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Noodlemania! : 50 playful pasta recipes
A collection of recipes featuring pasta, intended for children.
Book
Faces of Italy, Episode 24
All the delights of Italian cuisine are on the weekly menu in this tasty show, teaching how to cook delicious, easy and affordable classic Italian recipes, hosted by Chef Kevin and co-hostess Morgan and Janine. Kevin, a native Floridian with an incredible passion for cooking, started his career behind the counter of a fast food restaurant and honed his culinary skills with further studies at the prestigious Le Cordon Bleu before deciding to start his own company, a personal chef business. In this episode, we make some one skillet wonders: a simple Italian Beef Skillet, a tasty Pasta Primavera and Chicken Masala.
Streaming Video
Faces of Italy, Episode 21
All the delights of Italian cuisine are on the weekly menu in this tasty show, teaching how to cook delicious, easy and affordable classic Italian recipes, hosted by Chef Kevin and co-hostess Morgan and Janine. Kevin, a native Floridian with an incredible passion for cooking, started his career behind the counter of a fast food restaurant and honed his culinary skills with further studies at the prestigious Le Cordon Bleu before deciding to start his own company, a personal chef business. In this episode, we make an Italian pasta salad, baked ziti, and corn on the cob Italian style.
Streaming Video
Gennaro's pasta perfecto! : the essential collection of fresh and dried pasta dishes
\"This new book from celebrated Chef Gennaro Contaldo is all about pasta. An inexpensive staple that can be easily transformed into a luxurious meal, the possibilities of pasta are endless-perfect for busy families and for easy entertaining. Join Gennaro on an exciting Italian adventure and discover both new and traditional dishes that can often be whipped up in a matter of minutes. Gennaro's Pasta Perfecto is a delicious collection of over 100 recipes, beautifully photographed by David Loftus. It features dried, fresh, filled, and baked pasta dishes, such as lasagna four ways, minestrone soup, homemade ravioli, and pesto. Packed with tips for picking the best shape for sauces, and featuring recipes from across Italy, this is an essential book for any pasta enthusiast\"-- Provided by publisher.
Book
Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits
Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health benefits without changing eating habits. In this work, F. vesiculosus flour (FVF) was incorporated into durum wheat pasta at 1, 5.5, and 10% gradient levels. The pasta enriched with FVF needed additional water during dough formation and required more cooking time, resulting in higher weight gain but also increased cooking loss (observed with 5.5 and 10%). The fracturability of raw pasta decreased for all the FVF pasta, though the cooked firmness and hardness were only affected with the inclusion of 10% FVF. The substitution of wheat semolina with FVF at a 10% level caused an increase in the pasta’s fiber content, which resulted in a more discontinuous protein–matrix structure, as observed at the microscopic level. Untrained consumers were very positive about the overall sensory traits of the pasta with low supplementation levels (1 and 5.5%). About 72% of panelists selected the 1% FVF pasta as their favorite sample. The utilization of FVF in pasta should be targeted at low inclusion levels to cope with the expected texture quality and prevent the impairment of the sensory traits.
Journal Article
American sfoglino : a master class in handmade pasta
\"In American Sfoglino, Evan Funke shares his classic training and provides detailed instructions for making pasta at home. Focusing on 15 pasta shapes, he'll walk readers through each stage of the process with step-by-step photography, from shaping orecchiette and cutting pappardelle to the proper way to blanch, dry, and preserve pasta.\"-- Provided by publsher.
Book
Faces of Italy. Episode 16
All the delights of Italian cuisine are on the weekly menu in this tasty show, teaching how to cook delicious, easy and affordable classic Italian recipes, hosted by Chef Kevin and co-hostess Morgan and Janine. Kevin, a native Floridian with an incredible passion for cooking, started his career behind the counter of a fast food restaurant and honed his culinary skills with further studies at the prestigious Le Cordon Bleu before deciding to start his own company, a personal chef business. In this episode, we make lasagna rolls with spinach and stuffed zucchini with Italian sausage.
Streaming Video
FODMAP Profile of Wholegrain Pasta
Pasta is a staple food consumed worldwide and is made from wholegrain semolina, which is a food rich in dietary fibre, proteins, minerals, vitamins, and bioactive compounds. However, fermentable oligo-, di-, and monosaccharides and polyols (FODMAP), part of soluble dietary fibre in pasta, can trigger/worsen irritable bowel syndrome (IBS) symptoms and increase the prevalence of gastrointestinal disorders. These dietary fibres include lactose, excess fructose relative to glucose, polyols, fructans (mostly fructooligosaccharides), and galactooligosaccharides. Due to a lack of information on the FODMAP profile for pasta, this research conducted a detailed analysis using high-performance anion-exchange chromatography with pulsed amperometric detection to determine the FODMAP compound content in commercially available pasta, with a focus on wholegrain products. The results showed that fructooligosaccharides (FOSs) are the dominant group of FODMAPs, and kestose is the predominant oligosaccharide in all pasta samples both dry (67.1–95.0%) and cooked (27.1–93.9%). Almost all pasta samples are classified as high-FODMAP foods. The degree of reduction in FODMAP compound content during cooking varies between pasta types and is influenced by the wheat type, cooking time, amount of water used for cooking, pasta shapes, and pasta supplementation. In samples of dry pasta, there are statistically significant differences in the results between all samples, while after cooking, there is evident grouping of the results in four clusters. The reduction in FOS content of pasta after cooking was in the range from 30.9% to 84%. Further research should be focused on higher activity of FODMAP degrading enzymes during pasta production process.
Journal Article