Pasta Tips

by Emily & her dad
from Virtuous Daughters, July 2003~Volume 3, Number 4

Nearly everyone enjoys a tasty pasta dish. The variety of pastas, associated sauces, and serving methods seem endless. When properly selected and prepared, pasta can be a nutritious event, too. We’ve selected a handful of tips from our family which we hope will increase your enjoyment of pasta.

Selecting 

• Choose quality pasta.  Your search for quality pastas will provide an enjoyable opportunity for you and your family to experiment with various brands and varieties. One rule to remember:  not all pasta varieties from the same brand, taste the same. For example, if you find Brand X makes an excellent fettuccine, this is no guarantee their spaghetti will be excellent; you’ll have to test them.
• Most pasta is made from white flour from durum or semolina wheat; these varieties of wheat are high in gluten, a natural occurring substance which helps holds the pasta together. Although white pasta is widely available, inexpensive, and has a long shelf life, it is less nutritious than whole wheat pasta. Our family prefers the brand Bionaturae for their whole wheat pasta.
• Young children prefer pasta in entertaining shapes and colors (e.g. spirals, alphabets, and bowties). We’ve even purchased pasta in the shape of the state of Texas!
• Flavored pastas are available, too. They make tasty variations which can be enjoyed without sauces. A little butter on warm flavored pasta is a delight! Our family prefers Deboles brand for flavored pastas. Flavors include spinach, tomato-and-basil, garlic-and-parsley, and artichoke.

 
 
Cooking
 

• The best way to ruin pasta is to overcook it. Overcooked pasta is gummy or pasty and falls apart on your plate. It’s best to follow instructions on the package and set a timer. When the timer goes off, perform the bite test. Select one piece of the pasta, let it cool for a few seconds, and then bite it. It should be firm but not hard.
• Adding salt to the water while cooking enhances the flavor. One tablespoon of salt per four quarts of water is about right for our family.
• Before adding pasta to the salted water, bring the water to a rolling boil.
• Immediately after adding pasta, stir to ensure pasta does not stick or clump. Stir occasionally while cooking. Cook uncovered.
• Adding a small amount of oil or butter to the water will help prevent boil-overs.

 
 
Serving
 

• We have found it best to plan the completion of the pasta so it finishes when all other foods are ready and on the table. After it passes the bite test, drain promptly. Stir in a little olive oil or butter and serve hot. The oil helps keep the pasta from sticking together. Cold, sticky pasta is less appetizing.
• We decorate pastas with shredded cheese, dried parsley flakes, and sliced black olives. Some people like to garnish with fresh Italian spices.
• My father enjoys fresh toasted garlic and onion chips with his pasta. My mother enjoys homemade whole wheat garlic toast with her pasta meals.  My brother, Benjamin, likes cheese toast with his. I like sautéed onions with mine.

 
 
Storing
 

• Store uncooked white pasta in an air-tight container.
• Store whole wheat pasta in an air-tight container. We place ours in the freezer to keep bugs from enjoying our pasta before we can!
• To facilitate reheating, keep leftover pasta separate from sauce. Refrigerated cooked pasta can be dipped in boiling water for 30-60 seconds to reheat.

 
 
Nutrition
 

• Pasta made from whole grains is considerably more nutritious than white pasta;  there’s more vitamins, minerals, and fiber. Much of the vitamins in white pasta end up being washed away when the water is drained off.

 
 
For Those with Wheat Sensitivities
 

• Some companies make pasta from other grains than wheat. These other pastas make tasty variations and allow those with wheat sensitivities to enjoy pasta.
• Pastas made with spelt, rye, kamut, and triticale are available at health food stores. These grains are closely related to wheat, but some people sensitive to wheat can enjoy these pastas without negative reactions.
• For those sensitive to wheat or its close relatives, other grains (more distantly related to wheat) are sometimes used; this includes corn, buckwheat, quinoa, and rice. Soy beans are also used to make pasta. Our family has tried pasta made from brown rice; we found it had a texture and taste similar to wheat pasta.

 
 
A Pasta Prayer
 
God bless my kitchen- its cozy space
Holds both a hearth and gathering place.
 
The pasta I like is made with whole wheat,
That’s God design; it tastes real neat!
 
May every pasta dish that I prepare
Be seasoned with God’s loving care.