Pasta

It's an amalgamation. Ever since pasta became popular around the world, housewives have been looking in their kitchen cupboards and wondering what they can do with half a bag of pasta and tinned tuna. It's not a recipe that's country specific.

Yes, as long as it isn't a metal pot. Be sure that the top is sealed properly with clear plastic wrap.

It fills approximately 2.2 cups cooked

It depends on the size of the bowl, the type of spaghetti, and whether the spaghetti is plain, or buttered, or covered in a sauce. For the calories in various types of plain spaghetti, see the page link, further down this page, listed under Related Questions.

there is beef and chicken and veg noodles so 3

Rotini is about 160 grams per cup, so about 2.8 cups in a pound of rotini

It matters how big the serving, but it can feed up 4-7 people :)

Raw flour and pasta contain large quantities of lectins and phytates, generally known together as anti-nutrients. Different lectins have different effects: some damage your intestinal lining, some disrupt enzymatic pathways, some cause systemic inflammation, etc. Phytates bind with minerals such as calcium and iron to make them bio-unavailable for absorption. Because of this, if you routinely eat raw flour or raw pasta you can rapidly become mineral deficient and sick.

A sixteen ounce box of pasta contains enough servings for 8 people. Therefore, in order to feed 200 people, you would need 25 - 16 ounce packages of pasta in order for each person to have one serving.

heated water disrupts and weakens the hydrogen bonds holding the starch molecules together (amylose and amylopectin) allowing water to leach into the cells. This disrupts the order of the crystalline structure and the pasta goes soft.

That is 3/4 pound of pasta.

im not sure that there zre enzymes IN pasta , but the enzymes use to break up pasta is carbohydrase ( i think anyway :S)

75 grams of cooked pasta, without added salt, is .54 cup. It is just a little over half a cup.

As an Italian I would not say it is sacred, however, we do love our pasta!

As an Italian I would not say it is sacred, however, we do love our pasta!

As an Italian I would not say it is sacred, however, we do love our pasta!

As an Italian I would not say it is sacred, however, we do love our pasta!

As an Italian I would not say it is sacred, however, we do love our pasta!

As an Italian I would not say it is sacred, however, we do love our pasta!

have no idea

Extra thin egg pasta = thin spaghetti

Once cooked, pasta should be refrigerated. Cooked pasta will last in the refrigerator for close to two to three days.

Bacteria starts to multiply in food after a couple of hours in the temperature danger zone. The temperature danger zone is the temperature at which bacteria multiply rapidly. The temperature is from 40 degree Fahrenheit to 140 degree Fahrenheit. Foods should not be allowed to stay in this temperature zone for more than 2 hours (1 hour on a very hot day).

So you could eat it and possibly not have any ill effects after it sat out over night (how many of us have had that pizza that was left out more than two hours?). But it is a big risk to consume any food after it has been in the danger zone (prime bacterial growth zone) for two or more hours.

You might get a real bad tummy ache for a day or two and I personally wouldn't chance it unless I had no other life sustaining options for a meal.

http://health.ninemsn.com.au/whatsgoodforyou/theshow/694509/how-to-avoid-food-poisoning

All colors mixed together make the color black.

It is wrong.

It provides nutrition, the same way as "normal" pasta does.

This nutrition's is slightly richer in minerals due to the content of fibers.

Whole Grain pasta also provide some fibers that makes it digest a little bit slower. These fibers make the stomach "work harder" and this helps us so that we are less likely to develop a congested and stiff stomach.

Main nutrient in normal pasta and whole grain pasta is Proteins and Starch

Pasta is made from flour, water and eggs, or just flour and water. Pasta is not in any way to be considered fatty.

Spaghetti and other pasta styles are simple to make by hand: you just make a dough, roll it out (either with a rolling pin or pasta roller) and cut it to shape (using either a sharp knife, roller - pizza-style - cutter, or pasta cutter attached to pasta roller machine) and then cook for a minute or so in boiling, salted water.

Once you've made it a few times, you'll be able to practically do it in your sleep. It's that quick and easy, and the difference from store-bought pasta is remarkable.

Pasta is traditionally made by mixing flour (I use durum wheat flour - semolina), with eggs (at room temperature) and a little oil.

The proportion of eggs to flour is at least five and up to ten eggs per kilo.

Flavorings such as puréed spinach, tomato, and so on, can be added at the proportion of around one-half eggshell per 200g flour. The flavoring must not be too wet. The dough should never be sticky, and salt is never used with a pasta machine.

Various other flavorings can be used, but I think it's best to keep the pasta plain and dress it up with a good sauce. A freshly-made sauce using onion, garlic, olive oil and canned Italian tomatoes is perfect!

Once cut, the pasta is dropped into rapidly-boiling salted water for only a few minutes - much quicker than ready-bought pasta. The pasta is usually cooked when it rises to the surface.

I use a Marcato Atlas pasta machine; see links below for recipes. Pasta machines have attachments for cutting different types of pasta. Marcato also makes a ravioli-maker which is fun and easy to use.

A charming and attractive variation is to roll the pasta thinly and then cover half of the pasta sheet with washed and well-dried flat Italian parsley leaves. Fold over the other half of the dough and pass it through the rollers again. Use a plain or fluted cutting wheel to cut into squares, around 2 to 3 cm. Put without too much overlapping in a flat soup plate and pour in very hot clear broth (consommé). The heat of the soup will cook the pasta, and the result is decorative and appetising. No side dishes are needed with this.

To cook ready-made spaghetti, you simply boil the noodles in the broth or water for about four or five minutes, or according to packet instructions.

Neither one is better, both can be used equally well. Normally fresh pasta is better to use when you are eating it with cream-based sauces, like in pasta Alfredo or Carbonara. Dried pasta is better with tomato-based pasta sauces like Spaghetti Bolognaise.

Spaghetti sauce will boil at a temperature a bit of that of boiling water. The different things in spaghetti sauce will change its boiling point, and the amounts of these different things affect it as well.