World Pasta Day on Oct. 25 is the perfect time to enjoy a variety of pasta made from durum wheat grown on the Canadian Prairies.
Western Canadian farmers grow some of the best durum wheat in the world due to the dry climate and quality control. This wheat is ground to produce semolina flour that has good gluten strength and high protein content. When made into pasta, it makes a top quality, flavoured and textured pasta that has a unique golden yellow colour.
NUTRITIONAL VALUE
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Canada’s Food Guide recommends five to 12 servings each day of grain products, including pasta, bread or cereals. One-half cup (125 mL) of pasta is equal to one serving.
The guide also recommends that more calories should be from complex carbohydrates, with fewer calories from fat and protein. Using pasta as the centre of the meal and adding meat, fish or poultry, cheese and vegetables can make a nutritious, satisfying and budget friendly meal. The key is to avoid high fat toppings and sauces.
Whole grain pastas are high in insoluble fibre, which helps to lower blood cholesterol and maintain bowel regularity. They also contain vitamin E and trace minerals like copper and zinc in addition to protein, iron and the B vitamins, riboflavin, niacin and thiamine.
Since 1999, Health Canada has required that pasta be fortified with folic acid, also known as folate and folacin. Folic acid plays an important role in the body’s central nervous system and may reduce a woman’s risk of having a child with brain or spinal cord defects.
Source: www.pastacanada.com.
SERVING PASTA CREATIVELY
Pasta is easy to prepare and can be eaten in salads, side dishes and main courses, desserts or snacks. Any type of pasta, decorative shape, stuffed or long noodles, can turn a broth into a hearty soup. To add a bit of flair to your family pasta night, cook two or three types of pasta, selecting at least one stuffed variety, then arrange in a divided serving dish. Stir fry fresh vegetables in olive oil, prepare a favourite sauce and add a dish of fresh, grated Parmesan cheese.
ACINI DI PEPE SALAD
I enjoyed this at a potluck meal. It is also good served as a summer salad.
2 c. acini di pepe 500 mL pasta
1 -19 oz. can crushed pineapple, drained, reserve juice 540 mL
1 -14 oz. can pineapple tidbits, drained, reserve juice 398 mL
2 –10 oz. cans mandarin orange segments, drained, reserve juice 284 mL
1 c. white sugar 250 mL
1/2 tsp. salt 2 mL
3 eggs, beaten
3 tbsp. cornstarch 45 mL
1 tsp. almond flavouring 5 mL
1 bag miniature marshmallows 250 g
1 container frozen whipped opping, thawed
1 L
2 c. red seedless grapes, if large cut in half (optional)
500 mL
1 jar maraschino 3herries, drained (optional)
375 mL
Bring a large pot of lightly salted water to a boil. Add pasta and cook for eight to 10 minutes or until al dente. Drain, rinse with cold water and drain well.
In a medium saucepan, combine the reserved juices from the pineapple and oranges, reserving one-quarter cup (60 mL). Add the sugar and salt. Beat the eggs until frothy and add to juice mixture. Stirring constantly with a whisk, cook on medium heat until thickening. Mix the cornstarch and reserved juice, add some of the hot sauce to this mixture to warm, stir, then add the cornstarch mixture to the hot mixture. Continue to cook
nd stir until thickened and opaque. Add almond flavouring. Allow sauce to cool by setting hot pan in a sink of cold water.
Place the pineapple and oranges in a large plastic bowl with a lid. When sauce is cool, add to the fruit and mix, add cooked pasta, cover and refrigerate overnight or for 24 hours.
The next day, add the marshmallows. Before serving, add the whipped topping. Mix together. Add grapes if desired or garnish with cherries, chill until ready to serve.
Refrigerate leftovers for up to seven days. Makes about two litres.
Source: Michelle Bluett.
TORTELLONI CAESAR SALAD
2 c. uncooked cheese tortelloni
500 mL
1 head romaine lettuce c
aesar salad dressing 1
/2 –1 c. croutons 125 –250 mL
2 tbsp. ripe black olives, 6sliced 0 mL s1/4 c. Parmesan cheese, 60grated mL gr –2 tbsp. bacon bits 15 –30 mL
Cook tortelloni in boiling salted water, drain and rinse. Pour Caesar salad dressing over the tortelloni and toss to coat.
Cover and refrigerate. Wash and dry the lettuce and tear into bite-sized pieces.
Set aside some of the croutons, olives and bacon bits for garnish.
Add the tortelloni to the lettuce and add the remaining olives and bacon bits and toss to mix. Add Parmesan cheese and croutons and more dressing if needed.
Toss lightly to mix and then top with the reserved croutons, olives and bacon bits to garnish.
Serve immediately as a meal or side dish.
BTHE MANY SHAPES AND SIZES OF PASTA
Evidence of pasta or noodle making dates back 5,000 years. In Italy, a particular shape of pasta may be named for the region where it was first made. Pasta has been categorized by shape and then within each category, there are numerous varieties and sizes. For a more complete list of pasta types, refer to www.pastatypes.net.
• Long noodles:The most common are the traditional long spaghetti noodles. Variations on the long noodles range from thin hair-like pastas such as capelli d’angelo or angel hair to thicker vermicelli noodles. Udon, Japanese and cu mian are thick cut noodles made with wheat flour rather than rice flour.
• Ribbon-cut noodles:The dough is rolled flat and then cut by hand or machine into various widths. Fettuccine includes ribbons of pasta about one-quarter inch (6.5 mL) wide. Lasagne has wide noodles often with fluted edges. Linguine is flattened spaghetti noodles.
• Short-cut extruded pasta:Some of these shapes may be hollow such as traditional macaroni. Penne is larger with diagonally cut ends. Rigatoni, manicotti and cannelloni are all large tubes that can be stuffed with meat or cheese. Fusilli is a ribbon type pasta twisted into spiral shapes and cut into short lengths, often sold in a variety of colours.
• Decorative shapes:Conchiglie pasta is seashell shaped that can be stuffed. Farfalle has a bow tie or butterfly shape, fiori is flower shaped, rotelle is wagon wheel shaped and rotini is tightly wound spirals.
• Minute pasta:Acini di pepe is one of the smallest with a round tapioca shape. Pearl pasta is slightly larger than acini di pepe. Alfabeto features small letters of the alphabet, couscous is round rice-sized pasta and orzo is rice shaped pasta.
• Stuffed pasta:Ravioli has square pockets about 1.5 x 1.5 inches (3 x 3 cm) that are stuffed with cheese, ground meat, vegetables or a mixture of these. Tortellini is stuffed with a mixture of meat and cheese or just cheese and then curved into a ring shape. Tortelloni can be round or rectangular similar to ravioli or a larger version of tortellini that is usually stuffed with a mixture of cheese and vegetables. Borsetti has a meat filling placed onto a circle of dough, with the edges ulled together and pinched like a little bouquet.
• Irregular shape:Gnocchi features round thumb-sized pasta that is usually made with a mixture of flour and potatoes. Sptzle, a German egg pasta, has an irregular shape.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
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