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Pasta Basics
Everything you need to know about the different types and shapes of pasta, how to cook pasta, how to make fresh pasta at home,
the kind of equipment you will need to make homemade pasta and matching your pasta to a congenial sauce.
Types of Pasta
Pasta is the generic Italian name for many
noodle-like pastes or doughs that are made
in a wide variety of shapes and sizes.  The
two main types are fresh pasta, or pasta
fresca, and dried pasta, or pasta secca.

Read more ...
Pasta Shapes
No one really knows how many pasta
variations there are. This is a list of some of
the most commonly available pasta shapes
and suggestions for pairing various types of
pasta with sauces.

Pasta Shapes  >>
Fresh Pasta Dough
Find recipes for basic egg pasta dough, dough made with flour and water, semolina pasta dough, and dough flavored with vegetables, seafood, and herbs.

Pasta Dough Recipes  >>
Gluten-Free Pasta Dough Recipe  >>
How to Cook Pasta
Since dried pasta and fresh pasta require
different cooking times, it is important to
know the difference.

Tips for Cooking Pasta  >>
Making Fresh Pasta Dough
Mixing, Rolling, and Cutting Pasta Dough
The mixing, rolling, and cutting instructions provided are meant to be a guide to the various methods available to you depending on the type of equipment and recipe you are using.

Go to Instructions  >>
Pasta Making Equipment
Most pasta can be made with equipment you probably already own.  However, procedures can be made easier, time can be saved, and your overall skills improved if you have some additional items.

Pasta Making Equipment >>
Pasta Sauce Recipes
It is very important to give thought to matching pasta type and shape to a congenial sauce to achieve a successful dish.

Pasta Sauce Recipes  >>
 
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FINISH PASTA IN THE SAUCE
Drain your pasta about 2 minutes before
the recommended cooking time. Save
about 1 cup of the cooking water.  Transfer
the pasta to the saucepan or skillet with the
sauce and allow it to cook for 2 minutes. 
This lets the pasta absorb flavor from the
sauce and helps the sauce to cling to the
pasta.  Use this method with any
simmered sauce (not pesto or carbonara). 
If the sauce seems to thick, thin it with
some of the reserved pasta cooking water.
USE THE BEST FLOUR
Semolina, made from the finest durum
wheat, is commonly used to make pasta, but
it also makes a magnificent loaf of bread. 
You can make ravioli, lasagna, fettuccini and
other pastas with the same flour
professionals use!   If you use a pasta
maker, you'll be delighted with the superior
results you achieve with the addition of
semolina flour.
This flour makes all the difference in the world
when it comes to making fresh pasta.  The
dough is silky smooth, easy to stretch, and
tastes great.  If your pasta using typical
American all-purpose flour is always a little
disappointing, you should try this flour.