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43 ~ Wednesday. March 22, 1989 - North Shore News

Fresh or dry, pasta

THERE ARE many arguments among food ‘experts’ as to
fresh pasta versus dry pasta. | feel that both have certain
advantages for certain uses.

For example, if 1 want to make
a simple dish such as fettucini with
Alfredo sauce, | prefer fresh pasta.
Fresh lasagne rectangles are
wonderful — they need no cooking
before you layer them with the
sauce and cheese. A real time-
saver,

The texture of fresh pasta tends
to be softer than dried and requires
much less cooking time — usually
about three minutes from the time
the water returns to the boil.

Lock, too, for new brands of
dried pasta that require no cooking
before being included in a casse-
role.

These inciude lasagne noodles,
cannelioni tubes and manicotti
shells. I've tried the cannelloni
tubes and found them adequate
except I broke a lot of them while

Mexican Pasta Salad
8 a2. pasta, cooked
Tb. ground beef
3 tomatoes, diced
i green pepper, diced ‘2 inch
1 bunch green onions
Ly cup olive ail
{ tablespoon wine vinegar
': teaspoon crushed chilies

t teaspoon chili powder
i teaspoon garlic powder
lcup grated cheddar cheese

Chill the pasta quickly by toss-
ing it with a handful of ice cubes
and draining well.

Form the beef into marble-sized
balls and bake at 3S0F about 10
minutes or until cooked. Toss with

three. Here are some interesting
combinations. You can vary the
appearance, too, by choosing dif-
ferent pasta shapes such as shells,
bows and wheels.

(AN GENERAL PP

rece

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4

attempting to fill them.

For dishes such as macaroni and
cheese or pasta salads, I prefer
dried pasta. The fresh seems to
soak up too much of the sauce or
dressing and become soggy.

For salads, try ditali. This is
similar to macaroni except that the
holes are bigger. That lets more of
the dressing come in contact with
the pasta. They seem to be a bit
more tender but not soggy.

There’s nothing more satisfying,
especially on a buffet table, than a
pasta salad, providing the cook has
a little imagination. The keys are

“crunch,’’ ‘‘color’’ (although 1 . “INT FL
detest tinted pasta), and “‘tang.” ae SEM}.
Add crunch with crisp vegetables EMI GLOSS _ENAM

$9.00 off the regular price

such as celery or cucumber. Color

j . : : WHITE 22-010
comes with vegetables such as car- of every 4 litres of interior y.
rots or olives while the tang usually . . = at ee
is provided by the dressing. and exterior premium Sages: ——_

Meats, too, can help add all

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(Opposite Super-Valu)

North Vancouver
133 West 16th St., 988-0141

(one block west of Lonsdale)

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pasta and vegetables. For dressing,
shake oi], vinegar and spices in a
screw-top jar. Allow to stand at
room temperature for several
hours to blend the flavors.

To serve, toss the salad with the
dressing and top with grated

See Purchase
Page 44

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