…and other Grains

Scroll down for our Pasta and Grain Dictionary, Cooking Instructions, and our favorite family recipes…

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F
oods made from grains (wheat, rice, and oats) help form the foundation of a nutritious diet. They provide vitamins, minerals, carbohydrates (starch and dietary fiber), and other substances that are important for good health. Grain products are low in fat, unless fat is added in processing, in preparation, or at the table. Whole grains differ from refined grains in the amount of fiber and nutrients they provide, and different whole grain foods differ in nutrient content, so choose a variety of whole and enriched grains. Eating plenty of whole grains, such as whole wheat bread or oatmeal as part of the healthful eating patterns described by these guidelines, may help protect you against many chronic diseases. Aim for at least 6 servings of grain products per day—more if you are an older child or teenager, an adult man, or an active woman and include several servings of whole grain foods.

Why choose whole grain foods?

Vitamins, minerals, fiber, and other protective substances in whole grain foods contribute to the health benefits of whole grains. Refined grains are low in fiber and in the protective substances that accompany fiber. Eating plenty of fiber-containing foods, such as whole grains (and also many fruits and vegetables) promotes proper bowel function. The high fiber content of many whole grains may also help you to feel full with fewer calories. Fiber is best obtained from foods like whole grains, fruits, and vegetables rather than from fiber supplements for several reasons: there are many types of fiber, the composition of fiber is poorly understood, and other protective substances accompany fiber in foods. 

         

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Baked Lasagna

On top of the Stove

 

Serves: 16

Preparation Time: 1 hour

Equipment: French chef knife, Filet knife, Cutting Board, Kitchen Machine food cutter, 12-inch Electric Skillet or Large Skillet

 

4              cups (1 L) Italian meat sauce* (or homemade Spaghetti Sauce see Stocks & Sauces)

1              8 ounce (230 g) box lasagna noodle, uncooked

16           ounce (460 g) carton low-fat ricotta cheese

2              cups skim mozzarella cheese, shredded #3 blade

½             cup Parmesan cheese, grated #1 blade

 

To begin; cover the bottom of the 12-inch Electric Skillet with Italian meat sauce, and place one layer of uncooked lasagna noodles on top of meat sauce.

 

Continue layering in the following order:

·         Italian meat sauce

·         Ricotta cheese

·         Mozzarella cheese

·         Italian meat sauce

·         another layer of lasagna noodles

 

When the forth layer of lasagna noodles is on top, cover with meat sauce, a layer mozzarella cheese, and sprinkle with Parmesan cheese.

 

 

FOR ELECTRIC SKILLET

Cover the Electric Skillet and close the vent. Adjust the electric probe to 225°F (110°C) and bake for 35-45 minutes. Unplug, uncover, and let stand for 10 minutes before serving.

 

FOR 13-inch GOURMET SKILLET

Cover and close the vent. Turn heat to medium for 5 minutes. Reduce to low-heat and cook for 35-40 minutes. Remove from heat, uncover and let stand 10 minutes before serving.

 

To Serve: With a serrated spatula or knife, cut into 16 equal portions being careful not to scratch the pan’s inside bottom. Remove lasagna with a flexible spatula and place on individual serving plate. Serve with Italian Garlic Bread.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 310; Fat Grams 16; Carbohydrate Grams 17; Protein Grams 25; Cholesterol mg 66; Sodium mg 534 (320 with homemade Spaghetti Sauce, see Stocks & Sauces).

 

THE POINT SYSTEM: Calorie Points 4; Protein Points 3; Fat Grams 16; Sodium Points 23; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 7.

 

         

Italian Meat Sauce

the quick & easy way

 

Serves: 8

Preparation Time: 35 minutes

Equipment: French chef knife, Filet knife, Cutting Board, Kitchen Machine food cutter, 6-quart Stockpot

 

2              pounds (1 kg) lean ground beef

1              onion, peeled and chopped #2 blade

2              cloves garlic, minced

1              28 ounce (800 g) can plum tomatoes, diced

1              12 ounce (350 g) can tomato sauce

3              tablespoons Italian seasoning

2              tablespoons sugar

 

Preheat 6-quart Stockpot over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the ground beef in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until cooked, about 10 minutes, stir occasionally. Drain fat drippings.

 

Add onion and garlic to meat, and continue to sauté, stirring often. Add all other ingredients, reduce to low-heat, and simmer 15-20 minutes. 

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 261; Fat Grams 15; Carbohydrate Grams 0; Protein Grams 21; Cholesterol mg 70; Sodium mg 154.

 

THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 2 ½; Fat Grams 15; Sodium Points 6 ½; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 7.

 

         

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Spinach & Cheese Jumbo Shells

 

Serves: 10

Preparation Time: 50 minutes

Equipment: Kitchen Machine food cutter, 6 ½ quart ‘Tall’ Stockpot, 6-quart Pasta/Steamer insert, 3-quart stainless Mixing Bowl

 

1              12 ounce (340 g) box jumbo shells

 

FILLING

2              pounds (1 kg) ricotta cheese or low-fat ricotta cheese

1              cup mozzarella cheese, shredded #2 blade

½             cup Romano cheese, grated #1 blade

½             teaspoon fresh grated black pepper

3              eggs, whisked well before adding

1              10 ounce (300 g) package frozen chopped spinach, thawed and drained

3              cup Marinara Sauce* (see recipe at Stocks & Sauces)

2              tablespoons Parmesan cheese, grated #1 blade

2              teaspoons fresh parsley, chopped

 

Place 4 quarts of water in the 6 ½-QT Stockpot and bring to a boil over medium-high heat. Place shells in 6-QT Pasta/Steamer insert, when water boils, place Pasta/Steamer insert with shells inside 6 ½-QT Stockpot, cook 8-10 minutes. Shells should be cooked but firm. Remove Pasta insert and rinse shells under cold water to stop cooking process. Set aside to drain.

 

In the 3-quart stainless Mixing Bowl combine ricotta and mozzarella cheese, pepper, eggs and spinach, mix well. Fill each shell with approximately 1 tablespoon filling. Cover the bottom of the 13-inch Chef Pan with 1 cup Marinara sauce and place stuffed shell seam-side up in the 13-inch Chef Pan. Cover the shells with the balance of the Marinara sauce. Cook over medium-low heat 20-25 minutes.

 

To serve: top with Parmesan cheese and sprinkle with parsley.

 

Marinara sauce is not included in nutritional breakdown. See recipe at “Stocks & Sauces”.

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 291; Fat Grams 10; Carbohydrate Grams 25; Protein Grams 23; Cholesterol mg 24; Sodium mg 704.

 

THE POINT SYSTEM: Calorie Points 4; Protein Points 3; Fat Grams 10; Sodium Points 31; Fiber Points 1; Carbohydrate Points 1 ½; Cholesterol Points 2.

 

                       

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Spicy Wehani Rice with Cashews

 

Serves: 6

Preparation Time: 50 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter,

 

¼             cup chicken broth or homemade chicken stock

2              teaspoons cumin seed

¼             teaspoon ground cloves

1              bay leaf

¼             teaspoon hot pepper flakes

1              medium onion, chopped #2 blade

2              cloves garlic, minced

1              cup Wehani Rice

2 ¼         cups (530 ml) hot water

½             teaspoon salt

¼             cup roasted cashews, chopped

 

In the 3-quart (3 L) Saucepan, heat the chicken stock over medium heat, add the cumin seed, cloves and bay leaf, stir until fragrant about 15-20 seconds. Add the red pepper, onion and garlic, sauté until softened. Stir in the rice and coat, cook about 2 minutes. Add the water and salt, cover (close vent) and reduce heat to low. Do not remove the cover lid for about 40 minutes. Remove from heat and let stand covered another 15 minutes. Remove bay leaf, and stir in cashews just before serving.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 130; Fat Grams 5; Carbohydrate Grams 19; Protein Grams 4; Cholesterol mg 0; Sodium mg 311.

 

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 5; Sodium Points 14; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 0.

 

                       

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Couscous with Chicken Thighs

 

Serves: 4

Preparation Time: 50 minutes

Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet

 

2              tablespoons olive oil

1              teaspoon ground cinnamon

1              teaspoon cumin

1              teaspoon paprika

4              chicken thighs, skinned

1              onion, sliced thin

1              cup parsnips, sliced blade #4

¼             cup carrots, sliced blade #4

½             cup celery, chopped blade #5

10           dried apricots, sliced in half

1              15 ounce (430 g) can diced tomatoes, or 1 ¼ pounds plum tomatoes, peeled, seeded and chopped

3              cups (720 ml) water

          cups couscous

2              tablespoons cilantro, chopped

                sea salt & pepper to taste

 

In the Large Skillet, preheat the olive oil over medium heat. Add cinnamon, cumin, and paprika, stir until fragrant. Add chicken thighs, turn heat to low, cover (close vent), about 5 minutes. Turn chicken and add onion, parsnips, carrots, celery and apricots, cover and cook 5 minutes. Add the tomatoes and water. Cover and simmer about 30 minutes. Remove from heat, place chicken on platter and keep warm. Add couscous to Skillet, cover and let stand about 5 minutes.

 

To serve, spoon couscous onto center of platter, surrounded by chicken thighs. Top with cilantro.  

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 415; Fat Grams 15; Carbohydrate Grams 56; Protein Grams 20; Cholesterol mg 49; Sodium mg 295.

 

THE POINT SYSTEM: Calorie Points 5½; Protein Points 3; Fat Grams 14; Sodium Points 13; Fiber Points 5; Carbohydrate Points 4; Cholesterol Points 5.

 

                       

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Chinese “Not Fried” Rice

 

Serves: 6

Preparation Time: 35 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 2-quart Saucepan

 

½             cup onion, peeled and chopped #2 blade

2              cups (480 ml) chicken broth, or homemade chicken stock (see Stocks & Sauces)

1              tablespoon dry Sherry, or dry white wine

1              tablespoon soy sauce

1              teaspoon sesame seed oil

1              cup uncooked long grain or brown rice

½             cup green onions, diagonally sliced

1              tablespoon pine nuts, toasted

 

In the 2-quart (2 L utensil) Saucepan over medium heat, dry sauté onion until tender, about 2-3 minutes. Add chicken stock, sherry, soy sauce, sesame seed oil and bring to a boil over medium-high heat. Stir in rice, cover (vent closed) reduce the heat to low, cook 25-30 minutes, or until rice is tender and liquid is absorbed. Remove from heat and stir in green onions and pine nuts.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 86; Fat Grams 2; Carbohydrate Grams 1; Protein Grams 3; Cholesterol mg 0; Sodium mg 432.

 

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 2; Sodium Points 19; Fiber Points 0; Carbohydrate Points 2; Cholesterol Points ½.

 

                       

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Pasta Puttánesca

 

Serves: 6

Preparation Time: 50 minutes

Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 2-quart (2 L) Saucepan, 6½-qiart ‘Tall’ Stockpot, 6-quart Pasta/Steamer basket

 

3              tablespoons olive oil

½             small onion, chopped blade #5

2              cloves garlic, minced

          cups (360 ml) can Italian plum tomatoes, or fresh plus tomatoes, peeled, seeded and chopped

4              quarts (4 L) water

½             teaspoon sea salt or kosher salt

1              pound (460 g) rigatoni, penne or fusilli, cooked

1              tablespoon capers

½             cup black olives, chopped

3              tablespoon fresh basil, chopped

1              teaspoon dried red pepper flakes

½             cup Romano cheese, grated blade #1

 

In the 2-quart (2 L) Saucepan, preheat oil; add onion and garlic, sauté until transparent. Reduce heat to low, add tomatoes, cover (vent open) and simmer 25 minutes.

 

In the 6 ½-quart Stockpot with 6-quart Pasta/Steamer insert, bring water to a boil, add salt and pasta. Cook until al dente (firm to the bite). Remove Pasta/Steamer insert to drain. Pour pasta into serving bowl.

 

Add capers, olives, basil and red pepper flakes, to sauce, mix well, and simmer an additional 5 minutes. Pour over pasta, toss gently, and top with grated Romano cheese.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 371; Fat Grams 16; Carbohydrate Grams 48; Protein Grams 13; Cholesterol mg 101; Sodium mg 326.

 

THE POINT SYSTEM: Calorie Points 5; Protein Points 2; Fat Grams 16; Sodium Points 14; Fiber Points 1; Carbohydrate Points 3; Cholesterol Points 10.

 

                       

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Pasta Carbonaro

 

Serves: 10

Preparation Time: 30 minutes

Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 6½-quart Stockpot, 6-quart Pasta/Steamer Basket

 

½             teaspoon sea salt or kosher salt

1              pound (460 g) penne pasta

½             pound (230 g) pancetta* cut in ½-inch (1.5 cm) slices

½             cup Romano cheese, grated blade #1

¼             cup Parmesan cheese, grated blade #1

4              whole eggs, beaten

1              tablespoon fresh parsley, chopped

 

In the 6½-quart Stockpot, with 6-quart Pasta/Steamer Basket inserted, bring 4 quarts of water to a boil. Add salt and pasta, cook until al dente (firm to the bite). Remove Pasta/Steamer Basket to drain.

 

In the 6½-quart Stockpot, sauté pancetta over medium heat until it clarifies, add cooked pasta, stir well, and remove from heat. Slowly add cheeses, stirring well. Add eggs, stirring quickly to keep from curdling. When cooked, garnish with parsley.

 

NOTE*: if pancetta (Italian bacon) is not available, substitute with sliced bacon, sautéed until almost crisp.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 294; Fat Grams 9; Carbohydrate Grams 35; Protein Grams 18; Cholesterol mg 28; Sodium mg 332.

 

THE POINT SYSTEM: Calorie Points 4; Protein Points 2; Fat Grams 9; Sodium Points 14; Fiber Points 1; Carbohydrate Points 2½; Cholesterol Points 3.

 

                       

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Pasta Primavera

 

Serves: 8

Yields: 2 quarts (2 L)

Preparation Time: 30 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, Large Skillet, 6.5-quart Tall Stockpot, 6-quart Steamer/Pasta insert,  1-quart Saucepan, 1-quart stainless Mixing Bowl

 

¼             pound (115 g) fresh mushrooms, sliced #4 blade (to slice, lay sideways in hopper)

1              clove garlic, minced

½             cup broccoli florets

½             cup fresh snow pea pods

½             cup yellow squash, sliced #4 blade

½             cup zucchini, sliced #4 blade

1              tablespoon fresh chives, chopped

8              ounces (230 g) fresh linguini, uncooked

¼             cup (60 ml) hot water

2              tablespoons Chablis or another dry white wine

¼             teaspoon chicken bouillon

¼             cup (180 ml) skim milk

1              tablespoons all purpose flour

¼             cup Parmesan cheese, plus 1 tablespoon, grated #1 blade

1              tablespoon fresh parsley, chopped

1 ½         tablespoons fresh basil, chopped

 

In the Large Skillet, sweat down mushrooms over medium heat, about 4-5 minutes, stir occasionally. Add garlic and sauté 2-3 minutes. Add broccoli, snow peas, yellow squash, zucchini, and chives, cover (close vent), reduce the heat to low, form vapor seal and cook waterless 15-20 minutes.

 

In the 6.5-quart Stockpot with 6-quart Pasta/Steamer insert, cook linguini according to package directions. Drain and set aside.

 

In the 1-quart (1 L) Saucepan, combine water, wine and bouillon; bring to a simmer over medium-high heat.

 

In the 1-quart Mixing Bowl, combine milk and flour, mix well. Gradually add to water, wine mixture, stirring constantly until sauce bubbles and thickens.

 

Place linguini in large serving bowl, pour sauce over pasta and toss gently. Add ¼ cup Parmesan cheese, parsley and basil, and toss gently. Top with vegetable mixture, and remaining Parmesan cheese.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 80; Fat Grams 1; Carbohydrate Grams 12; Protein Grams 5; Cholesterol mg 12; Sodium mg 75.

 

THE POINT SYSTEM: Calorie Points 1; Protein Points ½; Fat Grams 1; Sodium Points 3; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 1.

 

                       

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Reduced Calorie Fettuccini

 

Serves: 12 – 1cup servings

Preparation Time: 20 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 6-quart Pasta/Steamer unit, 6.5-quart ‘Tall’ Stockpot

 

1              12 ounce (460 g) fettuccini noodles, uncooked

½             cup plain yogurt or low-fat yogurt

½             cup Parmesan cheese, grated #1 blade

1              tablespoon fresh ground black pepper

2              tablespoons fresh parsley, chopped

 

Using the 6-quart Pasta/Steamer unit and 6.5-quart Stockpot, fill pan with water and bring to a boil over medium high heat. Add fettuccini and salt (optional), and cook until al dente (firm to the bite). Remove Pasta insert, drain, and set aside. Place pasta in a large serving bowl. Add yogurt, Parmesan cheese, black pepper, toss, and top with chopped parsley.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 75; Fat Grams 2; Carbohydrate Grams 11; Protein Grams 4; Cholesterol mg 16; Sodium mg 265.

 

THE POINT SYSTEM: Calorie Points 1; Protein Points ½; Fat Grams 3; Sodium Points 12; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 1 ½.

 

                       

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Basmati Pea Pilaf

              Matar Polao

 

Serves: 6

Preparation Time: 1 hour 15 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 6-quart Stockpot

 

1              cup basmati rice

2              cups (480 ml) water

½             teaspoon salt

2              tablespoons olive oil

3              tablespoons butter

1              small onion, sliced

2              teaspoons garam masala (see recipe at Soups & Stocks)

2              cups (480 ml) water

½             cup golden raisins

½             cup frozen peas

¼             cup blanched almonds

 

Rinse basmati rice then soak for 1 hour in 2 cups of water with salt added. Drain rice (which is now very brittle) be careful not to break it.

 

While rice is soaking, heat oil and butter in 6-quart (6L) Stockpot over medium heat. Add onions and light golden brown. Add raisins and sauté 5 minutes. Remove raisins and a few onions for garnish.

 

In a 1-quart Saucepan, bring 2 cups of water to a boil and stir in garam masala (blend of spices). After removing raisins from onion, butter mixture, add boiling spice mixture to 6-quart Stockpot, add rice, but do not stir. Bring to a boil, 7-10 minutes, reduce to low, sprinkle in peas, cover (close vent) and cook an additional 5 minutes.

 

To Serve: Lift rice mixture out of pan with a large serving spoon to platter, garnish with reserved onions and raisins, top with blanched almonds.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 350; Fat Grams 18; Carbohydrate Grams 42; Protein Grams 9; Cholesterol mg 10; Sodium mg 233.

 

THE POINT SYSTEM: Calorie Points 4 ½; Protein Points 1; Fat Grams 18; Sodium Points 10; Fiber Points 2; Carbohydrate Points 3; Cholesterol Points 1.

 

                       

Grains, and Cooking Instructions…

Bring liquid to a boil over medium heat, add grain, stir, cover and close vent, reduce the heat to low for required cooking time. Do not stir again. Fluff with a fork to separate grains before serving. Grains are also an excellent choice for Stack Cooking.  Bring liquid to a boil over medium heat, add grain, stir, cover and close vent, and stack on top of another pan, converted to a Dutch oven.

Grain Grain & Liquid Metric Cooking Time Yields
Amaranth 1 cup & 3 cups 720 ml 25 minutes 2 ½ cups
Barley, Flaked 1 cup & 3 cups 720 ml 15 minutes 3 cups
Barley, Pearled 1 cup & 2 ½ cups 600 ml 30-40 minutes 2 ½ cups
Buckwheat Groats 1 cup & 2 cups 480 ml 10 minutes 3 ½ cups
Bulgur 1 cup & 2 cups 480 ml 15 minutes 2 ½ cups
Cornmeal 1 cup & 4 cups 960 ml 30 minutes 3 cups
Couscous 1 cup & 1 2/3 cups 400 ml 5 minutes* 3 cups
Farina 3 tbl & 1 cup 240 ml ½ minute 1 cup
Millet 1 cup & 3 cups 720 ml 20 minutes 4 ½ cups
Oat Groats 1 cup & 3 cups 720 ml 40 minutes 2 ½ cups
Oats, Rolled 1 cup & 2 cups 480 ml 15 minutes 4 cups
Oats, Quick 1 cup & 2 cups 480 ml 1 minute 2 cups
Quinoa 1 cup & 2 cups 480 ml 15 minutes 3 ½ cups
Rice, Brown 1 cup & 2 cups 480 ml 35 minutes 2 ½ cups
Rice, White 1 cup & 2 cups 480 ml 30 minutes 2 ½ cups
Rice, Instant 1 cup & 1 cup 240 ml 5 minutes* 2 cups
Rice, Parboiled ¼ cup & ½ cup 120 ml 20 minutes 1 cup
Rice, Wild 1 cup & 4 cups 960 ml 50 minutes 3 ½ cups
Rye, Flakes 1 cup & 2 cups 480 ml 15 minutes 4 cups
Rye, Berries 1 cup & 2 cups 480 ml 60 minutes 2 ½ cups
Soy Grits 1 cup & 1 cup 240 ml 5 minutes* 2 cups
 Wheat Berries 1 cup & 2 cups 480 ml 60 minutes 2 ½ cups
Wheat, Cracked 1 cup & 2 ½ cups 600 ml 30 minutes 3 cups

* Add hot liquid, cover, close the vent, remove from heat.

                       

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How to Cook Perfect Pasta...
             with Pasta Dictionary

An exception to the rule of waterless cooking, pasta must be cooked in rapidly boiling water so that individual pieces can float freely; otherwise they will stick together and cook unevenly. Using the 6 ½-quart “Tall” Stockpot and 6-quart Pasta/Steamer Basket, allow 4 quarts of water for 1 pound of pasta. Never try to boil more than 1 ½ pounds at a time. It will not cook or drain properly.

Oil added to the water does not prevent pasta from sticking together, it only coats the pasta, preventing it from fully absorbing the water, and the sauce after draining.

When draining pasta, reserve at least half a cup of the cooking water. The pasta will continue to absorb moisture after draining, and it may be necessary to add some of the cooking water to the serving bowl so that sauce and pasta combine well.

Fresh Pasta…

For 1 pound (500g) of pasta: Bring 4 quarts of water to a boil. Add 1 teaspoon salt, and the pasta. Stir the pasta and then cover the pan, open the vent. Bring back to a boil, cook for 5 seconds for fine noodles, 15 seconds for thicker cuts. Total cooking time should not exceed 2 minutes, or 3~5 minutes for stuffed pasta. Drain the pasta without delay. Combine the pasta with the sauce, adding some of the reserved cooking water, if necessary.

Dried Pasta…

Cooking dried pasta in too little water crowds the pan as the pasta swells, making it stick together. For 1 pound (500g) of pasta: Bring 4 quarts of water to a boil in the 6 1/5-quart “Tall” Stockpot with 6-quart Pasta/Steamer Basket inserted. Add 1 teaspoon salt (under-salted or unsalted pasta is virtually tasteless). Cook according to the times printed on the package, lift a piece out and taste to see if al dente (firm to the bite).

·          Acini di pepe: Small, tiny, pellet shaped made with wheat flour.

·          Anellini: Medium-small, ridged, tubular pasta cut in thin rings.

·          Arrowroot Vermicelli: Very thin, Chinese noodles.

·          Bucatini: Long, hollow tubes, used with pesto and sauces containing pancetta, vegetables, and cheeses.

·          Candele: Long, large, tubular shaped. Ideal for all meat sauces.

·          Cannelloni: Large cylinders stuffed with a variety of fillings.

·          Capellini or Capellini D’Angelo/Angel Hair: Very, fine, solid, cylindrical pasta.

·          Capellini Tagliati: Broken angel hair.

·          Cavatappi: Medium-thin, hollow, ridged pasta twisted into a spiral and short in length.

·          Cellophane noodles: Bean starch noodles made from mung beans and come as vermicelli or a flat, wide noodle. Needs to be soaked in boiling water for 10 minutes or until soft, and then drained. Can be deep-fried direct from the package.

·          Conchiglie or Shells: Large or medium with a ridged shell shape. Medium shells for tomato, meat, and butter sauces. Giant shells for stuffing and baking.

·          Conchigliette/Little shells: For soups with vegetables or lentils.

·          Couscous: Granules of pasta made from semolina flour. Couscous is typically cooked by steaming over boiling water or used in a stew.

·          Cresti di Gallo: Ridged, hollow, elbow-shaped noodles, ruffled along one edge.

·          Ditaloni Rigati: – Narrow tubes “thimbles” available in smaller sizes and ridged or smooth, used in soups with beans.

·          Egg Flakes: Tiny, flat squares.

·          Egg Noodles: Ribbons in varying widths.

·          Elbow Macaroni: Narrow, curved tubes, about 1 inch.

·          Farfalle/Butterflies: Flat, rectangular, pinched in center to resemble a butterfly or bow. For oil-based sauces, butter, tomato, and cheese-based sauces.

·          Fedelini: Very fine ribbon pasta, similar to vermicelli.

·          Fettuccini: Long, flat, ribbon-shaped, about 1/8-inch wide.

·          Fiochetti/Bowties: Rectangle, flat, curled up and pinched in the center to form a bow.

·          Funchetti: Little mushroom-shaped egg pasta for hearty soups.

·          Fusilli: Long, corkscrew-shaped strands, thicker than spaghetti. For meat sauces and baked pasta dishes.

·          Fusilli Corti: Short twists form hollows to hold meat, ragu, and ricotta.

·          Gnocchi: Dumplings filled with ricotta or mashed potatoes. Served with tomato, butter, or meat sauces.

·          Hokkien: Asian yellow wheat noodles. Soak in boiling water, covered, for 1-2 minutes or until softened, and drain.

·          Lasagna: Large, flat noodles about 3-inches wide with curly edges.

·          Linguine: – Thin, slightly flat, solid strands, about 1/8 – inch wide. For “white” and “red” clam sauce, pesto, and oil-based sauces.

·          Macaroni: Thin, tubular, in various widths. May be long like spaghetti or shorter lengths.

·          Manicotti: Thick, ridged tubes, cut straight or on an angle.

·          Mostaccioli: Medium size tubes with angle-cut ends. May be ridged.

·          Orecchiette: Smooth, curved rounds of flat pasta, for thick, rustic sauces or with vegetable sauces and ragu.

·          Orzo: Tiny pasta shape that resembles large grains of rice.

·          Pansotti: Pot-bellied dumplings. Cut from 2 inch squares, stuffed, and folded into triangles, with straight or fluted edges.

·          Pappardelle: Derives from “pappare,” to gobble up. Fresh types 1 inch wide with fluted edges. Dried egg pappardelle have straight sides.

·          Penne Grandi (Sardi): Large tube shapes are for use with ragu, meat, and robust vegetable sauces containing broccoli or cauliflower.

·          Penne Lisce: For chunky tomato sauces, meat sauces, and cream sauces.

·          Penne Mezzanine: The smallest penne, for light vegetable sauces and tomato sauces.

·          Penne Rigate: Ridged, for butter based sauces, meat or vegetable creations, and cheese sauces.

·          Ramen noodles: used extensively in Japan, although Chinese in origin. For Japanese noodle soups. The fresh noodles need to be boiled until they are tender before adding to soup. Dried instant noodles only need boiling water poured over them to be cooked.

·          Rice Noodles: Various widths (up to about 1/8 inch), long, straight ribbons, and rice vermicelli, very thin.

·          Ravioli: Stuffed squares of pasta filled; cheese, vegetable, or meat fillings, usually made by hand, or bought fresh.

·          Rigatoni: Thick- ridged tubes for meat and sausage sauces, fresh tomato sauces, vegetable sauces, and baked timbale.

·          Rotelle: Spiral shaped.

·          Rotini: Small, round, 6-spoked wheels for meat and cheese sauces.

·          Shanghai noodles: Soft, flat, fresh wheat noodles. Found in Asian supermarkets. For Chinese soups and stir-fries.

·          Soba noodles: Long, thin Japanese noodle made from buckwheat. Sometimes wheat flour is added as well as flavorings such as green tea, shiso leaves and black sesame seeds.

·          Somen noodles: Fine white Japanese noodle made of wheat and water or egg yolk. Cook lightly in boiling water and served cold with a dipping sauce or in soups.

·          Spaghetti: Solid, round strands ranging from very thin to thin. For spaghetti sauce, fish sauces, or oil-based sauces.

·          Taglierini: Paper-thin, ribbon about 1/16-inch wide. Also known as tagliarini, tagliolini, and tonnarelli.

·          Tagliatelli: Very thin, delicate flat noodle, for cream sauces and other sumptuous sauces.

·          Tortellini: Little pies. Made from 2-inch disks of pasta and filled with either meat or cheese.

·          Tortiglione: Hollow spirals. Also called succhietti (from the word for a drill bit). Short hollow spirals for meat or cheese sauces.

·          Tubetti: Medium-small (usually about as thick as elbow macaroni), tubular. Perfect for minestrone.

·          Tubettini: Little tubes used in light soups.

·          Udon noodles: Soft, creamy, buff-colored Japanese wheat flour noodles. For boiling in stock or soup broth.

·          Vermicelli: Very fine cylindrical, similar to capellini and fedelini. Vermicelli and fedelini, broken up, for broth-based soups. Thicker varieties are suitable for sauces.

·          Ziti: Medium-size tubes. For ragu and meat and vegetable sauces, and baking.

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