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Pasta & Grains
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Pasta
The word pasta in Italian means paste, referring to a mixture of flour and water, and sometimes eggs. Yet, pasta appeals to virtually everyone, from toddlers to those with highly sophisticated palates. Pasta can be purchased at a store or made from scratch; then served easily at home or in the most elegant restaurant.
Many differences exist between fresh pasta and dried pasta. Fresh pasta cooks very quickly. The pasta is done when it feels firm to the bite, or al dente (ahl DAN-tay). Because fresh pasta cooks so quickly, food preparers have no reason to cook it in advance. However, they can hold cooked fresh pasta for short periods for banquet and buffet service, and then reheat it by placing it in a wire basket and dipping it briefly in a pot of boiling water. Cooking dry pasta takes longer than cooking fresh pasta. Like fresh pasta, the food preparer should cook it al dente and serve it as soon as possible. However, dried pasta can be held for a longer period of time.
How to Prepare Pasta
For fresh pasta dough, use four simple ingredients: eggs, salt, olive oil, and flour (bread flour, all-purpose flour, or semolina flour). For flavor and color, add fresh herbs, spices, and vegetables. When adding vegetables to the mixture, the food preparer must ensure that they are as dry as possible before mixing into the dough. Chop or finely mince fresh herbs. When mixing pasta dough, the most important stage is the resting stage. If the dough is not sufficiently relaxed, it will be difficult to roll the dough into thin sheets. Pasta dough should be smooth and elastic and slightly moist to the touch. When the dough has rested 15–30 minutes (depending on the specific recipe), it is ready to be rolled out into thin sheets. Note: Resting time depends on the type of flour and the type and amount of tenderizing agents used. Follow the resting time stated in the recipe. Hold fresh, uncooked pasta under refrigeration for a day or two, or freeze it. If it is to be stored longer, dry the pasta and store in the same manner as commercially prepared dried pasta.
Pasta Making
Any sauce served with pasta must be the right consistency to complement the type of pasta. For example long, flat pastas, such as fettuccine and linguine, are best served with smooth, light cream sauces. Pair tube and twisted pastas with heavier sauces, such as thick tomato and meat sauces, because they catch the sauce. It’s also important to pair the sauce with a pasta’s particular flavor. For example, the delicate flavor of fresh pasta should be paired with a light cream or butter based sauce, while heartier meat sauces are better for dried pastas. Filled pastas need only a very light sauce because a heavy sauce overpowers or conflicts with the flavor of the filling.
Rules of thumb for pasta:
One pound dried pasta to one gallon of liquid.
One pound dry pasta yields three pounds cooked pasta.
One pound fresh uncooked pasta yields two to two and a half pounds cooked pasta.
Grains
Grains are grasses that grow edible seeds. Grains, along with meals and flours, are essential for everyday cooking. Whole grains are grains that have not been milled. In the milling process, the germ, bran, and hull of the grain are removed or polished. The hull of a whole grain is the protective coating, or husk, that surrounds the grain. Bran, a great source of fiber and B vitamins, is the tough layer surrounding the endosperm. The endosperm is the largest part of the grain and a major source of protein and carbohydrate. The smallest part of the whole grain is the germ. It is important because it provides a trace of fat and is rich in thiamin. Grains that are ground and broken down are often referred to as stone ground. In this process, the grains retain more of their nutrients because the germ, bran, and hull are left intact.
Whole grains have a shorter shelf life than milled grains. Purchase whole grains in quantities that can be used within three weeks. Carefully inspect grains when they are delivered. Check bags, boxes, and all containers to make sure they are intact, clean, and in no way below standard. Store dry grains at least six inches above floor level on shelves in a dry, ventilated, and accessible area. Whole grains should be stored in the freezer. Brown rice and wild rice should be refrigerated.
Like legumes, soak grains before cooking them. For example, water softens the outer layer, or bran, of whole grains such as barley and buckwheat. This makes them easier to cook. Food preparers can select from several ways to cook grains, including steaming, pilaf, and risotto. Cook steamed grains in a double boiler with a perforated bottom over simmering or boiling liquid. Properly steamed grains should be tender to the bite and have a good flavor.
How to Cook Grains
Pilaf (PEEL-ahf) is a technique for cooking grains in which the food preparer sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings. In the pilaf method, first heat the grain in a pan, either dry or with oil, and then combine it with hot liquid and cook in the oven or on the stove top. The grains will be tender, remain separate, and have a pleasing, nutty flavor. To give rice a particular flavor or color, add vegetable or fruit juice to the liquid. Use a soup base or replace the liquid with a flavored stock. Use an acid, such as tomato juice, to increase the cooking time up to 15 minutes.
Most commonly, food preparers use the risotto (rih-ZO-to) method with one special medium-grain rice, arborio (ahr-BORE-ee-oh). Risotto has a very creamy consistency because of the starch that is released from the arborio rice as it cooks. This starch makes the finished product sticky and creamy. In the risotto method, the food preparer stirs the rice constantly as she adds small amounts of hot liquid, usually flavored broth or water, which are absorbed. The starch in the rice is released gradually during the cooking process, producing a creamy texture. The best risotto has a porridge-like consistency (sticky and creamy) and can be served as an appetizer or main entrée. The food preparer also can cool and shape it for later use. For example, use for deep-fried balls of risotto with cheese in the center.
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