Posted on 10/17/2022 11:15:20 AM PDT by Red Badger
October is National Pasta Month, and October 17th recognizes National Pasta Day. Pasta lovers celebrate!
#NationalPastaDay
While we find noodles all over the world, pasta is a type of noodle of traditional Italian cuisine. The first reference dates to 1154 in Sicily and was first attested to in English in 1874. Typically, it is made from an unleavened dough of durum wheat flour. The flour is mixed with water or eggs and formed into sheets or various shapes. It can then be served fresh or dried to be stored for later use.
Types of Pasta
Look for pasta in pasta in both savory and dessert dishes. Since it’s so versatile, pasta lends itself to sweet and every other dish on the table. Cooks feature pasta as a main dish, but they also serve up delicious hot and cold side dishes as well. And then, of course, those special desserts we can’t resist making our mouths water.
Cooks originally made fresh pasta by hand. However, today, many varieties of fresh pasta are made commercially. Large-scale machines bring choices to our grocers daily. Smaller pasta machines on the market make having the freshest pasta at home even easier.
Dried and fresh pasta come in several shapes and varieties.
There are so many kinds of pasta! According to the Encyclopedia of Pasta by Oretta Zanini De Vita, 310 specific kinds of pasta identified by over 1300 names have been documented. In Italy, names of specific pasta shapes or types vary with locale.
Example: Cavatelli is known by 28 different names depending on the region and town. The size and shape of pasta may determine the best sauce to pair with it, too. For example, serve linguine with lighter, thinner sauces to avoid breaking the noodles. A similarly shaped noodle, fettuccine, is less delicate. That’s why it carries heavier sauces like alfredo.
Learn more about pasta from the National Pasta Association.
HOW TO OBSERVE NATIONAL PASTA DAY
Explore the world of pasta. Whether you’re cooking up a salad, main dish, or dessert, recipes abound. We offer several on our recipe page, too! If you don’t feel like cooking, take the family out to an Italian restaurant. No matter what you are planning, invite friends to join you. It’s the best way to Celebrate Every Day®! #NationalPastaDay to post on social media.
NATIONAL PASTA DAY HISTORY
National Day Calendar® continues researching the origins of this delicious food holiday.
Pasta FAQ
Q. How do I prevent sticky pasta?
A. Sticky noodles ruin a dish. Use these tips to make perfect pasta every time:
Season the water with salt before adding the pasta. While it won’t keep the pasta from sticking, it is the best time to add flavor to your pasta.
Always bring the water to a boil before adding the pasta. Also, make sure you have plenty of water in the pot – too little and you’ll need to add more.
Stir the pasta a few times while it’s cooking. Reserve some of the liquid before draining the pasta. Then run water over the pasta to help prevent sticking. You can even do this if you’re eating it right away, especially if you’re adding a sauce. If your sauce seems a little thick, add the reserved pasta liquid to thin the sauce and add more flavor.
Q. Can I freeze cooked pasta?
A. Yes. But don’t overcook it. Al dente pasta will become mushy so you want to cook it until it is not quite al dente. You can also mix in most sauces before freezing. Avoid freezing cream sauces, like Alfredo, because they will separate and become grainy.
Q. What other pasta days are on the calendar?
A. Pasta is one of those foods that nearly everyone loves to celebrate. Check out this shortlist of pasta days we celebrate:
Spaghetti Day
Mac And Cheese Day
Tortellini Day
PASTA LA VISTA, BAYBEE!...................
Every day is pasta day.
Some rigatoni and Rao’s marinara, I’m all set!
If I’m not having spaghetti, my next choice is Penne Pasta.
I’ve learned not to overboil it. Six to eight minutes of full boil is usually enough. Same as cooking fresh broccoli.
You don’t want to boil the life out of it.
I’ve been experimenting with putting penne pasta, chopped bacon or sausage, sauteed onions and ragu in the oven for about 25 minutes. I don’t (can’t) use cheese.
I read Rao’s sold. Dang, the Arabbiatta is better than I can make.
https://www.womenshealthmag.com/food/g29648044/vegan-cheese-brands/
https://switch4good.org/best-dairy-free-cheeses/
Thanks for the tips!
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Pasta melds with any flavor-----as in this hearty Tomato, Tuna, and Mushroom Pasta
Penne all’Arrabbiata
Its uncomplicated nature lends itself to an after-midnight feast. It’s basically pasta with tomato, but red pepper flakes give the sauce a delicious kick.
INGREDIENTS Yield: 6 servings
3
tablespoons kosher salt
4
tablespoons extra-virgin olive oil, plus 4 more tablespoons
½
cup tomato paste
1
tablespoon hot red-pepper flakes
1½
cups chopped tomatoes, like Pomì
1
pound penne
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving
PREPARATION
Step 1
Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
Step 2
Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
Step 3
Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving ¼ cup of the pasta water.
Step 4
Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
Had mac and cheese for breakfast this morning and now I know what I’m having for dinner.
THX!
Glad you liked it.
Lived in Aviano Italy for 6 years in the USAF ...... fluent in the food and the language . Great place to explore and enjoy . I’m a foodie that loves simple Italian, German and Texan recipes .
That sounds delicious. When I feel up to the challenge, I’l give that a try in one of my Kitchen-Laboratory Experiments.
I have heard many europeans have dinner quite late in the day by American standards.
I recall being in El Faro, Spain while in the service. It was 8.45pm and most of the dinner restaurants were packed with customers. Wine glasses were still being filled.
At home, I’ve had dinner as early as 3.45pm. Rarely. When it was just me eating. I figured ‘Why wait?’
Yeah.....early dinner is best......all digested before bedtime.
This Texas style Pasta Sralad looks good.
For spur-of-the-moment potluck fare, you can’t miss with this colorful, satisfying, southwest-inspired dish. You’ll be out the door in 30 minutes.
Ingredients
1
package (16 oz) penne pasta
1
can (4 oz) Old El Paso™ whole green chiles, drained, chopped
1
medium red bell pepper, chopped (1 cup)
8
oz Cheddar cheese, cut into 1/2-inch cubes (1 3/4 cups)
3
medium green onions, chopped (3 tablespoons)
1/2
cup chopped fresh cilantro
1
bottle (9 oz) Old El Paso™ Medium Taco Sauce
1/4
cup vegetable oil
2
tablespoons lime juice
1/2
to 1 teaspoon ground cumin
1
cup nacho-flavored tortilla chips, coarsely crushed
Steps
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain. In large bowl, mix pasta, chiles, bell pepper, cheese, onions and cilantro. In small bowl, mix taco sauce, oil, lime juice and cumin. Pour over pasta mixture and toss gently to combine. Top with crushed tortilla chips. Serve immediately.
When I was a kid during the Jimmy Carter years gas prices skyrocketed. A trucker friend of my Dad’s said stock up on food now. It’s gonna go through the roof.
The moment Biden closed down the pipeline I filled up 2 freezers and 5 groups of shelves in my basement with food.
For the last year I spent about 20 bucks a month on food and currently unemployed so now about 10 and am eating well!
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