Flavoured Pasta

Preparation, uses, and tips

Add pasta a little at a time to boiling water. To prevent pasta from sticking to the bottom of the pan, stir gently until the water returns to a rapid boil. Cooking time varies depending on the type of pasta. Drain and rinse with cold water to stop cooking. As a general rule, use light sauces for delicate pastas, such as capellini or angel hair, and chunky, richer sauces for sturdy pastas, such as fuselli and linguini.

Buying and storing tips

Look for dried flavoured pasta in the pasta or bulk section of natural food, grocery, and specialty markets. Look for fresh flavoured pasta in the refrigerated foods section. Store dried flavoured pasta, unopened, in a cool, dry cupboard for six to eight months. Store fresh flavoured pasta in the refrigerator and use within a day or two.

Varieties

Flavoured pasta comes in a few shapes and sizes, including macaroni, spaghetti, farfalle (bow-ties), rotelle (corkscrews), conchiglie (shells), linguini (broad, flat noodles), and others. Flavoured pasta is also available fresh.

Nutrition Highlights

Flavoured pasta (dry, purchased), 2 oz. (60g)
Calories: 75
Protein: 2.9g
Carbohydrate: 14.2g
Total Fat: 0.6g
Fiber: 0.0g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.