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Pasta Tips

List of Ingredients




1. When creating pasta dishes on the spur of the moment, the best tip to keep in mind is: keep it simple. Oil, garlic, crushed tomatoes, fresh basil, and hot pepper flakes serve as a perfect combination.

2. For something easy to put together, try a no-cook sauce by marinating tomatoes, chopped fresh mozzarella and fresh basil leaves in a little oil. Toss with hot pasta and you're ready to eat!

3. Keeping herbs handy adds instant flavor to any pasta dish. The best herb to add at the last minute to maximize its flavor is basil, which has a very fresh, delicate flavor. Rosemary works better with cream sauces and earth ingredients such as mushrooms. For pasta dishes using veal and pork sage works well because sage is so pungent.

4. Instead of using cream and butter as a base for sauces try starting with broths or vegetables, and vegetable purees. Experimenting with spices and fresh herbs gives you added excitement. Experiment with ingredients that stimulate the texture of fat - without the fat. One way to slim down your favorite lasagne recipe, for instance, is to cut the quantity of ricotta cheese in half and puree it with two large eggplants that have been roasted and peeled.

5. If you're looking for protein-rich, inexpensive, and delicious meatless meals, pair pasta with legumes, such as beans and lentils, or low-fat dairy products.

6. Use fruit to balance spicy dishes. Tropical fruits like mangoes and pineapple temper hot flavors, and balance and brighten, as well. Apples work well with curries, and bananas add a delicious counterpoint to hot chile peppers.

7. Substituting ingredients is part of the fun of Italian cooking. If you plan to use zucchini but think the eggplant looks good, go for the eggplant!

8. The best way to save cooking time is to double your favorite recipes, and freeze the extra servings for later use. This works especially well with sauces and baked pasta dishes like lasagne.

9. For egg noodles and short goods, like elbow macaroni, shells, spirals, wagon wheels, mostaccioli, ziti, etc., 2 ounces uncooked is 1/2 cup dry and just over 1/2 cup cooked.

10. For long goods such as spaghetti, angel hair, vermicelli, linguine, etc., 2 ounces uncooked equals 1/2 inch bunch dry and 1 cup cooked.

(SOURCE: National Pasta Organization)



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