Pasta, one of Italian cuisines

When we hear the term Italian cuisine, the first name that comes in our mind is pasta. Though it was originated in Italy, it is famous worldwide. Pasta is like noodles, made from certain grain flours with water and/or eggs mixtures. Among the different shapes and forms of pasta there are string shaped pasta called spaghetti and vermicelli. There are also ribbon shaped fettuccine and linguine, short tube shaped elbow macaroni and penne, tiny shapes like couscous and orzo and large shapes like lasagna. There are hollow pastas also like ravioli, manicotti and tortellini.

You can have them stuffed with fillings. The paste is kneaded to give different shapes and forms. Pasta can also be the dishes where pasta is an important ingredient and served with sauce or different seasonings. Gnocchi is one of these pasta dishes. But here different ingredients are used and cooking process is also different.

You can also find frozen pasta all over the world. More varieties of pastas are mainly found in the places where the Italians and their culture have deep impact. There are companies that produce packed pastas that can be fresh for 7 weeks. According to FDA (Food and Drug Administration) of US, half cup of cooked pasta per day helps a person to meet the necessary folate level per day with an extra amount of 220 micrograms or more folate. Boiling pasta is the basic of recipes of all the pasta dishes. The sauces and the other ingredients make all the differences. There are obviously some exceptions like soups, gnocchi, lasagna and manicotti. But, as you know, exceptions cannot be the examples. There are some secrets for cooking pasta like cooking in salted water, adding the paste after the water starts boiling, stirring occasionally and fast draining and serving. Pastas do not need undercooking or overcooking. If there is any assistance that you need, always remember our website is only a click away.

Dave Fooder runs a premiere exchange recipes network online. Visit his site http://www.cookscentral.com for Fast Free & Easy Cooking Collections and enjoy exchanging recipes.

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Delicious Modern Rice Noodles

By Jeya Lakshmi

The Noodles is not a modern food item it is eaten from 4000 years ago in China and then it is slowly spread to Northern America and rest of the world. At first Noodles were made only by millets. In Northern America Noodles are made by Wheat & Rice. The communication develops all people made Noodles as per their taste with using items like Wheat, Rice, Millets etc.

A Noodles is a delicious dish and also it is a item of fast food. Noodles were invented 4000 years ago in China. Mainly Noodles are made from Wheat, Millets etc. Wheat & Millets are high contents of carbohydrates, proteins etc therefore Noodles also high contents of carbohydrates, proteins & other nutrients. Noodles are made faster in cheap rate. This shows that eating Noodles is a cheap and good for Health also. The native dishes derived from Malaysia and Indonesia take full advantage of vegetables.


Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses. This is a good salad for a hot day.

N- Noodle

O- Omni (in all ways)

O- Optimal (best)

D- Delicious and

L- Loved

E- Everyone.

Noodle is Omni Optimal with Delicious and Loved by Everyone
Rice noodles is a very simple dish. Rice noodles are lovely to use and very light and easy to digest, take care not to leave in the boiling water too long otherwise they over cook. Vegetable rice noodles is a very flavor and very tasty and preparation is very easy. There are a few different kinds of rice noodles. The ones referred to here are flat, dried and about the width of linguine. Please purchase online www.indomunch.com in NewYork city.

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Pasta Shapes Chart

Source: CNN.Com

PASTA SHAPES & SIZES
Long, straight pasta noodles
TYPE:	SHAPE:	BEST USED:	SERVED:
Capellini (Angel hair)	Long, rounded, very thin	Hot	With light sauces, or tossed with olive oil and fresh steamed vegetables
Vermicelli	Long, rounded, thinner than spaghetti	Hot, can be used cold	With light sauces, or tossed in pasta salads
Linguine	Long, flat, narrow	Hot	Large enough to hold slightly thicker sauces, for example a marinara sauce
Spaghetti	Long, rounded, average thickness	Hot	With tomato-based sauces or baked in casseroles
Fettuccine	Long, flat, wider than linguine	Hot	Thick sauces, especially creamy sauces
Lasagna	Long, very wide, may be flat-edged or have curled edges	Hot	Baked, in lasagna and other casserole-type dishes
Curly pastas
TYPE:	SHAPE:	BEST USED:	SERVED:
Rotini (Spirals)	Fairly short spirals	Hot or cold	With thick/chunky sauces or in pasta salads
Fusilli	Long, corkscrew-shaped spaghetti	Hot or cold	Very versatile, good with most sauces, in soup or in pasta salad,
Tagliatelle (Egg noodles)	Same width as fettuccine or linguine, but not flattened	Hot	Baked dishes, soups, stroganoff
Tubular pastas
TYPE:	SHAPE:	BEST USED:	SERVED:
Ditalini	Small, very short tubes	Hot or cold	Soups or pasta salads
Elbow macaroni	Curved tubes	Hot or cold	Baked dishes, or in pasta salad
Perciatelli (Long macaroni)	Long, thin, straight tubes	Hot	Use in place of spaghetti
Ziti	Slightly curved tubes, wider and longer than elbow macaroni	Hot or cold	Baked, in pasta salads, with thick sauces
Penne	Straight, medium-length tubes, often ridged instead of smooth, cut on diagonal	Hot	In soups, baked, with a wide variety of sauces
Rigatoni	Straight, short tubes, wider than penne, also ridged	Hot	Variety of sauces; ridges hold thick or creamy sauces well
Cannelloni	Large, long tubes	Hot	Stuffed
Manicotti	Longer and wider than penne, may be ridged	Hot	Stuffed
Other shapes
TYPE:	SHAPE:	BEST USED:	SERVED:
Alphabets	Letters of the alphabet	Hot	In soups
Anelli (rings)	Small, O-shaped	Hot	In soups
Bow Tie Pasta	Squares pinched in the middle to form bow-ties	Hot	In soups and with grains, like buckwheat, in side dishes
Conchiglie (Shells)	Shells with one long, narrow opening	Hot or cold	In soups, baked, in pasta salads
Conchiglioni (Jumbo shells)	Like regular shells, but much larger	Hot	Stuffed
Orzo	Size and shape of grains or cooked rice	Hot	As side dish
Radiatore (Radiators)	Ruffled and ridged, like a radiator	Hot; can be used cold	With thick or creamy sauces, in soups, in salad
Ruote (Wheels)	Wagon wheels	Hot	In soups, casseroles, with thick sauces
Filled pastas
TYPE:	SHAPE:	BEST USED:	SERVED:
Agnolotti	Small, crescent-shaped, may be filled with a variety of meats or cheeses	Hot	With variety of sauces
Gnocchi	Dumplings, may have cheese, potatoes or spinach in dough	Hot	As side dish
Tortellini	Small, filled, ring-shaped pasta	Hot	Good with a variety of thick or creamy sauces
Ravioli	Usually round, with cheese or beef filling	Hot	Baked or boiled, with thick sauces

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The History of Ramen Noodles

Ramen noodles originated in China, where all noodles seem to have come from, and are called "Lo-Mein" in Chinese, which means boiled noodles.

"Ra-men" is the Japanese pronunciation of the Chinese Characters for Lo-Mein.

	Lau									Ra
										Me
	Mein									N

This Chinese-style noodle became such a great favorite in Sapporo, the capital of Japan's northernmost island of Hokkaido, that it is now considered to be their regional dish. Ramen is to Sapporo what baked beans are to Boston. In other countries, the word for Ramen may be different, too. For example, they are called "Maggi Mee" in Singapore.

The process for turning the traditional Ramen noodles into the now familiar instant, packaged noodles was pioneered by Momofuku Ando, the founder of Nissin Foods in Japan. In 1970, Nissin Foods introduced Top Ramen to the United States and, as the saying goes, the rest is history.

Many other companies introduced Top Ramen clones and even such industry giants such as Lipton and Campbell's began to experiment with Ramen-like products. Fierce competition notwithstanding, Nissin still controls slightly less than half of the U.S. Ramen market and fifteen percent of the world Ramen market of about ten billion dollars annually. At this writing, the average wholesale price for a package of Ramen in the U.S. is only twelve and a half cents.

Because of their enthusiastic acceptance in the market place, it wasn't long before instant Ramen skipped over national boundaries and became an international phenomena. Factories that make Ramen noodles can now be found not only in Japan and the U.S., but in Europe, Korea, China, Singapore, Thailand, Malaysia and Indonesia.

Each country's Ramen noodles reflect their own particular flavor preferences. Korean Ramen is highly spiced and often contains packets of black bean sauce. China makes Ramen in Szechuan flavors. Thailand makes very thin, delicate noodles with very hotly spiced packets. Japan prefers the flavor of seafood and mild spices. In the U.S. they are usually available with meat flavors, mushroom flavors or mild spices often referred to as Oriental flavor.

Source: http://www.konzak.com/ramen/ramhist.html

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