Co Get Meera Meera Soba Noodles Vegetarian Comes With Tofu Co Get Meera Meera Soba Noodles Vegetarian Comes With Tofu
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.
That means the pasta is still not cooked. Once the core the strand has lost its whiteness that is the time for draining. PASTA SECRET #5: DRAINING Never overcook pasta. Only serve pasta "al dente" which literally means "firm to the tooth." Pasta needs to be cooked so as to be still firm when bitten (but only dry pasta should be cooked "al dente" because "fresh" pasta already is soft to begin with.) Make sure it is as much as possible "al dente" (not soft) because that is the most digestible state. Mushy pasta is not edible anymore at least for the pasta lover. Once the pasta is cooked before draining add a glass of cold water to stop the cooking. Drain the pasta but make sure you do not drain the pasta too much making it dry. The strands need to be glossy with moisture.