Encyclopedia Of Foods

Grains 289Pasta that is curved or tubular is thoughtto soak up creams and sauces better.The color and crispness of dried pastadetermine quality. White pasta should beslightly golden and translucent, not grayishor cloudy. Spaghetti should have thespringiness of fresh twigs. A good-qualityflat noodle will fracture in a jagged linewhen broken and not look starchy. Checkfresh pasta for expiration dates.Dried pasta should be stored airtightin a cool, dry place and can be kept almostindefinitely. Fresh pasta should have apleasant aroma. It is highly perishable andwill keep for several days in the refrigeratorand for up to a month in the freezer.Cooked pasta will keep in the refrigeratorfor up to 5 days.Preparation TipsPasta is cooked by adding it to boiling water.If desired, add a pinch of salt for flavor anda small amount of oil to the water. The oilwill help prevent the pasta from becomingsticky. Then, cook the pasta until it is done.Doneness is mostly a matter of taste—howfirm or soft do you like it? Many cooks usethe term “al dente” in reference to pastadoneness. Al dente simply means cookingthe pasta until it is firm to the bite.Cooking time varies, however, dependingon whether the pasta is fresh or dried.It also depends on whether the pasta ismade from soft or hard flour. Generally,pasta made from hard wheat flour is cookedlonger than pasta made from soft wheatflour. Fresh pasta cooks much faster thandried pasta.If desired, rinse pasta with cold waterafter removing it from heat. Some pastasused in baked dishes—such as lasagna,manicotti, and cannelloni—do not requireprecooking, but they usually require agreater amount of sauce, which is absorbedby the pasta as it cooks. Pasta that is cookedfor a long time loses slightly more of itswater-soluble B vitamins than pasta cookedal dente.Serving SuggestionsPasta itself is low in calories and fat, butsauces that are heavy and fatty, as well as otheradditions, can negate pasta’s nutritionaladvantages. Fortunately, healthy optionsabound. Supermarkets offer a wide varietyof reduced-fat pasta sauces or those that arevegetable- and herb-based. Tomato-basedsauces are also easy—and quick—to makefrom scratch. Simply use several cans ofwhole, peeled tomatoes, crush them, andthen simmer them in a skillet until theyturn “saucy.” Add desired seasonings (garlic,pepper, and salt work well) and a smallamount of olive oil to the cooking mixture.Top with reduced-fat cheeses. Pasta is alsoexcellent served cold when tossed with alittle oil, vinegar, garlic, and fresh herbs.Asian NoodlesNoodles have been part of Asian cuisine forcenturies and continue to play a central rolein many well-loved dishes. They are servedin ways most Westerners are familiar with:either chilled or hot, covered with a sauceor dressing, or added to soups or stews.Asian noodles come in varying lengthsand widths. Chinese wheat noodles areusually made from wheat, water, and salt,and eggs are sometimes added. In Japan,wheat noodles are classified by size: thinnoodles are called somen, and thick noodlesare called udon. Other types of noodlesare the following:Buckwheat noodles—Called soba bythe Japanese, these noodles can be purchasedfresh or dried.Mung bean noodles—These noodlesare transparent and sometimes referred toas cellophane noodles. They are added tovarious dishes, including many soups.Rice noodles—Made from rice flourand water, rice noodles vary widely in sizeand texture.Preparation TipsNoodles should be soft and look fresh. Yourbest bet for fresh noodles is to buy themfrom an Asian specialty food store.Cooking methods vary, as do cookingtimes. Most noodles, however, are cookedinitially by adding them to boiling water.Some noodles may need to be soaked beforecooking. Follow package instructions.Serving SuggestionsAlthough fried Asian noodles are added tovarious dishes, healthier alternatives includeserving chilled buckwheat noodles withlow-sodium soy sauce or adding variousAsian noodles to soups and stews. Asiannoodles can also be added to stir-fry dishesor mixed in salads with cooked vegetablesand strips of cooked chicken or beef.