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7. Rinsing the pasta after cooking 51 per cent of Americans say they rinse their pasta immediately after cooking. This ruins good pasta. When pasta reaches the al dente stage it means thereare just the right amount of starches on the surface to absorb the sauce you will serve with it which is where pasta gets its entire flavor. If you rinse you take away these important starches. There are two exceptions. First - if you re cooking for a pasta salad the pasta does need to be rinsed because you don t want the pasta to be sticky if it s being used in a salad. After rinsing with boiling water then rinse again with cold water to stop the cooking process. The second exception is if you have cooked your pasta in too small a pan and the water is cloudy and starchy. In that case it may be worth rinsing the pasta with boiling water to remove these starches.
Not for those who have to watch their cholesterol intake! Other than lasagna papparadelle are the widest at about one inch in width. Papparadelle can be served with most any kind of sauce. Papparadelle go especially with vegetables primavera as they provide a nice contrast to the vegetable and are substantive enough to provide contrasting texture and flavor to the vegetables. Probably the most commonly used pasta in the United States is spaghetti. Even with spaghetti there are different widths which usually are chosen depending on the individual preference. There is angel hair or which is the thinnest of the pastas and also the most tricky to cook. Overcooking will turn angel hair to mush and make it very difficult if not impossible to handle. In the past when one mentioned spaghetti it was usually served with meatballs. With the advent of the culinary revolution spaghetti can and is served in many different ways again depending on the taste of the individuals involved.
The sauce for lasagna can vary from marinara (tomato) to Bolognese mushroom vegetarian or seafood. There will usually be a layer of pasta a layer of ricotta cheese a layer of sauce and a layer of mozzarella. Sometimes the pasta and cheese is layered without the sauce and the sauce is added at serving time. The narrowest of the flat pasta is linguini; linguini is long narrow pasta (about " wide) which can be served with any number of sauces. A favorite that is served with linguini are clams in either a white wine sauce or a spicy red sauce. The next size up is fettuccini which is usually served with an Alfredo sauce (cream or bchamel) made with butter heavy cream and parmesan. It is utterly delicious easy and simple to make and loaded with calories.