How to cook pasta
Information for pasta in our free cooking ingredients collection.
Pasta
The origins of this popular and versatile food are lost in the mists of history; several countries (China, Japan, and Italy, just to name a few) claim credit for pasta. Nearly every country, however, has some pasta variation to claim as its own.
The term “pasta” is used broadly and generically to describe a wide variety of noodles made from dough. The word “pasta” itself is thought to be derived from the Italian word for paste.
The main ingredients in pasta dough are flour, which is usually made from durum wheat and is called semolina, and a liquid. The dough is rolled out, cut or pressed into the desired shape, and readied for sale. Pasta is sold fresh, frozen, or dried. Imported dried pasta is considered superior to American-made products, mainly because the imported pasta is made with only semolina, which does not absorb as much water and is pleasantly firm when cooked al dente (slightly firm).
Pasta also may include other ingredients. Some doughs have a little egg added. Other ingredients may include soybean and mung bean flour, vegetables (spinach, tomatoes, beets, carrots), gluten, whey, herbs, spices, and flavorings. Color can be provided by vegetable purees or food coloring.
Pasta comes in literally hundreds of shapes, sizes, thicknesses, and colors. The U.S. Food and Drug Administration (FDA), however, groups it all into two main categories:
Macaroni - This includes just about every pasta shape and size. The FDA requires that macaroni be made from durum wheat flour or semolina. Ingredients such as salt, eggs, and flavorings also may be added.
Noodles - Noodles are generally made with softer durum wheat flours than semolina and contain egg. In addition, the amount of egg they can contain is limited to 5 1/2 percent of weight or less.
The shape and choice of the pasta you choose depend on what you like and how it will be served. A general rule is that thinner pastas are best in soups and stews. Pasta that is curved or tubular is thought to soak up creams and sauces better.
The color and crispness of dried pasta determine quality. White pasta should be slightly golden and translucent, not grayish or cloudy. Spaghetti should have the springiness of fresh twigs. A good-quality flat noodle will fracture in a jagged line when broken and not look starchy. Check fresh pasta for expiration dates.
Dried pasta should be stored airtight in a cool, dry place and can be kept almost indefinitely. Fresh pasta should have a pleasant aroma. It is highly perishable and will keep for several days in the refrigerator and for up to a month in the freezer. Cooked pasta will keep in the refrigerator for up to 5 days.
What is semolina?
Semolina is a yellow, granular flour that is ground from durum wheat. The word is derived from the Latin “simila”, which means fine white flour. Semolina is made from the endosperm of the durum wheat seed. It has a high protein content. Although it can be used in a variety of baked goods, semolina mainly is used to make pasta.
How to cook pasta
Pasta is cooked by adding it to boiling water. If desired, add a pinch of salt for flavor and a small amount of oil to the water. The oil will help prevent the pasta from becoming sticky. Then, cook the pasta until it is done. Doneness is mostly a matter of taste. How firm or soft do you like it? Many cooks use the term “al dente” in reference to pasta doneness. Al dente simply means cooking the pasta until it is firm to the bite.
Cooking time varies, however, depending on whether the pasta is fresh or dried. It also depends on whether the pasta is made from soft or hard flour. Generally, pasta made from hard wheat flour is cooked longer than pasta made from soft wheat flour. Fresh pasta cooks much faster than dried pasta.
If desired, rinse pasta with cold water after removing it from heat. Some pastas used in baked dishes, such as lasagna, manicotti and cannelloni, do not require precooking, but they usually require a greater amount of sauce, which is absorbed by the pasta as it cooks. Pasta that is cooked for a long time loses slightly more of its water-soluble B vitamins than pasta cooked al dente.
Serving suggestions
Pasta itself is low in calories and fat, but sauces that are heavy and fatty, as well as other additions, can negate pasta’s nutritional advantages. Fortunately, healthy options abound. Supermarkets offer a wide variety of reduced-fat pasta sauces or those that are vegetable and herb-based. Tomato-based sauces are also easy and quick to make from scratch. Simply use several cans of whole, peeled tomatoes, crush them, and then simmer them in a skillet until they turn “saucy”. Add desired seasonings (garlic, pepper, and salt work well) and a small amount of olive oil to the cooking mixture. Top with reduced-fat cheeses. Pasta is also excellent served cold when tossed with a little oil, vinegar, garlic, and fresh herbs.
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