Crocker - Betty Crocker the Big Book of Pasta

GENERAL MILLS

Owned Media & Publishing Director: Amy Halford

Owned Media & Publishing Manager: Audra Carson

Senior Editor: Grace Wells

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

HOUGHTON MIFFLIN HARCOURT

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Associate: Molly Aronica

Managing Editor: Marina Padakis

Associate Production Editor: Helen Seachrist

Cover Design: Tai Blanche

Interior Design and Layout: Tai Blanche

Senior Production Coordinator: Kimberly Kiefer

Copyright 2015 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016.

www.hmhco.com

Library of Congress Cataloging-in-Publication Data is available.

ISBN 978-0-544-57998-9 (trade paper); 978-0-544-58006-0 (ebk)

Cover photos:

v1.0216

Dear Friends,

We love our pasta because it is so versatile, easy to cook and ideal for any occasion. And, who doesnt have a box or two nestled on the shelf, just waiting to make that perfect meal? But a great pasta meal is more than just a box of pastaits the combination of pasta with other delicious ingredients in a way that makes you want to ask for more!

In The Big Book of Pasta, we provide that variety of pasta combinations and inspiring ideas for great meals any night of the week. Classic recipes include . And why not try making pasta from scratch? Its easier than you think, and we provide recipes for a variety of shapes to choose from, including fettuccine, linguini and even filled ravioli. Look for whole wheat and gluten-free versions of homemade pasta too.

We know that getting dinner on the table quickly is always top of mind, so weve included features to help. , is simply inspiration for quick meals.

So if you love pasta and are looking for new ideas, look no furtherThe Big Book of Pasta is all you need.

Enjoy!

Look for these helpful icons:

QUICK = 30 min. or less, total

MEATLESS

Whether mixed in a comforting casserole or simply tossed with a sensational sauce, the meal possibilities with dried, fresh or frozen or even homemade pasta are endlessbut always enjoyable.

With a few handy tips, youll have all that you need to make pasta that is tender, delicious and the star of the meal.

• Dried Pasta: Avoid broken pasta or pasta that looks cracked. It may fall apart during cooking. Be sure to check sell-by dates on packages because pasta past its prime may not perform well.
• Fresh Pasta: Avoid packages with moisture droplets or liquid inside. Pasta should be smooth and evenly colored without broken or crumbly pieces. Look for sell-by dates too.
• Frozen Pasta: Avoid packages that are frozen as a solid block and those with ice crystals or freezer burn (dry, white spots).

• Dried Pasta: Label, date and store tightly covered in a cool, dry place up to 1 year.
• Fresh Pasta: Refrigerate and use by date on package. Store opened, uncooked pasta in a tightly covered container up to 3 days.
• Frozen Pasta: Freeze unopened fresh pasta in the original package up to 9 months. Leftover uncooked pasta can be frozen in a tightly covered container up to 3 months and homemade fresh pasta up to 1 month.
• Cooked Pasta: To prevent sticking during storage, toss cooked pasta with 1 to 2 teaspoons olive or vegetable oil after draining. Refrigerate tightly covered up to 5 days, or freeze up to 2 months.

Plan on to cup cooked pasta per side dish and 1 to 1 cups per main-dish serving.

To easily measure 4 ounces of dried spaghetti, make a circle with your thumb and index finger (about the size of a quarter) and fill it with pasta.

• Use 1 quart (4 cups) water for every 4 ounces of pasta. When the water is boiling vigorously, gradually add the pasta. Reduce the heat just a bit so that the pasta can boil gently, and stir frequently to prevent sticking.
• For added flavor, add teaspoon salt for every 8 ounces of pasta. Add the salt just as the water comes to a boil.
• Follow package directions for the correct cook times. For baked recipes, slightly undercook the pasta because it will continue to cook during baking.
• Cooked pasta should be al dente, or tender but firm to the bite, without any raw flavor. Overcooked pasta is mushy, waterlogged and bland.
• Unless the recipe specifies, do not rinse pasta after draining or sauces will not cling well. Pasta is usually rinsed only for cold salads.

MEATLESS

prep time: 30 Minutes start to finish: 1 Hour 15 Minutes 8 servings

• cups all-purpose flour
• teaspoon salt
• eggs
• cup water
• tablespoon olive or vegetable oil

In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)

Gather dough into a ball. On lightly floured surface, knead 5 to 10 minutes or until smooth and springy. Cover with plastic wrap or foil; let stand 15 minutes.