Pasta

From what I've read, they use an extrusion process. Dough is mixed in a hopper then forced out small holes in a die. Brass dies in various shapes produce different types of pasta. As the dough is extruded, a blade cuts it off in various lenghts -- so I assume the blade just goes faster for stelline.

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Refers to long flat strips of pasta.

8 - 10. (here's how I estimated ... that's about 1/2 gallon, which is 64 ounces; a serving would be 6 - 8 oz)

Four to Six people

you can't it's impossible

It isn't really possible to say precisely how much sauce per 1lb pasta because it depends on the type of sauce. A plain, rich, smooth tomato sauce should just coat the pasta; the pasta mustn't be swimming in it. You might allow more per serve if the sauce is chunky or thick.

To get a rough idea, 1lb pasta (a bit under 500g) serves four to five people, so to be on the safe side pick any sauce recipe designed to serve six people; leftover sauce can be refrigerated and later added to stews or casseroles, or served on toast.

You can start with basic store bought spaghetti noodles. To this you can saute and add some onions, green bell peppers, spaghetti sauce, and a variety of meats including Italian sausage, cubed beef or chicken. You can garnish with Parmesan cheese and serve with garlic bread.

These should be thrown out. It isn't worth trying to saving them.

Two ounces is equivalent to 56 grams in dry weight. However, the amount two ounces of dry pasta is equivalent to when cooked is dependent on the type of pasta. For example, if it is linguine pasta, then two ounces would be about one cup cooked.

It depends on the size of the bowl. If it's normal sized, then one. If you're on a diet, then I reccommend yo not to eat spaghetti at all. Best of Luck =)

good question. i have actually researched this and i have found the answer for it recently. well it all depends on what kind of sauce you have or use. But normally up to a week. hope this helps.

You could use corn starch as you would in making gravy, if it wasn't a large amount, tomato paste could be added without changing the taste a great deal. Do not rinse the pasta. When you rinse the pasta under water, you remove the starches that are naturally present and the pasta doenst stick to the sauce. Big mistake.

It can be stored on the shelf in an airtight container in a dry area that is not exposed to extreme temperatures. Dried pasta can be stored indefinitely and still be safe to eat but the USDA recommends storing dried pasta for no more than two years to obtain the best quality.

Tubetti pasta is a short ziti type pasta, it is usually used in Italian wedding soup and is also used in Olive Garden's Pasta e Fagioli soup. I only know because I love the soup at Olive Garden and inquired with the restaurant, as to what type of pasta was used in their recipe.

Pasta is nothing but a shape with a taste quite like bread. It is known to have lots of calories that make the person fat (something like fastfood). Pasta is a worldwide loved dish. When created, pasta was first sent to the poorest parts of Italy to have a try. From that day on, pasta was an Italian serving that Italians eat almost every day. Otherwise, pasta has no usages except for the disadvantage to make a person fat and may cause obesity. However, pasta may be eaten in a limited manner.

Popular legend has it that Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century; however, we can trace pasta back as far as the fourth century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta. The Chinese were making a noodle-like food as early as 3000 B.C. And Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough (the first spaghetti!).

I'm not sure what you mean by that, but the ratio of meat is your choice.

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The term you are likely looking for is al dente, or 'to the tooth'. The means the pasta has a very slight resistence when you bite into it, but should not be crunchy. Well cooked pasta should never be mushy.

Depends on the shape; a cup of spaghetti is way heavier than a cup of shells because shells are full of air. So you have to weigh out 7oz on whatever type of pasta you have, or look at the package to see how much it all weighs and divide it up to get a 7oz portion. If it's a pound of noodles, use a little less than half.

Carbohydrates

Yes, pasta can be baked in a sauce that is not specifically for baking pasta, in fact it can be baked in any creamy or tomato based sauce, it just depends on what flavour and texture you want. Be careful that a dryer sauce does not burn or dry out too quickly.

Spinach is the most common colouring used to make green pasta.

Spinach pasta can be bought fresh or dried; if making your own pasta add half an eggshell full of frozen or cooked and mashed spinach per 250g semolina flour. Make sure the spinach is well-squeezed, so it isn't too wet. More spinach can be added if you prefer a deeper colour.

You can make it a day ahead. Italian restaurants cook spaghetti ahead, put it in coils, and then put in the walk in. When they have a dish they poor hot water over a coil, put the sauce on and serve it.

White truffles cost from about $1000 to over $2000 a pound, and black truffles cost from $300 to over $600 a pound. Those prices reflect American dollars and local (U.S.) delivery, as this is approximately what the better eateries have to pay to get them. You'll not be seeing them in the produce department of your neighborhood grocery store.