Vegan Ravioli A Vegetable Medley Vegan Nut Free Soy Free Add Umami Flavor To Vegan Dishes
When you walk down the pasta aisle in the market how do you choose which pasta to buy and which to use for what purpose? There are flat pastas round pastas hollow pastas and twisted pastas. There is pasta that is made to look like rice (Italian orzo) and pasta that resembles gnocchi (potato dumplings). There are shells and tubes and then there is pasta that is made into shapes to fit the season. Do you want to serve your pasta with tomato sauce Alfredo Sauce (cream sauce) primavera (with lightly grilled spring vegetables? Do you want stuffed pasta and if so what do you stuff it with? Do you want pasta that is made from semolina ordinary flour or gluten free such as corn or rice pasta? Do you want squid ink pasta spinach pasta or tomato pasta or just plain pasta? The more you learn about pasta the more there is to know and the more bewildered you can get. The best quality pasta is made from semolina (hard durum wheat) and eggs with maybe a little salt and some olive oil thrown in.
Most manufacturers will put the recommended cooking time on the package. Pasta should always be cooked al dente which literally means to the tooth. You should be able to bite easily into pasta; it should not be hard or dry nor should it be mushy. If using the pasta for casseroles or lasagna the pasta may be slightly undercooked as more cooking will take place in the oven and the added sauce will be absorbed by the pasta and help to soften it also. Fresh pastas should be cooked in the same manner as the dried pastas but the cooking time will be considerably shorter. Fresh pasta usually cooks in one or two minutes. Always test the pasta by taking out a piece running it under cold water and tasting it to be sure it is the way you like it. Take your time and learn a little about each of the types of pasta. Start with one and try different sauces and meat variations with it. Once you have become familiar with one type (this can include different thicknesses) then move on and try another.
Remember you can keep parboiled pasta refrigerated for up to six hours. You are saying but you cannot coat pasta with olive oil as the sauce will not adhere to the pasta. This is true but we are working with parboiled pasta not fully cooked so that rule does not apply. You have planned your dinner meal with recipes on pasta which will state to bring a large pot of salted water to boil before adding the parboiled pasta (the pasta has become soft while in the fridge it is fine). Now allow it to cook for about 2 minutes before draining with a colander. Serve as per instructions from recipes on pasta. I hope you take this tip from recipes on pasta to heart as it will save you time especially if you are cooking for a larger than normal function at home.