Pasta

In Itallian lasagne is the plural of lasagna.

Nothing. The salt you add to pasta adds flavor to the pasta. You'd still have pasta that looks and tastes exactly like pasta, just with less salt in it.

There is a misconception that salt reduces the boiling point of water, when in fact the opposite is true.

call the ronco company. Orderforms can be found under the operator manuel site of the specific product. the phone number for customer services is there also.

Hi,

We saw your question and just wanted to let you know that all Prego sauce has a best use by date printed on the cap. That is the last day we recommend you use the product. Prego Sauce is good for 2 weeks in the refrigerator once opened. Or if you prefer, it can be frozen in a separate container for up to 6 months.

The Campbell Cares Team

Because pasta packages the suggested serving size is two ounces per person, you would need at least 300 ounces for 150 people. This translates into 18.75 pounds of pasta. However, to have enough, it may be wise to cook 20 pounds of dry pasta. A typical package of dry pasta contains 16 ounces or a pound.

Approximately 2.4 times its dry uncooked weight.

The typical Asian food found in western countries is often fried and generally has a lot of grease, which is clearly unhealthy. However, in Asian countries (this is based largely on my experience with Korean culture), the typical diet consists of more rice, more vegetables, and less meat than what is found in the typical Western diet.

So the answer is yes and no. Chinese takeout is not healthy to eat on a day to day basis; my guess is that it wouldn't be much better than frequently eating at McDonalds. Authentic 'Asian' food can be healthier (meals that include more fresh vegetables, grains, etc), but in the end, Asian food can be just evaluated just like any other food. Just look at the ingredients and avoid greasy, deep-fried foods.

Pasta is traditionally associated with Italian cuisine, though it may have entered Europe from Asia during the Mongol invasions of the 13th century. In making pasta, semolina dough is rolled out and sliced or compacted and forced through perforated plates (dies) that form it into the desired shape. It is produced in the form of sheets, ribbons, cords, tubes, and other shapes, each with its own name (e.g., spaghetti, macaroni). The formed dough is then dried under controlled conditions. Pasta is boiled and topped with a sauce or combined with other foods before serving.

If the lasagna falls apart as you lift it out, it is too hot. Let it cool more and set up.

A suugestion: After it's finished cooking, take it out to let it cool for an hour or so, then reheat it for 10-15 minutes just before serving.

it, he, hi, si (if Spanish is allowed), pi, at, as, pa, ha, eh, That's all I could find without going into abbreviations.

pi (3.142),ah,ta,pt? ( platinum )

The inventor of pasta has not yet been discovered. Was pasta invented in Japan, China, Greece, Italy or the Arabic regions? It will remain a secret. It is interesting to see how the ways of using pasta have been changed over time. But one thing is for sure: Pasta is universally popular!

some may not know the ansers but some say that it was Marco polo who took it from the Chinese when he was doing the silk tralil and took it back to Italy and uesed in many different ways.. .

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it was invented in china

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Pastagirlrecipes:

The History of Pasta has not revealed any documentation of it coming from or being invented by any one person culture or country. We can safely say that Marco Polo was not responsible for Pasta being brought from China to Italy. In fact Pasta was well on it's way to becoming a big part of Italian food history when Marco Polo returned from his journey in 1296. Pasta had already become a huge trading commodity in Sicily, Cagliari and Sardinia. In fact there is historical documentation and recipes dating back to 800 A.D. that included dried pasta made with durum wheat.

It's also my regret that Pasta was not invented by a peasant woman in Lombardi by the name of Libista. Many a wife's tale claim she invented Ravioli and Lasagna. Stuffed pasta very closely resembling the shape of ravioli can be traced all the way back to the 11th century Arab world. As Italy adopted these delicacies, stuffed pastas were as little as bite-sized cakes (Tortellini means little cakes) and typically fried.

So what is the history of Pasta and how did it get to Italy? Ultimately it is a combined effort of both human intelligence, creativity and evolution. Marco Polo and the peasant woman had nothing to do with the invention Pasta. Cute story though.

• Many Italian immigrants to the US were accustomed to eating pasta and they used the tomato in many of their foods. For the most part the ingredients for the foods they cooked were already here.

Maby a good tirrimisu i always have it with mine

Pasta noodles can be absolutely any color. I t depends on what you use to make them with though...

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The flavoring Agent is the ingredient that generally affects the color of the Pasta. See here to learn more:

http://www.recipetips.com/kitchen-tips/t--171/types-of-pasta.asp

One pound dried pasta yields the same amount of cooked pasta as 1 1/2 pounds fresh pasta. Check the Cook's Thesaurus online to get additional details regarding what sauces work well with what type of pasta.

Yes to cook dry pasta it should be boiled in plenty of salted water for the time indicated on the packet (usually 5 to 10 mins.) However some pasta (e.g. Lasagna) may be added to the dish dry as it will absorb moisture as the dish cooks. Also freshly made pasta will only need 2-3 mins boiling.

You have to make it (or buy it pretty close to the time you want to use it). It needs to be stored in the fridge. Sometimes it's thicker than dried pasta, which makes it chewy. And it's only good for a few days / stales quickly.

You'll also notice that potatoes foam too. It's the starch in the pasta (or potatoes) that causes the foaming action. Why starch foams is another question altogether and that I don't know the answer to!

If you add a little oil to the water it will stop foaming. Foaming Pasta - Answered: Pasta water will foam due to residual starch on the pasta itself. This starch then thickens the cooking (boiling) water. Therefore you have foaming pasta water. This will not adversely effect pasta.

If you mean pasta of the Italian food then the answer is CHINA! Noodles were introduced to Marco Polo. He brought dried noodles back to Italy and the rest is history. The Chinese and Japanese still use pasta and so do hundreds of other countries. We owe gratitude to Marco Polo.

I use 100g of dried pasta per person when I'm cooking, depends how hungry you are.

Another good way to measure spaghetti is to put your index finger and thumb together and the circle that is made, wrap that around dried spaghetti and that's a good amount for one person

There's no practical way to "unsweeten" something. You can add more of every other ingredient except the sweetener, but at that point you might be better off just making it again and adding less sugar this time.