Italian Paste: Pasta Preparation Equipment

ITALIAN PASTE
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Pasta Preparation Guide

Pasta Preparation Equipment | Making Homemade Pasta | Cutting and
Shaping Pasta by Hand | Stuffed Pasta Preparation | Cutting Pasta by
Machine | Asian Noodles | Flavored and Colored Pasta | Drying Pasta | Pasta
Preparation Tips
Pasta Preparation Equipment

The equipment needed to make fresh homemade pasta consists of fairly basic
items. At a minimum you will need a work surface, measuring cups and spoons,
rolling pin, knife, and your hands for mixing and kneading. In addition to these
basic items, there are other tools that can make the process simpler and allow
more options in the variety of pastas you can make. Some of these tools and a
brief description of each are listed below.
Equipment for Making Pasta Dough
Equipment Description
Mixing Bowls The bowls can be used for mixing the

dough if preferred over mixing on a
work surface.
Pastry Board A large wooden board used to mix the

pasta dough. It provides a good work
surface and is easy to clean.
Pasta Rolling Pin A thin long wooden rolling pin that is

tapered at the ends. The pasta rolling
pin works well for rolling out pasta but
it takes some practice to get proficient
at using it. A regular heavy, wooden
rolling pin can also be used.
Flour Dredger or Sifter A dredger is a metal container with a
cover that has small holes perforated in
it. It is used for sprinkling a light coat
of flour on the pasta while you are
working with it. The flour sifter can be
used in the same manner.
Pastry Scraper A thin stainless steel blade with a

wooden handle used to scrape up
dough that sticks to the work surface
when working with pasta. The scrapers
are sometimes made of plastic, rather
than stainless steel.
Electric Mixer with Dough An electric mixer with a dough hook

Hook can be used to mix the pasta dough.
Food Processor The processor can be used to mix the

pasta dough and it can also be used to
puree or liquefy vegetables, herbs, and
fruits for flavored pastas.
Hand-Cranked Pasta A machine used to knead and roll the
Machine/Roller pasta dough. It also has cutting
attachments used to cut different
widths of pasta strands. The machine is
run by a hand crank.
Hand-Cranked Extrusion A machine used to cut different shaped

Machine pasta. The machine has different die
attachments to make different shapes.
The machine is run by a hand crank.
Electric Extrusion A machine that mixes the pasta dough

Machine and extrudes pasta shapes and
strands, depending on the type of die
being used. The machine is electric and
does not require hand-cranking.
Cutting/Chopping Board A wooden or hygienic nylon board used

to protect the surface it is placed on
when cutting or chopping food.
Pasta Wheels A device with a cutting wheel at one

end that is used to cut pasta into
strips. The edge of the wheel may be
smooth or it may have a fluted edge to
give the pasta a decorative edge when
cutting it.
Pasta Rollers A device with a special type of roller at
one end. It is available with a variety of
rollers. The rollers are made for cutting
different width strands of pasta,
squares and circles.
Pasta Cutters A device, similar to a cookie cutter that

is used to cut circles of pasta for
making stuffed pasta such as ravioli.
They are available in different sizes and
with smooth or fluted edges. If you
have the appropriate size cookie cutter,
that will also work.
Ravioli Rolling Pin A type of rolling pin that has

indentations all around it the size of
stuffed pasta squares. The rolling pin is
used to mark out a sheet of pasta for
making stuffed pasta squares. The
squares on one side have stuffing
added and then the other half is folded
over to form the top layer. The squares
are sealed around the edges and then
slice apart into individual squares
according to the markings from the
rolling pin.
Ravioli Form Tray A tray that has square perforated

cutouts for stuffed pasta. A sheet of
pasta is laid on top of the tray, the
stuffing is added to each individual
pasta square and then the top layer of
pasta is added. A rolling pin is rolled
over the top layer, which seals the
squares and cuts them apart by
applying pressure, forcing the
perforated dies on the ravioli tray to
cut through the pasta dough.
Butter Paddle A wooden utensil that was traditionally
used in making and processing butter.
The paddle contains grooves on one
side and is used to form ridges on the
surface of some pastas when making
them by hand. When forming specific
pasta shapes, such as garganelli, the
pasta is rolled over the grooves of the
paddle and by applying pressure as it is
rolled, ridges are formed on the surface
of the pasta.
Pastry Brush The pastry brush can be used to

moisten the edges of stuffed pasta
before sealing it. It can also be used to
brush off excess flour on the pasta.
Drying Rack A rack used to hang round or flat

strands of pasta on to allow the pasta
to dry thoroughly for storage.
Peelers and Slicers Utensils used to shave Parmesan and

other hard cheeses. They can also be
used on other ingredients used to
prepare pasta sauces, such as
vegetables.
Knives of Various Sizes Various size knives may be needed for

different purposes. They can be used
for cutting pasta and they can also be
used to chop, dice and mince other
ingredients that will be used in the
pasta, in the pasta sauce or pasta dish.
Graters There are various types of graters

available. They are used to grate
Parmesan and other hard cheeses.
They can also be used to grate other
ingredients such as nutmeg.
Mortar and Pestle Tools used to pound ingredients, such

as herbs, garlic, peppercorns, salt, and
walnuts. The mortar and pestle are
tools traditionally used to pound
ingredients together to make pesto
sauce.
More Pasta Preparation Guide >>
Making homemade pasta take

way of providing you with a fre
pasta. There are tools availabl
will make it easier and save tim
flour, eggs, salt, and water. O
also used in some recipes. Flav
variety of flavored pastas. The
the pasta making process.
Mixing the Pasta Dough
The amount of ingredients wi

you are making, the size of th
added to the recipe. A basic r
cups of unbleached all-purpos
The actual amount of flour m
the eggs. Use very fresh eggs
approximately one hour befor
Alternative - Food Process
hand, a food processor can be
Alternative - Electric Mixer
be used to mix the pasta dou
Kneading and Rolling the P
The pasta dough should be kn

and elastic. Be sure the work
dough. Use pastry scraper to
surface of the work area.
Kneading:
Rolling:
If making stuffed pasta, use t
dough to dry for a period of t
properly when sealed.
Alternative - Kneading and

Kneading:
Adjust the rollers on the rollin

setting. Pull off a piece of dou
dough recipe, and set the rem
Rolling:
Set rolling machine to one se

the first kneaded strip and fee
strips covered with plastic un
sheet of dough as it comes ou
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Homemade pasta can be cut in
are limited in comparison to fa
sizes can be cut by hand but m
machine and special cutting ro
shapes and sizes that can be c
instructions on how to cut them
Noodles:
After the rolled out pasta she

place it on a lightly floured wo
flour.
Lasagne / Cannelloni / Pa

minutes, place one on a lightl
For various pasta types, cut a
lasagne, cannelloni, and papp
Farfalle:

place it on a lightly floured wo
Quadrucci:

minutes, place a sheet on a li
Fusilli:

Garganelli:

Carefully slide the rolled past
becoming flattened, do not sq
Maltagliati:

Orecchiette:
Orecchiette are generally mad

and water are mixed together
egg pasta dough but is not ro
Orecchiette can be air dried a
temperature. It may take 24
open to check for dryness. If
sufficiently. If you cut it open
requires more drying.
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When making stuffed pasta, th

than when making other pasta
layers. Using thinner layers wi
from becoming too thick. The
be allowed to dry before begin
have the pasta moist so that t
sealed.
Fillings:
Ravioli:
Roll the pasta dough into a re
fluted pastry wheel, square o
to cut two 4 x 12 strips of pas
them on a floured work surfac
Ravioli Alternatives:
Agnolotti:
Tortellini:
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Reserved
Homemade pasta can be cut in

the use of different types of pa
noodles are cut by the use of d
pasta machines. There are han
available for cutting shapes an
different types of machines are
below.
Cutting with a Hand-Crank

Noodles:
Tagliatelle, fettuccine, Linquin
cut with a hand-cranked past
cutting attachments. After no
desire width, they can be cut
Cutting with a Hand-Crank
Pasta Shapes:
The Electric Extrusion Mach
Recent changes in the electric

machine that allows pasta to b
not make the dough the prope
hard to extrude. With the elec
mix, knead, or roll the dough.
it mixes the dough and extrud
attached die. Some of the com
extrusion machine are macaro
cappellini, bucato, spaghetti, a
Making Pasta with an Elect
Tips on Extruding Dough P

Advantages and Disadvanta
Machines
Hand-Cranked Machines
Advantages:
Disadvantages:
Electric Extrusion Machine
Advantages:
Disadvantages:
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Asian noodles, like pasta nood

shapes, and in various widths
purchased, rather than made b
partially dried from Asian mark
food stores.
Asian egg noodles and udon n

difficulty than making pasta no
different cooking method. Oth
readily available and involve p
make. Pulled noodles are espe
requires the ability to twirl stre
and refold, and repeatedly stre
fine noodles are formed from t
made by machine.
Preparing Asian Noodles:
Various Asian noodles require

their final cooking stage. Sho
processes used for different A
Egg Noodles:
cooking. Whether fresh or dri
using them in soups or stir-fr
Rice Noodles:
flat, regular size rice noodles
hot (not boiling) water and th
starches.
Thinner rice noodles, such as
soaked for 10 minutes or less
softened before cooking by po
in a colander or strainer, allow
noodles generally do not need
Cellophane Noodles:
boiling) water for approximat
Rinse and drain well. If the ce
fried, they do not need to be
Udon Noodles:
going to be stir-fried or used
cooking instructions, see

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Reserved

Generally the color of the past
in the pasta. The taste from th
Shown below are some of the
add them to your homemade p
Seasoned Insight
Reserved
Pasta is allowed to dry to vary

amount of drying time varies a
conditions and the drying meth
drying methods used and their
Drying Before Cutting:

after it has been rolled out an
Allowing it to dry for approxim
less sticky and allow it to cut
hand. If cutting noodles, do n
may start to crack while being
If making stuffed pasta, do no

and stuffing. This will allow th
sticky, which will provide a be
Drying Before Cooking:

been cut, they should be plac
to dry for at least 15 minutes
The drying period allows the p
little firm and less sticky, whi
and sticking together when it
their shape better when allow
Drying Before Storage:

stored at room temperature.
floured surface and lightly du
touching each other and they
proper air exposure to all side
There are a couple of ways in

noodles can be laid out on a f
left uncovered and allowed to
dried. The strands should be
allowing proper air exposure.
to allow the under side to dry
sufficiently without turning.
Pasta noodles can also be hun

dish towel, over a broom han
noodles to sit in a warm dry l
such as angel hair, tagliatelle
wrapped into a nest and allow
The nests must be turned ove

prevent it from molding on th
The drying time for all fresh p

affected by the size, shape an
method and the temperature
dried will also greatly affect th
completely dry, it can be stor
area, at room temperature, fo
Seasoned Insight
Reserved
Pasta Preparation Equipment | Making Homemade Pasta | Cutting and

Shaping Pasta by Hand | Stuffed Pasta Preparation | Cutting Pasta by
Machine | Asian Noodles | Flavored and Colored Pasta | Drying Pasta | Pasta
Preparation Tips
Pasta Preparation Tips

Tips on Making Homemade Pasta
• Strengthen your homemade pasta dough by substituting ½ cup or less of

semolina flour in place of an equal amount of all-purpose flour.
• If the pasta becomes sticky at any point while working with the dough,
dust it lightly with flour. Also, dust the equipment you are working with,
such as the rolling pin or the rollers in the pasta machine, to prevent the
dough from sticking.
• When putting pasta strips through a rolling machine to thin the dough, if
the strips become long and hard to handle, cut the strips in half to make
them easier to handle.
• Allowing the pasta dough to dry for approximately 15 minutes before
cutting will result in cleaner cuts.
• Drying the cut pasta noodles or shapes for 15 minutes or more before
cooking will allow the pasta to firm up a little and prevent the pasta from
sticking together when cooking.
• Save the trimmings when cutting pasta noodles or shapes, press the
trimmings together, reroll, and cut additional noodles or shapes.
• When making stuffed pasta, work as quickly as possible to prevent the

pasta dough from drying out and becoming difficult to work with, and to
prevent problems with the pasta sealing properly
More Pasta Preparation Guide >>
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Pasta Cooking Guide

Pasta Cooking Equipment | Boiling Pasta | Frying Pasta | Stir-Frying Pasta |
Baking Pasta | Reheating Pasta | Checking Doneness of Pasta | Saucing the
Pasta | Pasta Cooking Tips
Pasta Cooking Equipment

The basic cooking method most often used for cooking pasta is boiling. There
are a few other methods used to cook specific types of pasta and Asian
noodles. The other methods used are baking, deep-frying, and stir-frying. Pasta
cooking can be accomplished with a minimal amount of equipment. The only
pieces of equipment that are necessary are a large pot, a large spoon, and a
colander.
When cooking large amounts of pasta or long strands of

pasta, it is beneficial to use a perforated insert and a stock
pot large enough to hold the insert. This allows enough
room for proper boiling of the pasta and adds convenience
in the draining process. Using a perforated insert eliminates
having to pour the hot pasta and water into a colander to
drain.
Some other pieces of equipment that may be useful when cooking different
types of pasta are a wooden fork, a spaghetti spoon, a slotted spoon, a
straining spoon, measuring cups, a wooden spatula, a wok, and a baking dish
for baked pasta dishes. To get information on the most common cooking
methods used and basic instructions on each, select one of the cooking
methods from the links above.
More Pasta Cooking Guide >>

Pasta Cooking Guide
Boiling is the method most oft
conjunction with some of the o
and baking. When boiling past
of water, generally a quart of
Using additional water is bene
constant temperature during t
to cook more evenly. Most pas
using the boiling method but s
processes.
Dried Pasta - 1 Pound
Add at least 4 quarts of water

pasta expands quite a bit whe
select to cook your pasta in is
should be added to the water
too soon it can give off an od
If it is added immediately bef
enough time to completely di
out the flavor in the pasta an
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Frying Pasta
Noodles are fried to produce a
accomplished by the use of tw
frying. Both methods work on
noodles.
Pan-Frying:
sides. Noodles must be boiled
and drain boiled or presoaked
be allowed to dry thoroughly.
Pan-Fried Noodles:
Deep Frying:
bean thread vermicelli (celloph
produce a crispy noodle to add
used as a base for other foods
the noodles puff up to almost
crispy. Nests of wheat noodles
sauces and other ingredients t
Deep Fried Noodles:

Keep in mind that the noodles
size in width when adding the
batches to allow for expansio
When you are finished deep-f

slightly, strained, placed in a

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Pasta Cooking Guide

Baking Pasta
Baked pasta dishes have become very popular and are served as main courses,
side dishes, or as the first course of a meal. There are many different baked
dishes but one of the most popular and well known is lasagne.
Lasagne is a layered dish that
is made in many variations.
Baked pasta consists of dishes
layered with ingredients,
dishes consisting of stuffed
pasta, and dishes that have
tossed ingredients. Most baked
pasta dishes can be made a
day ahead and then baked just
before serving.
When preparing baked dishes, most ingredients, including the pasta, must be
precooked before the dish is baked. Baking is just a means of thoroughly
heating all of the ingredients as one dish. Some dishes are broiled for a period
of time to provide a crisp surface. The only time precooking is not necessary is
if you are using homemade lasagne sheets that have not been allowed to dry or
if you are using a "no need to precook" type of commercial lasagne sheet.
The baking dish used for baked pasta should be heavy duty and made of an
ovenproof material, such as glass or ceramic. The dish should have fairly high
sides to prevent the bubbling sauce and melting cheese from spilling over in
the oven as the dish bakes.
Many times the bottom and

sides of the baking dish are
buttered before ingredients are
added. Buttering the bottom
and sides helps prevent the
ingredients from sticking to the
dish when it is baked.
Baked pasta dishes include ingredients such as pasta, meat, fish, cheese,
vegetables, herbs, spices and some type of sauce. The sauce can be tomato or
cream based but must include enough liquid to provide sufficient moisture to
keep the pasta dish from drying out. During the baking process, the pasta will
be further cooked and will absorb some of the liquid from the sauce. When
precooking the pasta, it is important that it is removed from the heat while it is
still a little undercooked, otherwise, the additional cooking and liquid absorption
during the baking process will cause the pasta to become overdone and mushy.
The precooked pasta should also be well drained so excess moisture is not
added to the rest of the dish, causing it to become too watery.
More Pasta Cooking Guide >>

Pasta Cooking Guide

Reheating Pasta
Plain pasta and pasta dishes can be reheated in the oven, microwave or on the
stovetop. The method that works best depends on the quantity and type of
pasta or pasta dish you are reheating.
Plain Pasta
Plain leftover pasta can be reheated on the stovetop or in the

microwave. Plain pasta does not reheat well in the oven because the
pasta is not coated by a sauce or other ingredients to prevent it from
drying out.
Plain Pasta -
Stovetop:
• To reheat
on the
stovetop,
bring some
salt water
to a boil.
Be sure to
use enough
water to
sufficiently
cover the
amount of
pasta you
are
reheating,
but you do
not need as
much water
as when
the pasta
was
originally
cooked.
When the
water
comes to a
full boil add
the leftover
pasta.
• Allow the
pasta to
boil for
approximat
ely 30 to
60
seconds.
Check after
30 seconds
and if not
thoroughly
heated,
continue to
boil and
check
every 15
seconds
until
sufficiently
heated. Do
not
overcook.
• Drain
heated
pasta and
serve plain,
add it to a
sauce or
add it to
another
dish.
Variation - Asian Noodles:

• When reheating Asian
noodles, place them in a
strainer or colander and
immerse into the boiling
water just far enough to
cover all the noodles.
• Allow the noodles to sit in

the boiling water for 20
seconds.
• Stir the noodles with a

wooden spoon to separate
them while immersed in
the water. After 20
seconds, drain and rinse.
Plain Pasta - Microwave:

• Put leftover pasta on a
plate or in a microwave
safe baking dish. Cover
with plastic wrap,
leaving one corner open
slightly to allow steam
to escape.
• Microwave on medium
power to prevent
overcooking and heat
for 1 to 1 ½ minutes. If
the microwave does not
have a turntable, stop
the microwave halfway
through the cooking
time and turn the dish.
• After the cooking time is completed, check to see if it is warmed
thoroughly. If not completely warmed, return the pasta to the
microwave and continue to cook in 15-second intervals, checking
after each to see if it is heated thoroughly.
• When properly heated, remove from the microwave and carefully

remove the plastic wrap covering so that you are not exposed to
escaping steam.
• The reheated pasta can be served plain, added to a sauce or

added to another dish.
Sauced and Baked Pasta Dishes
Sauced and baked pasta dishes can be reheated on the stovetop, in the
microwave or in the oven. To reheat on the stovetop, the pasta would
have to be sauced and stored in a heatproof plastic bag.
Sauced and Baked Pasta Dishes - Stovetop:

• Bring water to a boil in a
pot large enough to hold
the bagged pasta. Drop
the heatproof bag of
sauced pasta into the
boiling water. Be sure
the bag is completely
sealed before placing it
in the water.
• Allow the bag to remain

in the boiling water for
approximately 1 minute,
or until it is heat all the
way through. The time
required to reheat the
pasta will depend on the
type of pasta and the
quantity.
• Check after 1 minute and if not thoroughly heated, continue to
boil and check every 15 to 30 seconds until thoroughly heated.
Do not overcook.
• When sufficiently heated, pour the pasta from the bag into a
serving bowl or on a serving plate.
Sauced and Baked Pasta Dishes - Microwave:
• Baked pasta and sauced

pasta can be reheated in
the microwave. Place
the leftover pasta on a
plate or in a microwave
safe baking dish. Cover
with plastic wrap,
leaving one corner open
slightly to allow steam
to escape.
• Microwave on medium
power to prevent
overcooking and heat
for 1 to 1 ½ minutes. If
the microwave does not
have a turntable, stop
the microwave halfway
through the cooking
time and turn the dish.
• If you have any leftover

sauce, it can be drizzled
over the pasta before
reheating to help
prevent the pasta from
becoming too dried out.
• After the cooking time is

completed, check to see
if it is warmed
thoroughly. If not
completely warmed,
return to the microwave
and continue to cook in
15-second intervals,
checking after each to
see if it is heated
thoroughly.
• When properly heated, remove from the microwave and carefully
remove the plastic wrap covering so that you are not exposed to
escaping steam.
Sauced and Baked Pasta Dishes - Oven:
• Place the leftover pasta

in an ovenproof dish.
• Cover the dish with its

cover if it has one,
otherwise cover the dish
tightly with foil. Having
the pasta covered
tightly is necessary to
prevent it from drying
out. Preheat the oven to
325° and place the
pasta in the oven.
• Heat for 20 minutes and
then check to see if the
dish is heated all the
way through. To check,
insert the tip of a knife
or fork into the center of
the pasta and leave it
inserted for 10 to 15
seconds. Remove it and
feel the tip. If it is hot to
the touch, then the
pasta is sufficiently
heated. If it is not,
return it to the oven.
• If it is not sufficiently heated, return it to the oven and heat for
an additional 10 minutes. Check again and if not heated
thoroughly, return to the oven again. Repeat at 10-minute
intervals until thoroughly heated. Reheating time will vary
according to the type of pasta dish and the quantity you are
reheating. When thoroughly heated, it is ready to serve.
When reheating any type of pasta, it is important to keep it from getting too
dried out by whatever method you are using. To prevent it from becoming too
dried out, be sure to not use too high of heat, cover the pasta tightly and do
not cook any longer than necessary to heat it thoroughly.
Tips on Reheating:
• When microwaving leftover pasta, heating individual serving size portions

one at a time works better than trying to reheat several servings at one
time. The individual servings will heat more evenly.
• Using a round or oval microwave safe dish for reheating in the
microwave allows the pasta to reheat more evenly. A square cornered
baking dish has a tendency to allow the corners to overcook.
• When reheating lasagne in the oven, poke several small holes in the top
of the lasagne and pour a small amount of milk over it and then cover
the lasagne tightly with foil. Place in a 350° oven for 20 to 25 minutes or
until cheese is bubbling. The little bit of milk will help keep the lasagne
moist.
Checking Doneness of Pasta

The amount of time required to cook pasta to its proper doneness varies
depending on its size, shape and thickness. Also, whether the pasta is fresh or
dried greatly affects the amount of cooking time required. Cooking times can
vary from 1 to 2 minutes for some of the fresh pasta to more than 15 minutes
for some of the larger and thicker dried pasta shapes. Methods for checking the
doneness for dried and fresh pasta are shown below.
Dried Pasta
Dried pasta is available in many shapes and sizes, which can cause the cooking
times to vary greatly. The larger, bulkier pasta shapes will take more time to
cook than the more delicate strands of pasta or soup pastas, but they can all be
checked for doneness in basically the same manner. Generally the pasta
package will show suggested cooking times, which is beneficial because it
provides a starting point.
Visual: Check the package for the minimum cooking time suggested
for the quantity of pasta you are cooking and then begin checking for
doneness approximately 1 or 2 minutes before the suggested minimum
time is up. If the pasta is not done, continue to cook and check every
30 seconds until done.
• Visually check the pasta to

see if it has started to
swell slightly and watch
for it to begin rising to the
surface of the boiling
water. Both are indications
that the pasta is getting
close to done and that you
should start to check it.
Lift a pasta shape from
the boiling water using a
slotted spoon. Cut the
pasta in half and check
the center, which if the
pasta is done, it should
not have a white ring or
spot in it, or be opaque in
appearance. The pasta
should be uniform in color.
• When
cooki
ng
stran
ds of
pasta
, if
the
stran
ds do
not
drap
e
easil
y
over
the
spoo
n,
they
need
additi
onal
cooki
ng
time.
• If the
stran
ds of
pasta
drap
e
easil
y
over
the
spoo
n
when
lifted
from
the
water
,
they
are
cook
ed to
the
prop
er
done
ness.
Taste: Tasting the pasta is probably the best way to determine

doneness. Check the package for the minimum cooking time suggested
for the quantity of pasta you are cooking and then begin checking for
doneness approximately 1 or 2 minutes before the suggested minimum
time is up. If the pasta is not done, continue to check every 30 seconds
until done. When the pasta is done it will be tender but still have a
slight bite to it. Cooking pasta to this point of doneness is called "al
dente," which is Italian for "to the tooth". If the pasta is overcooked it
becomes mushy. It is better to have it undercooked rather that
overcooked. The pasta should be slightly undercooked if it is going to
be added to another dish, expose to further cooking, or added to a hot
soup.
Fresh Pasta
Fresh pasta cooks much faster than dried pasta and must be watched very
carefully to ensure that it is not overcooked. The fresher it is the faster it will
cook. Fresh pasta starts out soft and doughy and then firms up as it is cooked.
Taste: Tasting fresh pasta is the best way to check for doneness. If the
pasta is very fresh and moist it can cook within a minute or two.
Generally after the pasta is put in the boiling water and the water
begins boiling again it takes 2 to 4 minutes for it to get done. Checking
for doneness should begin as soon as the pasta begins to float to the
surface. If it is not done, check doneness again every 15 to 20 seconds
until it is done. It must be watched very carefully so that it does not
become overcooked. Fresh pasta should be tender and slightly firm, but
it will never be "al dente" because it is not firm textured to start.
Whether you are cooking fresh or dried pasta, once it is done it should be
removed from the heat and drained immediately so that the cooking process is
stop. If the pasta remains in the hot water, it will continue to cook and become
overcooked.
Saucing the Pasta

Most pastas have a similar flavor but when the sauce is added, the pasta and
sauce create their own unique flavor. There are many types of sauces that can
be used but some go better with certain types of pasta than others. Some
general guidelines for different types of pasta are shown below.
Shaped Pasta: Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna,

lumache, lumaconi, orecchiette, radiatori, route, rotini, and trenne
Sauce: Thick tomato sauces, meat sauces, chunky sauces, and cheese sauces
Tubular Pasta: Canneroni, cannolicchi, cavatappi, garganelli, macaroni,

maccheroncelli, manicotti, paccheri, penne, rigatoni, tortiglioni, and ziti
Sauce: Thick tomato sauces, meat sauces, chunky sauces, and thick cream
sauces
Strand Pasta: Angel hair, capellini, chitarra, fedelini, spaghetti, and vermicelli
Sauce: Light tomato sauces, butter based sauces, light oil based sauces, and
light cream based sauces
Ribbon Pasta: Fettuccine, lasagne, linguine, pappardelle, riginette, tagliatelle,

and trenette
Sauce (For the wider dried pastas): Meat sauces, thick tomato sauces, and
thick cream sauces
Sauce (For narrow or fresh pastas): Light tomato sauces, butter based sauces,
light oil based sauces, and light cream based sauces
Soup Pasta: Acini di pepe, alphabets, anellini, conchigliette, ditali, farfalline,

orzo, pastine, risi, stele, stortini, and tubetti
Sauce: Light sauces, mainly used in broth or soups with a light base.
Stuffed Pasta: Agnolotti, pansotti, ravioli, tortelli, and tortellini

Sauce: Light tomato sauce, light cream based sauce, and broth
Asian Noodles: Asian noodles, Asian wheat noodles, Asian rice noodles, bean
thread noodles, cornstarch noodles, seaweed noodles, and soba noodles
Sauce: Generally not eaten with a sauce. Used in stir-fries, soups and salads.
The pasta should not be over-sauced. It only needs to be coated with enough
sauce to allow the pasta to benefit from its flavor. There should not be leftover
sauce in the bottom of the bowl when all of the pasta has been eaten. Shown
below are some basic guidelines on adding sauce to the pasta.
• Drain the pasta and gently shake the colander, leaving a little of
the cooking water clinging to the pasta. The light coat of cooking
water will allow the sauce to blend and spread throughout the
pasta more evenly.
• Add just enough sauce to evenly coat all of the pasta. The sauce
can be added using several methods. See methods below.
Heat Pasta and Sauce Together:
• The best method for

infusing the flavor of the
sauce into the pasta is to
pour the pasta back into
the pan it was cooked in
while the pot is still warm
and then add the sauce to
it or adding the pasta to a
pan containing sauce that
is already warmed.
• With the pan over low

heat, stir and toss the
pasta and sauce until the
pasta is well coated. This
will keep the pasta warm,
infuse the sauce's flavor in
the pasta and keep the
pasta from sticking
together.
• Limit the amount of time the pasta is returned to the heat source
to 1 minute or less, otherwise it may become over-cooked. If
cooking fresh or homemade pasta this method may not be the
best to use because the pasta will overcook too quickly.
• Once the pasta has been sauced, serve immediately in warmed

serving bowls or on warmed serving plates.
Toss Pasta and Sauce in a Warm Bowl:
• After draining, the pasta
can be added to a
warmed serving bowl or
plate and the sauce can
then be added.
• Toss the pasta and

sauce together until
evenly coated.
Serve Pasta and Sauce in Separate Warm Bowls:

• After
draining,
the plain
pasta can
be added to
a warmed
serving
bowl, with
the sauce
added to
another
warmed
serving
bowl and
then served
separately.
• If serving in this manner, be sure the pasta is not drained
completely. Leaving some of the cooking water on the pasta will
help keep the pasta from sticking together. The pasta should be
served immediately. If it is not going to be served immediately,
drain the pasta completely, put it back in the pan it was cooked
in, and add butter or oil to keep it from sticking together.
Pasta Cooking Tips

Light Tips for Pasta Dishes
• Prepare dishes flavored with vegetables and herbs rather than meats and
cream sauces.
• When possible, use low-fat cheese, such as ricotta or cottage cheese in
place of other cheeses.
• Reduce the amount of cheese that is used on the top of baked dishes.
• When making sauces that call for butter, replace it with olive oil.
• When making a cream sauce, use skim or low-fat milk instead of cream.
• In dishes that call for meat, reduce the amount of meat and increase
some of the other ingredients that contain less fat, such as vegetables.
Cooking Tips
• When cooking fresh pasta, watch it very closely and test often for
doneness because it cooks quickly.
• To prevent the pasta from sticking together, be sure to use plenty of
water and stir the pasta when first adding it to the boiling water.
• To prevent soft, mushy pasta, do not allow the pasta to be in the water
any longer than necessary by adding it only when the water is at a full
boil and by keeping it at a steady boil throughout the cooking time.
• Adding salt to the water when cooking pasta will help firm the pasta and
bring out its flavor.
• Add a tablespoon of oil to the water when cooking lasagne. Because
lasagne noodles are long, wide and thick, they have a tendency to stick
together when they cool. The oil in the cooking water will help to prevent
them from sticking together.
• Pasta should be cooked as close to serving time as possible because it
cools down quite rapidly. Serve the pasta on a heated plate or in a
heated bowl to help keep it warm.
• To warm a large bowl for serving pasta, put the serving bowl in the sink
and place the colander in it. When the pasta is done, pour it into the
colander, allowing the hot water to drain into the bowl. Pull the colander
out of the serving bowl and let the pasta drain. Empty the hot water
from the serving bowl and pour the pasta into the warm bowl.
• When cooking fresh or homemade pasta, be sure to have everything
ready that you will need to prepare the pasta for serving, such as the
colander in the sink, the sauce made and warmed bowls or plates ready
to be filled. Fresh and homemade pasta cooks rapidly and having
everything ready ahead of time will assist in serving warm pasta.
• To bring pasta water to a boil more quickly, cover the pot with a lid while
you are heating the water. Do not cover the pot while cooking the pasta.
• When making lasagne, use the "no need to cook" lasagne noodles to
save time.
• To prevent pasta from boiling over, place a wooden spoon or fork across
the top of the pot while the pasta is boiling.
• When saucing the pasta, if the sauce seems a little dry, add a few
tablespoons of the pasta's cooking water.
• Don't worry about cooking too much pasta, the leftover pasta can be
refrigerated and used later in other dishes, such as salads, casseroles or
soups. It can also be reheated and eaten plain or with a sauce.
• If combining different pastas, be sure to select shapes and sizes that are
similar so that they will cook in the same amount of time.
Types of Pasta
Basic Types | Flavors and Colors | Pasta Shapes | Pasta Sauces
Pasta is a basic staple ingredient used in cooking. It is available in hundreds of

shapes worldwide and in many different flavors. Pasta can be found dried and
fresh, but can also be homemade. There are many ways in which pasta can be
used but it is most popular to eat it topped with a sauce. Many types of pasta
can be used as the main ingredient or in smaller amounts as an added
ingredient in casseroles, soups, stews, and salads. Some types do not work well
as a main ingredient and are only used as an ingredient in another dish. When
pasta is served with just a sauce, it is important to consider what type, shape
and flavor of pasta will best go with the sauce you plan to use. The information
below will provide a better understanding of the different types of pasta that
are available.
Basic Types of Pasta
Dried Pasta
Dried pasta is readily available in many sizes and shapes. It is factory made
and fully dried before it is packaged. Dried pasta is most often made with just
semolina flour, water and salt, but it is also available made from other types of
flour and seasoning. It rarely contains eggs so it can be stored indefinitely
without refrigerating or freezing. The firmness of dried pasta allows it to be
stored easily without damage.
Dried pasta
requires a longer
cooking time than
fresh pasta and will
swell a considerable
amount when
cooked.
Uncooked Pasta Cooked Pasta
When the same amounts of dried and fresh pasta are cooked, the dried pasta
will produce approximately 60% more than the fresh pasta. You will need to
take this into consideration if substituting fresh pasta in a recipe that calls for
dried pasta.
Because of its firm texture, most dried pastas, except for the more delicate
sized and shaped types, work well with thick sauces and sauces containing
meat and vegetables.
Fresh Pasta
Fresh pasta is available in a variety of sizes and shapes but not to the extent of
dried pasta. It is, however, available in a greater variety of flavors. Fresh pasta
most often contains eggs and has high water content, making it necessary to
refrigerate or freeze the pasta to keep it from spoiling. The eggs in the pasta
brighten its color, add flavor, and give the pasta more nutritional value. Fresh
pasta is made daily in Italian specialty stores and is found commercially in food
stores both refrigerated and frozen. If refrigerated, it should be used within 3
to 4 days of purchasing it and within approximately one to two months if
frozen. Fresh pasta can be dried and stored at room temperature, but it is
important that the pasta is completely dried before storing. Fresh pasta is more
delicate than dried pasta, making it more difficult to store.
Fresh pasta has a softer

texture than dried pasta
and requires only a short
cooking time. Testing often
for doneness is required to
prevent pasta from
overcooking. Fresh pasta Uncooked Pasta Cooked Pasta
does not swell in the same
manner as dried pasta
when cooked. It will swell
only slightly.
Because fresh pasta does not swell in the same manner as dried pasta you will
need approximately 50 percent more fresh pasta to equal the same amount of
dried pasta. Fresh pasta's softer texture goes well with lighter sauces, such as
tomato sauces, cream sauces and simple sauces made from oil or butter that is
flavored with herbs.
Making fresh homemade pasta provides an opportunity to create many different

flavors of pasta. A variety of flours, such as wheat flour, buckwheat flour, rice
flour, soy flour, and oat flour can be used to provide different flavors. Also,
other flavoring agents can be used, such as herbs and spices, corn meal,
cheese, fruits, chilies, spinach, tomatoes, beets, and carrots. The different
flavoring agents will also affect the color of the pasta and its texture.
Pasta Flavors and Colors
Dried and fresh pasta are available in various flavors and colors. The flavoring
agent is the ingredient that generally affects the color of the pasta. An
unlimited number of options are available to use as flavoring agents. There are
pasta dough ingredients that act as flavoring agents and also extra ingredients
that are added to the dough that affect the flavor and color. Some of the
common agents that will affect the flavor and color of the pasta are listed
below.
Flavors and Colors of Pasta - Pasta Dough Ingredients
Flavoring Agent Description Flavor Color
Unbleached A standard baking flour Basic Creamy

White Flour made from red winter pasta beige
wheat. Unbleached flour
has not gone through
all the processing that
bleached flour has, so it
produces a firmer
dough. It is lighter than
whole wheat flour and
produces pasta dough
that is easy to work
with.
Semolina Flour Flour that is finely Basic Creamy

ground from hard pasta beige
durum winter wheat.
Semolina flour is used
to make most dried
pastas. It contains a fair
amount of gluten, which
provides elasticity to
the dough, allowing the
dough to be formed into
a large variety of
shapes.
Whole Wheat Flour made from whole Nuttier Medium tan

Flour wheat grain. Whole than basic to light
wheat flour is available pasta brown
in several different
grinds and will provide
heavier textured pasta
than the unbleached
flour. The coarser
grinds are best used for
flat noodles, whereas,
the finer grinds can be
used for most any
shapes. Additional
water is generally
required when using
whole wheat flour.
Buckwheat Flour Flour made form Strong Light to

buckwheat seeds, which nutty medium
have been toasted. This flavor brown
is a heavy flour that
produces dough that is
tender but slightly
gritty. To lighten its
texture and provide
smoother dough, it is
sometimes mixed with
lighter flour, such as
unbleached white or
fine ground whole
wheat. The dough
cracks easily so it is
best used for thick wide
noodles.
Corn Flour Flour made from corn, Corn Bright

which provides a pasta yellow
that is wheat and gluten
free. Corn flour
produces a product that
can be used by
consumers that have an
intolerance to wheat
products. It provides a
flavorful pasta
alternative. The texture
of pasta made from
corn flour can be
slightly grainier than
wheat pasta.
Oat Flour High-fiber flour made Nutty Tan to

from oats. It has a medium
coarse texture and can brown
be used in the same
manner that coarsely
ground whole wheat
flour is used for making
pasta.
Brown Rice Flour Flour made from rice Slightly Tan to light
that has only the sweet brown
inedible hull removed.
This flour is high in fiber
and resembles pasta
dough made from whole
wheat flour, except the
dough made from
brown rice flour is a
little stickier. Pasta
dough made with brown
rice flour works best for
making flat noodles.
Rice Flour Flour finely milled from Mild Translucent

non-glutinous rice. Rice white
flour is used to make
thin white translucent
Chinese noodles. The
noodles are deep-fried
to produce crunchy
strands, or soaked in
warm water and then
added to soups or used
in stir-frying.
Mung Bean Mung bean threads Flavorless, Translucent

Threads produce a gelatin-like absorbs white
noodle that has a the flavor
translucent appearance. of the
It is cooked and used in foods it is
the same manner as combined
rice flour noodles. The with
noodles are often called
bean threads or
cellophane noodles and
are widely used in Asian
cooking.
Corn Meal Used to add nutrition Corn The type of

and a distinct flavor to flour used in
pasta. Corn meal is making the
always mixed sparingly dough
with flour so the pasta determines
dough does not become the base
too grainy. If the dough color. See:
is too grainy it becomes Color Note.
difficult to roll out or
extrude from a
machine. Corn meal
dough works best for
making flat noodles.
Color Note: The

amount and type of
corn meal added will
determine how much
affect it will have on the
color. The corn meal
may just add specks of
yellow, white or blue to
the color.
Flavors and Colors of Pasta - Ingredients Added to the Pasta Dough
Flavoring
Description Flavor Color
Agent
Spinach Finely chopped spinach is Mild Medium to

added to the pasta dough spinach dark green
according to the recipe
instructions.
Broccoli Finely chopped broccoli is Mild Medium to

added to the pasta dough broccoli dark green
instructions.
Tomato Tomato paste is added to the Mild Light

pasta dough according to the tomato reddish-
recipe instructions. orange to
dark
reddish-
orange
Beets Cooked beets, which are Slight Deep pink

used mostly to add color, are difference to dark red
pureed and strained, then from plain
added to the pasta dough pasta
instructions.
Carrot Pureed carrots or carrot juice Strong Orange

is added to the pasta dough carrot
instructions.
Red Bell Roasted bell peppers are Slightly Bright

Pepper pureed and added according sweet orangish-
to the recipe instructions. red
Chile Pepper Different varieties of chile A sharp Color will

peppers, such as jalapeño, biting vary
cayenne, poblano, and flavor according
Serrano, can be used for See: to the
chile pepper pasta. The Flavor variety of
peppers should have the Note pepper
seeds removed and then be used
chopped into fine pieces or
pureed. Dried chile peppers
are also used.
Flavor Note: The flavor will

vary in strength according to
the degree of hotness of the
variety of chile pepper used.
Squid Ink Squid or cuttlefish ink is Mild Dark gray,

strained from the eye "bags seafood almost
or sacs" of the squid or black
cuttlefish. It is added to the
pasta recipe for a unique
flavor and color.
Garlic Crushed garlic cloves are Garlic Creamy

added according to the recipe beige
instructions.
Garlic and Crushed garlic cloves and one Spicy Creamy
Herbs or more herbs, such as sage, Garlic beige with
thyme, parsley, chives, green
rosemary, tarragon, basil, flecks
and oregano, are added to
the pasta dough.
Curry Curry powder, which is a Spicy Tint of

spice blend that is generally burnt
composed of cumin, orange
turmeric, coriander, ground
red pepper, and cloves, is
added to the pasta dough to
provide a distinct flavor.
Saffron Saffron is added to pasta Spicy, Bright

dough to give it a distinct mildly yellowish-
flavor and color. bitter gold
Lemon Lemon pasta contains lemon Mildly Light

juice and/or lemon zest, tart, yellow
which provides a very mild lemon
lemon flavor to the pasta.
Straw- The strawberries are Mild Dull pale

berry simmered to soften them and straw- red
then the juice is strained berry
from the strawberries and
added to the pasta dough.
Chocolate Unsweetened cocoa powder Mild Brown

and sugar are added to the Chocolate
dough to give it a mildly
sweet chocolate flavor. It
works well in sweet pasta
dishes.
Although there are many pasta flavor options that provide a variety of tastes,
the pasta sauce or ingredients that are mixed with the pasta or noodles will
have the biggest effect on the taste of the finished dish. The lighter or simpler
the sauce is, the more the flavor of the pasta will come through.
Pasta Shapes
Pasta is available in many different forms and sizes. The majority of pasta
shapes that are available originated in Italy but they have also been created in
other parts of the world. Many types of noodles have been created in Asian
countries. Certain shapes and sizes are used for specific purposes, while others
can be used in several different manners. Shown below are the basic categories
in which pasta shapes are found.
Shaped Pasta
Shaped pastas are available in many different sizes and specific shapes.
They include shapes that resemble shells, bow ties, spirals, snails,
wheels and radiators. Shaped pastas are generally found dried. The
smaller shaped pastas work well with a simple sauce but most shaped
pastas can be paired with a chunkier sauce because they are sturdy
enough to hold up with the other ingredients. They are also used in
pasta salads and casseroles. See Pasta Products - Shaped Pasta for
more details on specific shapes and sizes.
Tubular Pasta
Tubular pastas are any pastas that are in the shape of a tube. They are
available in many different sizes and shapes. Some tubes are long and
narrow while others are short and wide. They are found with smooth or
grooved exteriors and their ends are cut straight or at an angle. They
are often served with a heavy sauce, which holds well in the hollows of
the pasta tubes. Tubular pastas are also used in salads and casseroles.
Some of the larger tubes that have a wide opening can be stuffed with
meat and/or cheese and then baked. See Pasta Products - Tubular
Pasta for more details on specific shapes and sizes.
Strand Pasta Noodles
Pasta strands are long rods of pasta, which are generally round, but
they are available in a square rod also. The basic difference from one
variety to the next is the thickness of the strands. The thicker strands
work well with a heavier sauce while the thin varieties are better with a
more delicate sauce. See Pasta Products - Strand Pasta for more details
on specific shapes and sizes.
Ribbon Pasta Noodles
Ribbon pastas consist of flat strands of pasta, which are available in

different lengths, widths and thickness. Some are short and wide, while
others are long and narrow. Ribbon pasta can have straight or wavy
edges. Many varieties are available fresh and dried. The dried ribbons
are generally used with a thick, heavier sauce and the fresh ribbons are
served with a more delicate sauce. See Pasta Products - Ribbon Pasta
for more details on specific shapes and sizes.
Soup Pasta
Soup pastas consist of pasta shapes that range in size from small to
very tiny. The larger of the soup pastas are used in thicker based soups
and the tiny and smaller pasta shapes are used in light or broth based
soups. Some of the soup pastas are also used in pasta salads. Soup
pastas include many shapes, such as round balls, thin strands, tubes,
rings, grain-shapes, bow ties and stars. See Pasta Products - Soup
Pasta for more details on specific shapes and sizes.
Stuffed Pasta
Stuffed pastas consist of fresh pasta sheets that are stuffed with a
filling. The pasta sheets are folded over and sealed or another sheet is
placed on top and the edges are sealed after the filling has been added.
Some sheets are folded over the filling and then twisted to form a little
hat shaped pasta. Stuffed pastas are formed in different shapes, such
as squares, circles, triangles and half moons. They are stuffed with a
variety of fillings, which consist of a mixture of ingredients, such as
meats, cheeses, herbs, mushrooms, and vegetables. Stuffed pastas are
first cooked and then generally served with a light sauce. They can also
be served in a broth or added to a salad after they have been cooked.
See Pasta Products - Stuffed Pasta for more details on specific shapes
and sizes.
Asian Noodles
Asian noodles consist of strands that vary in shape, width and length.
Many Asian noodles are very long in length, symbolizing longevity. They
are also found as thin straight sticks, flat strands, round strands, and
wavy strands.
The noodles are made from various flours, such as wheat flour, rice
flour, potato flour, soybean flour, and mung bean flour. Some Asian
noodles are made with eggs but many are not. Various noodles are
available fresh and dried, but some are only found in Asian markets.
Asian noodles are a variety of colors, such as translucent white, opaque
white, cream, yellow, tan and brown. The ingredients used, in the
dough affects the color of the noodle. Asian noodles are eaten hot and
cold, and are used in soups, salads, stir-fries, and other Asian dishes.
See Pasta Products - Asian Noodles for more details on specific shapes
and sizes.
When Asian noodles are referred to as Lo-Mein or Chow Mein, the

noodles used can actually be the same type of noodle. The difference
between Lo-Mein and Chow Mein noodles is the way in which it is
prepared and served. The Lo-Mein noodles are boiled and added to the
other ingredients in the dish at the end of the cooking process. The
Chow-Mein noodles are boiled and then served with stir-fry ingredients
on tops, which have been cooked separately from the noodles.
Pasta Sauces
Although there are many different types of pasta available with many different
flavors, the majority of the taste from a pasta dish comes from the sauce. The
lighter the sauce is the more noticeable the pasta's taste will be. The size and
shape of the pasta or noodles should be taken into consideration when
determining the type of sauce to use. There are some general guidelines to
follow when selecting a sauce, but do not be afraid to experiment with
combining different shapes and sauces to see what appeals to your personal
taste. Some general guidelines are shown below.
Matching Pasta to Sauce
Shaped Pasta
Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna,

Examples: lumache, lumaconi, orecchiette, radiatori, route, rotini,
and trenne
Thick tomato sauces, meat sauces, chunky sauces, and

Sauce:
cheese sauces
Tubular Pasta
Canneroni, cannolicchi, cavatappi, garganelli, macaroni,

Examples: maccheroncelli, manicotti, paccheri, penne, rigatoni,
tortiglioni, and ziti
Thick tomato sauces, meat sauces, chunky sauces, and

Sauce:
thick cream sauces
Strand Pasta
Angel hair, capellini, chitarra, fedelini, spaghetti, and

Examples:
vermicelli
Light tomato sauces, butter based sauces, light oil based

Sauce:
sauces, and light cream based sauces.
Ribbon Pasta
Fettuccine, lasagne, linguine, pappardelle, riginette,

Examples:
tagliatelle, and trenette
For the wider dried pastas - meat sauces, thick tomato

sauces, and thick cream sauces. For narrow or fresh
Sauce:
pastas - Light tomato sauces, butter based sauces, light
oil based sauces, and light cream based sauces.
Soup Pasta
Acini di pepe, alphabets, anellini, conchigliette, ditali,

Examples:
farfalline, orzo, pastine, risi, stele, stortini, and tubetti
Light sauces, mainly used in broth or soups with a light

Sauce:
base.
Stuffed Pasta
Examples: Agnolotti, pansotti, ravioli, tortelli, and tortellini
Sauce: Light tomato sauce, light cream based sauce, and broth
Asian Noodles
Asian wheat noodles, Chinese egg noodles, Asian rice

Examples: noodles, cellophane noodles, cornstarch noodles,
seaweed noodles, and soba noodles
Generally not eaten with a sauce. Used in stir-fries, soups

Sauce:
and salads.
Pasta Handling, Safety & Storage

Contamination Prevention | Cooking Safety | Proper Storage
Contamination Prevention
Cleanliness: A clean working environment is essential in the prevention of
contamination in working with pasta and other foods. Be sure to wash hands
thoroughly before handling the pasta dough. The work area, cutting boards,
and utensils must be clean. Do not use the same cutting board for cutting pasta
as was used for raw meat or poultry unless it has been properly washed and
dried before using. When you are finished making the pasta, be sure to clean
the work area and all utensils thoroughly. The eggs in the dough are a potential
risk factor for salmonella. Cleaning the area with hot soapy water will help
eliminate traces of the bacteria.
If you have used any type of pasta machine, be sure that you clean it
thoroughly when you are done. Remove all traces of dough. So not use water
to clean a hand-cranked machine because the water will cause the machine to
rust and become unusable. See the manufacturer's user manual for the best
way to clean whatever type of machine you use.
Handling: As with any dough that contains raw eggs, fresh egg pasta dough
should never be tasted when it is raw. It is also important that the eggs used in
the dough have been handled and stored properly. Use the freshest eggs
possible. Eggs should be stored in the refrigerator in the carton they were
packed in. Eggs should be stored in the coldest part of the refrigerator where
the temperature remains constant. Eggs keep best when they are stored at
temperatures of no higher than 40°F. The ideal temperature range is 33°F to
38°F. Although salmonella bacteria is not destroyed in temperatures below
40°F, any of the bacteria that may be present will not grow.
Cooking Safety
Handle all equipment and utensils with care to prevent injuries from happening.
Be extra careful when coming into contact with the blades and dies on the
pasta machines. When you are cutting homemade pasta by hand, be cautious
when using sharp knives. If holding the pasta in place with one hand while
cutting with the other, be sure that the fingers on the hand holding the pasta
are turned in towards the palm of the hand rather than pointing towards the
blade of the knife.
When boiling the pasta, use standard safety precautions. Keep pot handles out
of the way so that they don't accidentally get bumped, causing boiling water to
be spilled. Use potholders to protect your hands when handling pots that do not
have heatproof handles. When checking pasta for doneness, be sure to cool the
pasta before tasting. Be extremely careful when pouring boiling water and
pasta into the colander for draining. It is best to cook no more than one and a
half pounds of pasta at one time because that much pasta and the boiling water
it takes to cook it makes it too difficult and unsafe to handle.
Proper Storage
Uncooked dried pasta is stored differently than uncooked fresh or homemade
pasta. Cooked pasta, whether it is dried or fresh, is stored in the same manner.
Uncooked and cooked pasta have several options for storing. The storage
options for each are shown below.
Uncooked Pasta
Dried Pasta: Dried pasta does not need to be refrigerated. It can be stored on
the shelf in an airtight container in a dry area that is not exposed to extreme
temperatures. Dried pasta can be stored indefinitely and still be safe to eat but
the USDA recommends storing dried pasta for no more than two years to
obtain the best quality. Some manufacturers will stamp their packages with a
"best if used by" date, which indicates that the flavor, color and nutritional
value may be affected if used beyond that date.
Fresh and Homemade Pasta: Fresh pasta can be stored in the refrigerator
for 2 or 3 days. If the pasta will not be used within that time, it can be frozen
and stored in the freezer for 2 to 3 months. Homemade pasta can be store in
the refrigerator for 1 or 2 days or frozen for 2 to 3 months. Homemade pasta
can also be allowed to dry thoroughly and then placed in a plastic bag or
airtight container. The length of time it will take to dry will vary depending on
the type of pasta and its size, shape and thickness. If dried completely, the
pasta can then be stored in a cool dry place for a couple of months. If you are
going to be using the pasta the same day as it is made, you can allow the pasta
to dry on a clean towel for a couple of hours before you cook it unless it is
stuffed pasta. Stuffed pasta, such as ravioli, should be cooked within half an
hour, otherwise the pasta will begin to discolor and become damp.
If it is not going to be cooked

immediately it should be place on
a lightly floured towel that is
placed on a baking sheet,
sprinkled lightly with flour, and
then placed in the freezer. Once
they are frozen they can be
stored in a freezer proof bag or
wrap and then stored in the
freezer for 8 or 9 months.
Frozen pasta does not have to be thawed before it is cooked. Just throw the
frozen pasta into boiling water and let it cook. It will need to cook a little long
than unfrozen pasta.
Cooked Pasta
Cooked pasta can be stored unsauced in an airtight container and refrigerated

for 4 or 5 days. The sauce should be refrigerated separate from the pasta and
can be stored for 6 or 7 days. This prevents the pasta from soaking up too
much flavor and oil from the sauce, which causes the taste of the pasta to be
drowned out. If the pasta is stored together with the sauce, it should be eaten
within 1 or 2 days to limit the amount of sauce that is absorbed. If cooked
pasta is not going to be used within the suggested time period, it should be
frozen and then it can be stored for approximately 3 months. Frozen cooked
pasta should be thawed in the refrigerator and not on the kitchen counter.
To store, cook the pasta as you normally would and then rinse with cold water
and allow it to drain well.
• Add a small amount of
olive oil or butter to help
clumping together while it
is stored. Use only enough
oil or butter to lightly coat
the pasta.
• To refrigerate, place the

pasta in an airtight plastic
bag or an airtight container
and place in the
refrigerator. To freeze,
place in an airtight plastic
freezer bag and press out
as much excess air as
possible and place in the
freezer.
• If storing sauced pasta, eat

within 1 to 2 days to
absorbing to much sauce.
When refrigerating or freezing cooked pasta, be sure it is stored in a well sealed

container so that it does not absorb any odors.
Cooked lasagne and baked pasta dishes can be refrigerated or frozen in the
same manner as plain cooked pasta. The lasagne and casseroles should be first
cut into individual servings before placing them in a sealed bag or container.
This will make it easier when reheating.
If you have an entire lasagna or
pasta dish to refrigerate or
freeze, it can be left in the baking
dish and tightly covered before
storing.
The lasagna and baked pasta dishes can be refrigerated for 3 or 4 days or they
can be placed in a freezer and kept for approximately 3 months. If frozen, the
pasta dish should be thawed in the refrigerator and not on the kitchen counter.
Pasta Nutritional Facts

Pasta was once considered to be fattening and have very little nutritional value.
Nutritional experts now realize the value of pasta in our diet. Grain based
foods, such as pasta, are a good source of fiber and complex carbohydrates.
The carbohydrates provide our bodies with vitamins, minerals and energy. The
carbohydrates come mainly in the form of easily digestible starches. The starch
is absorbed slowly by the body, which results in a long lasting feeling of
satisfaction in your appetite. Pasta is a good choice for athletes and others that
need energy to sustain them for long periods of time.
For individuals that are concerned about their carbohydrate intake, there are
low-carb pastas available. The amount of carbohydrates contained in these
pastas may vary slightly from one brand to the next but they contain
significantly less carbohydrates than regular pasta. The low carbohydrate
pastas contain 5 to 10 carbohydrates in comparison to 40 to 45 in regular
pasta.
Some of the
ingredients used in
making the low
carbohydrate pastas
are soy products,
wheat gluten, egg
whites, rice flour, and
salt. The low-carb
products are also
higher in protein and
fiber than regular
pasta.
Cooked, unsauced, pasta contains little fat and is fairly low in calories. It
contains approximately 200 calories per 1 cup of cooked pasta and less than 1
gram of fat. Calories and fat content will vary slightly based on the ingredients
used in the pasta dough, such as the type of flour, and whether oil and eggs
were added to the dough. Although pasta is nearly fat free, the sauces and
other toppings added to the pasta are what add calories and fat. To maintain
the low fat, low calorie advantages of pasta, it is important to keep the sauce
low-fat also. Some suggestions on reducing the amount of fat added to the
pasta are shown below.
• Use ingredients that are naturally low in fat, such as fresh vegetables,
fruits, seafood, poultry, and the leanest meat possible.
• Replace high fat cheese, cream, whole eggs, butter and oil with low-fat
cheese, nonfat yogurt, egg whites, tofu, low-fat milk and soy milk.
• Add flavor with herbs and spices.
• When preparing the sauce use cooking methods that require the addition
of little or no fat, such as stir-frying, baking, and steaming. Prepare
precooked ingredients by grilling or broiling.
Pasta contains very little or no sodium and cholesterol. The protein contained in
pasta varies according to the type of flour used. If eggs have been added to the
dough, the protein content will go up slightly and the cholesterol will increase.
Pasta is also fortified with folic acid according to FDA regulations. Folic acid is a
nutrient that helps in the prevention of some birth defects. There have also
been findings that folic acid may aid in the protection against some cancers and
heart attacks.
Nutrition Facts - Pasta
Based on 2 ounces of pasta = 1 cup of cooked

pasta.
Equal to 2 grain servings on the food guide pyramid.
Wheat Pasta Without Egg Wheat Pasta With Egg
The chart below shows how pasta compares nutritionally to other commonly
eaten foods.
Nutritional Comparison - Pasta vs. Other Foods
Fat Sodium Cholesterol Protein
Pasta (Macaroni)
<1 g 0 mg 0 7g
(1 cup, cooked)
Chicken Breast
1.5 g 60 mg 70 mg 24 g
(3 oz. skinless)
Turkey (White
meat only) .6 g 48 mg 67 mg 26 g
(3 oz. skinless)
Ground Beef Patty

11 g 70 mg 85 mg 27 g
(3 oz., extra lean)
Ham
4g 1215 mg 40 mg 15 g
(3 oz., extra lean)
Cottage Cheese
9.5 g 850 mg 31 mg 28 g
(1 cup, 1%)
Yogurt, Plain
4g 172 mg 15 mg 13 g
(1 cup, low-fat)
The nutritional value of pasta varies according to the ingredients used in

making the dough. Whether the pasta is dry, fresh or homemade, adding
ingredients, such as oil, eggs, and flavoring agents, or using different types of
flours will have an affect on its nutritional value. The length of time that pasta
is cooked can also have an affect on its nutritional value. If the pasta is cooked
too long it will start to lose more of its B vitamins into the boiling water. It is
best to only cook the pasta to the "al dente" stage to prevent this from
occurring.
Nutrition Facts - Asian Noodles
Asian noodles are made from many different types of ingredients, which results
in variations of their nutritional value. Shown below are some nutritional facts
for a few varieties of Asian noodles. The nutritional value of Asian noodles can
also vary from one manufacturer to the next.
Based on 2 ounces of noodles.
Chinese Wheat
Chinese Egg Noodles Rice Noodles
Noodles
Pasta Tips and Techniques

Shopping Tips | Homemade Pasta Tips | Reheating Tips | Handling and Safety
Tips
Checking Doneness | Light Tips | Cooking Tips
Shopping Tips:
• When purchasing fresh pasta, it is important that you check for the
expiration date to ensure that the pasta will be fresh when you are ready
to use it.
• If substituting a pasta shape, for best results, select a substitution that is
similar in size and shape to the pasta called for in the recipe.
• When purchasing eggs for homemade pasta, check the "sell by date" to
ensure freshness and check your recipe to find out what size eggs it is
calling for so that you purchase the required size.
• When selecting dried pasta, check the package to see that semolina flour
was used to ensure good quality pasta.
• If purchasing fresh pasta in place of dried, you will have to purchase a
larger quantity of fresh to equal the required amount of dried. Dried
pasta approximately doubles in size when cooked and fresh increases
very little.
Tips on Making Homemade Pasta:

• Strengthen your homemade pasta dough by substituting ½ cup or less of
semolina flour in place of an equal amount of all-purpose flour.
• If using a processor to mix the dough, it will not need as much kneading
as when it is mixed by hand.
• If the pasta becomes sticky at any point while working with the dough,
dust it lightly with flour. Also, dust the equipment you are working with,
such as the rolling pin or the rollers in the pasta machine, to prevent the
dough from sticking.
• When putting pasta dough strips through a rolling machine to thin the
dough, if the strips become long and hard to handle, cut the strips in half
to make them easier to work with.
• Allowing the pasta dough to dry for approximately 15 minutes before
cutting will result in cleaner cuts.
• Drying the cut pasta noodles or shapes for 15 minutes or more before
cooking will allow the pasta to firm up a little and prevent the pasta from
sticking together when cooking.
• Save the trimmings when cutting pasta noodles or shapes, press the
trimmings together, reroll, and cut additional noodles or shapes.
• When making stuffed pasta, work as quickly as possible to prevent the
pasta dough from drying out and becoming difficult to work with, and to
prevent problems with the pasta sealing properly.
Pasta Reheating Tips:

• When microwaving leftover pasta, heating individual serving size portions
one at a time works better than trying to reheat several servings at
once. The individual servings will heat more evenly.
• Using a round or oval microwave safe dish for reheating in the
microwave allows the pasta to reheat more evenly. A square cornered
baking dish has a tendency to allow the corners to overcook.
• When reheating lasagne in the oven, poke several small holes in the top
of the lasagne and pour a small amount of milk over it and then cover
the lasagne tightly with foil. Place in a 350° oven for 20 to 25 minutes or
until the cheese is bubbling. The little bit of milk will help keep the
lasagne moist.
Handling and Safety Tips:

• Wash all work surfaces, utensils, and cutting boards with hot soapy
water before and after working with the pasta dough. If working with egg
pasta, periodically sanitize cutting boards with a bleaching solution
consisting of one tablespoon of bleach per gallon of water.
• Wash hands with hot soapy water before mixing, rolling and cutting the
pasta dough.
• If using a pasta machine, be sure to thoroughly clean all traces of pasta
dough from the machine.
• Be sure to properly refrigerate any fresh or homemade pasta that
contains eggs.
• Do not taste the dough of fresh or homemade egg pasta because the
eggs cause the dough to be a potential risk for salmonella.
• Do not try to break cellophane noodles up with your hands. The noodles
have a tendency to break into sharp fragments that can injure your
hands. Use a kitchen shears or chop the noodles with a cleaver if you
need to break them into pieces.
• If you are using chile peppers as a flavoring agent in your pasta or as an
ingredient for your sauce, be sure to keep exposed hands away from the
eye area and other sensitive areas of the body, such as nose and lips.
The chile oil that your hands are exposed to can cause severe irritation.
Wash hands immediately after exposure or wear rubber gloves to protect
against exposure.
Tips for Checking Doneness:

• When cooking dried pasta, begin to check for doneness 1 or 2 minutes
before the minimum cooking time stated on the package.
• Do not overcook pasta, cook the pasta to an "al dente" state, which is
tender but still having a slight bite to it. Overcooking will cause the pasta
to become mushy.
• Undercook pasta that is to be used in dishes that require further cooking.
• Fresh pasta cooks very quickly, start checking for doneness as soon as
the pasta begins to rise to the surface of the water
Light Tips for Pasta Dishes:

• Prepare dishes flavored with vegetables and herbs rather than meats and
cream sauces.
• When possible, use low-fat cheese, such as ricotta or cottage cheese in
place of other cheeses.
• Reduce the amount of cheese that is used on the top of baked dishes.
• When making sauces that call for butter, replace it with olive oil.
• When making a cream sauce, use skim or low-fat milk instead of cream.
• In dishes that call for meat, reduce the amount of meat and increase
some of the other ingredients that contain less fat, such as vegetables.
Cooking Tips:
• When cooking fresh pasta, watch it very closely and test often for
doneness because it cooks quickly.
• To prevent the pasta from sticking together, be sure to use plenty of
water and stir the pasta when first adding it to the boiling water.
• To prevent soft, mushy pasta, do not allow the pasta to be in the water
any longer than necessary by adding it only when the water is at a full
boil and by keeping it at a steady boil throughout the cooking time.
• Adding salt to the water when cooking pasta will help firm the pasta and
bring out its flavor.
• Add a tablespoon of oil to the water when cooking lasagne. Because
lasagne noodles are long, wide and thick, they have a tendency to stick
together when they cool. The oil in the cooking water will help to prevent
them from sticking together.
• Pasta should be cooked as close to serving time as possible because it
cools down quite rapidly. Serve the pasta on a heated plate or in a
heated bowl to help keep it warm.
• To warm a large bowl for serving pasta, put the serving bowl in the sink
and place the colander in it. When the pasta is done, pour it into the
colander, allowing the hot water to drain into the bowl. Pull the colander
out of the serving bowl and let the pasta drain. Empty the hot water
from the serving bowl and pour the pasta into the warm bowl.
• When cooking fresh or homemade pasta, be sure to have everything
ready that you will need to prepare the pasta for serving, such as the
colander in the sink, the sauce made and warmed bowls or plates ready
to be filled. Fresh and homemade pasta cooks rapidly and having
everything ready ahead of time will assist in serving warm pasta.
• To bring pasta water to a boil more quickly, cover the pot with a lid while
you are heating the water. Do not cover the pot while cooking the pasta.
• When making lasagne, use the "no need to cook" lasagne noodles to
save time.
• To prevent pasta from boiling over, place a wooden spoon or fork across
the top of the pot while the pasta is boiling.
• When saucing the pasta, if the sauce seems a little dry, add a few
tablespoons of the pasta's cooking water.
• Don't worry about cooking too much pasta, the leftover pasta can be
refrigerated and used later in other dishes, such as salads, casseroles or
soups. It can also be reheated and eaten plain or with a sauce.
• If combining different pastas, be sure to select shapes and sizes that are
similar so that they will cook in the same amount of time.
Shaped Pasta
There are numerous pasta p

and fresh pasta. Some prod
fresh form but there are ma
products range in size from
lasagne noodles. Many of th
flavors, such as spinach, tom
flavors also add color to the
many pasta products that ar
below are only estimates du
methods and the brand of p
takes to cook the pasta to it
cooked to its "al dente" stat
slightly firm bite.
Shaped Pasta
Shaped pasta is available in

shapes. Shaped pasta is gen
work well with a simple sauc
paired with a chunkier sauce
hold up with the other ingre
salads and casseroles.
Seasoned Insight
Reserved
Tubular Pasta
Tubular pasta is any pasta that is hollow through the center, forming a tube. They are
available in many different sizes and shapes. Some tubes are long and narrow while others
are short and wide. They are found with smooth or ridged exteriors and their ends are cut
straight or at angle. They are often served with a heavy sauce, which holds well in the
hollows of the pasta tubes. Tubular pasta is also used in salads and casseroles. Some of the
larger tubes that have a wide opening can be stuffed with meat and/or cheese and then
baked.
Tubular Pasta
Estimated
Pasta Description
Cooking Time
Bocconcini A medium sized tube pasta Cook for 9 to 10

similar to elicoidali and minutes.
tufoli. It has a 3/8 inch
diameter and the ridges on
the surface of bocconcini
are slightly curved around
the tube. It's length ranges
from 1 3/8 to 1 1/2 inches.
Bucatini
Thick spaghetti shaped pasta that is hollow in the center, similar to a thin straw.
Cooking Time: Cook for 9 to 13 minutes.
Calamarata (calamari) Wide tubular pasta that is Cook for 9 to 11

shaped like a large ring. minutes.
Calamaretti A smaller version of the Cook for 6 to 8
calamarata tube pasta. minutes.
Canneroni A shorter version of Cook for 6 to 8

cannelloni. This pasta is minutes.
approximately ½ inch in
diameter and ¾ inch in
length.
Cannelloni A wide (approximately 1 Cook for 7 to 10

inch), straight pasta tube minutes.
that is approximately 4
inches long. It is cut
straight on both ends and
has a smooth surface.
Cannolicchi Short, straight tube pasta Cook for 11 to

with a wide grooved 13 minutes.
surface.
Cavatappi A short, S-shaped pasta Cook for 9 to 10

tube. minutes.
Cellentani A pasta tube that has been Cook for 10 to

twisted to resembles the 12 minutes.
shape of a corkscrew.
Chifferi Short, chunky tube pasta in Cook for 8 to 10

a semicircle shape. minutes.
Chifferini A smaller version of chifferi Cook for 7 to 9

pasta. minutes.
Elbow macaroni The most common tube Cook for 8 to 10

pasta shape. It is a narrow minutes.
tube with a semicircular
curved shape, which is
approximately 1 inch in
length.
Elicoidali A medium sized tube pasta Cook for 10 to
similar to rigatoni. It is 12 minutes.
slightly narrower and the
ridges on the surface of
elicoidali are slightly curved
around the tube, rather
than straight as on rigatoni.
Fagioloni A narrow width pasta tube. Cook for 9 to 12

It is has a mostly straight minutes.
shape and is approximately
1 inch in length.
Garganelli Fine ribbed squares of egg Cook for 8 to 10

pasta that are rolled into minutes.
tubular shape. Once rolled,
they take on a shape
similar to penne pasta but
are actually more of a scroll
shape.
Gomiti Short and chunky, c-shaped Cook for 10 to

tube pasta. 12 minutes.
Macaroni Macaroni is used in Cook for 8 to 12

reference to any narrow minutes.
short tubular pasta. The Cooking time will
tubes may be straight or vary according
curved in shape and vary to size of the
slightly in width. The most various types.
commonly known is elbow
macaroni.
Maccheroni A thick tube pasta that is Cook longer

approximately 1 ¾ inches version for 9 to
long. There is also a short 12 minutes and
version of this pasta, which cook the short
is known as macaroni. version for 9 to
Maccheroni is also available 11 minutes.
with a ridged surface.
Maccheroncelli Long tube pasta that is Cook for 9 to 11

slightly slimmer than a minutes.
pencil and has a small
hollowed out center.
Magliette A short, curved tube pasta. Cook for 8 to 11

minutes.
Maltagliati A short, wide tube pasta Cook for 10 to
with diagonally cut ends. 12 minutes.
This pasta has the same
name as the shaped pasta
that is roughly cut pasta
scraps.
Manicotti
Large tube pasta that may be found with a ridged or smooth surface and ends that are
straight cut or diagonally cut.
Mezzani Rigati A slightly, curved tube Cook for 8 to 11

pasta that is approximately minutes.
1 3/8 to 1 5/8 inches in
length and 1/4 inch in
diameter. It has a ridged
outer surface and straight
cut ends.
Mezze Penne Short tube pasta with Cook for 9 to 11

diagonally cut ends. This minutes.
pasta is a short, stubby
version of penne.
Mezzi Bombardoni A wide pasta tube that is ¾ Cook for 7 to 9

to 1 inch in diameter and 2 minutes.
½ to 2 ¾ inch in length.
The end of this pasta are
cut diagonally.
Mezzi Paccheri A wide hollowed out tube of Cook for 7 to 10
pasta that is a shorter minutes.
version of paccheri. It is the
same diameter as paccheri
but is only approximately 1
¼ inches in length.
Mezzi Rigatoni A short, slightly curved Cook for 9 to 11

tube pasta that is minutes.
approximately 5/8 inch in
length with a diameter of
1/2 inch. Because of its
short length, the slight
curve is barely noticable. It
has a ridged outer surface
and straight cut ends.
Mostaccioli Tube pasta with diagonally Cook for 10 to

cut ends, similar to penne 13 minutes.
but longer in length.
Mostaccioli is approximately
2 inches long and is
available with a smooth or
ridged surface.
Paccheri
Large tube pasta that contains a wide hollowed center that is approximately 1 inch in
diameter. Paccheri ranges from 1 ½ to 1 ¾ inches in length.
Pasta al ceppo Tube pasta that is created Cook for 12 to

by wrapping a strip of pasta 15 minutes.
dough around a thin stick.
Its shape is similar to a
cinnamon stick.
Penne rigate Thin tube pasta with sharp Cook for 10 to
diagonally cut ends, which 12 minutes.
resemble the end of a quill
pen. Penne pasta is
approximately 1 ¼ to 1 ½
inches in length. The rigate
in the pasta name indicates
that the pasta has a ridged
surface. Penne is also
available with a smooth
surface.
Penne Zita A pasta that is similar to Cook for 10 to

penne but has a slightly 12 minutes.
wider diameter. Penne zita
is approximately 1 1/2
inches long.
Pennette A shorter and thinner Cook for 9 to 11

version of penne rigate minutes.
pasta. Penette is also
available with a ridged
surface.
Pennine rigate A thin version of penne, Cook for 8 to 11

which is thinner than minutes.
pennette. The rigate in the
pasta name indicates that
the pasta has a ridged
surface. Pennine is also
available with a smooth
surface.
Pennoni A larger version of penne Cook for 9 to 12

that is wider in diameter minutes.
than penne but
approximately the same
length. Pennoni is available
in a smooth or ridged
surface.
Perciatelli
Long, tube pasta with a hollowed out center. Perciatelli is approximately double the
thickness of spaghetti.
Reginelle Pasta tubes that are similar Cook for 10 to

to penne pasta, only 12 minutes
reginelle is slightly longer
and smaller in diameter.
Reginelle is also sometimes
found as the name used for
a wide, flat, wavy edge
ribbon pasta named
reginette.
Rigatoncini A slightly curved tubular Cook for 10 to

pasta that is larger than 12 minutes.
penne rigate but smaller
than rigatoni. It has a
ridged surface and straight
cut ends.
Rigatoni A large, slightly curved tube Cook for 10 to

pasta that is approximately 13 minutes.
1 1/2 inches in length and
1/2 inch in diameter. It has
a ridged outer surface and
straight cut ends.
Sagne Incannulate
A long, ribbon of pasta, which is approximately ¾ inches wide that is twisted to form a
spiral shaped tube. The tubes are approximately 13 inches long after they are twisted to
form the tube.
Spaccatelle Short curved tube pasta Cook for 8 to 10

shaped similar to a half minutes.
circle.
Trenne Short lengths of triangular Cook for 10 to
shaped pasta that is hollow 12 minutes.
through the center. Trenne
pasta is 2 ¼ to 2 ½ inches
in length.
Trennette A smaller variety of trenne. Cook for 9 to 12

It is narrower in width than minutes.
trenne and only 1 ¾ to 2
inches in length. Do not
confuse trennette with
trenette, which is a
different type of pasta.
Trenette is a ribbon pasta.
Tortiglioni Tube pasta similar to Cook for 10 to

rigatoni. Tortiglioni is 12 minutes.
narrower in width than
rigatoni and its surface
ridges spiral around the
tube, rather than run
parallel to the length as
they do on rigatoni.
Tufoli A 3/8 inch diameter, Cook for 7 to 10

slightly curved, tube pasta minutes.
that is approximately 2
inches long with straight
cut ends.
Ziti - Cut Tube pasta with a hollowed Cook for 9 to 12

out center, which is minutes,
approximately 1/4 inch in depending on
diameter. It is available cut size.
in short lengths of 1 1/2 to
3 inches and is also
available in long lengths of
approximately 10 inches.
The shorter lengths are
sometimes found with a
slight curve to them.
Ziti - Long
Tube pasta with a hollowed out center, which is approximately ¼ inch in diameter. It is
available in long lengths of approximately 10 inches and is also available cut to shorter
lengths of 2 to 3 inches.
Cooking Time: Cook for 9 to 12 minutes, depending on size.
Ziti rigati Ziti pasta with a ridged Cook for 9 to 12

outer surface. minutes,
depending on
size.
Zitoni A slightly wider version of Cook for 9 to 12

ziti pasta. minutes.

Pasta strands are long rods of pasta, which are generally round, but they are
available in a square rod also. The basic difference from one variety to the next
is the thickness of the strands. The thicker strands work well with a heavier
sauce while the thin varieties are better with a more delicate sauce.
Estimated
Pasta Description
Cooking Time
Angel Hair (capelli d' angelo)

Extremely thin, long strands of pasta, which are available in both
strands and nests. Also known as Capelli d'angelo.
Barbina A long strand pasta that is Cook for 2 to 4

very similar to capellini. It minutes.
is generally available in
coiled nests.
Bigoli Long strand pasta, which is Cook for 9 to 12

made with whole-wheat minutes.
and has a thickness similar
to spaghetti. It has a rough
surface, which helps it hold
sauces better and absorb
its flavor.
Capelli d'angelo Extremely thin, long Cook for 2 to 4

(Angel Hair) strands of pasta, which are minutes.
available in both strands
and nests. Also known as
Angel hair.
Capellini
Long strands of pasta that are very similar to Angel hair pasta, only
slightly thinner. Available in both strands and nests.
Chitarra (spaghetti alla chitarra)
Long pasta strands, which resemble spaghetti, except they are square
instead of round.
Ciriole
A thick strand of pasta that is stretched until it its approximately

double the thickness of spaghetti. It has a squared shape rather than
round like spaghetti.
Fedelini (fidelini)
Very thin strands of long pasta, which are slightly thicker than
vermicelli.
Fusilli lunghi
Long, twisted, corkscrew or spring-like shaped pasta strands that are

hollowed through the center of the strands.
Spaghetti
Long thin round strand pastas.
Spaghetti (Low Carb)
A low carbohydrate pasta that is the same thickness and size as

regular spaghetti. It has about 25% of the carbohydrates contained in
regular pasta.
Spaghettini
A thinner version of spaghetti.

Spaghettoni
A thicker version of spaghetti.
Thin Spaghetti
A pasta strand very similar to vermicelli. Both thin spaghetti and

vermicelli are slightly thinner than spaghettini.
Vermicelli
Very thin, round pasta strands, which are similar to spaghettini. They
are slightly thinner than spaghettini.
Vermicelloni A thicker version of Cook for 9 to 12

vermicelli. minutes.

Ribbon pasta, which is flat strands of pasta, is available in different lengths,
widths and thickness. Some are short and wide, while others are long and
narrow. Ribbon pasta can have straight or wavy edges and many varieties are
available fresh and dried. The dried ribbons are generally used with a thick,
heavier sauce and the fresh ribbons are served with a more delicate sauce.
Estimated
Pasta Description Cooking
Time
Bavette A long, flat, narrow ribbon Cook for 6 to

pasta that is similar to 9 minutes.
tagliatelle, only narrower.
Bavettine (mezze A narrower version of bavette. Cook for 5 to

linguine) 8 minutes.
Fettuce A long, flat, wide pasta Cook for 8 to

noodle, which is 10 minutes.
approximately 3/8 inch wide.
It is generally an egg noodle.
Fettuccine
A thinner version of fettuce. Fettuccine is approximately ¼ inch wide.

They are sold in loosely coiled nests and in flat strands approximately
10 inches long.
Fettucelle
The thinnest version of fettuce. It is approximately 1/8 inch wide and
is most often sold as straight sticks.
Kluski A narrow egg noodle that Cook for 9 to

varies in length anywhere 12 minutes.
from 1 inch to 4 inches. It is a
dried pasta that closely
resembles homemade
noodles. It is thicker than
other commercially dried
pastas.
Lasagne
A very wide flat pasta that is available in ribbons that are

approximately 10 to 13 inches long and vary in width from 2 to 3 ½
inches. Lasagne is also available in sheets that are generally 3 ½ x 5
inches or 4 x 6 inches. The ribbons or sheets are layered in a casserole
between other ingredients to make a dish called lasagne.
"No-boil" lasagne noodles
Lasagne is available in several different styles. Some varieties of the

noodles have straight edges and some have wavy edges on one or
both sides. Some lasagne sheets have waves throughout the entire
sheet running parallel to its length. There is also a variety of lasagne
noodles available that do not require precooking.
Cooking Time: Cook for 11 to 13 minutes. Do not precook "no-boil"

variety.
Lasagnette A narrower version of the long Cook for 10

lasagne noodle. It is found to 12
with wavy edges on both minutes.
sides, on one side, or having
straight cut edges on both
sides. It can be used in a
baked casserole dish or it can
also be just boiled and served
with a sauce. It is very similar
to mafaldine and riccia.
Lasagnotte
A ribbon pasta that is basically the same as lasagnette, only longer in
length. It is used in the same manner as lasagnette.
Linguettine
A narrower version of linguine. It is also found named linguette fini.
Linguine
Spaghetti-like pasta that has been flattened into oval-shaped or

flattened ribbon pasta. Linguine is approximately 1/8 inch wide. In
Italian, linguine means little tongues.
Mafalde Mafalde - A flat wide ribbon Cook for 9 to

pasta that is approximately ½ 12 minutes.
to ¾ inch in width and has
rippled edges on both sides.
This pasta is found both in
short lengths of about 1 ¼
inches and long lengths of 10
inches or more.
Mafaldine
A flat ribbon pasta that is a slightly narrower version of the long

variety of mafalde. It is approximately ½ inch in width and like
mafalde it can have a rippled edge on one or both sides. It is
sometimes referred to as riccia and is very similar to lasagnette.
Pappardelle A wide flat ribbon pasta that is Cook for 7 to

approximately 5/8 to 1 inch in 10 minutes.
width. It is available with
straight edges or rippled
edges. Sometimes spelled
papparedelle.
Pillus Very thin ribbons of pasta. Cook for 5 to

8 minutes.
Pizzoccheri Thick, flat noodles made from Cook for 10

buckwheat. They are generally to 14
a long noodle sold in nests but minutes.
are also found cut in short
lengths.
Reginette Wide, flat ribbon pasta that Cook for 7 to

has rippled edges on both 10 minutes.
sides. Reginette is similar to
lasangette. This wide flat
pasta is also found named
reginelle.
Riccia
A flat ribbon pasta that is very similar to lasagnette. It is

approximately ½ inch in width and can have a rippled edge on one or
both sides. It is sometimes referred to as mafaldine.
Sagnarelli A short, flat pasta ribbon, Cook for 9 to

which is approximately 1 ¾ to 12 minutes.
2 inches in length with fluted
edges on all sides.
Stringozzi Narrow Umbrian pasta ribbons Cook for 11

that are thicker than spaghetti to 14
and look similar to minutes.
shoestrings. The thickness of
this pasta provides for a
chewier texture.
Tagliatelle
Long thin, ribbon pasta that is generally found ¼ to 3/8 inch in width.
It can be made with or without eggs and is available in straight strands
or coiled in a nest.
Taglierini (tagliolini, tonnarelli)
A narrower version of tagliatelle. It is approximately 1/8 inch wide.
Trenette (trinette)
A ribbon pasta that is similar to mafalda but thinner in width. It is

slightly wider than ¼ inch and has a rippled edge on one side. Trenette
is also used to refer to a ribbon pasta that is thicker than linguine and
tagliatelle, but it is narrower in width, approximately 1/8 inch wide.
Tripoline A wide, flat ribbon pasta that Cook for 7 to

has one rippled edge and one 11 minutes.
straight edge. They are
available in straight strands or
coiled in a nest.
Soup Pasta
Soup pasta consists of pasta shapes that range in size from small to very tiny.
The larger of the soup pastas are used in thicker based soups and the tiny and
smaller pasta shapes are used in light or broth based soups. Some of the soup
pastas are also used in some pasta salads.
Soup Pasta
Estimated
Pasta Description Cooking
Time
Acini di pepe (peperini) Very tiny beads of Cook for 4 to

pasta. 6 minutes.
Alphabets (alfabeto) Tiny alphabet shaped Cook for 5 to

pasta. 9 minutes.
Anelli (anelletti) Small rings of pasta. Cook for 7 to

10 minutes.
Anellini Tiny rings of pasta. Cook for 6 to

Anellini is a smaller 8 minutes.
version of Anelli.
Conchigliette (baby shells) A tiny version of Cook for 7 to
conchiglie pasta, 9 minutes.
which is pasta shaped
similar to a conch
shell.
Corallini Tiny, short pasta Cook for 5 to

tubes. 7 minutes.
Couscous A rolled wheat, grain To cook, add

shaped pasta that is couscous to a
the tiniest of all premeasured
pastas. Couscous is quantity of
not generally used in boiling water
soups but is used in (or other
salads or as the base liquids
to a savory dish. suggested by
Originally, it required a specific
cooking for hours in a recipe),
steamer. It is now cover,
available as a remove from
precooked instant heat, and let
product. stand for 5 to
7 minutes.
Ditali Small, short-cut pasta Cook for 9 to

tubes that are 11 minutes.
approximately 3/8"
long.
Ditalini A smaller version of Cook for 8 to

the ditali tube pasta. 10 minutes.
Ditalini rigati Ditalini pasta with a Cook for 8 to

ridged outer surface. 10 minutes.
Farfalline A small version of the Cook for 6 to

bow-tie or butterfly 8 minutes.
shaped pasta,
farfalle.
Fideos Short thin strands of Cook for 5 to

pasta which have a 7 minutes.
slight curve to them.
Filini Very thin, short-cut Cook for 4 to

strands of pasta. 6 minutes.
Similar to fideos, only
smaller.
Fregola A Sardinian pasta Cook for 8 to

that is sometimes 10 minutes.
mistaken as a grain.
It is very similar in
shape to couscous
but is larger in size.
They are handmade
with semolina and
water, then by
rubbing to form
pellets of pasta. They
are then toasted to
give them a nutty
flavor.
Funghini Tiny mushroom Cook for 7 to

shaped pasta. 10 minutes.
Grattoni Tiny diamond shaped Cook for 5 to

egg pasta. 8 minutes.
Occhi di pernice Tiny rings of pasta. Cook for 3 to

5 minutes.
Orzo (rosa marina) Small pasta shapes Cook for 7 to

resembling rice or 10 minutes.
grain.
Pastine Includes any of the Cooking time

tiny pasta shapes that varies from
are available. The just a few
pastine pasta shapes minutes up to
are generally used in 13 or 14
broth based or light minutes.
soups and are
sometimes referred to
as soup pasta.
Pearl Pasta Small, solid beads of Cook for 11 to

pasta. Pearl pasta is 13 minutes.
slightly larger than
acini di pepe pasta.
Also referred to as
piombi pasta.
Quadrettini (quadrucci) Small, flat, square or Cook for 6 to

triangle shaped pasta. 8 minutes.
Risi (risoni, pasta a riso) Small rice or grain Cook for 4 to

shaped pasta. Risi is 6 minutes.
slightly smaller than
orzo. The singular
form is riso.
Seme di melone Small pasta shaped Cook for 9 to

similar to flat melon 12 minutes.
seeds.
Stelle (stellette) Small star shaped Cook for 6 to

pasta that contains a 9 minutes.
hole through the
center of the star.
Stelline A smaller version of Cook for 5 to

stelle pasta. 7 minutes.
Stortini Short, curved tube Cook for 7 to

pasta, which is 9 minutes.
basically a smaller
version of elbow
macaroni.
Tempestina Tiny solid beads of Cook for 8 to

pasta. 10 minutes.
Tripolini (little bows) Generally used to Cook bow tie

describe tiny bow tie shaped pasta
shaped pasta, but it is for 6 to 8
sometimes used to minutes.
describe a wide
strand of pasta that
has a wavy edge on
one side.
Tubetti Small tubular pasta, Cook for 7 to

which are similar to 10 minutes.
ditalini pasta only
slightly longer in
length.
Tubettini Tiny pasta tubes that Cook for 6 to

are a smaller version 9 minutes.
of tubetti.
Stuffed Pasta
Stuffed pasta consists of fresh
After the filling has been adde
sealed, or another sheet is pla
sheets are folded over the fillin
Stuffed pastas are formed from
squares, rectangles, and triang
fillings, which consist of a mixt
cheeses, herbs, mushrooms, a
cooked and then generally ser
served in a broth, added to a b
have been cooked. Stuffed pas
frozen and some types can be
for fresh stuffed pasta. If the s
approximately 2 to 4 additiona
depending on the thickness an
fresh pasta, it should be watch
once the pasta floats to the to
becoming mushy.
Seasoned Insight
Reserved
Asian Noodles
Asian noodles consist of strand
Many Asian noodles are very lo
can be thin straight sticks, flat
The noodles are made from va
potato flour, soybean flour, an
are made with eggs but many
available fresh and dried but s
noodles are a variety of colors
cream, yellow, tan and brown.
the color of the noodle. Asian
used in soups, salads, stir-frie
noodles are rinsed with cold w
the starch.
Seasoned Insight
Reserved
Pasta Choices
When shopping for pasta there are several details that you need to consider to
be assured of purchasing the quantity, quality and type of pasta or pasta
ingredients to satisfy your needs. It is important to be familiar with the
different types of pasta and to be aware of what other options are available.
The following information will assist you in making a purchase suited to your
needs.
Pasta Choices
One of the first choices you will have to make is what type of pasta, such as
dried, fresh or homemade, you want to use for the item you are making. Your
choice will depend on several factors:
• Will the pasta be used as a first course, side dish or main dish?
• What type of sauce will be served with the pasta?
• How long will the pasta need to be stored before usage?
• Personal preference as to the size and shape of pasta you prefer.
The information below explains the differences in the types of pasta available.
The information will help you understand the choices you have and why one
may be preferred over the other under certain circumstances.
Dried Pasta
Dried pasta, which is generally factory made, is pasta that has gone
through a drying process that completely dries the pasta before it is
packaged. It is available in hundreds of sizes and shapes and when
dried pasta is cooked, it swells to almost twice its size. It is generally
made from water and semolina flour, which is ground from durum
wheat. Dried pasta will keep indefinitely when stored on in a dry area
out of the direct sunlight.
Dried pasta is more convenient to use and it is available in a larger

assortment of sizes and shapes than fresh or homemade. It is also
becoming available in a variety of flavors. When dried pasta is cooked,
it holds its shape better than fresh or homemade pasta so it makes a
good choice for salads and casseroles. It also works well with heavy
and chunky sauces.
Fresh Pasta
Fresh pasta has not been completely dried. It is more tender and chewy
than dried pasta and requires a shorter cooking time. Basic fresh pasta
is made from semolina or all-purpose flour, eggs and water. The eggs
brighten the color of the pasta. You should not purchase fresh pasta too
far in advance of using because it has a short shelf life. It can be stored
in the refrigerator for up to five days from the day it was made. The
sooner it is used the better the quality will be. Fresh pasta is also
available in frozen form, which would allow it to be stored for a longer
period of time. It is available, both frozen and unfrozen, in most food
stores.
Fresh pasta cannot be found in the large assortment of sizes and

shapes that dried pasta is available. It is most often found as ribbon
type pastas, such as fettuccine, lasagne, linguine, pappardelle,
riginette, tagliatelle, and trenette. It is also found in a variety of stuffed
pastas, such as agnolotti, ravioli and tortellini. Fresh pasta is made
daily in Italian specialty stores, where you can be sure you are
purchasing the freshest pasta possible. Fresh pasta is fairly absorbent
so it is generally served with a lighter, more delicate sauce. It is also
available in different flavors and colors.
Homemade Pasta
Homemade pasta is basically the same as fresh pasta except that it is

made at home, not commercially.. Homemade pasta is most often
made with all-purpose flour because dough made with semolina flour is
more difficult to handle. The limitations in making pasta are determined
by the capabilities of the pasta machine or tools used to cut the pasta
shapes or strands by hand. There are a great variety of flavoring agents
that can be used to create different flavors and colors. You must be
careful that whatever you add as a flavoring agent will not make the
pasta dough difficult to work with or difficult to put through the pasta
machine. When making stuffed pasta you can also experiment with
many different fillings.
Homemade pasta requires more time and effort so you must be sure
you have the time to prepare it before deciding to use it instead of
purchasing dried or fresh. Many people feel it is worth the extra effort
for the taste of homemade pasta. The pasta should be used
immediately or it can be dried slightly and then stored in the
refrigerator for up to five days or frozen for longer storage. It can also
be dried completely and then stored unrefrigerated in a cool dry place
for a couple of months. Homemade pasta, like fresh pasta, is generally
served with a lighter sauce. Because of their tenderness, homemade
and fresh pasta do not work well for salads or casseroles.
Pasta Shape and Size
Before selecting the shape or size of pasta you will buy, you will have to
know how it is going to be used. What type of dish, such as soup,
salad, casserole, side dish or main course it will be used in and the type
of sauce that will be used, affects the shape and size of the pasta that
should be selected. The shaped pastas and the wider ribbons and
strands of pasta will work best with heavy and chunky sauces. The
more delicate pastas will work better with a light sauce. If a recipe calls
for a certain pasta, you can substitute but you should try to select a
similar type for the best results. To see more information on which
pasta shapes and sizes to use, see Types of Pasta - Pasta Shapes,
Types of Pasta - Pasta Sauces, or Pasta Products.
Pasta Flavor and Color
Plain pasta has a very mild nutty flavor. Pasta made with eggs has
more flavor and is brighter yellow in color.
With Egg Without Egg
If you want to experiment with the flavor of the pasta you are using,
there are many flavor choices available. Some of the flavors available
come from the use of different flours or from the addition of flavoring
agents, such as herbs, spices, vegetables, and fruit. The flavoring agent
will generally have an affect on the color of the pasta also. The chart
below shows how some of the flavoring agents affect the color of the
pasta.
Flavoring Flavoring
Color Affect Color Affect
Agents Agents
Whole
Corn
Wheat
Flour
Flour
Beet Spinach
Tomato
Sometimes the affect on the flavor and color is very slight and
sometimes it is very predominant. When choosing flavored pasta, be
sure that the flavor and color will not clash with the sauce or other
ingredients that it will be mixed with.
There are dried and fresh pastas available in many flavors. When
making homemade pasta you can experiment with any flavoring agents
you desire or mix two or more agents together to create your own
unique flavor. For more information on some of the common pasta
flavors, see Types of Pasta - Pasta Flavors and Colors.
Asian Noodles
There are many varieties of Asian noodles available. Asian noodles can
be made of wheat flour, rice flour, buckwheat flour, mung bean
threads, arrowroot starch, bean curd skin, sweet potato starch, and
tofu. Some varieties contain eggs but the majority of Asian noodles do
not.
They are found in bundles of

sticks, bundles of long
noodles, and nests of long
coiled noodles. They are
generally found in dried form
but can be found fresh in
some Asian markets.
Asian noodles are often partially boiled and then fried, or added to stir-
fries and soups. Some are soaked in hot water for a short period of
time instead of being boiled. Some of the Asian noodles can also be
deep-fried. Fried noodles are added to salads to provide a crunchy
texture. Asian noodles add a variety of textures to dishes they are
added to. Depending on the variety of noodle and the method used to
cook them, their texture may be soft, crunchy, rubbery, or chewy. They
are not often eaten as a side dish on their own.
When shopping for a particular Asian noodle, you may have difficulty
finding it in your local food store because they may stock only a limited
variety. You may have to try to find it in an Asian market or substitute
a more available variety. Check your recipe for suggested substitutions.
There are generally several varieties that can be substituted. For more
information on the different varieties of Asian noodles, see Pasta
Products - Asian Noodles.
Ingredients for Homemade Pasta

When making homemade pasta you will need to decide what type of flour you
want to use. If making a flavored pasta that requires something other than a
different variety of flour, you will need to purchase the necessary flavoring
agent. The following information will help you make some of these decisions.
Flour
There are several choices of flour that can be used when making pasta.
Each affects the color, flavor and texture in a different manner. The
chart below shows some of the different flours that are available and
gives a description of each.
Type Description
Unbleached White A standard baking flour made from red winter

Flour wheat. Unbleached flour has not gone through
all the processing that bleached flour has, so it
produces firmer dough. Unbleached white flour
produces creamy beige colored pasta with a
basic pasta flavor. It is used more often than
semolina flour when making homemade pasta
because it produces dough that is easier to
handle.
Semolina Flour Semolina flour is ground from hard durum

winter wheat. Semolina flour produces stronger
dough because it contains a high level of
gluten, which adds elasticity to the dough.
Dough made from semolina flour is easier to
form into different shapes and can be sent
through an electric pasta machine but it is too
hard to handle when rolling out by hand
because of its stickiness. Semolina flour can be
mixed with unbleached white flour to produce
strong dough that is easier to handle when
making handmade pasta.
Whole Wheat Flour Whole wheat flour contains more vitamins and
fiber than unbleached flour because it is ground
from the whole grain, including the husk of the
grain. Whole wheat flour is available in several
different grinds. Pasta dough made with the
coarser grind is generally used to produce flat
noodles and the finer grinds work well for most
all shapes. Whole wheat flour produces heavier
pasta, which most often requires a little more
water added to the dough. The pasta produced
when using whole wheat flour will have a
nuttier flavor than pasta produced using
unbleached flour or semolina flour.
Buckwheat Flour Buckwheat flour produces pasta with a strong

nutty flavor. The flour has been ground from
toasted buckwheat seeds and produces pasta
dough with a fairly gritty texture. The dough is
difficult to handle, similar to coarse ground
whole wheat flour, so it is generally used to
produce wide and thick ribbon pastas. To
produce a slightly smoother texture with a
lighter flavor, it can be mixed with unbleached
or finely ground whole wheat flour.
Oat Flour Oat flour provides flour that is high in fiber. It is

used in the same manner that coarse ground
whole wheat flour is used. It will produce a
nutty flavored, heavy textured pasta that has a
deeper color than pasta made with whole wheat
flour.
Brown Rice Flour Brown rice flour is made from rice that has only
the inedible hull removed. It is perishable, so it
should be stored in the refrigerator or freezer.
The flour is high in fiber and produces pasta
dough similar to whole wheat pasta, except the
dough made from brown rice flour is a little
stickier. Pasta dough made with brown rice flour
works best for making flat ribbon pasta. The
pasta has a slightly sweet flavor and is tan or
light brown in color. If brown rice flour is not
available in a local food store, check for
availability in an Asian market or health food
store.
Rice Flour White, fine sandy textured flour produced from

finely ground rice. It does not contain any
gluten and produces a noodle that is translucent
in appearance. The rice noodles produced from
rice flour are fairly brittle and need to be
soaked in hot water to soften before they are
used in stir-fries or soups. They can also be
deep-fried but do not require soaking prior to
frying. Noodles made from rice flour are most
often used in Asian dishes. If rice flour is not
available in a local food store, check for
availability in an Asian market.
Corn Meal Corn meal is used to add nutrition and a slight

nut-like flavor to the pasta. Corn meal is always
mixed sparingly with flour so the pasta dough
does not become too grainy. If the dough is too
grainy it becomes difficult to roll out or extrude
from a machine. Corn meal dough works best
for making flat noodles. The type of flour used
in making the dough determines the base color.
The amount and type of corn meal added will
determine how much affect it will have on the
color. The corn meal may just add specks of
yellow, white or blue to the dough, rather than
affect the overall color.
Other Ingredients
Eggs: Eggs add nutritional value to the pasta and provide for a rich
creamy color. Most recipes for pasta are based on large size eggs. If
you use a larger or smaller size, you may have to adjust the amount of
flour you use when making the dough. Eggs are generally available in
medium, large, and extra large.
Purchase the freshest
eggs possible when
making pasta. Check
the carton for the "sell
by date" to ensure
freshness.
Oil: Oil is not essential in making good pasta but when added, the
texture of the pasta is smoother and silkier. It will also produce dough
that extrudes for the pasta machine easier. Olive oil is used to enhance
the flavor. Choose a pure or plain olive oil, which is best suited for
cooked foods. Canola oil is a good choice when you want a more bland
flavor.
Flavoring Agents for Homemade Pasta - Based on approximately 1

pound of plain pasta (3 egg recipe)
Spinach: Select enough fresh spinach to produce approximately 3/8

cup (6 tablespoons) of pureed spinach. When selecting fresh spinach,
choose leaves that are dark green and crisp, avoiding limp, damaged or
yellow spotted leaves. Frozen spinach can also be used in place of fresh
spinach. Thaw the frozen spinach, drain well and puree it.
Broccoli: Select enough fresh broccoli to produce ¼ cup of finely

chopped, steamed broccoli. Choose broccoli with a deep green color
throughout and a firm stalk. Avoid any broccoli that has yellow areas or
brown spots.
Tomato: Tomato pasta requires approximately two or three

tablespoons of tomato paste. Sun-dried tomatoes can also be used. It
requires 2 tablespoons of pureed sun-dried tomatoes that have been
soaked and well drained prior to being pureed.
Beets: Select one medium size beet or 2 small beets and peel, cook,
and puree before adding to the pasta dough. Beets can generally be
found during most of the year, but are most readily available during the
summer and throughout the fall. To be assured that the beets selected
are fresh, select beets with greens still attached. If the greens are crisp
and fresh in appearance, you can be assured the beets are fresh.
Carrots: Purchase enough carrots to produce approximately ½ cup of

pureed cooked carrots. The pureed carrots can be substituted with 3/8
cup of fresh carrot juice. If selecting fresh carrots, select small to
medium size carrots, avoiding the larger carrots, which can be tough
and not as sweet as the smaller sizes. The carrots should be firm
textured and not easily bent. Avoid any that are dry and split at the
ends. If greens are still attached, they should be crisp and fresh in
appearance, indicating they have recently been dug.
Bell Peppers: Select one bell pepper to be stemmed, seeded, cut into
small pieces and pureed. When choosing a pepper, select any color you
desire, avoiding peppers that have skin that is beginning to shrivel or
any that contain blemishes.
Chile Peppers: Choose four chile peppers of the type you prefer. The
peppers are seeded, stems discarded and then either pureed or
chopped to very fine pieces. When selecting peppers, choose those that
are firm and free of blemishes.
Note: When handling chile peppers, be sure to keep

exposed hands away from the eye area and other
sensitive areas of the body, such as nose and lips. The
chile oil that your hands are exposed to can cause severe
irritation. Wash hands immediately after exposure or
wear rubber gloves to protect against exposure.
Garlic: You will need a head of garlic of which you will need 2 to 4
cloves to be finely crushed or minced. Choose a firm, fresh head of
garlic that does not contain any green sprouts. The head should be free
of spots and the skin should be attached. Other forms of garlic are
available, such as flakes, powder and paste, but it is best to use fresh
garlic when making pasta.
Herbs: For herb pasta, you will need approximately ½ cup of finely
chopped herbs. You can use one herb or a combination of two or more
to flavor the pasta. Some of the herbs that work well are basil, mint,
oregano, parsley, rosemary, sage, and thyme. Select herbs according
to personal preference or as requested by a specific recipe. Be sure the
herbs you select are fresh, avoiding herbs that are damaged or
blemished.
Curry: Curry powder is a spice blend, which can be made up of

anywhere from 5 to 50 spices. Commercially, it can be purchased
already blended but you can also mix your own preference in spices to
make your own special fresh blend. The most common spices found in a
curry blend are cinnamon, coriander, cumin, turmeric, pepper,
cardamom, cloves, ginger, and nutmeg. Blends will vary according to
regions and local traditions. Other spices used are aniseed, bay leaf,
caraway, cayenne pepper, fennel, fenugreek, mace, mustard seed,
poppy seeds, and saffron. Stored curry powder will lose some of its
flavor so if using stored or commercial curry powder you will need 1 to
1 ¼ teaspoons and if using fresh curry powder, you will need to add
approximately ¾ teaspoon to the pasta dough.
Saffron: Saffron is a spice that is orange in color, which creates pasta

with a golden tint. It produces a slightly bitter but very distinctive taste.
Saffron can be purchased in threads or powder form. To flavor the
pasta, you will need a good size pinch of threads ground to a powder or
approximately 3/8 of a teaspoon of powdered saffron.
Lemon: For lemon flavored pasta, purchase two lemons whose zest will
be used to add to the pasta dough. Select lemons with an entirely
yellow peel that have a slightly glossy tint. They should be firm and feel
heavy for their size. The peel should be close-grained because a coarse
grained peel indicates that the lemon has a thick skin and a smaller
amount of flesh. Avoid lemons with blemishes and dull dark yellow peel,
indicating the lemons are not fresh.
Strawberry: Purchase a quantity of strawberries that will supply 2/3

cup of strawberries with stems trimmed and berries cut in half. Choose
richly colored strawberries that have a slight shine. Overripe
strawberries will have a dull appearance. Check the strawberries for
bruising and mold spots. Try to select a group of strawberries all at the
same ripeness level, otherwise some will become too ripe by the time
the less ripe berries are fully ripe.
The flavoring agents above are just some of what can be used to add flavor
when making homemade pasta. You can experiment with other flavorings to
create your own unique flavor.
Description of Pasta Products

There are a large variety of pasta shapes and noodles available. When
selecting the variety of pasta you are going to purchase, you must consider the
size and shape of the pasta and which varieties will go best with the sauce or
dish you are preparing. If you are substituting one type for another, be sure to
choose one that is similar to the one you are replacing. Shown below are the
basic categories in which pastas are found.
Shaped Pasta
Shaped pastas are available in many different sizes and specific

shapes. They include shapes that resemble shells, bow ties, spirals,
snails, wheels and radiators. Shaped pastas are generally found dried.
The smaller varieties work well with a simple sauce but most shaped
pastas can be paired with a chunkier sauce because they are sturdy
enough to hold up with the other ingredients. They are also used in
pasta salads and casseroles. For information on the shaped pasta
products available and a brief description of each, see Pasta Products -
Shaped Pasta.
Tubular Pasta
Tubular pastas are any pastas that are in the shape of a tube. They are
available in many different sizes and shapes. Some tubes are long and
narrow while others are short and wide. They are found with smooth or
grooved exteriors. They are often served with a heavy sauce, but are
also used in salads and casseroles. For information on the tubular
pasta products available and a brief description of each, see Pasta
Products - Tubular Pasta.
Pasta strands are long rods of pasta, which are generally round, but
are available in square rods also. The basic difference from one variety
to the next is the thickness of the strands. The thicker strands work
well with a heavier sauce while the thin varieties are better with a
more delicate sauce. For information on the strand pasta products
available and a brief description of each, see Pasta Products - Strand
Pasta Noodles.
Ribbon pastas consist of flat strands of pasta, which are available in

different lengths, widths and thickness. Some are short and wide,
while others are long and narrow. Ribbon pasta can have straight or
wavy edges. Some varieties are available fresh and dried. The dried
ribbons are generally used with a thick, heavier sauce and the fresh
ribbons are served with a more delicate sauce. For information on the
ribbon pasta products available and a brief description of each, see
Pasta Products - Ribbon Pasta Noodles.
Soup Pasta
Soup pastas consist of pasta shapes that range in size from small to
very tiny. The larger of the soup pastas are used in thicker based
soups and the tiny and smaller pasta shapes are used in light based or
broth based soups. Larger soup pastas are sometimes used in pasta
salads. Soup pastas include many shapes, such as round balls, thin
strands, tubes, rings, grain-shapes, bow ties and stars. For information
on the soup pasta products available and a brief description of each,
see Pasta Products - Soup Pasta.
Stuffed Pasta
Stuffed pastas consist of fresh pasta sheets that are stuffed with a
filling. The pasta sheets are folded over and sealed or another sheet is
placed on top and the edges are sealed after the filling has been
added. Stuffed pastas are formed in different shapes, such as squares,
circles, triangles and half moons. They are stuffed with a variety of
fillings, which consist of a mixture of ingredients, such as meats,
cheeses, herbs, mushrooms, and vegetables. Stuffed pastas are first
cooked and then generally served with a light sauce. For information
on the stuffed pasta products available and a brief description of each,
see Pasta Products - Stuffed Pasta.
Asian Noodles
Asian noodles consist of strands that vary in shape, width and length.
They can be thin straight sticks, flat strands, round strands, and wavy
strands. The noodles are made from various flours, such as wheat
flour, rice flour, potato flour, soybean flour, and mung bean flour.
Some Asian noodles are made with eggs but many are not. Various
noodles are available fresh and dried but some are only found in Asian
markets. Asian noodles are a variety of colors, such as translucent
white, opaque white, cream, yellow, tan and brown. Asian noodles are
eaten hot and cold, and are used in soups, salads, stir-fries, and other
Asian dishes. For information on the Asian noodle products available
and a brief description of each, see Pasta Products - Asian Noodles.
Pasta - Read the Label

Reading the food label or package will
supply you with information to help you
make a selection on which pasta to
purchase. It also includes nutritional
information. Whether the pasta you are
purchasing is fresh or dried, the food
label will indicate the type of flour used
to produce the pasta and what flavoring
agents have been used, if any. When
selecting dried pasta, check the package
to be sure semolina flour has been used
to ensure good quality pasta.
Another factor to consider is the brand

of pasta you prefer. Some people feel
that Italian pasta is superior to American
pasta because American pasta cooks up
softer. Check the food label or package
to determine whether the pasta is Italian
or American and experiment with both to
decide your personal preference.
The nutritional value of the pasta will

also be shown on the label or package.
It will show calories, fat and cholesterol
content, and it will list the nutrients
contained. The food label or package
may also contain other information such
as cooking instructions and estimated
serving sizes.
The package for fresh pasta should be labeled with an expiration date. To
ensure freshness the pasta should be used or frozen by that date. Fresh pasta
does not keep well for a long period of time so it is best to buy only the
amount that you will be using by the expiration date on the package. Dried
pasta can normally be kept indefinitely so most often it does not have an
expiration date.
Pasta - Look and Feel

The appearance of the pasta can help you determine its quality. Dried pasta
should be a translucent, creamy yellow color without any tint of gray. When
held up to the light it should appear translucent, without signs of any air
bubbles or dark specs. The dark specs should only appear if it due to the type
of flavoring agent used. Dried egg pastas should have a bright yellow color and
will not appear translucent. The surface of dried pasta should have a slightly
rough matte finish, which helps hold the sauce to the pasta. Look at the
thickness of different brands of pasta and if there is a difference, choose the
thinner brand. Pasta that is too thick will become doughy when cooked.
When dried pasta is cooked, the less sticky it is the better the quality. It should
not stick together in the strainer or when it is being chewed. Good pasta will
have a chewy texture that has a bounce to it when chewed. These are qualities
that you cannot determine until the pasta has been cooked but if the pasta
wants to stick in a clump after being cooked or has too soft a texture when
chewed, you will want to try a different brand of pasta in the future.
When selecting fresh pasta look for the expiration date to be sure it will be
fresh up until the time it will be used. Fresh pasta should not look dried out,
and it should have a good smell. Make sure that it has been stored properly to
maintain its freshness. Fresh pasta found in a food store may have a tendency
to be thicker than homemade or dried. It is manufactured thicker to help keep
it fresh longer. The extra thickness causes the pasta to be a little chewier, but
it also helps to minimize breakage during handling.
Pasta - Quantity to Buy

When determining how much pasta to purchase, it is best to buy according to
weight because it is difficult to measure the varying sizes and shapes of pasta.
If following a recipe, purchase the amount required by the recipe. If
determining the amount to purchase according to the number of people to be
served, you need to consider whether the pasta will be serve as the main
course or a side dish. Keep in mind that if you purchase and cook more pasta
than you need, the excess can be stored and reheated. The following
information may be helpful in determining your needs.
The quantities in the chart below are approximates only.

Quantities will vary according to the size, shape and brand of pasta.
Uncooked Quantity
Type
Weight Quantity Cooked
Small to Medium
Dry Pasta Shapes
2 oz. 1/2 Cup 1 Cup
(Elbow macaroni, shells,
fusilli, penne, etc.)
Small to Medium
4 oz. 1 Cup 2 Cup
Dry Pasta Shapes
Small to Medium
8 oz. 2 Cups 4 Cups
Dry Pasta Shapes
Long Dry Pasta 3/4 Inch
(Spaghetti, vermicelli, 4 oz. Diameter 2 Cups
fettuccine, etc.) Bunch
1 1/2
Inch
Long Dry Pasta 8 oz. 4 Cups
Diameter
Bunch
Fresh Egg Noodles 8 oz. 2 1/2 Cups
Serving Sizes
Main Course 4 oz. 1 Cup 2 Cups
Side Dish or 1st Course 2.5 oz. 5/8 Cup 1 1/4 Cups
The quantities above are basic standards that can be used for estimating the
quantity to buy. Another option for estimating your needs is to refer to the
table on the backside of the package, which shows yields for that specific type
of pasta. When using fresh pasta in place of dried pasta, the amount used will
need to be adjusted because when cooked, dried pasta will produce close to
60% more than the fresh pasta. If the recipe calls for 16 ounces of dried pasta,
you will need approximately 26 ounces of fresh pasta.
Shopping for Pasta Sauce

There are many varieties of pre-made sauces available in food stores and
specialty shops that can be used with all varieties of pasta. Experimenting with
the pre-made sauces will be the best way to determine what fits your personal
preference. There are also sauces and pastes that can be used to add to your
own sauce to enrich the flavor. Some of the flavorings you will find in these
products are tomato, garlic, pesto, mushroom, and olive. These products add
convenience to the sauce making process. Although there are many pre-made
products available, many people prefer making their own sauce.
When pairing pasta and sauce, there are some general guidelines that will help
you make a good match. Generally the thinner, more delicate varieties are
served with a light sauce and the larger, more bulky pastas can be served with
the heavier, chunky sauces. See Pasta Types - Pasta Sauces for information on
what type of sauce is best matched with different varieties of pasta. Some of
the basic types of sauce are oil or butter sauce, tomato sauce, cream sauce,
cheese sauce, meat sauce, pesto, and broth. It requires many different
ingredients to prepare the various sauces. Check the recipe before going to
shop for the ingredients so you are aware of everything necessary to prepare
the sauce. Shown below are some of the standard ingredients required by the
basic sauce recipes and what to be aware of when purchasing these
ingredients. Ingredient quantities are based on sauce for one pound of pasta.
Olive Oil
When using olive oil as the base for your sauce you will want to use
good quality oil. Extra-virgin olive oil is the best quality olive oil and is
generally used for dressings and sauces. Other grades of olive oil, such
as virgin olive oil, pure olive oil, or regular olive oil are generally used
for cooking. The extra-virgin olive oil will bring out the flavor of other
ingredients in the sauce, such as garlic, herbs, meats and vegetables. It
requires approximately 1/3 cup of oil to sufficiently coat one pound of
pasta. You want enough oil to coat every piece of pasta without ending
up with a puddle of oil at the bottom of the dish when it is finished. If
you feel the pasta is too dry once the sauce is tossed with it, you can
add a little fresh olive oil to help spread the sauce further.
Garlic
Choose a head of garlic to produce four or five cloves to be finely

crushed or minced. Choose a firm, fresh head of garlic that does not
contain any green sprouts. The head should be free of spots and the
skin should be attached. Other forms of garlic are available, such as
flakes, powder and paste, can be used but fresh garlic will offer the
best flavor. If purchasing fresh garlic, store in a cool dry place away
from sunlight but do not refrigerate fresh garlic.
Herbs
There are many herbs that can be used when making pasta sauce.
Herbs can be found fresh and dried. Generally fresh herbs will give you
the best flavor but they may not always be available. Fresh herbs
should be crisp and have good coloring. Avoid herbs that are damaged
or blemished.
Cheese
Choosing the right cheese for a cream sauce or cheese sauce is very
important to making a good sauce. Some sauces may include only one
cheese whereas others may require a combination of several different
varieties. The quality of cheese will determine the quality of the sauce it
is added to. Some cheese shops will let you taste test a sample of
cheese before buying so you can be sure it is the quality you are
looking for. Some of the best quality cheeses are expensive, so you
may only want to purchase the amount you need.
If adding cheese to a creamy cheese sauce, you will need to add

approximately 1 cup of grated cheese. If it is going to be added to
another type of sauce, such as a tomato sauce or a chunky vegetable
sauce, you will need approximately ½ cup of grated cheese. There are
an endless variety of cheeses available, which are suitable to be used in
pasta sauce. You can purchase the variety called for in your recipe or
you can experiment with different varieties. Listed below are some
varieties that work well in pasta sauces.
Cheeses for Pasta Sauce
Asiago A type of Italian cheese made from cow's

milk that has a mild nutty flavor with a hint
of sharpness. As an aged cheese it makes a
good grating cheese. Asiago fresco is a
variety of Asiago that is only slightly aged
and it is softer in texture. Asiago fresco has
a slightly milder flavor and makes a good
melting cheese.
Bel Paese An Italian cheese with a pale yellow color,

soft texture, and mild flavor. It makes a
good melting cheese that can be substituted
for mozzarella. It is not as sweet and tasteful
as mozzarella but adds a mild flavor when
added to pasta dishes.
Caciotta An Italian semi-hard cheese that has a

creamy texture and a flavor that ranges from
mild to tangy as it ages. It is produced from
sheep's milk or occasionally it is produced
with a blend of sheep and cow's milk. It goes
well with mild vegetable sauces.
Fontina An Italian cheese made from unpasteurized

cow's milk. Fontina has a pale straw color, a
semi-firm, creamy texture, and a slightly
nutty and buttery flavor. The best fontina is
produced in the Val d'Aosta region of
northwestern Italy. To be assured that you
are purchasing true fontina, look for a light
brown rind stamped with "Fontina dalla
Val'Aosta." It is a very good melting cheese
and works well in cheese sauces, vegetable
sauces and lasagne.
Gorgonzola A creamy, pale yellow Italian cheese with
streaks of blue veining, which is made from
cow's milk. It is named for the town in Italy
where it originated. This creamy blue cheese
is sold both young and aged, and they both
make an excellent melting cheese. They add
great flavor to tomato sauces, creamy
vegetable sauces, and make a cheese sauce
that goes well with fresh egg pasta.
Mascarpone An Italian cheese that is basically solidified

cream, which has been coagulated and
whipped into a silky smooth consistency. It
is used to enhance the richness of sauces. It
can be used as a substitute for cream but
must be added at the end of the cooking
process and heated slowly or it may
separate. It is a fresh cheese so it is very
perishable and needs to be used one or two
days within the date of purchase.
Mozzarella A rindless white creamy Italian cheese,

which has a mild taste and is available in
varying degrees of firmness. Historically, the
cheese was made from water buffalo's milk,
but now it is more common to be
commercially produced with whole milk or a
mix of goat and cow's milk. Mozzarella
cheese is not aged, instead it is sold fresh,
however, "fresh" may be interpreted
differently depending on what market it is
produced for. Mozzarella produced as a food
store brand, is firmer and less moist than
mozzarella produced for specialty stores and
cheese sellers. Fresh cheese produced for
food stores is available in several common
forms, which vary in firmness and flavor.
Despite its somewhat bland taste, mozzarella
is favored as a melting cheese that forms an
elastic, chewy texture. When heated it
develops a flavor that is delicate and slightly
sour, with a milk-like freshness. For the best
quality cream or cheese sauces, use fresh
mozzarella, rather than the food store
brands.
Parmesan A hard Italian cheese that is thick-crusted

and made from cow's milk. It is aged up to
two years, resulting in a sharp, salty, full
flavored cheese. It can be purchased already
grated or in block form to allow fresh grated
cheese when needed. Buy in block form and
grate as needed to ensure best flavor since
grated cheese will lose some flavor after it
sits for a period of time. Parmesan cheese
melts easily but does not become rubbery.
Parmigiano-Reggiano is considered to be the
best of the Parmesan cheeses.
Parmigiano-Reggiano Considered to be the best of the Parmesan

cheeses. Generally used in a grated form
and provides the most flavor when freshly
grated. It is a mellow tannish yellow color
and has a tough, yellow to gold colored rind,
which will have its name stamped on it if it is
a true Parmigiano-Reggiano. The cheese has
a rich, strong, fruity flavor with a texture
that is grainy and brittle when aged.
Parmigiano-Reggiano makes a good cheese
for delicate pasta dishes or in light cream
sauces because it does not become runny or
rubbery when melted.
Pecorino An Italian cheese made from sheep's milk,

which is available fresh or aged. The fresh
Pecorino cheese is a soft, white cheese with
a mild flavor called Ricotto Pecorino. The
most popular of the aged Pecorino is the
Pecorino Romano, which has a hard yellow
rind with a yellowish white interior. Two
other popular aged Pecorino cheeses are
Pecorino Sardo and Pecorino Toscano. Aged
Pecorino has a salty, tangier flavor than
fresh. Pecorino cheese is a good grating
cheese and melts nicely in sauces and on
pasta.
Provolone An Italian cheese made from whole cow's

milk, having a semi-firm texture and a
slightly smoky sweet flavor. The cheese is
generally aged for two to three months but
in some cases is aged up to six months. It is
pale in color but deepens in color and flavor,
and increases in firmness the longer it is
aged. Young (aged two to three months)
Provolone is a good melting cheese and the
longer aged cheese is easier to grate.
Fresh
Aged
Ricotta A fresh, unripened Italian cheese, made from

whole or skim milk, which is white in color
with a soft texture and mildly sweet flavor.
Avoid food store brands, which lack in
sweetness. Ricotta cheese works well layered
in lasagne and used as filling in ravioli and
cannelloni. It is best to purchase only the
amount you need and use within a couple of
days because it does not keep well.
Ricotta Salata An Italian cheese that has been salted and

dried. It has a sharp tangy flavor and a
crumbly texture. When heated it does not
melt well but softens into salty, tangy
pieces. It adds a unique flavor and texture
when tossed with hot pasta. When
refrigerated properly, it will keep for
approximately a month.
Taleggio A rich Italian cheese, made from cow's milk.

Its flavor varies from slightly sharp to strong
or pungent, depending on the age. The
young cheese is pale yellow and semi-soft,
while the mature cheese is white with a
pinkish-gray crust and a soft, smooth
texture. Taleggio cheese melts easily making
it a good choice for a cream sauce. It should
be used fairly quickly after purchasing
because it does not keep for a long period of
time.
Tomatoes
Fresh or canned tomatoes can be used to make a tomato sauce for

pasta. Whether fresh or canned, plum tomatoes are the best for making
sauce. They are meatier and have fewer seeds. Imported Italian plum
tomatoes are considered to be one of the best quality plum tomatoes
available.
Good quality canned tomatoes make a great tomato sauce but sun-
ripened tomatoes hand picked fresh will make a sauce that is even
better. Two pounds of fresh plum tomatoes are generally sufficient to
make enough sauce for one pound of pasta. 4 cups of fresh tomatoes is
equivalent to approximately one 28 ounce can of plum tomatoes.
If your recipe calls for fresh tomatoes but they are not available,
canned tomatoes can be substituted. If the recipe calls for sauce or
paste, canned products for these are also available. Some of the
canned tomato products available are listed below.
Canned Tomato Products
Chopped / Diced Chopped and diced tomatoes are canned in

juice and can be used in place of fresh
tomatoes when making sauce. The only
difference between chopped and diced
tomatoes is that diced tomatoes are cut in
slightly smaller pieces. One large can (28 to 35
ounce) of tomatoes is generally enough to
lightly coat 1 pound of pasta, providing the
Chopped tomatoes and juice are both used. If the juice is
drained off, you will have to increase the
amount of canned tomatoes, unless you are
adding other ingredients and thinning the sauce
with another liquid. Look for canned plum
tomatoes for the best flavor.
Diced
Pureed Fresh tomatoes that have been peeled, seeded,

pureed and lightly cooked when canned. The
pureed tomatoes are generally used in a sauce
where they will be cooked further.
Sauce Pureed tomatoes that have been cooked to
thicken their consistency by simmering for a
period of time before it is canned. It is ready to
use from the can and requires cooking only
long enough to heat to desired temperature. It
is available plain and flavored.
Paste Paste is basically the same as the tomato

sauce, only it has been cooked long enough to
thicken it into a paste. It is quite strong and
adds a lot of flavor to the sauce. The paste is
generally diluted with water or other liquids
when making pasta sauce.
Stewed Whole or sliced tomatoes flavored by cooking

them with ingredients such as sugar, onions,
and peppers. Stewed tomatoes are generally
used without being drained.
Vegetables
When adding vegetables to a pasta dish or sauce, take into

consideration what type of vegetables you are using. Vegetables vary in
bulkiness and in the amount that they shrink down in size when
cooked. Greens, such as Spinach will shrink down a lot where a
vegetable like zucchini will stay bulkier. If you are using two or more
different vegetables in one sauce or dish, the more different varieties
you use will decrease the amount of each that you need. See the recipe
for information on how much of each vegetable should be used. If you
are substituting a different variety of vegetable for something that was
called for in the recipe, be sure to substitute something with
approximately the same bulkiness or adjust the amount used
accordingly.
Meats
Meats, such as beef, pork, lamb, veal and poultry can be used in a
variety of pasta sauces or dishes. Ground beef and Italian sausage are
two meats often used. Meat can be used in ground form, made into
meatballs, cut in cubes, or sliced in strips. The quantity needed will
depend on the type of sauce and the quantity of other ingredients that
will be added. Generally if the main ingredient is the meat, 1½ pounds
of meat for 1 pound of pasta is sufficient. If other ingredients are
added, the amount of meat required would be reduced according to the
quantity of other ingredients. If the sauce contains a small quantity of
vegetables, 1 pound of meat would generally be sufficient. If bulky
vegetables are added, the meat should be cut back to approximately ½
pound. If using a specific recipe, use the quantity called for in the
recipe. 1 pound of ground meat equals 2 cups.
Fish
When using fish in a sauce, approximately 1½ pounds of fish fillets

should be sufficient in a sauce that does not contain other ingredients.
As with meat, the quantity of fish should be reduced according to the
amount and bulkiness of other ingredients added to the sauce. If the
quantity of fish is not reduced accordingly, there will not be an
adequate amount of sauce to coat the pasta and all the ingredients
sufficiently.
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Italian Paste: Pasta Preparation Equipment

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ITALIAN PASTE

Pasta Preparation Guide

Pasta Preparation Equipment

Equipment for Making Pasta Dough

Mixing Bowls The bowls can be used for mixing the

Pastry Board A large wooden board used to mix the

Pasta Rolling Pin A thin long wooden rolling pin that is

Pastry Scraper A thin stainless steel blade with a

Electric Mixer with Dough An electric mixer with a dough hook

Food Processor The processor can be used to mix the

Hand-Cranked Extrusion A machine used to cut different shaped

Electric Extrusion A machine that mixes the pasta dough

Cutting/Chopping Board A wooden or hygienic nylon board used

Pasta Wheels A device with a cutting wheel at one

Pasta Cutters A device, similar to a cookie cutter that

Ravioli Rolling Pin A type of rolling pin that has

Ravioli Form Tray A tray that has square perforated

Pastry Brush The pastry brush can be used to

Drying Rack A rack used to hang round or flat

Peelers and Slicers Utensils used to shave Parmesan and

Knives of Various Sizes Various size knives may be needed for

Graters There are various types of graters

Mortar and Pestle Tools used to pound ingredients, such

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Pasta Preparation Guide

Making homemade pasta take

The amount of ingredients wi

Kneading and Rolling the P

The pasta dough should be kn

Alternative - Kneading and

Adjust the rollers on the rollin

Set rolling machine to one se

Pasta Preparation Guide

After the rolled out pasta she

After the rolled out pasta she

After the rolled out pasta she

After the rolled out pasta she

After the rolled out pasta she

After the rolled out pasta she

After the rolled out pasta she

Orecchiette are generally mad

Pasta Preparation Guide

When making stuffed pasta, th

Pasta Preparation Guide

Homemade pasta can be cut in

Cutting with a Hand-Crank

Cutting with a Hand-Crank

Recent changes in the electric

Making Pasta with an Elect

Tips on Extruding Dough P

Pasta Preparation Guide

Asian noodles, like pasta nood

Asian egg noodles and udon n

Preparing Asian Noodles:

Various Asian noodles require

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Pasta Preparation Guide

Pasta Preparation Guide

Pasta is allowed to dry to vary

Drying Before Cutting:

If making stuffed pasta, do no

Drying Before Cooking:

Drying Before Storage: