same type of noodle. The difference between Lo-Mein and Chow Mein noodles is the way in which it is prepared and served. The Lo-Mein noodles are boiled and added to the other ingredients in the dish at the end of the cooking process. The Chow-Mein noodles are boiled and then served with stir-fry ingredients on tops, which have been cooked separately from the noodles.
Shaped Pasta
Shaped pastas are available in many different sizes and specific shapes. They include shapes that resemble shells, bow ties, spirals, snails, wheels and radiators. Shaped pastas are generally found dried. The smaller shaped pastas work well with a simple sauce but most shaped pastas can be paired with a chunkier sauce because they are sturdy enough to hold up with the other ingredients. They are also used in pasta salads and casseroles. See Pasta Products - Shaped Pasta for more details on specific shapes and sizes.
Tubular Pasta
Tubular pastas are any pastas that are in the shape of a tube. They are available in many different sizes and shapes. Some tubes are long and narrow while others are short and wide. They are found with smooth or grooved exteriors and their ends are cut straight or at an angle. They are often served with a heavy sauce, which holds well in the hollows of the pasta tubes. Tubular pastas are also used in salads and casseroles. Some of the larger tubes that have a wide opening can be stuffed with meat and/or cheese and then baked. See Pasta Products - Tubular Pasta for more details on specific shapes and sizes.Strand Pasta Noodles
Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. The basic difference from one variety to the next is the thickness of the strands. The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce. See Pasta Products - Strand Pasta for more details on specific shapes and sizes.Ribbon Pasta Noodles
Ribbon pastas consist of flat strands of pasta, which are available in different lengths, widths and thickness. Some are short and wide, while others are long and narrow. Ribbon pasta can have straight or wavy edges. Many varieties are available fresh and dried. The dried ribbons are generally used with a thick, heavier sauce and the fresh ribbons are served with a more delicate sauce. See Pasta Products - Ribbon Pasta for more details on specific shapes and sizes.Soup Pasta
Stuffed Pasta
Stuffed pastas consist of fresh pasta sheets that are stuffed with a filling. The pasta sheets are folded over and sealed or another sheet is placed on top and the edges are sealed after the filling has been added. Some sheets are folded over the filling and then twisted to form a little hat shaped pasta. Stuffed pastas are formed in different shapes, such as squares, circles, triangles and half moons. They are stuffed with a variety of fillings, which consist of a mixture of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables. Stuffed pastas are first cooked and then generally served with a light sauce. They can also be served in a broth or added to a salad after they have been cooked. See Pasta Products - Stuffed Pasta for more details on specific shapes and sizes.
Asian noodles consist of strands that vary in shape, width and length. Many Asian noodles are very long in length, symbolizing longevity. They are also found as thin straight sticks, flat strands, round strands, and wavy strands.The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour, and mung bean flour. Some Asian noodles are made with eggs but many are not. Various noodles are available fresh and dried, but some are only found in Asian markets.
Asian noodles are a variety of colors, such as translucent white, opaque white, cream, yellow, tan and brown. The ingredients used, in the dough affects the color of the noodle. Asian noodles are eaten hot and cold, and are used in soups, salads, stir-fries, and other Asian dishes. See Pasta Products - Asian Noodles for more details on specific shapes and sizes.
When Asian noodles are referred to as Lo-Mein or Chow Mein, the noodles used can actually be the same type of noodle. The difference between Lo-Mein and Chow Mein noodles is the way in which it is prepared and served. The Lo-Mein noodles are boiled and added to the other ingredients in the dish at the end of the cooking process. The Chow-Mein noodles are boiled and then served with stir-fry ingredients on tops, which have been cooked separately from the noodles.
Basic Types of Pasta
Dried Pasta
Dried pasta is readily available in many sizes and shapes. It is factory made and fully dried before it is packaged. Dried pasta is most often made with just semolina flour, water and salt, but it is also available made from other types of flour and seasoning. It rarely contains eggs so it can be stored indefinitely without refrigerating or freezing. The firmness of dried pasta allows it to be stored easily without damage.
Dried pasta requires a longer cooking time than fresh pasta and will swell a considerable amount when cooked.
Uncooked Pasta Cooked PastaWhen the same amounts of dried and fresh pasta are cooked, the dried pasta will produce approximately 60% more than the fresh pasta. You will need to take this into consideration if substituting fresh pasta in a recipe that calls for dried pasta.
Because of its firm texture, most dried pastas, except for the more delicate sized and shaped types, work well with thick sauces and sauces containing meat and vegetables.
Fresh Pasta
Fresh pasta is available in a variety of sizes and shapes but not to the extent of dried pasta. It is, however, available in a greater variety of flavors. Fresh pasta most often contains eggs and has high water content, making it necessary to refrigerate or freeze the pasta to keep it from spoiling. The eggs in the pasta brighten its color, add flavor, and give the pasta more nutritional value. Fresh pasta is made daily in Italian specialty stores and is found commercially in food stores both refrigerated and frozen. If refrigerated, it should be used within 3 to 4 days of purchasing it and within approximately one to two months if frozen. Fresh pasta can be dried and stored at room temperature, but it is important that the pasta is completely dried before storing. Fresh pasta is more delicate than dried pasta, making it more difficult to store.
Fresh pasta has a softer texture than dried pasta and requires only a short cooking time. Testing often for doneness is required to prevent pasta from overcooking. Fresh pasta does not swell in the same manner as dried pasta when cooked. It will swell only slightly.
Uncooked Pasta Cooked Pasta
Because fresh pasta does not swell in the same manner as dried pasta you will need approximately 50 percent more fresh pasta to equal the same amount of dried pasta. Fresh pasta's softer texture goes well with lighter sauces, such as tomato sauces, cream sauces and simple sauces made from oil or butter that is flavored with herbs.
Making fresh homemade pasta provides an opportunity to create many different flavors of pasta. A variety of flours, such as wheat flour, buckwheat flour, rice flour, soy flour, and oat flour can be used to provide different flavors. Also, other flavoring agents can be used, such as herbs and spices, corn meal, cheese, fruits, chilies, spinach, tomatoes, beets, and carrots. The different flavoring agents will also affect the color of the pasta and its texture.
Thursday, October 02, 2008
PASTA
Making homemade pasta takes time and effort but it is an inexpensive way of providing you with a fresh, delicious tasting, delicate textured pasta. There are tools available to assist in the pasta making process that will make it easier and save time. The basic ingredients involved are flour, eggs, salt, and water. Other ingredients, such as milk and oil are also used in some recipes. Flavoring agents are also used to provide a variety of flavored pastas. The following information provides the steps in the pasta making process.
Mixing the Pasta Dough
The amount of ingredients will vary according to the quantity of pasta you are making, the size of the eggs, and whether milk, water or oil are added to the recipe. A basic recipe for one pound of pasta calls for 2 ¼ cups of unbleached all-purpose flour, 3 large eggs and a pinch of salt. The actual amount of flour may vary depending on the actual size of the eggs. Use very fresh eggs and take them out of the refrigerator approximately one hour before using.
* Pour 2 ¼ cups of flour in the middle of a clean smooth work area. Make a well in the center of the flour. Crack the three eggs into the well and add a pinch of salt.
* Beat the eggs with a fork and gradually start to mix the flour in with the eggs by drawing the flour from the inside walls of the well.
* Once the dough becomes thicker and sticks to the fork, start working the dough with your hands. Continue to draw flour in from the sides of the well until all of the flour has been incorporated in the dough.
* If the dough is too moist and sticky, sprinkle with approximately one more tablespoon of flour. If the dough is to dry, sprinkle it with 1 tablespoon of water. Work the flour or water into to the dough and determine if additional flour or water is needed.
* The ball of dough should be moist and pliable, and will probably still be a little lumpy.
Kneading and Rolling the Pasta Dough
The pasta dough should be kneaded until the dough becomes smooth and elastic. Be sure the work surface is cleaned off before kneading the dough. Use pastry scraper to remove any pieces of dough stuck to the surface of the work area.
Kneading:
* Lightly flour clean work surface and place dough on floured area.
* Knead the dough by pressing on it with the heel of your hands, pushing it away from you.
* Fold the dough back over towards you and repeat the kneading process. Continue to knead the dough in this manner. Turn the dough a little each time you knead it. If the dough is sticky, sprinkle it with flour as you are kneading.
* Knead until dough is smooth and elastic. This process may take anywhere from 5 to 20 minutes.
* Gather kneaded dough and form a ball. Cover the ball of dough with plastic or foil and set aside to rest at room temperature for at least 1 hour.
Note: If the dough was mixed in a processor, it will not need as much kneading as it would if it was mixed by hand.
Rolling
* After the pasta has rested, pull off a piece of dough, approximately 1/3 of a 3-egg dough recipe, and set the remaining dough aside covered with plastic.
* Lightly flour the working surface, form the piece of dough into a ball and place on floured area. Using the palm of your hand, flatten into approximately a six inch circle.
* With a lightly floured rolling pin, begin to roll the dough starting from the center and rolling away from you, stretching the dough as you roll. Slightly rotate your rolling position with each roll, always starting at the center and rolling away from you.
* After 2 or 3 rolls, rotate the dough about a quarter of a turn. Dust dough, work surface and rolling pin with flour if dough starts to get sticky.
* Continue to roll until dough is an even thickness of 1/8 inch or less. Roll out thinner if making thin noodles.
* Lightly dust the rolled out dough and let it dry for approximately 15 minutes before cutting.
If making stuffed pasta, use the dough immediately. Allowing the dough to dry for a period of time may result in the dough not sticking properly when sealed.
Mixing the Pasta Dough
The amount of ingredients will vary according to the quantity of pasta you are making, the size of the eggs, and whether milk, water or oil are added to the recipe. A basic recipe for one pound of pasta calls for 2 ¼ cups of unbleached all-purpose flour, 3 large eggs and a pinch of salt. The actual amount of flour may vary depending on the actual size of the eggs. Use very fresh eggs and take them out of the refrigerator approximately one hour before using.
* Pour 2 ¼ cups of flour in the middle of a clean smooth work area. Make a well in the center of the flour. Crack the three eggs into the well and add a pinch of salt.
* Beat the eggs with a fork and gradually start to mix the flour in with the eggs by drawing the flour from the inside walls of the well.
* Once the dough becomes thicker and sticks to the fork, start working the dough with your hands. Continue to draw flour in from the sides of the well until all of the flour has been incorporated in the dough.
* If the dough is too moist and sticky, sprinkle with approximately one more tablespoon of flour. If the dough is to dry, sprinkle it with 1 tablespoon of water. Work the flour or water into to the dough and determine if additional flour or water is needed.
* The ball of dough should be moist and pliable, and will probably still be a little lumpy.
Kneading and Rolling the Pasta Dough
The pasta dough should be kneaded until the dough becomes smooth and elastic. Be sure the work surface is cleaned off before kneading the dough. Use pastry scraper to remove any pieces of dough stuck to the surface of the work area.
Kneading:
* Lightly flour clean work surface and place dough on floured area.
* Knead the dough by pressing on it with the heel of your hands, pushing it away from you.
* Fold the dough back over towards you and repeat the kneading process. Continue to knead the dough in this manner. Turn the dough a little each time you knead it. If the dough is sticky, sprinkle it with flour as you are kneading.
* Knead until dough is smooth and elastic. This process may take anywhere from 5 to 20 minutes.
* Gather kneaded dough and form a ball. Cover the ball of dough with plastic or foil and set aside to rest at room temperature for at least 1 hour.
Note: If the dough was mixed in a processor, it will not need as much kneading as it would if it was mixed by hand.Rolling
* After the pasta has rested, pull off a piece of dough, approximately 1/3 of a 3-egg dough recipe, and set the remaining dough aside covered with plastic.
* Lightly flour the working surface, form the piece of dough into a ball and place on floured area. Using the palm of your hand, flatten into approximately a six inch circle.
* With a lightly floured rolling pin, begin to roll the dough starting from the center and rolling away from you, stretching the dough as you roll. Slightly rotate your rolling position with each roll, always starting at the center and rolling away from you.
* After 2 or 3 rolls, rotate the dough about a quarter of a turn. Dust dough, work surface and rolling pin with flour if dough starts to get sticky.
* Continue to roll until dough is an even thickness of 1/8 inch or less. Roll out thinner if making thin noodles.
* Lightly dust the rolled out dough and let it dry for approximately 15 minutes before cutting.
If making stuffed pasta, use the dough immediately. Allowing the dough to dry for a period of time may result in the dough not sticking properly when sealed.
Sunday, September 28, 2008
Kitchen Utensil Part 3
Can Opener
Egg Slicer
Funnel
Garlic Press
Ladel
Measuring Small
Measuring Cup
Meat Tenderizer
Pizza Slicer
Rolling Pin
Kitchen Scale
Scissors
Shallow Pan
Spaghetti Server
Wok Frying Pan
Kitchen Utensil Part 2
Wooden Spoon
Baloon Wisk
Veegie Peeler
Turner
Tong
Thermometer
Stainer
Spatula
Slotted Spoons
Sauce Pan
Scraper
Pot Fork
Mixing Bowl
Mixer
Frying Pan
Grater
Cutting Board
Colander
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