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A Noodle by Any Other Name
The terms pasta, macaroni
and noodles are often used interchangeably. But they are not the same
thing. Who would think that such a simple dish could be so complicated?
OK, I can’t resist saying it. It’s time to use your noodle.
Pasta
is the general term for the wheat product derived from combining semolina
flour with liquid, usually water and/or eggs. Use water and you have
macaroni, use eggs and you have noodles. Semolina flour, made
from durum wheat, is the flour of choice because of its high protein
content. This provides the pasta with structure so it will maintain its
integrity during fabrication and cooking. It is resistant to water
absorption, rendering it ideal for cooking pasta al dente, an Italian
phrase translated as “to the tooth.” It means that the finished pasta will
have some resistance to the bite and not be overly soft. Oh, and by the
way, Marco Polo did not introduce pasta to Italy. Historical evidence
reveals that pasta was being made in Italy in the 11th century,
200 years before Marco Polo. The earliest known evidence of pasta
production goes back to about 1000 B.C. in central Asia.
Pasta is available in fresh
and dried forms. While the dried, if left in a cool, dark place can last
indefinitely; fresh pasta must be refrigerated and used within a few days.
Fresh pasta also cooks much quicker than its dried counterpart. Some folks
add oil to the pasta water, believing that it will prevent the pasta from
sticking. This is an absolute waste of time. Oil and water are chemically
incompatible. The oil floats to the surface, thus preventing any mingling
with the pasta. Neither does salt prevent sticking. Salt is added to the
water to season the pasta. What prevents sticking is placing the pasta in
already boiling water, not overcrowding the pot, and stirring, particularly
at the early stages of cooking.
Lastly, there is no reason
to rinse your pasta after cooking. People who practice this usually harbor
irrational beliefs about “starch.” Starch is nothing more than
carbohydrates. Carbohydrates are not evil and rinsing the pasta will reduce
them only minimally. Most of the carbohydrate is in the pasta. Simply
draining it removes most of whatever carbohydrate has leeched out during
cooking. Rinsing only serves to un-season your pasta.
There are countless shapes
and sizes of pasta and even more sauces that can accompany it. Here are two
recipes, one of which is bound to appeal to you. One is low in fat while
the second is more decadent.
PASTA PROVENCAL
3 tablespoons olive oil
1 batch scallions, green and white parts chopped
1 yellow squash, chopped into a medium dice
4 cloves garlic, chopped
2 large button mushrooms, chopped
4 plum tomatoes, chopped
1 can tomato paste
2 cans or 28 ounces low-fat chicken broth
basil and parsley, chopped, to taste
salt and pepper to taste
1 lb angel hair pasta
Heat the oil in a large
saucepan and add the scallions and mushrooms. Sauté for a few minutes and
then add the squash. As soon as it softens add the garlic and sauté one or
to minutes more. Add chicken broth, tomatoes and half of the tomato paste.
Bring to a boil and then simmer uncovered for 15 minutes. You may not need
all the paste. This sauce is supposed to be light so check the consistency
as it’s simmering, adding more paste if necessary. Add the herbs one minute
before the sauce is done cooking. Add salt and pepper to taste. Since this
is a light sauce, a delicate pasta like angel hair is best. Serve with
grated Parmesan cheese.
PASTA WITH SAUSAGE &
SPINACH CREAM SAUCE
1 lb of Hot Italian hot
sausage
3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 quart chicken stock or canned broth
1 10 oz. package of frozen spinach, drained of all water
1 cup heavy cream
1/2 cup chopped parsley
Salt and white pepper to taste
1 lb rigatoni
Remove the casing from the
sausage and pulse it in a food processor until just ground. Sauté the
sausage and onion in the oil, until the onions are soft but not browned.
Stir and mash the sausage with a wooden spoon as it sautés to ensure it
remains crumbled. Add garlic about a minute or two before the sautéing is
done. Add chicken stock, spinach, and parsley. Bring to a boil and then
simmer, uncovered, for 15 minutes. Add the cream, bring to a boil and
simmer for a few minutes. Add salt and pepper to taste at end. Serve with
grated Parmesan cheese.
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