{"id":15076,"date":"2017-12-16T16:53:14","date_gmt":"2017-12-16T23:53:14","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=15076"},"modified":"2023-01-02T10:47:57","modified_gmt":"2023-01-02T17:47:57","slug":"pasta-brief","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/pasta-brief\/","title":{"rendered":"Pasta Brief"},"content":{"rendered":"<h2>Durum Wheat Pasta<\/h2>\n<ul>\n<li>Southern Italian<\/li>\n<li>South Dakota &#8211; So close you can&#8217;t tell\n<ul>\n<li>Florence Gormet, Inc<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.grandpacooks.com\/recipes\/scratch-pasta-noodles\/\">CLICK HERE FOR ANOTHER TAKE ON<br \/>\nCOOKING PASTA FROM SCRATCH<\/a><\/p>\n<h2>Tips<\/h2>\n<ul>\n<li>Keep pasta from air, light, and weevils.&nbsp; Store in a plastic airtight container.<\/li>\n<li>Cook small pastas in a stock pot covering with 1 inch of water<\/li>\n<li>Cook long pasta in a 12 inch skillet<\/li>\n<li>Reserve liquid for soup thickeners or Cacio e Pepe\n<ul>\n<li>Mix 2 TBL black pepper<\/li>\n<li>3.5 oz (100 gm) Pecorina Romano grated cheese<\/li>\n<li>50 gm grated Parmesan cheese<\/li>\n<li>1\/3 C EVOO\n<ul>\n<li>Stir with a wooden spoon to create a paste<\/li>\n<\/ul>\n<\/li>\n<li>Add 2 oz starchy water and mix to combine (about 3\/4 C total)\n<ul>\n<li>Whisk slowly to combine<\/li>\n<\/ul>\n<\/li>\n<li>Add spaghetti pasta and stir for 2 full minutes<\/li>\n<li>Finish with 2 TBL Pecorino Romano<\/li>\n<li>Add 1\/2&nbsp; more black pepper<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2>Making your Own Pasta<\/h2>\n<p>Semolina flour, salt, eggs &#8211; and then EVOO &#8211; not too much<\/p>\n<ul>\n<li>Approx 100 gm 00 semolina flour per egg<\/li>\n<li>Approx 2 C flour for 3 eggs<\/li>\n<li>Add 2 TBL EVOO (mostly on hands)<\/li>\n<\/ul>\n<ol>\n<li>Make nest of flour and salt mixture<\/li>\n<li>Oil your hands<\/li>\n<li>Add eggs into the well<\/li>\n<li>Mix with hands to combine<\/li>\n<li>Bench knife until it starts to come together<\/li>\n<li>Keep hands oiled<\/li>\n<li>Add another egg yolk if necessary<\/li>\n<li>Drizzle water if necessary, but it will probably be OK<\/li>\n<li>If too sticky, add a bit more flour<\/li>\n<li>Knead on floured surface with oiled hands until it becomes springy<\/li>\n<li>Roll into a thick rope, and wrap in plastic for 30 minutes &#8211; This is a must<\/li>\n<li>Cut into equal sized pieces, depending on how you will use the pasta\n<ul>\n<li>Golf ball sized pieces is a good size if you are going to cut strips manually,<\/li>\n<li>Tennis ball sized if you will put them through a roller<\/li>\n<\/ul>\n<\/li>\n<li>Roll, fold, repeat about 8 times<\/li>\n<li>Cut and flour<\/li>\n<li>Let dry for about an hour<\/li>\n<li>Cook in large pot of boiling water<\/li>\n<li>Only needs to cook 3-5 minutes<\/li>\n<\/ol>\n<h2>Types of Pasta<\/h2>\n<ul>\n<li>Lasagna Noodles About 2 inches wide<\/li>\n<li>Pappardelle About 1 inch wide<\/li>\n<li>Tagliatelli \u00bd inch wide<\/li>\n<li>Fettuccini \u00bc inch wide<\/li>\n<li>Linguini 1\/8 inch wide<\/li>\n<li>Spaghetti 1\/16 inch wide<\/li>\n<li>Angel Hair 1\/32 inch wide<\/li>\n<\/ul>\n<p>Pasta will last a long time, but keep it in a dark airtight container<\/p>\n<h3>Five Shapes<\/h3>\n<ul>\n<li>Strings\n<ul>\n<li>Vermicelli<\/li>\n<li>Spaghetti<\/li>\n<li>Capellini<\/li>\n<li>Fedelini<\/li>\n<\/ul>\n<\/li>\n<li>Ribbons\n<ul>\n<li>Linguini<\/li>\n<li><strong>Fettucini<\/strong><\/li>\n<li>Tagliatelle<\/li>\n<li>Bavetti<\/li>\n<\/ul>\n<\/li>\n<li>Tubes\n<ul>\n<li>Penne Rigata<\/li>\n<li>Tubetti<\/li>\n<li>Zitti<\/li>\n<li>Rigatoni<\/li>\n<li>Tortiglioni<\/li>\n<li>Mostaccioli<\/li>\n<\/ul>\n<\/li>\n<li>Shapes\n<ul>\n<li>Dischetti<\/li>\n<li>Fusili<\/li>\n<li>Farfalle<\/li>\n<li>Orchiette<\/li>\n<li>Radiatore<\/li>\n<\/ul>\n<\/li>\n<li>Micro Pasta\n<ul>\n<li>Orzo<\/li>\n<li>Pastina<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2>Preparing Pasta<\/h2>\n<ul>\n<li>Dry pasta &#8211; is essentially already cooked\n<ol>\n<li>Put into a pan or skillet.<\/li>\n<li>Cover with a asmall amount of cold water- just to cover by an inch<\/li>\n<li>Add 1 TBL salt Bring to a boil<\/li>\n<li>Remove the lid, give it a quick stir, and simmer only 8-10 minutes<\/li>\n<li>Pull out pasta with a strainer or tongs<\/li>\n<li>KEEP&nbsp;pasta water, thicken or finish sauces with pasta water<\/li>\n<\/ol>\n<\/li>\n<li>For Spaghetti, use a 12 inch sautee pan, lay noodles flat , barely cover, bring to a boil, add salt<\/li>\n<\/ul>\n<h3>Serving Suggestion<\/h3>\n<ul>\n<li>Serve hot pasta on top of EVOO and minced garlic<\/li>\n<li>Top with grated cheese, sundried tomatoes, black pepper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Durum Wheat Pasta Southern Italian South Dakota &#8211; So close you can&#8217;t tell Florence Gormet, Inc CLICK HERE FOR ANOTHER TAKE ON COOKING PASTA FROM SCRATCH Tips Keep pasta from air, light, and weevils.&nbsp; Store in a plastic airtight container. Cook small pastas in a stock pot covering with 1 inch of water Cook long &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/pasta-brief\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pasta Brief&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145],"tags":[],"class_list":["post-15076","post","type-post","status-publish","format-standard","hentry","category-bread-starch"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=15076"}],"version-history":[{"count":13,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15076\/revisions"}],"predecessor-version":[{"id":22533,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15076\/revisions\/22533"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=15076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=15076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=15076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}