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Cooking Pasta
Topic Started: Jun 12 2015, 04:09 PM (373 Views)
FuzzyO
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Darcie
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Skeptic
So true.
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campy
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Handyman Extraordinaire
Cook more than you need.

Leftovers can be used for pasta salads.

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Trotsky
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Big City Boy
I use a digital postal scale accurate to 2 grams:
Normal appetite uncooked spaghetti main dish: 8 ounces for the two of us.
One of us not so hungry: 7 ounces
Famished 9 ounces.
Last question before measuring is :"How hungry are you?"

As a side dish under chicken Piccata, for example: 5 ounces, hungry...4 ounces, so-so.

I don't like waste, and I don't like leftovers (fridge is always jammed.)
With something so cheap as pasta I err on the side of throwaway.

Lesson well learned: Buy only imported pasta, no matter how cheap. U.S. pasta like Ronzoni is made with too soft a wheat and get's gummy and somewhat flavorless. Italy, Mexico, Turkey, Greece, Libya...all good pasta. My favorite cheapy that is readily available under a buck is LUIGI VITELLI but any other brand that is on sale and NOT made in the U.S. gets a trial.
I don't think I have ever seen Canadian pasta.

We talked about survival rations a while back. I think I have 15 pounds of pasta in the pantry...we could last a long time as long as we could boil water. I have always loved "spaghetti" and her carby sisters.

Edited by Trotsky, Jun 13 2015, 01:08 AM.
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brodie
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I cook a good amount of any pasta required, freeze it in amounts that seem handy to me, defrosts perfectly in the micro when needed.
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Darcie
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brodie
Jun 13 2015, 03:06 AM
I cook a good amount of any pasta required, freeze it in amounts that seem handy to me, defrosts perfectly in the micro when needed.
What a great idea, I am still on a steep learning curve about gluten free pasta. Just the rice stuff is horrid, but the stuff made with rice and corn is quite good.
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heatseeker
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Almost all Italian pasta is made with Canadian wheat, because of its hardness. So we ship wheat to Italy for pennies and pay big dollars for "imported" pasta. Crazy.
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FuzzyO
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Making your own really doesn't take all that long. I must admit though that I haven't done so for years.
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campy
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Trotsky
Jun 13 2015, 12:45 AM
I use a digital postal scale accurate to 2 grams:
Normal appetite uncooked spaghetti main dish: 8 ounces for the two of us.
One of us not so hungry: 7 ounces
Famished 9 ounces.
Last question before measuring is :"How hungry are you?"

As a side dish under chicken Piccata, for example: 5 ounces, hungry...4 ounces, so-so.

I don't like waste, and I don't like leftovers (fridge is always jammed.)
With something so cheap as pasta I err on the side of throwaway.

Lesson well learned: Buy only imported pasta, no matter how cheap. U.S. pasta like Ronzoni is made with too soft a wheat and get's gummy and somewhat flavorless. Italy, Mexico, Turkey, Greece, Libya...all good pasta. My favorite cheapy that is readily available under a buck is LUIGI VITELLI but any other brand that is on sale and NOT made in the U.S. gets a trial.
I don't think I have ever seen Canadian pasta.

We talked about survival rations a while back. I think I have 15 pounds of pasta in the pantry...we could last a long time as long as we could boil water. I have always loved "spaghetti" and her carby sisters.

Most of the pasta I buy in Canada is imported from Italy.

The good stuff is made from Durum wheat.

Durum wheat is grown in Canada. I'm guessing a lot of it is exported.

Big fundraisers here are the spaghetti suppers. They fill the halls with a sit down supper all you can eat spaghetti and meatballs and salad for about $10 . Gnocchi is take out only. Wine is extra. $3.00 a glass. People reserve whole tables. No dessert but you can buy puff pastry on the way out. It's a fun night out.
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Trotsky
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You know what the definition of a third world country used to be? A country that sent raw materials out to another country who manufactured it and sold the finished products back at a huge markup.

That was one of the reasons for the Civil War...the South grew cotton and sent it North to be made into garments who then sold them back the South. (No, slavery had little to do with it.)

Same for the Revolution. Raw ingredients were sent for manufacture to England and sold back to the Colonies.
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campy
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Trotsky
Jun 13 2015, 10:08 AM
You know what the definition of a third world country used to be? A country that sent raw materials out to another country who manufactured it and sold the finished products back at a huge markup.

That was one of the reasons for the Civil War...the South grew cotton and sent it North to be made into garments who then sold them back the South. (No, slavery had little to do with it.)

Same for the Revolution. Raw ingredients were sent for manufacture to England and sold back to the Colonies.
Huh. They grew cotton in the Midwest. The industry collapsed when the Chinese took over.

Canada exports most of its grain. The prairies in Canada are unique for growing grin because the cooler tempratires produce a harder grain for milling and a superior brand of barley for malting beer. A country like Italy does not have prairies.

If I win the lottery I will buy you a ticket so that you can find out Canada is not a third world country.

Semolina Dura. Look for that name when buying pasta. Durum wheat from Canada.

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campy
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heatseeker
Jun 13 2015, 03:10 AM
Almost all Italian pasta is made with Canadian wheat, because of its hardness. So we ship wheat to Italy for pennies and pay big dollars for "imported" pasta. . The hard wheat is used for bread flour.

Pasta is relatively cheap. We don't pay 'big dollars'.

Edited by campy, Jun 13 2015, 10:23 AM.
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Trotsky
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Quote:
 
Semolina Dura. Look for that name when buying pasta. Durum wheat from Canada.


And you buy it back from Italian exporters.
Q.E.D.
cheering213
Edited by Trotsky, Jun 13 2015, 10:30 AM.
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campy
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They are the experts. Probably Kraft foods makes macaroni.You can make it at home. Buy a pasta maker machine, roll it out.

Be happy. It doesn't come from China.


My nephew does it. Best I ever tasted.
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Olive Oil
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My son made a Thai salad last weekend with rice sticks and a peanut butter and honey dressing. The rice sticks are almost instant as you just put them in water for a few minutes. Very delicious. bean sprouts, vegs. and peanuts add a nice crunch.
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