The Culinary Connoisseur
Plenty of Pasta
21
Apr
Apr
When thinking of chametz many folks have the same
thought—we love our pasta! And, please don’t confuse pasta and noodles—there is
a difference! Pasta is made from flour and water while noodles almost always
contain eggs. Other dry pasta shapes do not. By federal law, a
noodle must contain 5.5 percent egg solids to be called a noodle. So without
egg, a noodle really isn’t a noodle—it’s pasta.
thought—we love our pasta! And, please don’t confuse pasta and noodles—there is
a difference! Pasta is made from flour and water while noodles almost always
contain eggs. Other dry pasta shapes do not. By federal law, a
noodle must contain 5.5 percent egg solids to be called a noodle. So without
egg, a noodle really isn’t a noodle—it’s pasta.
Pasta is believed to have originated in the Middle East
and was brought to Italy by Arab traders.
Pasta is even mentioned in the Talmud, referred to as “itriyya” or
boiled dough. In 2005, Chinese archaeologists claimed to have found the oldest
noodles in the world. But while this find
is disputed by some experts, noodles have been proven to have been part of the
Chinese cuisine for almost 4000 years.
Others credit noodles to Marco Polo, who traveled to China and brought
noodles back to Italy to add to his country’s repertoire of pasta. So while the
history of pasta may be confusing, its popularity is definitely not in dispute!
and was brought to Italy by Arab traders.
Pasta is even mentioned in the Talmud, referred to as “itriyya” or
boiled dough. In 2005, Chinese archaeologists claimed to have found the oldest
noodles in the world. But while this find
is disputed by some experts, noodles have been proven to have been part of the
Chinese cuisine for almost 4000 years.
Others credit noodles to Marco Polo, who traveled to China and brought
noodles back to Italy to add to his country’s repertoire of pasta. So while the
history of pasta may be confusing, its popularity is definitely not in dispute!
Top-quality pasta is made from durum wheat. Most durumwheat grown in the U.S. is
grown in North Dakota.
American-grown durum wheat is considered among the best in the world and is
primarily used by the pasta manufacturing industry. Durum is a high gluten
wheat, making it too tough for cakes and bread but perfect for pasta.
Always cook pasta according to the directions on the
package. Never overcook. It should be firm to the tooth or “al dente.”
Overcooking pasta will make it mushy and starchy.
package. Never overcook. It should be firm to the tooth or “al dente.”
Overcooking pasta will make it mushy and starchy.
Most kids will eat pasta for breakfast, lunch and dinner.
It comes in so many shapes and sizes, making pasta appropriate for countless sauces
and recipes. This recipe is sure to
become a family favorite!
It comes in so many shapes and sizes, making pasta appropriate for countless sauces
and recipes. This recipe is sure to
become a family favorite!
For the crumbs:
3 cups coarse fresh bread crumbs from leftover challah
2 garlic cloves, crushed
1/3 cup parsley, checked and chopped
3 tablespoons olive oil
1/4 teaspoon black pepper
2 ounces grated Parmesan cheese, divided
For the mushrooms:
1/2 ounce dried porcini mushrooms (about 1 cup)
1 cup hot water
4 tablespoons butter
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 1/4 pounds fresh white mushrooms, trimmed and quartered
1 teaspoon dried oregano, crumbled
1 tablespoon fresh parsley, checked and chopped
1/2 kosher teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1 pound farfalle (bowtie) pasta or fusilli (corkscrew)
Preheat oven to 425 degrees F. Butter a 13- by 9-inch or
other 3-quart glass or oven-to-tableware dish.
other 3-quart glass or oven-to-tableware dish.
Spread out crumbs in a shallow baking pan and bake,
stirring occasionally, until golden, about 6 minutes. Cool completely in pan on
a rack, then toss with garlic, parsley, olive oil, pepper, and 1/2 cup parmesan
cheese.
stirring occasionally, until golden, about 6 minutes. Cool completely in pan on
a rack, then toss with garlic, parsley, olive oil, pepper, and 1/2 cup parmesan
cheese.
Soak porcini in boiling-hot water in a bowl until
softened, about 20 minutes.
softened, about 20 minutes.
Drain porcini in a sieve set over a bowl and reserve
soaking liquid, then rinse porcini. Pat dry and finely chop.
soaking liquid, then rinse porcini. Pat dry and finely chop.
Heat butter and olive oil in a large heavy skillet over
moderately high heat until foam subsides, then sauté onion and garlic,
stirring, until onion is golden, about 8 minutes. Add mushrooms, oregano, parsley
salt, and pepper and sauté, stirring occasionally, until liquid mushrooms give
off is evaporated and mushrooms are browned, about 10 minutes.
moderately high heat until foam subsides, then sauté onion and garlic,
stirring, until onion is golden, about 8 minutes. Add mushrooms, oregano, parsley
salt, and pepper and sauté, stirring occasionally, until liquid mushrooms give
off is evaporated and mushrooms are browned, about 10 minutes.
Stir in chopped porcini, reserved soaking liquid, and milk
and simmer 1 minute.
and simmer 1 minute.
Meanwhile, cook pasta in a 6 quart pot of boiling salted
water, uncovered, until al dente. Drain in a colander, then transfer to baking
dish and stir in mushroom mixture and remaining cheese.
water, uncovered, until al dente. Drain in a colander, then transfer to baking
dish and stir in mushroom mixture and remaining cheese.
Mmmm….hearty appetite!