Pasta

One pound of dry pasta yields 8 cups of cooked pasta.

Pasta was believed to originate in Italy but recent evidence has shown that China was actually the birth place of pasta.

I don't believe there is ANY caffeine in pasta, but there may be in the sauce.

Here is the email response I received when I contacted them with this question (I was concerned because I am pregnant)

Thank you for your e-mail regarding our products.

All egg and dairy ingredients used in our products

are derived from pasteurized source materials; we

never use raw eggs, nor dairy ingredients made from

raw milk.

Thank you again for taking the time to write us.

Sincerely,

Consumer Services

T. Marzetti Company

Yes! here at wiki we all love it x SpAgHeTtI :X

pasta is used for cooking in some Italian meals or simply in a ravioli

Pasta cracks when it get dry because it is thin. Actually, cracks in pasta is a defect called 'checking'. This apparently can have several causes including drying too fast and rough handling. See Related Links.

I have seen pasta that was badly 'checked' that essentially disintegrated into small pieces when cooked.

Noodles can be various prices. It just depends on where you go shopping at. Also my advise is to get the "off" brand not the "HEB. Walmart, etc." brands. they are more cheap.1.99

only 1.99 written by jasmine a gaby

You cook water to a boil, break the pasta in half, put it in the pot, and wait until it looks and tastes ready( pull out and eat a noodle occasionally to see if it's ready)

It's quick, it's easy and above all it has tomato sauce in it. Toast also helps keep it together.

Those are probably a food storage pest known as a grain weevil, grain beetle or flour beetle. Immediately remove it from your pantry.

If you just purchased the pasta, take it back to the store. They need to know that they have a storage problem and/or their supplier does.

If you have had the pasta for a while, toss it out. Bugs in one items can mean that you have an infestation problem. Or they could have originated from the pasta and you might have caught it before it spread. You should check your other grain products and might plan a thorough cleaning of your pantry to forestall further infestation.

Start storing your grain products in air-tight impervious containers. I like to keep my bags of pasta in large popcorn tins. Bugs like to get into food that is undisturbed, so if you have something you use infrequently, consider storing it in the cooler or freezer. See Related Links. you should probrably also take them out of your house immidiately because if you leave them they will get into cereal, potatoes etc the whole nine yards!

75 if you are not hungry

A small Italian tubular pasta that is cut so the diameter is roughly the same as the width.

Ziti pasta is a thick long tube of pasta (about 18 inches) that is broken into pieces before cooking. Most commercial ziti that you buy today is already broken into 2-inch segments.

The name ziti gets its name from the word zita which means a young woman who is about to become a bride, or "little girl." In parts of Italy, baked ziti has been served at weddings, as part of their tradition.

Ziti pasta is a little different from spaghetti, as it is thicker. Ziti pasta is not as common as spaghetti either, but you can usually find it in the grocery store. It was helped to be created in Italy, the home of pasta and pizza.

It varies from brand to brand of spaghetti. (Depending on the gluten content, protein content and thickness of spaghetti). When it's cooked, it will be more transparent and floppy. Boil it for 8-10 minutes, take a strand out and try. If it's still too chewy, give it another 2 minutes, then try another strand etc... There is no "real answer" for how long it takes. It also varies with how hot your hob will go.

If you mean what type of food, its Italian. If you mean a food category, it depends on what you put in your spaghetti I would have to say the noodles are grain, sauce would be both vegetable and fat, and the meat protein.

Its gravy! Its not in any of the food groups!

It doesn't work well that way. Get a large pot, half fill with hot water, then let it come to a boil . Now put your pasta in, cook for required time, then drain water off the pasta.

There are many. Mozzarella, Cheddar, Gruyere and Fontina just to name a few. Almost any hard cheese would work and most soft cheeses as long as there is no rind / you chop it off first.

I've stored cooked pasta in the refrigerator for up to 3 days with no problem. Our leftover pasta never lasts longer than that! If it's a small amount, just mix sauce and pasta together and store in an air-tight container. If a larger amount, I put sauce and pasta in separate air-tight containers. When I reheat it, I put a little butter in a no stick saute pan and add pasta with some sauce until hot. Don't reheat more than you can eat at one time. If it's reheated more than once, it doesn't taste too good.

Protein, carbohydrate, iron. (specific nutrition facts depend on the type of pasta.)

I would say about 4- 5 days after being made. Most likely has been out in the sun at a party or has got warm by being left out.

It is said, that Thomas Jefferson brought macaroni back with him from a trip to Italy and even re-invented the pasta machine to make it easier to use.

However, other sources stated that the first pasta machine was patented in New York in 1906.

That is about 10 -14 sausages. I would give 2 sausage per person, so roughly 10-12 people.