Cold Sesame Noodles Vegan Gluten Free Nut Free Cold Peanut Sesame Noodles Recipe
In almost every case if it is written in English you will be told to cook the pasta way beyond its Al Dente phase. Why? Because most Americans are used to pre-cooked pasta at restaurants prepared hours in advance (gag!) and placed in a refrigerator to be reheated with your chosen sauce when you order. Or they are accustomed to (Oh my God no) canned pasta products. So while you can use the cooking time as a guide the key to perfect pasta is to drain it the minute it begins to fold easily and still has a bit of crunchiness to it. The only way you can achieve this is to keep an eye on it. Stir it regularly as it boils and test it with a fork or spoon. Remember once you drain it the pasta will keep cooking on its own. By the time you add it to your sauce or accompaniment over a moderate heat in a pan it continues to cook as well. This technique is called In Patella or In The Pan in Italian. Thick macaroni products (ziti farfalle rotini) will take slightly longer to cook than spaghetti varieties. The thinner the spaghetti variety the Less time it will take to cook al dente. Angel hair pasta can take less than two minutes to cook if your going to finish it properly In Patella where it will continue to cook or soften. And Never Ever Ever rinse pasta. You will destroy its flavor make it soft and destroy the ultimate pasta experience. So remember Never Ever Ever rinse pasta. Another excellent professional pasta cooking tip is to save a cup or so of the cooking water before draining in the event that your pasta needs more moisture when you add it to your sauce or accompaniment. Adding fresh water will destroy the pastas flavor as if you have rinsed it. So just in case keep a cup of the cooking water handy.
Some of the hollow or tubular pastas are elbow macaroni (most often used for macaroni and cheese or macaroni salad. Elbow macaroni usually comes in two sizes. The large size is great for casseroles and the smaller sizes are good used in soup such as minestrone or vegetable. Large width tubular pastas are ziti which again comes in several sizes penne rigatoni and cannelloni. Cannelloni are usually about 3 inches long and are served stuffed with a cheese or meat filling and topped with a marinara or meat sauce. The twisted pastas include Fusilli Bucati Gemeli Rotelli (Wagon Wheels). The twisted pastas are good for heavy sauces. Their shape will help to retain the sauce whereas with the smooth thin pastas the heavy sauces will just run off back into the plate. Fusilli are also nice for seafood pasta salads.
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.