Pastabilities
Cooking Pasta
- When cooking pasta, use about 4 cups of water to 4 ounces pasta.
- Bring water to a boil and add pasta gradually so boiling doesn't stop. Stir to prevent sticking together. One teaspoon of oil may be added to prevent foaming.
- Cook uncovered according to package directions (6-15 minutes) stirring occasionally. Test for doneness. Pasta should be firm, not mushy.
- Drain. If using for a cold dish, rinse in cold water. If using in a hot dish, rinsing is not necessary.
Storing & reheating cooked pasta
STORE cooked pasta in refrigerator up to 3 days or freeze for 2 months.
REHEAT in microwave or place in boiling water just long enough to heat.
Pasta Conversions
|
8 OUNCES OF
|
AMOUNT DRY
|
AMOUNT COOKED
|
|---|---|---|
|
Spaghetti and Long Types
|
4 1/2 Inch Bundle
|
4-5 Cups
|
|
Small/Medium Dry Pasta Shapes
|
2 Cups
|
4 Cups
|
Substitutions
INSTEAD OF... |
USE... |
|---|---|
1 Clove Garlic |
1/8 teaspoon garlic powder |
1/2 cup chopped onion |
2 Tablespoons instant minced onion or 1 teaspoon onion powder |
1 Tablespoon fresh herbs |
1 teaspoon dried herbs |
Featured Recipes
Cheesy Pasta with Summer VegetablesWash and prepare vegetables. Cook pasta according to package directions. Drainwater from cooked pasta and save 1/4 cup of water. Heat oil in a large skillet as pasta cooks. Add garlic andonion to skillet. Sauté over medium heat about 1-2minutes or until soft.Add any uncooked hard vegetables and cook for 3minutes. Add soft vegetables and continue to cook. Add Italian seasoning, salt, and pepper. Add tomatoes last and cook until warm.Add cooked drained pasta to the vegetables. Add a little of the water from the pasta if needed.Add cheeses to mixture. Stir until cheese is mostly melted.Serve immediately. |
 |
Pasta Chicken SaladIn a large bowl, mix together pasta, meat, and vegetables.Add dressing and mix to coat all ingredients. Chill before serving. |
 |
You may require