Pasta
Pasta contains a high percentage of unrefined carbohydrate and has a
low fat content which make it a valuable food for athletes. With its
gentle flavor and substantial bulk, it is a versatile and economical
base for many dishes.
Although pasta is usually served hot, it works very well in cold
dishes and you will find several recipes using cold cooked pasta. Good
quality pasta is always made from hard or durum wheat. When cooked, this
type of pasta has a better texture and flavor than other varieties.
Check the ingredients listed on the packet to be sure the pasta is made
from hard wheat. Wholemeal pasta is even higher in energy-rich
carbohydrates than the normal variety.
Basic Pasta Cooking Method:
- Allow 4 liters (7 pints) of water to 500g (1lb) of pasta. Bring the
water to a rapid boil, add the pasta and return to the boil. Note:
On average, 250g (8 oz) of dried pasta will provide 4 servings.
- Cooking time varies according to the type and shape of pasta. In
general, pasta should be boiled until al dente, which means tender but
still firm to the bite.
- Drain cooked pasta immediately, as it will continue cooking in its
own heat for a short while after it is removed from the saucepan. For
salads, turn the hot pasta out into a colander and cool it immediately
under cold, running water.
