Grains - Pasta






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To name a few: Rice, wheat, oats, barley, and even popcorn are considered grains. There are whole grains and refined grains. The USDA choose my plate recommends that half of your grains should be whole grains. These are the grains whole-wheat flour, bulgur (cracked wheat), oatmeal, whole cornmeal and brown rice. Refined grains have been milled, a process that removes the bran and germ, like with white rice.

STEP 1
Add 4-6 quarts of water per pound of pasta, then bring to a rolling boil, this is when there are large bubbles on the surface of the water, and it continues bubbling when stirring or adding ingredients. Once boiling add 1 1/2 tablespoons of salt per pound of pasta to the water then add pasta. (If using less than half a pound, decrease water by half)

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STEP 2
Add noodles to the boiling water, and set a timer for six minutes. Stir the pasta frequently during the first 2-3 minutes to keep the pasta from sticking.Taste test one noodle after carefully blowing on noodle before eating. If noodle is still hard, continue boiling in 30 second increments until the noodles are al dente, so firm but not crunchy or soggy. If it's al dente, the very middle of the pasta will look dry.



STEP 3
RESERVE 1 cup of pasta water for your sauce. Pasta water is great for thickening and thinning out sauces. (check out our section on sauces)

STEP 4
Drain the pasta immediately. This step is really important or it will continue to cook. DO NOT RINSE YOUR PASTA! The only time to rinse pasta is if you are using it in a cold dish. 

STEP 5
return to pot, add sauce and pasta water to desired consistency, and cook for an additional 2 minutes together. 

Kristen Nunez for Bustle has a great recipe for cooking spaghetti for one person with homemade pasta sauce found Here.

For one person measure your uncooked spaghetti pasta bunched together, that measures about 1/2 inch wide.





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