How to dye Pasta

Watch out ! This dye pasta only do for craft but not to eat. Unless with natural pigments of colour like tomatoes, spinach and squid ink. Then, it is safe to eat. Let's look on how to dye pasta as it can be fun activity for you also the kids. It suits for all ages. Have fun !

HOW TO DYE PASTA

Things you all need :

• various types of dry pasta
• food coloring
• white vinegar
• small bowl
• toothpicks
• Container with lid
• baking rack

Dye your pasta :

1. Put your pasta into a container (tight-fitting lid)

2. In a small bowl, mix a generous dollop of food colouring with a teaspoon of vinegar.  This helps to disperse the colour evenly over the pasta, especially if you’re using gel colouring which is quite thick compared to liquid colouring.

3.  Place the lid on (make sure it’s tight!), and shake it like insane! Shake it off ! Shake it off !

4. Pop the lid off to check on things.  If your colour isn’t evenly distributed over the pasta, simply sprinkle in another tsp of vinegar.  Don’t worry if your pasta looks wet or soggy.  It will dry quickly.  The smell of vinegar will also dissipate as it dries.

5. Pour your pasta on to baking rack and set it in a warm sunny place to dry. Decorate based on your creativity. Let it out...

That’s all there is to it! Hope you have fun from this activity and fill your time beneficial.

Simple video in how to dye pasta 

References :

http://www.cbc.ca/parents/play/view/play_date_idea_pasta_necklaces

Fun facts of Pasta

Essential foods that finds place in many homes on a daily basis none other than the Pasta. Not only is pasta is very versatile, nutrious and relatively inexpensive food. An interesting aspect of Pasta is that it is a “mood food”, or, in other words, consumption of pasta will make you feel good, about 30 minutes from the time you consume the food What causes this good feeling? It has been found that consumption of pasta will increase the level of a chemical called serotonin in the body. This serotonin is used by the brain to trigger the good feeling.

Here some fun facts about pasta perhaps you do not know before. Let's enhance your knowledge about pasta . Teehee :)

• Pasta comes in many different colors. Most pasta is cream-colored, but some is made using spinach making it green, red pasta that is made using tomato, gray pasta that is made using squid ink, and some pasta is called "cellophane" because it becomes transparent when cooked.
• Shaped pasta are available in many different sizes and specific shapes either small or big and short or long. As long as enough to hold up with other ingredients. Most importantly it taste delicious.
• There is a "World Pasta Day" that marked on 25th October each year over the world as celebrate in the form of events and promotional initiatives in different countries of the world.
• There are 600 types of pasta that available until now.

                                                                       

Chicken white sauce Fettucine

Baked corkscrew and cheese

References :

http://www.ilovepasta.org/public/fun-facts

http://www.pasta-unafpa.org/pasta-day.htm

Simple diets with pasta

Helllo, Hello and Hellooo ! I'm here again to share something interesting which is food. I bet you guys like to eat, right? There is no one who hate food even animals like to eat. Food is essential to all human to stay alive. However. eat without any monitor will result bad news. So, you can eat healthy to stay healthy from physically and mentally in good maintenance of health. Here some of recommendation of healthy recipes from pasta that you can try at home also follow. All recipes only require less than 30 minutes.

Spaghetti and clams

Ingredients

1 pound dried spaghetti

1/2 cup extra-virgin olive oil

5/7 garlic, chopped

2 tb unsalted butter, diced into small cubes

1/2 cup fresh parsley, chopped

1/2 pounds of fresh clams, scrubbed clean

1 zested lemon, for garnish

A pinch of salt and black pepper

Directions

1. Boil 6 quarts of salted water. Add pasta, stir constantly. Cook

about 8 minutes.

2. Heat the olive oil in pan. When almost smoking, add shallots and garlic about 3 minutes ( careful not to burn the garlic).

3. Add the clams. Cover and simmer for 6 to 8 minutes or until

most clams have opened.

4. Add 2 tablespoons chopped parsley. Whisk in butter to thicken 

sauce slightly. Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

5. Pour pasta into large serving bowl. Zest lemon over the dish, 

being careful not to zest the white part of the lemon, which is bitter.

Garnish with remaining parsley. Serve immediately.

Pasta primavera

Ingredients

12 ounces fusilli or corkscrew pasta

1/2 peas or brocolli

2 carrots, shredded

1 yellow bell pepper, cut into stripes

1/4 cup extra-virgin olive oil

4 cloves garlic, thinly sliced

1 pint cherry tomato

1/4 teaspoon of red pepper flakes

1/2 roughly chopped fresh mint

1/2 cup parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Add the fusilli and 

cook as the label directs.

2. Add the sugar snap peas and/or broccoli, carrots and bell pepper

 to the boiling water during the last 2 minutes of cooking. 

3.Reserve 1/2 cup cooking water, then drain the pasta and 

vegetables and return to the pot.

4. Heat the olive oil in a large skillet over medium heat. Add the

garlic and cook until just golden, about 30 seconds. Add the 

tomatoes, red pepper flakes and 1 teaspoon salt; cook until the 

tomatoes begin to wilt, about 2 minutes.

 5. Stir in 1/4 cup of the reserved cooking water. Pour the tomato 

mixture over the pasta and vegetables. Add the mint, parmesan 

cheese and toss to combine. Season with salt. Finally, pour into 

bowls.

Pasta with asparagus

Ingredients

1 bunch of asparagus, trimmed the end and halves crosswise

3 handfuls baby spinach leaves

2 cloves peeled garlic

1 cup pine nuts

1/4 cup extra-virgin olive oil

1/2 lemon juice

1/2 tb of sea salt

8 ounces of fettucine or spaghetti

Directions

1. Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.

2. While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.

3. Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish.

4. Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, taste and adjust seasoning.

5. Salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. You'll need more time for dried pasta and less for fresh. Drain and toss immediately with 1 cup of the asparagus pesto.

Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil.

References :

http://www.foodnetwork.com/recipes/giada-de-laurentiis/spaghetti-with-clams-recipe.html

http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-primavera-recipe.html

http://www.simplyrecipes.com/recipes/asparagus_pesto_with_pasta/

Benefits of pasta

Hello from the outside to all cyberspace ! I would like to share about benefits of pasta.  I believe pasta can gain a lot of benefits to all eaters around the world.

Pasta is a perfect base for healthy, nutritious and satisfying meals. Generally pasta like to eat with nutrient-dense food partners like fiber-filled vegetables and beans, heart healthy fish yet monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheese, poultry and lean meats. Pasta endeavors:

• SUSTAINED ENERGY : Carbohydrates like pasta offers glucose, the crucial fuel for your brain and muscles. Pasta is wonderful source of complex carbohydrates which is provide a slow release of energy. Unlike simple sugars that supply a quick, yet fleeting boost of energy also pasta helps sustain energy.

• LOW SODIUM & CHOLESTEROL-FREE : Pasta is very low in sodium and cholesterol-free. Enriched varieties of good source of several essential nutrients including iron and several B-vitamins. Whole wheat pasta can provide up to 25% of daily fiber requirements in every one portion.

• FOLIC ACID : Enriched pasta is fortified with folic acid and essential for women of child-bearing age. A serving of dry pasta support the equivalent of roughly 100 micrograms of folic acid or 25% of the recommended daily intake.

• BALANCED DIET : Pasta is part of well-balanced diet. Current dietary guidance calls for up to 65% daily calories to come from carbohydrates. 

Types of decorative pasta

Pasta have been invented in 19th century. So many years have passed, new creation of pasta had been invented into many shapes until now. There are more 600 types of pasta that already existed yet pasta shapes had been decorate to unique shapes. Here are some of decorative pasta....

Farfalle

Farfalle is commonly known as "bow-tie pasta" and "butterfly". Meaning of farfalle come form Italian word which means "butterflies". Farfalle approach in several sizes but also have a distinctive bow tie shape. A rectangle or oval of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make unusual shape of the pasta and  that how has form farfalle. 

Tri-color of Farfalle

Farfalle also come in tri-color pasta, recalling as the colors of the flag of Italy. Besides the plain and wheat pasta. Other colors can be added into the dough which affects the flavor. For example, beetroot for red, spinach for green and cuttlefish ink for black.

Farfalle sold with different types of packaging such as plain, tomato and spinach also mix. Suitable with mist sauces but best served with cream and tomato dishes (recommended).

Farfalle with chicken and roasted garlic

Conchiglie

Conchiglie likely to know as "shells" or "seashells" is type of pasta. Usually produces in the plain durum wheat also in variety of color by using natural pigments like tomato extract, spinach extract and squid ink. The shell shape allows sinking sauces inside. This make the pasta taste really tasty. 

Best suited with thick sauce like tomatoes or lighter soups like chicken soups. Also can try in baked. Don't forget to add cheese !

Baked conchiglie with shiitake mushrooms

Radiatori

Radiatori are small, spiral and squat pasta shapes. Somehow this pasta shapes resemble radiators (machine that produce heating and cooling). Some theories said that they were created in the 1960's by an industrial designer and they invented between First and Second World War.

This type of pasta best served with casseroles, salads and soups.

Sausages radiatori with cheese

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Types of long-pasta

Variety of long-pasta shapes

There are various type of long-pasta and more than  20 long-pasta shapes that exist in pasta world. Each pasta have different names by its own in terms of shapes and colors. Nevertheless,

it still remain same which is long-pasta. Here some of long-pasta that I would like to show ;)

     
Asian vermecelli

Western Vermicelli

Vermicelli are likely to call "little worms" is traditional types of pasta round of section in the end closely to spaghetti. In Italy vermicelli is slightly thicker than spaghetti however in the United States it is slightly thinner. Hence , in Asian vermicelli is thinner but made from rice knows as "rice vermicelli". Both vermicelli served with thick sauces also light soups.

Fusilli

Fusilli is one of famous long pasta in Italy cuisine. It still taste the same but somehow the shapes are different. Fusilli are long, thick likely to known as "Corkscrew" shaped pasta. Originally knows as Fuso than form a word Fusilli. The pasta traditionally it is "spun" by pressing and rolling a mall rod over the thin strips of pasta to shape them around in corkscrew shape.

Other colours can also be made by mixing other ingredients into the dough which also can affects the flavor. Don't worry, it taste really good. In instance, Beetroot or tomato for red. spinach for green yet cuttlefish or squid for black.

 

Short Tri-color fusilli pasta

Fusilli may be solid. However, the term fusilli is also used to describe a short, flattened and twisted pasta. In United States, Fusilli knows as rotini. Short twisted pasta are also can be seen everywhere.Then, tricolor fusilli which marketed to consumers especially for those who want bistro style salads. Mostly fusiili served in salad way rather than sauces. This type of product is widely available. 

Raw Spaghetti

Original spaghetti was markedly long, but shorter lengths gained popularity during the latter half of 20th century and most spaghetti commonly available in 25-30 cm (10-12 in ) lengths.

Spaghetti is long, thin, cylindrical and solid pasta. It is a basic food of traditional Italian cuisine. Morever, Italian spaghetti is made from durum wheat semolina but also other kinds of flour. Like other pasta, spaghetti also made from milled wheat and water. A various pf pasta recipes are based on it.

Types of ribbon-cut pasta

Ribbon pasta is flat strands of pasta. It also 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. This style of pasta often rolled flat yet it also can be done by hand or mechanically. All ribbon-cut pasta cook for 10 to 13 minutes.However, thinner types of ribbon-cut pasta only cook for 6 to 9 minutes. There are three types of ribbon-cut pasta that I prefer which is Fettuce, Lasagne and Trenette. 

Lasagne

Raw Lasagne

Lasagne or Lasagna is 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.

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.

Baked Lasagne with cheese

Fettuccine

Fettuccine is a type of pasta popular in Roman, Tuscan and Italian cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour) and wider It is often eaten with minced beef or chicken. A lot of cheese that will taste better than ever.

Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.

Spinach fettuccine is made from spinach, flour, and eggs. Some might confuse between "Fettuce"or "Fettucine" plus "Fettucelle". Both are same in terms of shapes and colour. It just short-form also alternative names for Fettucine.

 Creamy Broccoli and Sausage Fettuccine

Trenette

Raw Trenette

Trenette or Trinette is 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. It also a type of narrow and flat consider as dried pasta too. Trenette  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.

Trenette is the most form of traditional pasta and best to serve with white sauce and potatoes or green beans. Seafood can be added as extra ingredients like clam and shrimp.

Trenette with clams

References :

https://en.wikipedia.org/wiki/Fettuccine

https://en.wikipedia.org/wiki/Lasagne

https://en.wikipedia.org/wiki/List_of_pasta

https://en.wikipedia.org/wiki/Trenette

https://fastapasta.com/fasta-pasta-recipe/fasta-lasagna/

Pasta Today

Spaghetti with beef cheese cream sauce

Looks tempting with the cheese ? Craving with the spaghetti and the  delicious sauces? Mouth-watering ? I bet you guys are :) . I am falling in love with pasta since ever and I am proud to say that all kind of pasta recipes is my long-time favorites. I am always get fascinated by the taste and how the dish looks appetizing all time. Here is a story when I am first met with the pasta...

Dinosaur shapes

Alphabet shapes

I did remember when I am still young kid, my mom used this type of pasta either dinosaur or alphabet. When with letter, I would play with my food then spell my name and eat it. Psssttt.. I did eat dinosaurs before, Just kidding. What I mean is dinosaurs pasta shapes. It does look attractive for any kids especially who have hard time when comes to eat food also for kids who very picky-eater. No one hate dinosaurs, right? This automatically have an appetite for kids to eat it. Well yeah, it works for me. Good job, mum !

Let's continue on how pasta present today....

According to Life In Italy, it is estimated that Italians eat over sixty pounds of pasta per person, per year easily beating Americans, who eat about twenty pounds per person. There are various types of ingredients for each type of method from dried pasta or fresh pasta to instant pasta. These three types of method on how to made pasta are basically same but there is some added ingredients to make it more delicious. Main ingredients for all three types are Semolina Flour

Ingredients and methods of all three types :

Dried pasta :

Ingredients : Dried pasts must be made with 100% durum semolina flour and water

Method : Extrusion and drying method.

Fresh Pasta

Ingredients : Use all-purpose flour and eggs while southern Italy makes theirs from semolina flour and water but it depends upon the recipes.

Method : Traditionally produced by hand also with the aid of simple machines. Homemade ! Served fresh homemade pasta is real treat as you can be assured that the pasta was made that day practically fresh and will have make you rethink towards view of what good pasta it is.

Instant Pasta

Ingredients : Only Semolina Flour and other ingredients which you can see on the packaging. Teehee ;)

Method : Use modern technology, massive and high scale technology machines. Next, buy instant pasta at any supermarket because it widely available everywhere.

Your question might be answer here !

Today pasta are all purpose for comfort food. One of its most comforting qualities is how little it has changed over the centuries. Pasta past and present are still made with the same fundamental ingredients and preparations. However, the main problem with modern pasta is the use of mass production to fulfill a huge worldwide demand. Hopefully pasta production will create a superior pasta every time also remain the delight taste in here and now. Pasta with its long multicultural history unite all of us.

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