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Basic Types | Flavors and Colors | Pasta Shapes | Pasta Sauces Pasta is a basic staple ingredient used in cooking. It is available in hundreds of shapes worldwide and in many different flavors.

Plain pasta and pasta dishes can be reheated in the oven, microwave or on the stovetop. The method that works best depends on the quantity and type of pasta or pasta dish you are reheating.

Soup pasta consists of pasta shapes that range in size from small to very tiny. The larger of the soup pastas are used in thicker based soups and the tiny and smaller pasta shapes are used in light or broth based soups.

Tubular pasta is any pasta that is hollow through the center, forming a tube. They are available in many different sizes and shapes. Some tubes are long and narrow while others are short and wide.

There are numerous pasta products available, consisting of dried and fresh pasta. Some products are available both in a dried and fresh form but there are many more dried products than fresh.

When shopping for pasta there are several details that you need to consider to be assured of purchasing the quantity, quality and type of pasta or pasta ingredients to satisfy your needs.

Stuffed pasta consists of fresh pasta sheets that are stuffed with a filling. After the filling has been added, the pasta sheets are folded over and sealed, or another sheet is placed on top and the edges are sealed.

Pasta is allowed to dry to varying degrees for different purposes. The amount of drying time varies according to the type of pasta, drying conditions and the drying method used.

When making stuffed pasta, the pasta dough should be rolled thinner than when making other pasta because the stuffed pasta requires two layers. Using thinner layers will prevent the edges of the stuffed pasta from becoming too thick.

There are a large variety of pasta shapes and noodles available. When selecting the variety of pasta you are going to purchase, you must consider the size and shape of the pasta and which varieties will go best with the sauce or dish you are preparing.

Most pastas have a similar flavor but when the sauce is added, the pasta and sauce create their own unique flavor. There are many types of sauces that can be used but some go better with certain types of pasta than others.

Boiling is the method most often used for cooking pasta. It is also used in conjunction with some of the other cooking methods, such as stir-frying and baking. When boiling pasta it is important to use a sufficient amount of water, generally a quart of water per 4 ounces of pasta is satisfactory.

Shopping Tips | Homemade Pasta Tips | Reheating Tips | Handling and Safety TipsChecking Doneness | Light Tips | Cooking Tips Shopping Tips: When purchasing fresh pasta, it is important that you check for the expiration date to ensure that the pasta will be fresh when you are ready to use it.

Pasta was once considered to be fattening and have very little nutritional value. Nutritional experts now realize the value of pasta in our diet. Grain based foods, such as pasta, are a good source of fiber and complex carbohydrates.

Homemade pasta can be cut into shapes and different width noodles by the use of different types of pasta machines. The pasta shapes and noodles are cut by the use of different dies and cutting rollers on the pasta machines.

The amount of time required to cook pasta to its proper doneness varies depending on its size, shape and thickness. Also, whether the pasta is fresh or dried greatly affects the amount of cooking time required.

Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. The basic difference from one variety to the next is the thickness of the strands.

When making homemade pasta you will need to decide what type of flour you want to use. If making a flavored pasta that requires something other than a different variety of flour, you will need to purchase the necessary flavoring agent.

Contamination Prevention | Cooking Safety | Proper Storage Contamination Prevention Cleanliness: A clean working environment is essential in the prevention of contamination in working with pasta and other foods.

Ribbon pasta, which is flat strands of pasta, is 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.