Macaroni A Qcheeseq Casserole Vegan Baked Vegan Mac And Cheese Stovetop The Simple Veganista

Tuesday, February 19th 2019. | Pasta

Macaroni A Qcheeseq Casserole Vegan Baked Mac And Cheese Stovetop The Simple Veganista Pasta

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.

Pre-packed pasta is not even half as good. Then what is the solution if you feel like having delicious pasta in the comforts of your home? The solution lies in Kitchen Aid pasta maker. Invest in one to know how convenient and easy pasta making is. You can make the kind of pasta you wish to have in your chosen recipe in the style that would suit your family needs. The Kitchen Aid pasta makers make the dough for you and then cut into rectangles. Then it is sent through the cutter and it churns out pasta in various shapes and sizes. Once the pasta is out it will need to be dried on racks. They have to dry uniformly. Earlier wooden racks were used to dry pasta. These days there are steel ones that look great. You would feel this is a little time consuming but trust me the pasta is worth the effort and wait! Homemade pasta has a great flavor and it s too tasty. You would indeed feel investing in a Kitchen Aid pasta maker definitely pays you in the long run. The whole process of pasta making becomes so easy with it and you don t have to struggle with the dough like in olden days. All you need to do is push a button! It s as simple as that.

Stir pasta as soon as it is dropped into the boiling water and keep stirring every minute or so. Never add oil which will coat the pasta and cause it to repel instead of absorb the sauce. Oil would be needed if you are using a low quality pasta since the cheaper wheat would make it much easier for the strands to get glued together. Let the pasta cook on a lively fire stirring it every now and then. Be careful of the cooking time: on italian packages it is usually correct. Better to stop cooking a few seconds sooner than later since the paste will in any case continue cooking for a little while after you drain it. How do you know the pasta is cooked? Well if you do not have a cooking time on the pasta package just sample a strand of the pasta. Break it and see if the inside is still whitish.

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