COOKING PASTA
By Dr. Myles H. Bader

Marco Polo introduced pasta to Italy after returning from China and eating noodles. Spaghetti became popular in the U.S. in the 1920’s when immigrants came over from Southern Italy. In 2006 pasta consumption in the United States averaged 35 pounds per person, which is low compared to the Italians at 76 pounds per person in 2006.

When it comes to which sauce to serve with which pasta, the rule is: the longer the strand, the thinner the sauce should be. Noodle-shaped pastas like creamy sauces, while capellini likes a thin sauce.

THE ITALIANS DON’T USE A SPOON
In Italy, a spoon is not used to twirl spaghetti only a fork is used. However, they do serve spaghetti in a large round bowl allowing the fork to twirl the spaghetti on the sides of the bowl. The better Italian restaurants serve spaghetti in these bowls.

IS THE GREEN REALLY SPINACH IN SPINACH PASTA?
Actually spinach pasta contains hardly any real spinach. In a cup of cooked spinach pasta there is less than one tablespoon of spinach. The nutritional value is almost identical to regular pasta and that is true with the other vegetable-colored pastas.

THE COMPOSITION OF PASTA
Pasta is composed of two main ingredients, water and either standard flour or the coarsest part of the wheat called seminola. Pasta dough needs to be very stiff and is therefore only 25% water compared to bread dough, which is about 40% water. Durum Wheat Seminola is the choice for most of the better quality pastas and contains a very low percentage of starch and a high percentage of protein. The gluten matrix is very strong since the protein does not have to compete with the starch for the moisture. Because the protein is strong it can be extruded by machine without falling apart. Standard flour pasta is easily broken and is the poorer quality product.

PASTA TRICKS
Cook pasta only until it becomes slightly chewy (al dente). The more you cook it, the less, nutrients it will retain. When preparing pasta, always cover the pot as soon as you place the pasta into the rapidly boiling water. Keep the water boiling and do NOT allow it to cool down to obtain the best results.

When draining pasta, make sure you warm the colander; a cold colander will cause the pasta to stick together. Adding a small amount of vegetable oil to the water as it is cooking will also help.

SPEEDY PASTA
If you see the chemical “disodium phosphate” on a package of pasta it is only used to help the pasta cook faster by softening it up.

BAKE IN GOOD WEATHER
If you’re making pasta dough, don’t make it on rainy or high humidity days, it will be very difficult to knead.

YOU’RE GETTING SLEEPY
A large pasta meal may help you relax by increasing a chemical called Serotonin. However, if you eat pasta without a protein dish, you may feel somewhat sluggish 1-2 hours later. This is related to a blood sugar level change in some individuals.

PASS THE PASTA
Most pasta is easily digested and has a low fiber content making this a good food for children and the elderly. Also, pasta is normally made with hardly any salt and is excellent for a low sodium diet.

NO PEEK-A-BOO
If you are purchasing pasta with a clear plastic window or in a see through package you will have a nutrient loss due to the lights in the supermarket. Purchase pasta in boxes without a window.

The best grade of pasta will be labeled “Amber Durham.”

When pasta is used in salads it should be rinsed to remove the excess starch.

If you need a pasta dish in a hurry, keep capellini (angels) pasta handy since it cooks up in about 3-4 minutes.
Use plenty of water when cooking pasta.
Pasta tends to get mushy when it has to fight for water.

It will require about 2½ cups of sauce for every pound of pasta.

Never try and cook two varieties of pasta in the same pot of water.
The standard pasta serving is 4 ounces of dried pasta.