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www.reference.com/article/tips-cooking-pasta-8ffa82ffe4eb31b1

Some helpful tips when cooking pasta include paying attention to the amount of water and size of the pot used, adding salt to the water, storing and reheating the pasta. It is also important to always follow the package directions exactly, as different types of pasta ha...

www.reference.com/article/pasta-good-9fea74ad22e5b86a

Pasta has significant nutritional value, though it's important to mind your portion size. It is best to limit any food rich in carbohydrates to a quarter of your full meal. Choose a whole-wheat version, and serve it with colorful vegetables for a healthy, filling meal.

www.reference.com/world-view/long-cooked-pasta-last-fridge-9330548b806207a

Cooked pasta lasts 3 to 5 days in the fridge according to Better Homes and Gardens. It should be stored in airtight containers, and sauces should be stored separately if possible.

www.reference.com/article/cook-ditalini-pasta-2252f7d2c9d3a71

To cook ditalini, bring 4 to 6 quarts of water to a boil in a large, tall pot before adding a pound of ditalini and stirring gently. Bring the water back to a boil. Stirring intermittently and gently, boil the ditalini for 10 minutes. Drain it well.

www.reference.com/article/pasta-made-7c5e36c2ab670e21

Pasta is usually made by mixing flour with water or eggs and shaping the resulting dough into noodles by flattening it and cutting it. Pasta is traditionally made using semolina flour, which is made from ground hearts of durum wheat.

www.reference.com/article/pasta-bad-57cd24e733851e96

Pasta is not a bad food to eat, although monitoring portion sizes is important. Pasta provides carbohydrates that the body needs for energy, and wheat pasta is a healthier option for dieters who wish to lose weight.

www.reference.com/world-view/black-pasta-46c92cc760131d32

Black pasta is a type of noodle that is made with flour, eggs, oil and squid or cuttlefish ink. It is from from the squid or cuttlefish ink that seafood manufacturers extract from the cephalopod's ink sacs that are located between its gills that the pasta receives its b...