We only work with the best raw materials, which are then expertly processed to create the best premium pasta available. Our durum wheat semolina is guaranteed GMO-free.
Best durum wheat semolina and freshly cracked eggs are used to make Bechtle Egg Pasta. All eggs come from chickens that are not kept in cages and are fed non-GMO chicken feed.
Like all Bechtle pastas, the Broad Pasta is made using only the finest raw materials. Bechtle Bechtle Spinach Egg Noodles 350g the best semolina made from durum wheat and daily-cracked fresh eggs
“I saw a lot of recipe software for PCs, but I was having trouble finding really good mac recipe software,” said the user. It’s so nice to have all my recipes in a computer recipe organizer, and I’m so happy I found Cookn for that. Meal planning on Cookn has saved me so much time, and the recipe nutrition calculator is incredible!!! -Jill
Pasta is an American favorite. Its ease of storage, simplicity of repair, and health benefits are what make it so popular. In the broad bottom band of the Food Guide Pyramid, which recommends six to eleven servings per day, pasta can be found. One-half cup of cooked pasta contains about 100 calories, 0. less than 5 milligrams of sodium and 5 grams of fat However, pasta offers benefits beyond its practicality and nutritional value. It’s also entertaining to cook with. You can bake pasta and fill it, toss it in a salad, stir-fry it, layer it, or smother it in sauce. Who can resist a hearty soup dotted with shell-shaped pasta or a cool salad made with radiator-shaped pasta? Pasta comes in a variety of flavors, from the familiar (like spinach, tomato, and whole wheat) to the unusual (like beet, lemon, herb, garlic, hot chili, red wine, chocolate, fruit, and squid ink). So how is pasta made? Semolina flour, which is made from ground durum wheat, is used to make dried pasta, which is the most common type. To make a dough, the flour is combined with water or, occasionally, egg. To make the incredible variety of pasta shapes, the dough is first kneaded before being pushed through a metal disk with holes. Then the pasta is dried. The procedure is the same whether it is made in a pasta factory or in your home kitchen. Pasta comes in three different varieties: dried, fresh, and frozen. Typically, dried pasta is packaged or available in self-serve bulk bins. In your supermarket’s refrigerator section, look for fresh pasta. Lasagna noodles, egg noodles, filled tortellini, and ravioli are some types of frozen pasta. Observe the following recommendations when purchasing pasta: – Dried pasta: Seek out whole pieces Avoid dried pasta with marbling (many fine lines) on the surface; this indicates a drying issue, and the pasta may fall apart during cooking. – Fresh pasta: Look for smooth, evenly colored, unbroken pieces. Although it will appear dry, freshly made pasta shouldn’t be crumbly or brittle. Avoid packages that contain liquid or moisture droplets as the pasta may become mushy or moldy. Avoid packages of frozen pasta that contain all the pieces frozen into a single solid block as well as those that have freezer burn, which appears as dry, white spots, or ice crystals. Check out all the “pastabilities” for shapes and sizes at your supermarket, from twists to ribbons to wagon wheels, according to the pasta glossary at Cookn Can Do. Some Italian names have endings that indicate the size of the pasta: “oni” denotes a large pasta, “elle,” “ina,” and “iti” denote a small pasta. Here are just a few pasta options, along with serving ideas: Acini de Pepe: Spaghetti that has been cut into peppercorn-sized pieces Top with any sauce, or add to a casserole. Agnolotti: Small, crescent-shaped, stuffed pasta that resembles priests’ caps. Typically, light sauces are served with food to let the flavor of the filling shine through. Anelli: Tiny rings of pasta. Excellent for soups, salads. Bucatini: Long, hollow noodles that resemble drinking straws. Bucato, which translates to “with a hole,” is the name of this pasta’s native Naples. “If desired, cut into thirds and serve with any sauce Capellini/Angel Hair: “Fine hairs” of pasta, the thinnest of spaghettis. According to legend, parmesan cheese adheres to this pasta like gold adheres to the hair of an angel. Takes just minutes to cook because it’s so thin. Break in half and use for stir-fries, or serve with more delicate sauces. Cappelletti: Tiny, stuffed pasta that resembles tortellini but has ends that are pinched together to resemble “little hats.” Cavatappi is a hollow-centered corkscrew-shaped pasta that is ideal for thick, creamy vegetable, meat, and seafood sauces. The starch from mung beans, also known as bean sprouts, is used to make these noodles, which are also referred to as bean threads or glass noodles. Except when added directly to soups or simmering liquids, these dried, translucent noodles must be presoaked before using in most recipes. When the dry noodles are deep-fried, they instantly and dramatically expand to a size that is many times larger than when they are dry. If you can’t find cellophane noodles, you can use rice sticks instead. Chinese egg noodles, which come in dried or fresh varieties, are a type of wheat-egg noodle that closely resembles Italian pasta. Very thin to thick and round noodles are available. You can switch out spaghetti, linguine, or narrow egg noodles if you’d like. The smallest pasta, couscous is a staple of North African and some Middle Eastern cuisines. It is made from granular semolina. Often used as an alternative to rice. available in plain, precooked (which cooks in only 5 minutes), and flavored varieties Ditali/Ditalini: Very tiny, very short tubes. In Italian, they’re “little thimbles. ” Available in two varieties: grooved and smooth. Add a sauce, stir it into a soup, or bake it in a casserole. Flat or curly short pasta strips known as “egg noodles” are typically made with eggs or egg yolks, though there is also an eggless variety. Top with sauces, or serve as a side dish. Elbow Macaroni: Curved, short, hollow “elbows” of pasta. Farfalle: The bow-tie or butterfly pasta; its miniature version is tripolini; excellent for soups, salads, casseroles, and of course, macaroni and cheese. This shape is great with colorful sauces and adds interest to soups and salads. Fettuccine: Long, flat, narrow, “little ribbon” noodles. Perfect for heavier cheese and meat sauces. Available in many flavors, including plain and spinach. Fusilli: A long or short spring-shaped pasta from southern Italy. It is a native of Naples and is also referred to as eliche, or “propellers,” for its capacity to trap some sauce and propel the flavor. Short, twisted pasta that resembles two strands of spaghetti wound together is known as gemelli or “twist.” Similar to fusilli, it makes salads more interesting and goes well with sauces. Japanese Curly Noodles: Long, thin, wavy noodles that cook quickly that are packaged in rectangular “bricks” Add stir-fries or serve meat and vegetables that have been stir-fried on top. Lasagna: A flat, two-inch-wide noodle with straight or ruffled edges. It works well as a base for sauce layers, like in the Italian Sausage Lasagna (page 398). Look for fresh, dried, frozen and precooked lasagna. Linguine: Long, flat, thin noodle, usually 1/8 inch wide. Because of how its original shape resembled the thickness of a songbird’s tongue, Italians refer to it as “little tongues.” A good shape for all sauces. Mafalda: Mini lasagna noodles-short, flat with ruffled edges. Popular used with seafood sauces and for casseroles. Manicotti/Cannelloni: A large, four-inch tubular noodle usually stuffed and baked. Derived from the word canna, it means “hollow cane. ” Mostaccioli: A short cut pasta about two inches long. These tubular “mustaches” have slanted cuts at both ends. Mostaccioli can have a smooth or grooved finish. Noodles: Eggs may or may not be used in the preparation of fresh, frozen, or dried noodles. The lengths and widths of this flat pasta range from extra-wide to wide to medium to fine to ribbons and dumplings. Novelty Pasta Shapes: Larger supermarkets and gourmet food stores all over the world are stocking fun, quirky new pasta shapes. Pasta is available in the forms of grape clusters, pumpkins, trees, rabbits, hearts, states, cars, birthday cakes, and garlic bulbs. What about distinctive tastes? Smoked salmon, porcini mushrooms, and more are just a few examples. Orecchiette: The name means “little ears. This tiny disk-shaped pasta goes well with hearty meat or vegetable sauces. Penne: A short cut pasta, about 1 1/4 inches long. The penne is narrower than the mostaccioli and has a tubular shape with slanted cuts at both ends. Penne, which means “feather,” refers to either the lightness of the noodle or its shape, which resembles a bird’s wing. It is excellent with tomato and vegetable sauces. The ruffled edges of the radiatore, which are shaped like vintage home heating radiators or air conditioners, help capture all the flavors of the sauce or dressing. An interesting shape for sauces, salads and soups. Instant, deep-fried noodles called “ramen” are sold in cellophane packages with a broth mixture and occasionally tiny pieces of vegetables. The noodles can be added to salads either dry or cooked. Some brands bake their noodles rather than deep-fry them, making them lower in fat. Ravioli: In many Italian regions, this pillow-shaped pasta dish is made with a filling of cheese, meat, or spinach. Additionally, less conventional ingredients like crabmeat or pumpkin can be used to fill ravioli. This pasta tastes great with tomato and meat sauces, but is typically served with butter or Parmesan. Rice Sticks/Rice Noodles: These opaque white noodles are available dried or fresh. The most widely available type of rice noodle is dried, and they typically resemble very thin strands. Although rice sticks are frequently fried, they have a creamy, soft texture when they are cooked. Rice sticks can be replaced with linguine or angel hair. Rigatoni: A one-inch long, short cut, wide tubular pasta with longitudinal grooves. It suits most chunky sauces and meat sauces. Rosamarina/Orzo: Looks like large, fat grains of rice. Excellent in salads, sides, and soups, and a great alternative to rice. Rotelle: A wide, corkscrew-shaped pasta. Its curves are great for catching any kind of sauce. Rotini: A skinny version of rotelle, it’s plain or tricolored. Rotini is a favorite for pasta salads. Soba: Made from buckwheat flour, soba noodles are a bit wider than somen noodles. They can be round or flat, with a chewy texture and nutty flavor. They are excellent in soups and stews, or you can add a delicate sauce on top of them. Use whole wheat spaghetti if soba noodles are unavailable. Somen: Made from wheat flour, these noodles are made into very thin strands. You can make do with vermicelli or angel hair pasta in a pinch. Shells: Shells are available in jumbo, medium and small sizes. Medium and small shells are better suited for thick sauces, soups, and salads, while jumbo shells are great for stuffing. Shells, or “conches,” are known by the Italian names conchiglie and conchiglioni. ” Spaghetti: Means “little strings” in Italian. These long, thin strands of pasta are round and solid. Whole-wheat spaghetti, high in fiber and flavor, is increasingly popular. Tortellini: A cheese-filled pasta dish that originated in the city of Bologna The fresh, chilled goods come in a wide range of flavors and fillings, including chicken and Italian sausage. Tortellini usually is served with a tomato or cream sauce. It’s also well-suited to soups and salads. Udon: Fat and slippery noodles made from wheat flour. They come in dried and fresh varieties and can be flat, square, or round. Substitute fettuccine or linguine if udon noodles are unavailable. Vermicelli: A long, very thin pasta. This word’s original meaning is “little worms,” which refers to the wriggling motion the noodles make when they are encircled by sauce and spun around a fork. It was the original pasta for spaghetti and meatballs. Use vermicelli with lighter sauces and in soups. Wagon Wheel/Ruote: This pasta is known as wagon wheel because of the way that it resembles a spoked wheel. When you want to increase the kid appeal of casseroles, soups, and salads, a fun pasta is a great addition. Some brands may also label this pasta rotelle. Ziti: A medium-sized tubular pasta that’s ideal for meat dishes and chunky sauces In Italian, it means “bridegrooms. Storage of Dried Pasta Keep dried pasta in a dry, cool environment (60° or less). You have two options: either keep it in the packaging it came in or put it in airtight glass or plastic containers. Label the containers with the date you filled them. Although dried pasta can be kept indefinitely, for the best flavor and quality, use it within one to two years. Fresh Because fresh pasta spoils quickly, use it by the “use by” or expiration date listed on the package. Opened, uncooked pasta should only be kept for three days in a tightly covered container. Pasta should be frozen and kept in its original packaging until you’re ready to cook it. Put unused amounts in airtight containers to avoid freezer burn. Pasta that has not been opened should be frozen for up to 9 months, and pasta that has been opened should be frozen for up to 3 months. Homemade Pasta You can store homemade pasta like dried pasta if it has completely dried. Fresh pasta should be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Tips for Cooking Pasta – To measure 4 ounces of long pasta, such as spaghetti, simply form a circle with your thumb and index finger that is roughly the size of a quarter and fill it with pasta. – Pasta shapes can be interchanged as long as they are of a similar size. – Pour plenty of water into the dish; at least 1 quart (4 cups) should be used for every 4 ounces of pasta. Before adding the pasta, make sure the water is boiling rapidly to prevent it from sticking together as soon as it is added. – Do not add oil to the cooking water. It is not necessary, and sauces won’t stick to pasta with an oil coating. Add pasta gradually to rapidly boiling water, then stir frequently while cooking to prevent it from sticking to the pan. – The decision to salt or not to salt is yours to make. Although salt is not required when cooking, it does improve flavor. Use 1/2 teaspoon of salt for every 8 ounces of pasta as a general rule. Add a tablespoon of dried herbs or lemon juice to the water while cooking for a slightly different flavor. – To determine cooking times, follow the instructions on the package or use the pasta cooking chart to the right. Undercook the pasta slightly if using it in a baked dish or casserole; it should be flexible but still firm. (Testing the pasta after 5 minutes of cooking is a good idea. ) As the pasta bakes in the oven and absorbs the sauce, it will get softer. – Taste the pasta to tell if it’s done. Pasta that has been properly prepared should be al dente, tender but firm to the bite, and devoid of any raw flavor. Cutting a few pieces with a fork and rubbing them against the pan’s side is another method of determining when something is done. The pasta should cut easily, but there should be some resistance. Overcooked pasta is mushy and watery and loses its flavor. – Unless otherwise specified in the recipe, avoid rinsing pasta after draining to prevent sauces from sticking to the pasta. Pasta is typically only rinsed before being used in a cold salad. Pasta Yields For side dishes or as an appetizer, allow 1/2 to 3/4 cup cooked pasta per serving. Aim for 1 1/4 to 1 1/2 cups of pasta per serving if you intend to make it your main course. About 1 cup of cooked pasta can be made from two ounces (2/3 cup) of dried pasta. Depending on the size, shape, and type of pasta, this yield may change slightly. Make a circle with your thumb and index finger that is roughly the size of a quarter, then fill it with pasta to easily measure 4 ounces of spaghetti. Uncooked Cooked Servings Short Pastas: Macaroni, Penne, Rotini, Shells, Wagon Wheels 6 to 7 ounces (2 cups) 4 cups 4 to 6 Long Pastas: Capellini, Linguine, Spaghetti, Vermicelli 7 to 8 ounces 4 cups 4 to 6 Noodles 8 ounces 4 to 5 cups 4 to 6 Storing and Reheating Cooked Pasta Storing options: – Toss the cooked pasta with – Store in an airtight container or plastic bag for up to 5 days in the refrigerator or 2 months in the freezer. Store pasta and sauce separately. Options for reheating include: – Blanch pasta for up to two minutes in rapidly boiling water. Drain, then serve immediately. – To reheat pasta, place it in a colander and cover with boiling water. Drain, then serve immediately. – Place pasta in microwavable dish or container. Heat the pasta in the microwave, covered, for 1 to 2 minutes per 2 cups, or until thoroughly heated. Serve immediately. Pasta Cooking Guide You can find cooking instructions on the pasta packages themselves, but if you’ve purchased the pasta in bulk or kept it in another container, this reference chart provides you with an estimate of how long the most common types and shapes of pasta will take to cook. Fresh Pasta Preparation In Italian, the word “pasta” refers to a paste made of wheat flour and water. Flour is at the heart of pasta. Pasta’s structure and texture are provided by the wheat that is processed into flour. Almost any type of flour can be used to make pasta, but some flours perform better than others. Semolina flour: Durum wheat, a variety of wheat that is particularly high in protein, is used to make semolina flour. Semolina flour makes excellent pasta, but it doesn’t make good baked goods. Pasta made from durum wheat has a springy texture, which makes it less likely than pasta made from all-purpose flour to become starchy or sticky when cooked. The store-bought dried pasta is made of durum wheat. Semolina flour has a rougher texture than most flours and resembles yellow cornmeal, though it is paler in color. Although it might be challenging to locate, semolina flour is probably available in the majority of large supermarkets, gourmet shops, and Italian markets, as well as through mail-order sources. Semolina absorbs liquid more readily than other flours, making semolina pasta dough slightly drier and stiffer than dough made with other flours. All-purpose flour: As its name suggests, all-purpose flour can be used to make pasta and all manner of baked goods. Instead of durum wheat, this flour is a mixture of hard and soft wheat varieties. All-purpose flour makes pasta dough that is simple to work with due to the types of wheat that are used in its production. When using all-purpose flour to make the dough, you’ll notice how elastic and smooth it is. Unbleached flour: Unbleached flour has a higher protein content and a more cream-colored appearance than all-purpose flour (most all-purpose flour is whitened through a bleaching process). In scratch pasta recipes that call for all-purpose or semolina flour, unbleached flour can be substituted and will produce the same results. Whole wheat flour: Whole wheat flour is made from wheat grains that have not had their outer shell removed. Whole wheat flour may be coarsely ground or finely ground. Contrary to pasta made from semolina, all-purpose, or unbleached flour, pasta made from whole wheat flour will have a slightly heavier texture and nuttier flavor. Add one to two teaspoons of additional water to the dough if it seems dry and difficult to handle. Whole wheat flour can go rancid more quickly than other types of flour because it contains more fat. It is best to keep this flour well-wrapped in the freezer or refrigerator. the ninth edition of “Betty Crockers Complete Cookbook, Everything You Need to Know to Cook Today” ” Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
These German-made egg noodle mini lasagne make it simple to serve a delicious meal. Just add meat or vegetable sauce.
Smaller pasta shapes, commonly referred to as “macaroni,” are in the 1 to 2 inch range. They taste best when baked into creamy casseroles or served with thick, chunky sauces. Although the smallest of the small are best in soups, their sturdy shapes also hold up well in pasta salads.
If you walk down the pasta aisle, you might feel dizzy. There are so many shapes, styles, and sizes. Learn which types of pasta to use for your next pasta night by using this simple guide.
Pasta that is shaped like tubes is also known as “extruded pasta,” as it is created by pushing dough through a die to create a variety of shapes. Bronze dies are employed in the traditions of artisan pasta production to produce a rougher texture.
Some pastas are made in a particular shape to accommodate additional ingredients like cheese, meat, and vegetables. To let the flavorful filling stand out, these pastas are best served with butter, cream, or tomato sauces.
Although many types of long, ribbon-cut pastas are referred to as “spaghetti,” there are actually many others. These noodles go well with pesto, fresh tomatoes, and sauces made with wine or butter.
FAQ
What is the tiny pasta called?
The smallest type of pasta available is called pastina, which means “little pasta” in Italian. It comes in different shapes like stelline, pictured below.
What are small pasta tubes called?
Ditalini: Small tube-like shapes, commonly used in pasta e fagioli. The name means “small thimbles” in Italian.
What kind of noodles are lasagna noodles?
A traditional Southern Italian recipe is used to make the pasta dough for traditional lasagna. Durum wheat and water are combined, rolled out, and cut into broad pasta sheets.
What are the lasagna sheets called?
The flat rectangular pasta sheets that most non-Italians refer to as lasagna are known in Italian as lasagne.
