Hi! I am the Pasta Professor. I‘m here to teach you all about the wonderful world of pasta.

History | Cooking | Fresh Pasta | Storage

History
Marco Polo is said to have brought pasta to Italy in the thirteenth century from China where it had been served for many centuries. The truth is that several varieties of grain based macaroni had been made and eaten in Italy and surrounding countries for many centuries before. Perhaps what he experienced in the Far East was simply a different kind of pasta. Although this food category was known in America, it only became a popular food after the immigration of large numbers of Italians in the late 1800’s.

Cooking
Cooking pasta is very easy if you follow the basic rules. For every pound of pasta, use 4 quarts of salted water. Quickly bring salted water to a rolling boil. Slowly add the pasta so that the temperature does not drop so much so that the water stops boiling. If this happens, the pasta is likely to stick together, resulting in gummy pasta. When all the pasta is added, give the pasta a good stir to make sure it is all separated so that it all cooks consistently. Cover and cook according to the directions on the box.

Homemade pasta will cook in one minute or less. Store-bought pasta usually takes 8 - 12 minutes to cook, depending on the temperature of the water and the thickness of the pasta. The best way, and some say the only real way, to tell if pasta is cooked is to taste it. It should taste cooked but should be firm to the bite - al dente. Drain pasta immediately in a colander. Never rinse cooked pasta. This removes the starches that help the sauce cling to the pasta. To prevent pasta from sticking after it’s cooked, immediately after the water has drained off, add a little olive oil, butter, or sauce.

Fresh Pasta
Buying Commercial Pasta: The best commercial pastas are made from durum wheat. You can figure that a pound of dried pasta will serve 4 to 6 people as a main course and 6 to 8 people as an appetizer.

Storage
Commercial pasta can be stored indefinitely if stored in a tightly sealed container and kept in a cool, dry place.

If you have any questions concerning making or using pasta, e-mail them to expert@purelyamerican.com or call 1-800-359-7873. Have a great day!

Sincerely, The Pasta Professor