Pasta

Life needs water. Due to this simple fact, any kind of wet climate will naturally attract mold, because mold is a living "thing".

When you cook pasta, you boil it in water, right? Well, during this process, the pasta absorbs the water and retains it.

As time progresses, mold will begin to settle in your cooked pasta, because like all living things, we need water and will go to desperate measures to get it if we have to.

Putting it in the fridge will slow down the process, but will not eliminate it.

Sticking in the freezer, on the other hand, is much more beneficial, considering that not many things (including mold) will survive in such a climate.

Dry pasta, as you may now understand, contains no water or any nutrients that would attract mold.

This is why anything damp or wet will attract mold quickly (especially at room temperature), where as dry foods will vary (depending on the ingredients and how it was cooked) and rarely attract mold.

probably around $3.00 to $5.00 dollars.

i saw on another question it said 1 pound feeds about 4 people assuming the pasta is the main course. so for 30 people, to be safe, i would buy/use 8 pounds of pasta. maybe 7 if you know some people don't eat a lot

Flour, eggs and water with salt.

Usually when you add things like spices or herbs to a hot mixture with or without water, you are releasing oils and other essences. It is like coffee or tea. You can steep the tea in too hot of water, for too long. Once you do that, you have already brought out the good and then some. If you steap too long, you leach out more flavors than you bargained for.

I would assume that analogy would apply for turmeric. If you put it in when you first start cooking, you are releasing all the good stuff. Once all the good stuff is gone, you start getting more than you intended from the spice. If you add it later in the cook time, you will extract less flavor compounds. Also, if you put it in when it is extremely hot, you are leaching even more flavors out, whether you intended to get those or not.


I would say it totally depends on what you are cooking. I would try adding it about 3-7 mintues before you are finished. If you are only cooking something for a few mintes, then do it a minute or two and experiment a little. You might even let the food you are cooking coast right before it is ready to serve. By that I mean, when you are close the end, just shut the burner off and let it cool down some. Then add your spice and stir it in, helping to get the flavors out. Then serve and enjoy.


It may take a few cracks at it to find the flavor to bitterness ratio you are looking for. Everyone is different. We all have our own pallets to please. Try it out and let me know what you find!

The spork was invented in 1874.

Mostly Ireland and other European countries

Learning to make pasta at home is relatively easy. There are many websites and magazines that one could look at for recipes and advise. You could also go to you local bookstore and pick up an Italian recipe book as it will hold some useful tips.

That would depend on how long you plan to wait before serving the ravioli. If it is going to be within two hours, cover it to keep it warm and set on the counter or stove. If it's going to be longer, you should store in the refrigerator and re-heat when you are ready to serve.

It has changed over time because I tastes good!! :)

Depends on the kind of pasta, all are different.

Yes! My husband just ate noodles from an instant noodle pack, with seasoning, and omitted to check the use by date. 4 years out of date! They DID smell strange, I thought, but he said he added soy sauce and lime juice, so maybe that was the reason for the odd smell.

However, a couple of hours later, he felt nauseous and then started having spasms and diarrhoea.

So, yes, definitely, noodles go rancid.

The word cappelletto means "little hat," which is what this pasta should resemble; they're from Modena. They are traditionally served in broth, as are their cousins, tortellini (the difference lies in the stuffing); indeed, the traditional North Italian Christmas dinner starts with cappelletti in capon broth. If you plan to serve cappelletti in broth, you should have about two quarts of broth. You can, of course, also serve either cappelletti or tortellini dry, with meat sauce, cream sauce, or butter.Prepare the filling by making a fine paste from: * 1/2 a chicken or capon breast (or four ounces of lean pork) sautéed in butter and minced * 1 cup fresh ricotta * 1/2 cup grated Parmigiano * 1 whole egg plus 1 yolk * A pinch of nutmeg * Grated lemon rind (not too much, and only if you like it) * A pinch of salt and pepper * If the ricotta is very soft, leave out the egg white; add another yolk if the mixture comes out too stiff. Taste the mixture and correct the seasoning. For the pasta, follow the instructions for home-made pasta, using 2 1/4 cups of flour and three eggs, or purchase several sheets of store-made fresh pasta. To make the cappelletti, roll out a thin sheet of pasta on a well-floured surface. Then use a round cookie cutter to cut out 2-inch diameter circles of dough. Put a level teaspoon of the stuffing in the middle of each circle and fold the circles over to make half moons, dampening the edges of the disks a little to make sure they stay stuck together. Then wrap the half moons around your little finger, giving them a half-twist to turn up one pair of corners and pressing the other pair together to make little rings. With this recipe you should get between four and five dozen cappelletti.Gently boil the cappelletti in the broth until they are done, 3-5 minutes (the pasta should be al dente). Fifteen to twenty cappelletti in a brimming bowl of broth should be sufficient for a healthy eater, though you may be tempted to eat more. Artusi, the late dean of Italian gastronomes, mentions hearing of people who ate as many as a hundred cappelletti at a sitting, but also notes that some of them died thereafter.

Pasta is pasta, whether it is cooked or not. They should be the same. The only difference would be if you added something (butter, oil, sauce, ect.) to the cooked pasta.

Yes about 1 inch.

That's because the spaghetti originally is contracted and hard. And heating normally expands a substance, so when the spaghetti is boiled, the heat supplied causes it to expand a little.

Of course you can.

First you're going to know what ingredients you'll need to buy. The first decision you need to make is whether or not you're going to make your own sauce. I'm Italian so, for me, there is no other way to go. For a simple sauce this is what you'll need:

-2 tablespoons extra-virgin olive oil

-1 pound sweet and or spicy Italian sausages, casing removed and crumbled

-1/4 medium onion, diced (about 3 tablespoons, optional)

-3 cloves garlic, chopped

-3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped

-Sprig fresh thyme

-Sprig fresh basil

-2 teaspoons kosher salt

-Freshly ground black pepper

-And any other seasonings you like. Add to taste.

The remaining ingredients you'll need are as follows:

-1 pound dried ziti pasta

-Kosher salt

-Roughly 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced (I tend to use a little more)

-3/4 cup freshly grated Parmesan, divided

-1/2 cup freshly grated Romano, divided

-1/2 teaspoon freshly ground black pepper

-Pinch red pepper flakes

First you need to make the sauce. Begin by heating the oil over medium-high heat. Add the sausage and cook until it begins to brown. You don't want it completed browned at this point. Add the onions and garlic and cook about 3 minutes, stirring until slightly browned. Add the tomatoes, herb sprigs and spices and bring to a boil. Reduce heat and simmer about 10 minutes. As always, make sure it passes the taste test.

Now, preheat the oven to 400 degrees.

Now we cook the pasta. Bring a large pot of water to a boil, adding salt and a small amount of olive oil. Cook until al dente and drain. Mix the pasta, sauce, cubed mozzarella and half of the parmesan/romano and pepper together well. Oil a 9x13 baking dish(I strongly suggest pyrex). Add the pasta mixture to the baking dish and even out with a plastic spatula. Now cover the top of the pasta with the mozzarella slices and remaining grated cheese. Bake about 25-30 minutes until brown, hot and DELICIOUS!

Now all that's left to do is enjoy the meal! I love to serve my baked ziti with a nice wine and sourdough bread. If you plan to eat leftovers in the next day to two(it's just as good, if not better the next day), refrigerate in a sealed container. Or you can always freeze it!

The most common noodle is the spaghetti noodle. The average standard length of an uncooked spaghetti noodle is about 14 inches.

Italians are said to be eating the most pasta, as it is one of their tradiotnal food

Yes, I eat it all the time. But whether or not wheat pasta and tomato sauce go together is really a matter of your individual opinions and tastes.

the origin is Italy . the city of Bologna. hence the name.

Shrimp Scampi is a fairly simple dish that requires few ingredients and only a little bit of time. You will need shrimp, butter, minced garlic, white wine, lemon juice, parsley, salt and pepper, grated parmesan, and cooked pasta. You will need to melt the butter with the garlic in a large skillet. You will then add the shrimp, wine and lemon juice. Cook that for about 2 minutes then add you parmesan, salt, pepper and parsley; and pour over your pasta.

The fastest way is to use boiling water with a pinch of salt.

The salt, contrary to popular belief, doesn't help the water boil faster. Instead, it raises the temperature at which the water will boil.

This means that salted water boils hotter, and can help to cook your pasta a little quicker (and tastier!).

Depends WHICH kind of pasta, all are different - is is too hard to say linguini gemelli, rigatoni , etc.