National Pasta Month brings with it an innumerable amount of noodle recipes to keep you going for years.
Whether it’s classic Fettuccine with Cream Sauce or Roasted Butternut Squash Ravioli, as well as large baked stuffed shells or lasagna, it’s all so unbelievably tasty.
In this day and age, pasta is available in many forms, ready to use and convenient to purchase from your grocer.
Quick Pasta Facts:
- Pasta can be bought in many shapes & sizes from lasagna sheets to tiny alphabet pasta.
- As is true in my case, I prefer to make my own noodles from scratch, but store bought are a convenience, and a suitable alternative to handmade.
- Pasta should be cooked in a large amount of salted water, and stirred frequently to prevent sticking together or to the pot bottom.
- Pasta cooks fairly quickly, so it’s important to make your sauce ahead of time.
- Every ethnicity has their one form of favorite noodle. Most common noodles are made with buckwheat, wheat or rice. Some with potatoes like gnocchi.
- Generally, “pasta” pertains to noodles of Italian origin, and “noodles” generally pertains to Asian noodles.
Asian Noodle Facts:
- Asian noodles are made using wheat, rice or buckwheat flours, or mung bean starch.
- These noodles are preferably long & uncut, as they symbolize longevity, and it’s their custom to slurp them up. Thus, things can get a bit noisy.
- Asian noodles are cooked without salt until tender.
- Prior to pan frying, sauteing or adding to soup, these noodles are rinsed under cold water, and tossed with oil to stop from clumping or sticking together.
Hopefully, this National Pasta Month brushed you up on some pasta facts!
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
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I hope you enjoy this Pasta Info on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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