Low Fat Pasta: Why and How to Make it.

Making your own pasta is not difficult. It's actually very easy.

But you may wonder why would you make your own pasta, when you can buy it pre-packed, and ready to cook?

Well, one reason is that by making your own, you eat fresh pasta. There is a difference of taste and texture between fresh pasta and pre-packed pasta.

But there is another reason: if you make your own pasta, you may want to use nutritius ingredients, ensuring that your pasta not only tastes good, but it is also low in fat, and generally good for you.

For instance, you may want to make your own low fat pasta with unrefined flour, ensuring that your pasta is rich in fibre and B complex Vitamins.

Finally, learning to make your own basic pasta dough is the first skill towards preparing other (more advanced?) types of pasta dishes like lasagna, raviolli, tortellini, and that type of thing.

It's not such a difficult thing to do, and it can be a fun process.

You see, normally you make pasta with refined wheat flour, eggs and salt.

But if you want low fat pasta, you need to use water instead of eggs, and you have to give salt a miss.

This recipe makes about 750 g of low fat pasta (about 1.5 pounds), and it takes about 50 minutes to make.

To make your own low fat basic pasta you need:

* 500 g (1 pound) of strong wholemeal flour

* 275 ml (a bit over a cup) of water.

This is what you do:

First, put the flour in a large mixing bowl and make a well in the middle (like a volcano, sort of thing).

Then, pour in the water, and mix with a knife till the dough binds.

After that, you start mixing with your hands and knead it till all the flour is evenly incorporated into the dough.

Move the dough to a kitchen bench, and knead it for about 10 minutes, till it becomes smooth and elastic.

Next, put the dough into a plastic (zip lock) bag and leave it there for about 30 minutes.

Then, take a quarter of the dough and roll it out by hand on a slightly floured surface. Roll it very thin. Leave it to rest and dry before using it.

Making Homemade Pasta for Dinner Tonight

Homemade pasta cooked al dente (to the teeth), is a chewy and light treat. Here are the simple steps to making fresh pasta for dinner tonight.

Ingredients for pasta

3 ½ cups sifted all-purpose flour

4 eggs

4 to 5 tablespoons water

1 tablespoon salt

Place the flour in a large mixing bowl. Make a well in the center and drop the eggs in. Add the salt and the water a small amount at a time. Blend together to make a dough ball.

Place the dough ball on a dry pastry or baker’s board. Knead until it is smooth and elastic.

Cover the dough and allow it to rest for 30 minutes.

Divide the dough into four parts. Flatten each part with a rolling pin then dust lightly with flour.

Adjust the pasta maker to the widest setting. Crank each part through at this setting.

Adjust the pasta maker down one setting for thinner noodles and run the dough through a second time. Continue to adjust the setting to a smaller size until you reach the desired thickness of noodle.

The pasta can be made immediately before cooking or refrigerated for use the next day. The un-cooked noodles will hold up to one month in the freezer.

Helpful tips. Be patient and prepared for a messy kitchen. Make a small amount ahead of time to get the feel for kneading the dough. Keep the dough soft but not too sticky; add flour in very small amounts. Do not over work the dough or the noodles will be tough.

Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook.

It needn't be that way. First of all, 90% of cooking is being there. That is, letting the telephone ring through to voice-mail; perhaps leaving guests in the living room sipping their Chardonnay and simply keeping your focus on the task at hand. And by being there-that is, tending the pasta-you'll be able to do the only test available to judge its doneness: to taste.

Those two tips alone will improve your pasta-cooking skills, but I offer here, ten little steps that, taken together, will guarantee a perfect dish of pasta every time. Follow these steps, and you'll prepare pasta that will consistently impress your family, your friends, and your harshest critic; you.

1. All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. De Cecco and Barilla are two fine brands readily available in supermarkets.

2. Use a pot that's large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-quart pot is good; a ten-quart pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a six-quart pot.

3. Use plenty of water. For one pound of pasta, you should use at least six quarts of water.

4. Add salt to the water. About 1 Tbs. per gallon. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it needs "something" because the pasta is unseasoned.

5. Bring the water to a full, rolling boil before adding the pasta. One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.

6. Bring the water back to the boil as quickly as possible after adding the pasta. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has wilted and become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water has boiled, though, uncover the pot, and finish cooking uncovered.

7. Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. The brief time you spend attending to it away from family or guests will reap huge rewards at the dinner table.

8. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you've put the entire dish together.

9. Cook the pasta to the 'al dente' state. The only way to judge this is by tasting. Manufacturer's cooking times are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Also, there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.

10. Never rinse pasta. When you rinse pasta, you're washing away most of the starches and nutrients that you were seeking to enjoy in the first place.

So be there. Be attentive. Taste, and learn when pasta has cooked to the consistency that you like. Follow these ten little steps, and you'll develop a reputation as a miracle worker with pasta. And with the myriad of sauces in the Italian and Italian-American cuisines, you will have expanded your cooking repertoire beyond your wildest dreams.

The 411 on Chafing Dishes

Planning your next big get-together? Whether it's a birthday bash, church fundraiser or holiday gathering--serving buffet-style is the way to go. When setting up a buffet table, chafing dishes are the best way to keep food hot. They allow a large number of guests to serve themselves while the host can mix and mingle without having to worry about food on the stove or in the oven. Even if you don't entertain frequently, purchasing or renting chafing dishes can't be beat.

Chafing dishes, sometimes called steam pans, are simply large serving dishes in which food is kept warm (or cold). The different types of chafing dishes consist of a frame or wire rack, a water pan, a food pan and a cover. Water in the pan is used to conduct the heat which maintains the food at a proper serving temperature. The heat source is sterno or an electrical heating element placed underneath the water pan.

TYPES

Oval or round, ornately decorated chafing dishes, would be perfect for an elegant or formal gathering. They are generally made of silver and sit on a platform with tapered legs. They can be used with sterno or a heating element and are available to rent from party rental stores, or for purchase at department stores or restaurant and catering supply outlets.

The most widely used chafing dishes are long and rectangular in shape and made of stainless steel. The water pan is placed on a wire or chrome rack and will hold up to two half-sized food pans. Rent these from a party rental store or purchase at a party supply store, department store or restaurant and catering supply outlet.

Disposable chafing dishes are the least expensive and are designed like the stainless steel set-up. They consist of a large aluminum water pan and one or two smaller aluminum food pans. The wire racks are somewhat thinner. These are sometimes called caterers' racks and are usually found at party supply stores, discount stores or restaurant and catering supply outlets.

For the home buffet table, stainless steel and aluminum rectangular food pan sizes range from 20 x 12 x 4 (full size) to 10 x 12 x 2 (half size). Water pans are sized to fit and the wire racks are usually full-sized. Other chafing dishes vary in size.

HOW TO USE

The first thing to remember is that chafing dishes cannot be used to bring foods up to serving temperature. Food must first be at the proper temperature before adding to the pan. Stainless steel and aluminum food pans can be used for cooking and/or heating the food in the oven. The water pan is placed in the wire rack and filled with HOT water to a level that is close to but not touching the food pan. The sterno is then lit and placed under the water pan. The resulting steam will maintain the temperature of food that is already at serving temperature. The water pan should be checked periodically to make sure the water level is maintained and the food should be stirred occasionally to evenly distribute the heat and prevent scorching. Using a lid or cover will keep food moist.

Chafing dishes will also keep cold foods cold. Fill the water pan with cold water and ice and of course, don't light the fuel!

A WORD ABOUT STERNO

Sterno fuel is a formulation of denatured alcohol, water and gel and is perfectly safe when used as directed. It comes in small cans and is generally available from hardware stores and party supply stores. The sterno wick is lit and placed underneath the water pan. A full-sized water pan may require two sterno cans placed at opposite ends, particularly if the food is dense (such as pasta and cheese). The flame is blue in color and an 8-oz. can burns for about 2 to 2 1/2 hours. The fuel can be extinguished and relit.

QUICK SAFETY TIPS

-DO NOT LEAVE AN OPEN FLAME UNATTENDED

-Open the pan cover carefully, to avoid burns from the escaping steam.

-Do not use anything but sterno-type fuel in the burner.

-Properly working chafing dishes keep hot food at a safe temperature of 140 degrees or above to avoid bacterial growth. Ideally, temperature should

not exceed 160 degrees to avoid overcooking

Chafing dishes make your buffet table look professional, appetizing and attractive. They also allow you to cook food ahead of time and place in the dishes just before your guests arrive--leaving you free to mingle with your guests. Yes, chafing dishes are a party hosts' dream come true.

Pasta Recipes – The Very Best in Italian Cuisine!

These pasta recipes are excellent for dinners or parties.

In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less than 30 minutes.

So, here we go…

Lemon Tuna Pasta

* 4 tsp Butter
* 18 Black olives, pitted & sliced
* 1 tsp Oil; olive
* 2 can Tuna; chunk, drained
* 4 large Garlic cloves, chopped
* Pasta; penne, cooked and drained
* 1/8 cup Lemon juice
* 4 tsp Butter (add at end)
* 3 tsp Capers, drained

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.

Tomato Soup with Pasta

* 3 tbsp Olive oil
* 1/2 tsp Black pepper
* 1 small Onion, chopped
* 1 tsp Basil
* 1 lb Tomatoes, chopped
* 3 pt Stock
* 1 Carrot, sliced
* 1 cup Small pasta / broken vermicelli
* 1 Celery stick, sliced
* 1 tbsp Chopped parsley
* 1 tsp Salt

Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix well with the oil. Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley.

Both Pasta Recipes yield 4 servings

If you are concerned about your health and think that the above pasta recipes are too rich in calories, here is one recipe that I’m sure you’ll love…

Broccoli-Pasta Toss

* 2 cups Broccoli flowerets
* 3 tbsp Parmesan cheese, grated
* 4 oz Fettuccine, broken up
* 1 tsp Sesame seed, toasted
* 1 tbsp Oil, cooking
* 1/8 tsp Garlic powder

In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. 4 servings.

Cooking for a Crowd? Need Large Quantity Recipes? Why Not Create Your Own?

It is often hard to find just the right large quantity recipe for the theme of your party or for the "culinary experience" you are aspiring to offer your guests. Here are a few tips and suggestions on how to modify your favorite 4-6 serving recipes when you find yourself cooking for a crowd of 20 or more.

What constitutes a crowd? Of course it's all relative (your relatives, not mine). Seriously, if you are accustomed to cooking for one to three, cooking for 20-50 people may seem overwhelming. When cooking for a crowd, there are three important considerations; adequate cookware, sufficient refrigerator space and recipe selection.

Obviously you should seek out recipes geared towards feeding a crowd. It is often easy to find large quantity recipes for basic dishes such as lasagna and mashed potatoes. But what do you do if you have your heart set on using your favorite 4-serving recipe for Corn and Black Bean Polenta for a party of 25?

Even for expert cooks, modifying a recipe for large quantity cooking is not just a matter of endless multiplications. If you expand a recipe too much--you are bound to run into trouble and end up with an off tasting or a poorly flavored dish.

For a basic dish like mashed potatoes, it would be acceptable to multiply all of the ingredients in a 4-serving recipe by two, thus doubling the recipe to serve 8. However, recipes are not indefinitely expandable (or shrinkable for that matter) and enlarging a recipe any more then 2-4 times is not recommended.

You may also use recipe converters which are easily found online. The converters however, simply "do the math", multiplying each ingredient amount by the increased number of servings you enter into the converter. It does not take into account, for example, the pungency or texture of the ingredients. If a 4-serving recipe calls for 1 tablespoon of finely chopped rosemary and you want to triple the recipe to serve 12; 3 tablespoons of rosemary will probably overwhelm all the other flavors and seasonings in the dish.

It is a good idea to be cautious when multiplying ingredients like salt, flour, cornstarch, eggs, seafood, meats, robust herbs, oils, onions, garlic, celery and peppers. Some ingredients will impart enough flavor, texture or body when only increased a fraction. In addition some of these ingredients can be added a little at a time as you continually check for taste.

What if you want to serve 25 people with a not-so-simple, 4-serving recipe with numerous ingredients? Doubling or tripling more complex recipes could get complicated. One trick is to batch cook. Batch cooking requires planning ahead and cooking in advance. It may also mean freezing prepared dishes. It is also a matter of "doing the math".

To serve 25 with a 4-serving recipe, you can cook 5-6 individual batches of that recipe or, you can expand the recipe (no more then 2-4 times) and cook in batches accordingly. For example, to serve 25 from a 4-serving recipe, double the recipe to 8 and cook three batches or, triple it and cook two batches. To serve 18 with a 6-serving recipe, cook it three times or cook one 6-serving batch and one batch that has been doubled to serve 12. You get the idea.

It is almost impossible to double or triple recipe ingredients for cakes, cookies, pie dough, or breads, without meeting with utter disaster. It's a chemistry thing. Instead, prepare a single batch repeatedly until you have enough food to feed your guests. Again, cooking in advance is the key.

Chances are you can successfully double or triple the ingredients of recipes for individual appetizers, such as stuffed mushrooms or crostini; and for snack mixes, dips, salsas, punches, one serving-size pieces of meat, poultry or fish, tossed salads, pasta salads and vegetables dishes.

If you are cooking for a crowd of 25 or more you will most likely serve buffet style. It is the best way to serve larger crowds. On a buffet of numerous dishes, people will take smaller portions of each in order to sample everything. Also, not everyone will sample every dish. This means that every dish you prepare need not serve 25. You need only prepare a few large quantity dishes. Look for recipes that serve 8-12 and double them (or not).

With a calculator and a little ingredient know-how you can comfortably convert most of your party food recipes and present a tantalizing menu to your guests.

Save Time in the Kitchen - Cook Pasta the Way Restaurant Chefs Do

Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours? Do they know a trick that you don't? As a matter of fact, they do.

They parboil, or partially pre-cook their pasta; so when an order comes in to the kitchen, a cook can turn out a dish of perfectly 'al dente' pasta in a minute or two. Pre-cooking is a worthwhile technique for home cooks, because it enables them to pull together a great sit-down meal in practically no time, no matter how busy their day may have been.

It's also a great method to use when you plan to serve pasta for a crowd. I once catered a party for fifty, where I had a "pasta bar." With the assistance of one helper, and two propane burners, I served fifty portions of freshly cooked pasta (al dente) without holding anyone up in the buffet line.

To parboil pasta at home, bring a large pot of salted water (at least six quarts) to the boil. Add one pound of pasta and stir until the pasta wilts (in the case of spaghetti or linguine) and becomes submerged. When the water returns to a full, rolling boil, cook the pasta for exactly two minutes, then drain, shock in ice water, and drain again. Note: Strand pasta like spaghetti or linguine will be brittle, so handle them with care.

Place the pasta in a container large enough to hold it, then add enough olive oil to just coat each strand. Cover and refrigerate until needed. Parboiled pasta will keep, refrigerated, for four to six hours.

Note: Coating pasta with olive oil flies in the face of conventional wisdom that says, "Never coat pasta with olive oil. The sauce won't adhere to the pasta." Well, conventional wisdom aside, sauce sticks to parboiled pasta like glue. What else can I say?

When it's time to cook dinner, bring a large pot of salted water to the boil, add the pasta (You'll note that the pasta has softened over the time you've had it refrigerated. This is perfectly fine.), cook for one or two minutes, then drain in a colander. Be sure to taste after a minute or so. The pasta cooks quickly. Serve as you would any pasta that you had cooked for eight to ten minutes.

Again, this is a great, worthwhile technique to use at home, because you can parboil the pasta at a time of day when you're not juggling three or four other tasks, like preparing a sauce, or a salad. And when it's time to prepare the rest of dinner, you'll feel more confident in the outcome, because you can focus more of your attention on the other parts of the meal.

Try this technique once, and you could be hooked. You may not be serving fifty or sixty people per night, but you'll be cooking just like a chef in a neighborhood Italian restaurant.

Have Some PASTA with Your Interview

When cyclists prepare for a big race, they always make sure they load up on the carbs. It is not uncommon to have a pasta feed the night before an important event so that the athletes can store up some of the carbohydrates they will be burning up the next day. The same goes for preparing for an interview. A candidate for a job, preparing for that all-important interview, needs to take in some PASTA. However, it isn’t the same kind of pasta, but it is something that will energize, fortify and maximize a person’s chances in having a successful interview.

Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.

How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.

Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.

Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.

The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna” are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren’t honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.

After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.

If you didn’t get the position, don’t burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won’t get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.