When you are going to make a meal with pasta today, are you going to go with regular pasta or are you going to feed your family whole grain noodles? It is a question that seems to be popping up far more frequently lately, as health nuts are now concerned that the standard pasta noodles have too much starch in them and that there are healthier alternatives out there. What many people do not realize is that while they may be a different color, there really is no difference that can be detected in taste between the two different versions of the pasta.
Weight Watcher's Advocacy
There is new Pasta in town today, and this pasta will allow you to see that there are in fact healthier alternatives available. Pastas such as Ronzoni all natural whole grain, are a new line of fantastic pastas that are making their way to the store shelves. Pastas such as Penne Rigate with a full compliment of Omega 3 and a full does of daily fiber are offering you choices that can help increase your health awareness. This is a great way to stay healthy and continually enjoy the foods that you want to eat. The American Heart Association is actually advocating this type of pasta as well, as it meets all of the necessary cholesterol and saturated fat criteria in its healthy living programs.
Where Does This Lead Us?
One may ask where this leads us in regards to regular pasta and whole grain pasta? The answer is quite simple when you think about it; it leads to better health and more pasta without guilt. You can find these pastas just about anywhere these days, and this makes it simple when it comes to setting dinner schedules for the week. If your family is one that enjoys fine Italian pasta dishes, why not try them on this great health alternative and offer them something different. You may be pleasantly surprised to see that they are more receptive to the idea that you would have expected. There are a great deal of choices when it comes to this whole grain pasta revolution, as you can go with the standard spaghetti noodles or you can go with some of the more popular choices with the kids including: shells, spirals, or tubes. Whatever you chose, you can be sure that you will enjoy a great evening with wonderful food and your family to share at the dinner table.
Article Source: http://EzineArticles.com/?expert=Anna_Fiori
Wednesday, November 4, 2009
Pasta and Pasta-Based Recipes
Pasta is the Italian word for 'dough', derived from he Latin word pasta of the same meaning. Though these days it's used as a generic term for an Italian version of noodles made from a dough of flour and water (typically durum wheat flour) that can also contain eggs and various flavourings and colourings such as cheese and spinach.
When made the dough is typically passed several times through a series of rollers that progressively thin-out the dough making it elastic. The dough is then cut or shaped into various forms which can be cooked immediately in boiling water or which can be dried for storage.
Today there are over 350 distinct kinds of Italian pasta that range from large sheets such as lasagne to tiny pasta intended for soups, such as orzo.
Below is the recipe for creating your own home-made tagliatelle (ribbon pasta) using nettles to colour and flavour the pasta. You can substitute spinach for the nettles if desired or you can use a mix of 60ml olive oil and 40g grated Parmesan cheese or just add 60ml olive oil and more water to bind.
Nettle Tagliatelle
120ml nettle purée
360g durum wheat flour
2 eggs
generous pinch of salt
generous pinch of black pepper
Method:
Begin with the nettle purée. Take about 200g of nettle tips, add to a pan of boiling water and blanch for 2 minutes. Remove to a cloth and wring until dry. Tansfer to a food processor and process until smooth. Keep 120ml and freeze the remainder for later use.
Sift the flour onto a pastry board and add the nettle puree, salt and black pepper. Mix well then form a well in the centre and break the eggs into this. Knead the dough quickly with your hands to form a smooth ball. Cover with a cloth and set aside to rest at room temperature for 30 minutes.
At the end of this time divide the ball into three equal pieces and pass through the rollers of a lightly-floured pasts machine (number 3 setting) until you have obtained a smooth and elastic sheet. Now pass this sheet through the cutting blades to obtain tagliatelle that are not too wide. Spread these out onto a cloth and allow to dry at room temperature for 15 minutes.
Cooking this type of pasta is simplicity itself, just add it to a pan of well-salted boiling water and cook for 2 minutes then drain and serve.
To make lasagna just cut the pasta into oblongs from the long sheet you've made.
The next recipe is for a classic Italian pasta-based soup:
Potato and Pasta Soup
25g mixed dried pasta (eg. medium Macaroni, Conchiglie, Farfalle, 5cm lengths spaghetti etc)
1 large onion, chopped
450g chopped tomatoes, with juice
1 large potato, cubed
Salt and black pepper, to taste
Small amount of olive oil
Parmesan or Pecorino cheese, finely grated
Method:
Brown the onion slightly by frying in the olive oil. Add the tinned tomatoes and season with salt and pepper, bring to a boil, reduce to a simmer and cook for about 1 hour. Meanwhile, cook the pasta and potatoes together in large pot. Drain some of the water (but leave enough so that pasta is covered). Add the tomato and onion mix to the pasta and potatoes and return to a simmer. Add the grated cheese into the pot, check the seasonings and serve in soup bowls, garnished with a sprig of basil.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
When made the dough is typically passed several times through a series of rollers that progressively thin-out the dough making it elastic. The dough is then cut or shaped into various forms which can be cooked immediately in boiling water or which can be dried for storage.
Today there are over 350 distinct kinds of Italian pasta that range from large sheets such as lasagne to tiny pasta intended for soups, such as orzo.
Below is the recipe for creating your own home-made tagliatelle (ribbon pasta) using nettles to colour and flavour the pasta. You can substitute spinach for the nettles if desired or you can use a mix of 60ml olive oil and 40g grated Parmesan cheese or just add 60ml olive oil and more water to bind.
Nettle Tagliatelle
120ml nettle purée
360g durum wheat flour
2 eggs
generous pinch of salt
generous pinch of black pepper
Method:
Begin with the nettle purée. Take about 200g of nettle tips, add to a pan of boiling water and blanch for 2 minutes. Remove to a cloth and wring until dry. Tansfer to a food processor and process until smooth. Keep 120ml and freeze the remainder for later use.
Sift the flour onto a pastry board and add the nettle puree, salt and black pepper. Mix well then form a well in the centre and break the eggs into this. Knead the dough quickly with your hands to form a smooth ball. Cover with a cloth and set aside to rest at room temperature for 30 minutes.
At the end of this time divide the ball into three equal pieces and pass through the rollers of a lightly-floured pasts machine (number 3 setting) until you have obtained a smooth and elastic sheet. Now pass this sheet through the cutting blades to obtain tagliatelle that are not too wide. Spread these out onto a cloth and allow to dry at room temperature for 15 minutes.
Cooking this type of pasta is simplicity itself, just add it to a pan of well-salted boiling water and cook for 2 minutes then drain and serve.
To make lasagna just cut the pasta into oblongs from the long sheet you've made.
The next recipe is for a classic Italian pasta-based soup:
Potato and Pasta Soup
25g mixed dried pasta (eg. medium Macaroni, Conchiglie, Farfalle, 5cm lengths spaghetti etc)
1 large onion, chopped
450g chopped tomatoes, with juice
1 large potato, cubed
Salt and black pepper, to taste
Small amount of olive oil
Parmesan or Pecorino cheese, finely grated
Method:
Brown the onion slightly by frying in the olive oil. Add the tinned tomatoes and season with salt and pepper, bring to a boil, reduce to a simmer and cook for about 1 hour. Meanwhile, cook the pasta and potatoes together in large pot. Drain some of the water (but leave enough so that pasta is covered). Add the tomato and onion mix to the pasta and potatoes and return to a simmer. Add the grated cheese into the pot, check the seasonings and serve in soup bowls, garnished with a sprig of basil.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
Bluefish With Linguine
One of the most misunderstood of seafood is the bluefish. This fish, the only member of the family of fishes to which it belongs, has a fine reputation as a game fish that is seldom shared when it comes to the table. With a little preparation, bluefish can be the foundation for a fine gourmet meal that is incredibly simple to prepare.
The key, as with any seafood, is to start with the freshest available. The saltwater angler has this part solved. Everyone else just need to look for some basic things when choosing a fish at the market. First, make sure the eyes of the fish are clear. The body should be firm and there should be no visible bruises. Bluefish is best when filleted. Be certain to remove and discard the dark strip of meat on the skin side of the fillet.
By assembling the following ingredients you will keep your kitchen neat, clean and uncluttered and be on your way to a seafood dinner for 4.
2 to 21/2 lbs of bluefish fillets cut into 1 inch squares removing any stray bones
1/3 cup plus just a little bit more of extra virgin olive oil
3 or 4 garlic cloves chopped or sliced thin
2 tablespoons of chopped Italian parsley
1 teaspoon of fresh ground pepper
1 cup of diced fresh plum tomato or sun dried tomato
1 lb linguine
In a medium to large skillet saute the garlic until tender in the olive oil. (now is when you should also begin cooking the linguine) Add the fish and let cook turning occasionally. When the fish is not quite done, add the Italian parsley and pepper. Stir the pepper and parsley throughout the fish. At this point the fish should begin to flake or crumble. Add the tomatoes and continue to lightly mix letting the fish continue to flake or crumble. When the tomatoes are done the mix is ready to be poured over the linguine. If you like, you can add a garnish of sliced lemon and/or green Italian or Greek olives.
When I'm cooking this dish, I like to use a wooden spoon and as I stir in the ingredients I'll use the spoon to help the fish flake apart. Remember to keep the heat on the low to medium side since we don't want anything to brown. After trying this recipe you'll be one of those who can say "I like bluefish!"
Article Source: http://EzineArticles.com/?expert=Joe_Demalderis
The key, as with any seafood, is to start with the freshest available. The saltwater angler has this part solved. Everyone else just need to look for some basic things when choosing a fish at the market. First, make sure the eyes of the fish are clear. The body should be firm and there should be no visible bruises. Bluefish is best when filleted. Be certain to remove and discard the dark strip of meat on the skin side of the fillet.
By assembling the following ingredients you will keep your kitchen neat, clean and uncluttered and be on your way to a seafood dinner for 4.
2 to 21/2 lbs of bluefish fillets cut into 1 inch squares removing any stray bones
1/3 cup plus just a little bit more of extra virgin olive oil
3 or 4 garlic cloves chopped or sliced thin
2 tablespoons of chopped Italian parsley
1 teaspoon of fresh ground pepper
1 cup of diced fresh plum tomato or sun dried tomato
1 lb linguine
In a medium to large skillet saute the garlic until tender in the olive oil. (now is when you should also begin cooking the linguine) Add the fish and let cook turning occasionally. When the fish is not quite done, add the Italian parsley and pepper. Stir the pepper and parsley throughout the fish. At this point the fish should begin to flake or crumble. Add the tomatoes and continue to lightly mix letting the fish continue to flake or crumble. When the tomatoes are done the mix is ready to be poured over the linguine. If you like, you can add a garnish of sliced lemon and/or green Italian or Greek olives.
When I'm cooking this dish, I like to use a wooden spoon and as I stir in the ingredients I'll use the spoon to help the fish flake apart. Remember to keep the heat on the low to medium side since we don't want anything to brown. After trying this recipe you'll be one of those who can say "I like bluefish!"
Article Source: http://EzineArticles.com/?expert=Joe_Demalderis
Making Homemade Pasta is Easy With a Pasta Machine
You may wonder why you need to make fresh pasta when you can buy many types of dried pastas, in a variety of flavors, in most grocery stores today. Store bought pasta is one of the most convenient foods around, and the dried pasta can be stored in your pantry for a very long time, but fresh pasta has a delicate flavor and texture that makes it worth the extra effort.
With so many fresh pastas available today, why should you make your own?
The main reason I like making homemade pasta is because I can control the ingredients and flavors. Store bought fresh pasta contains preservatives and chemicals that can easily be avoided when you make your own pasta. You are also limited only by your imagination when choosing the flavors of your own pasta. Homemade ravioli is best because you can fill it with anything you want, and you can avoid the high fat meats common in many commercially prepared ravioli. Homemade pasta is not difficult at all to make once you learn how to make the dough and how to cut your fresh pasta into your desired shape. It is even possible to make chocolate pasta!
Do you need a Pasta Machine?
It is quite possible to make homemade pasta dough and simply cut it with a knife on a cutting board, however, a pasta machine will take the work out of some of the kneading and will give your dough a good consistency and uniform thickness. Once you have made your pasta dough, it needs to be rolled out and cut to your desired shape. With the variety of pasta shapes and styles, that task is a bit more demanding than it sounds and a good pasta maker can make the whole task a lot easier and more fun.
Which Pasta Machine is Best?
When shopping for a pasta machine there are a few things you should consider. A basic hand crank machine is not very expensive and has been good enough for centuries. These are fun and not difficult to master but you will be limited to what types of pasta shapes you can make. The most basic machines come with a cutting attachment for linguine and spaghetti. If you move up to a slightly more expensive machine, there are usually additional cutting attachments you can use a few more varieties. Think about what types of pastas you usually make and how much variety you will want from your machine.
Making homemade pasta with an electric pasta machine can be easy because these machines include a greater variety of attachments and will save you the work of rolling the dough through the machine, however, many consider the texture to be inferior to the old fashioned crank machines. They are also a little more expensive but you will easily recoup the investment on any pasta machine since buying fresh pasta is quite expensive.
Another consideration when purchasing a pasta machine is to look for a sturdy model made of stainless steel and is easy to clean. A clean machine is important to prevent the pasta from sticking when rolling and cutting through the machine.
Prices range from about $20 for a basic, hand crank machine to over $100 for an expensive unit with electric motors which provide more ways to roll and slice, and ease-of-use features. Top of the line models, which are often not much more money, incorporate bowls, stirring rods, kneaders and other features to allow making the dough as well. That puts the whole operation together in one unit. Not bad!
Article Source: http://EzineArticles.com/?expert=Joy_Harrison
With so many fresh pastas available today, why should you make your own?
The main reason I like making homemade pasta is because I can control the ingredients and flavors. Store bought fresh pasta contains preservatives and chemicals that can easily be avoided when you make your own pasta. You are also limited only by your imagination when choosing the flavors of your own pasta. Homemade ravioli is best because you can fill it with anything you want, and you can avoid the high fat meats common in many commercially prepared ravioli. Homemade pasta is not difficult at all to make once you learn how to make the dough and how to cut your fresh pasta into your desired shape. It is even possible to make chocolate pasta!
Do you need a Pasta Machine?
It is quite possible to make homemade pasta dough and simply cut it with a knife on a cutting board, however, a pasta machine will take the work out of some of the kneading and will give your dough a good consistency and uniform thickness. Once you have made your pasta dough, it needs to be rolled out and cut to your desired shape. With the variety of pasta shapes and styles, that task is a bit more demanding than it sounds and a good pasta maker can make the whole task a lot easier and more fun.
Which Pasta Machine is Best?
When shopping for a pasta machine there are a few things you should consider. A basic hand crank machine is not very expensive and has been good enough for centuries. These are fun and not difficult to master but you will be limited to what types of pasta shapes you can make. The most basic machines come with a cutting attachment for linguine and spaghetti. If you move up to a slightly more expensive machine, there are usually additional cutting attachments you can use a few more varieties. Think about what types of pastas you usually make and how much variety you will want from your machine.
Making homemade pasta with an electric pasta machine can be easy because these machines include a greater variety of attachments and will save you the work of rolling the dough through the machine, however, many consider the texture to be inferior to the old fashioned crank machines. They are also a little more expensive but you will easily recoup the investment on any pasta machine since buying fresh pasta is quite expensive.
Another consideration when purchasing a pasta machine is to look for a sturdy model made of stainless steel and is easy to clean. A clean machine is important to prevent the pasta from sticking when rolling and cutting through the machine.
Prices range from about $20 for a basic, hand crank machine to over $100 for an expensive unit with electric motors which provide more ways to roll and slice, and ease-of-use features. Top of the line models, which are often not much more money, incorporate bowls, stirring rods, kneaders and other features to allow making the dough as well. That puts the whole operation together in one unit. Not bad!
Article Source: http://EzineArticles.com/?expert=Joy_Harrison
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