Vegan Pasta Primavera Connoisseurus Veg
Home made pasta is particularly good for filled pastas such as ravioli. You can make your own filling to your own taste that way. Whether you make your own pasta buy fresh pasta or dried pasta you will need a large pan in which to cook it. When I say large I mean larger than you think. Most pans are too small to cook pasta successfully. The pan should be made of a material that is a good conductor of heat. Many stainless steel pans are not good conductors of heat and will let your pasta sit in the water going soggy. The reason that you need a big pan for pasta is that the secret of cooking pasta is to have plenty of water. That way the individual pieces of pasta are kept separate and do not stick together. The water must be brought to a good rolling boil before the pasta is added.
You need to buy rock sea salt possibly harvested from the Mediterranean sea. PASTA SECRET #3: PASTA BUT ONLY THE RIGHT ONE! Pasta of course must need to be made only with 100% Durum Semolina but that is not enough. The serious pasta lover distinguishes pasta from pasta. Buy only imported Italian pasta and make sure it is made in Italy (the pasta package could say "Imported from Italy" but actually made somewhere else). Do not trust huge companies like Barilla that actually make their pasta locally. Their quality is not the same. Also do not trust a packaged pasta just because it has an Italian name. Check that the package reads "Made in Italy". Use the best pasta available. I recommend you look for Italian favourites like De Cecco or Voiello that you can find at your local grocery store or supermarket.
The good news is that Pasta has a GI of 41 which is similar to pears and lower than many types of bread. And one easy way to lower the GI of pasta is to cook it like the Italians - "al dente". Most pasta today is made from semolina flour obtained from durum wheat. This creates a firm dough which in turn also lowers the GI while also providing a good source of nutrition. Homemade and dried pasta contain plenty of B vitamins folic acid and iron. It s low in sodium and despite a prevalent myth pasta is not high in cholesterol even though it is usually made with eggs. It was once thought that egg consumption needed to be drastically reduced due to their high cholesterol content but subsequent research has shown eggs are quite healthy in moderation and greatly contribute to the health benefits of pasta.