Cooking Hints and Tips   
    Pasta    



Semolina flour is an excellent choice for pasta because it is made from durum wheat, which has a high level of protein and cellulose that helps the pasta retain its shape and texture when cooked. Pasta made from softer flours tend to get mushy.

Cooking pasta al dente, or firm to the bite, preserves some of the vitamins and minerals that are lost into the cooking water with longer cooking times.

Instead of cooking spaghetti or noodles in a pot the regular way, cook them in a fryer basket. No sticking to the bottom because they are all in the basket. All one has to do is lift out the basket and quick as a wink, they're drained.

Cook spaghetti, macaroni, and other pasta ahead of time to use in salads the next day. Keep it refrigerated - under water - in stainless steel or glass jars for as long as 2 or 3 days.

Add a tablespoon of vegetable oil to pasta cooking water to keep pasta from sticking together.

If you have to cook pasta ahead of time, drain and toss with a little cooking oil to keep strands from sticking together.

Frozen lasagna noodles can be purchased in many large grocery stores. Look for them in packaged singly in a stack or in perforated sheets of three.

How many times have you tried to serve lasagna and all you have is a runny mess which did not hold together? The solution is to make the lasagna a day in advance. (Flavor improves too) Cut it into squares when it is COLD! Place each piece to be served on a serving dish, and micro wave each piece about 7 minutes. Add some extra sauce, and a piece of parsley, and it will be perfect!

Couscous is made from semolina that is rolled into small granules or pellets.To cook, pour 1 cup of couscous into 1 cup of boiling water. Remove from heat, cover and let stand 5 minutes. Fluff with a fork before serving.

For quick and easy ravioli, fill wonton wrappers with any filling you fancy. Moisten edges with egg wash to seal and poach in boiling water.

How to Cook Perfect Pasta
In a large saucepan, heat 5 qt. of water per lb. of pasta. For smaller portions of pasta, use:
   4 qt. of water = 12 oz. pasta
   3 qt. water = 8-10 oz. pasta
   2 qt. water = 6 oz. or less pasta
Heat water to boiling. Add 1 T. salt per pound of pasta. There is no need to add oil; if plenty of water is used, pasta will not stick together.
Add pasta gradually to boiling water.
Boil uncovered according to recommended time on package, stirring occasionally. For best results, do NOT overcook.
Drain pasta, serve as desired.
Dried Pasta Cooking Times
Angel Hair   1-2 minutes
Cannelloni   7-9 minutes
Fettuccine   6-8 minutes
Lasagna   10-12 minutes
Macaroni   8-10 minutes
Manicotti   7-9 minutes
Pappardelle   6-8 minutes
Ravioli   7-9 minutes
Rigatoni   10-12 minutes
Rotelle   8-10 minutes
Rotini   8-10 minutes
Spaghetti   10-12 minutes
Tortellini   10-12 minutes
Vermicelli   4-6 minutes
Ziti   10-12 minutes
To reheat pasta on the cook top or range: Place portions of pasta in a metal colander and immerse in pot of boiling water for 1 minute. Drain and serve as desired.

To reheat pasta in the microwave: When tossed with sauce, cooked pasta re-heats well in the microwave. Cover with plastic wrap; microwave 30-60 seconds depending on portion size.



! Disclaimer !

Return to Cooking Hints Index Page