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It is the most widely known and can be found all over the world. But it is easy to go wrong with it and to end up with a soggy uninspiring mess. As with all the most basic foods the key to cooking good pasta is to choose good quality ingredients. The simpler the food the more important quality becomes. Poor quality can be less easily disguised in a simple pasta dish than in something more elaborate. Good quality pasta is made from durum wheat. Many people swear by fresh pasta rather than dried. They feel that fresh pasta must be more authentic than dried. But in Italy cooks will often choose dried pasta for preference. A good quality dried pasta made from durum what is always preferable to a poor quality fresh pasta. What you are looking for is a dried pasta made with 100 per cent durum wheat and preferably made by an Italian company according to traditional methods.
What to Look for When Purchasing Your First Pasta Machine The manual pasta machine is a pretty straight forward piece of kitchen equipment. However the differences between models is usually apparent in the construction material and adaptability to make different shapes and sizes of pasta. The very basic machines do not offer more than a couple of different ways to roll out your pasta. That may not seem important now but when the pasta making bug catches you you will want to be more adventurous and want more shapes available to you. First make sure that the pasta machine that you purchase can accommodate additional attachments for making several different kinds of pasta. The company you are purchasing from should have a wide variety of these attachments available for purchase. The pasta machine should be made heavy metal that will wear well over time.
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.