Introduction

Pasta is recognized as a healthy food for having slowly-digested carbohydrate. Furthermore, adding variety to its health benefits are the sauces, oils and other ingredients it is usually prepared with such as olive oil (a healthy dietary fat), tomato sauce, cheese, vegetables and meat.

Preparing Fresh Pasta

Pasta Fresca or fresh pasta is usually made using:

• flour;
• olive oil;
• water; and
• salt.

Procedure for Preparing Pasta Fresca

1. Place the flour on the work table. Make a well in the center using a fork.
2. Pour the eggs into the well.
3. Use a fork to stir the eggs. In a circular motion, gradually draw in the flour starting from the inside.
4. Add in the olive oil and the salt.
5. Keep stirring to evenly distribute eggs and flour evenly.
6. Add in the water gradually.
7. Draw the remaining flour into the mixture using a bench scraper.
8. Gather the mass and form a ball of dough.
9. Knead the dough. Use your palm to draw the outer sides of the dough in. Do this until the dough is smooth and elastic. Pat your hands with flour from time to time to avoid the dough from sticking.
10. Roll the dough. Sprinkle your work table with enough flour to avoid the dough from sticking. Lather the rolling pin with flour and slide it from the center of the dough toward the edges. Do this until the dough is flat enough to be fed into the pasta maker.
11. Adjust the setting of the pasta maker to your desired thickness.
12. Let the dough pass through the pasta maker. Turn the handle gently. Sprinkle the pasta maker with flour to avoid the dough from sticking. Do this until all the dough have been flattened to your desired thickness.
13. Install the pasta attachment. Transfer the handle into the drive hole of the pasta attachment.
14. Let the flattened dough pass through the cutter for your desired pasta width. Most pasta makers have cutters for spaghetti and fettuccine.
15. Split up the strings of pasta that were not separated by the cutter.
16. Hang the pasta to dry.

Cooking Pasta

Cooking times differ for every shape and size of pasta. The timing depends on the kind of flour used and the moisture content. However, pasta is best cooked and served immediately. The succeeding topics are the different procedures for cooking pasta.

Pasta in Oil-Based Sauce: Pesto

Procedure:

1. Boil the water in a pot. The amount of water should be enough to cover the amount of pasta to be used.
2. Put in a little amount of olive oil.
3. Add in the pasta. Let it cook until it is al dente or firm to bite.
4. In a saute pan, heat enough amount of pesto. Keep the heat at a low to avoid the pesto from being too dark.
5. Drain the pasta using a colander and toss it in the pesto.
6. Season the pasta with salt and pepper.
7. Plate and serve.

Pasta in Cream-Based Sauce: Carbonara

Procedure:

1. Boil the water in a pot. The amount of water should be enough to cover the amount of pasta to be used.
2. Put in a little amount of olive oil.
3. Add in the pasta. Let it cook until it is al dente or firm to bite.
4. Drain the pasta using a colander and set aside.
5. Render the bacon fat in a saute pan. You can take some of the bacon and set aside for garnishing.
6. Put in the cream and add the egg yolk.
7. Toss the pasta into the cream-based sauce.
8. Season with salt and pepper.
9. Plate and serve.

Baked Pasta: Lasagna

Procedure:

1. Boil the water in a pot. The amount of water should be enough to cover the amount of pasta to be used.
2. Put in a little amount of olive oil and salt.
3. Add in the pasta and let it cook until it is al dente or firm to bite.
4. Drain the pasta and soak it in a bowl of ice and water to arrest the cooking.
5. Brush the pan with olive oil. Pour in the bechamel sauce and put in another layer of lasagna. Spread the sauce on top of the pasta. Pour another layer of bechamel sauce. Sprinkle with grated cheese and cover the sauce with another layer of pasta sheets.
6. Continue making layers of pasta, sauces and cheese until you reach the desired height or until all the ingredients were used.
7. Bake in a pre-heated oven at 375°F or 160°C for 15 to 30 minutes.