I know that pasta shouldn't be rinsed if you're saucing it, but what about if you're serving it plain (immediately)? Does the removal of starch during rinsing also remove flavor, or detract from the pasta somehow? I like fresh parmesan on mine: would the stickiness of un-rinsed pasta be preferable for the cheese's adherence?
Pasta can be served as a salad, a snack or a whole meal.
FIRM TO THE BITE
A standard serving size of fresh pasta per person for a meal is about 2 ounces.
Pasta is italian noodles. Noodles is noodles. Chinese people made noodles first
PCH: seafood pasta served with marinara sauce would be pasta with a sauce of tomatoes, garlic and herbs. NO CREAM or MILK.
To ensure your pasta is cooked perfectly al dente, follow the cooking instructions on the package and taste the pasta a few minutes before the recommended cooking time is up. The pasta should be firm but not hard when bitten into. Drain the pasta immediately once it reaches the desired texture to prevent overcooking.
Pasta is not usually served with a pizza since the pizza already has a dough base.
Most pasta was served for dinner (approximately 75 percent in the mid-1990s), but the trend went toward more frequent pasta lunches, with a 20-percent increase in consumption at this meal
Pasta is cooked and served with a (usually) tomato based sauce with added herbs.
you would not see bread served with the pasta course in Italy, Bread would be served with the meat and sauce. and with the vegetables and salad. if bread was on the table all wold not eat it with the pasta.
To achieve the perfect texture when cooking pasta al dente, cook it in boiling water for the recommended time on the package, then taste it a minute before the time is up. The pasta should be firm but not hard in the center when bitten into. Drain immediately and serve.
the pasta sauce should be cooked first