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Olive oil enhances the flavor of pasta and can be added after cooking. Seminola flour is best for making pasta due to its gluten content. Use a large pot of boiling water and do not add olive oil to the water. Olive oil is a healthy alternative to unhealthy fats.
Olive oil has a wonderful quality that allows it to carry the flavor of other foods, herbs and spices while providing a pleasant and satisfying sensation of flavor and texture in the mouth. Making pasta with olive oil will provide a satisfying level of robust, flavor-enhancing qualities. It can be drizzled over cooked pasta or pasta salad to enhance and deepen the flavors, herbs, spices, vegetables and meats in the pasta dish. To make a flavorful olive oil pasta, take the hot pasta straight from the pot using a ladle-type strainer and drizzle with the olive oil, a few pepper flakes, and still-hot garlic. Let the hot pasta sit and soak up the ingredients for a minute or two before serving.
Types of flour for making pasta are unbleached white flour and seminola flour, a traditional pasta flour with a coarser grain than unbleached white flour. This seminola flour contains a lot of gluten which makes it strong and elastic, capable of holding different shapes of pasta. Seminola flour produces a very stiff textured flour that is more difficult to work with. To make pasta, you can combine one part seminola flour with four parts unbleached flour and use a pasta machine. Then you can add a tablespoon (about 15 ml) of olive oil to the mixture for extra flavor.
One of the best tips for making the best pasta with olive oil is proper preparation. Always use a generous amount of boiling water, 4 to 5 quarts (3.8 to 4.7 liters) in a large pot. The large pot allows for full immersion of long pasta such as spaghetti. The large amount of water washes away the extra starch from the pasta as it boils. Add about 1 to 2 teaspoons (about 5-10 mL) of sea salt. Remember to stir the pasta for the first two to three minutes or the pasta will stick together and form lumps of stuck-together pasta.
Do not add olive oil to the water in which the pasta is boiling. Some people believe this will prevent the paste from sticking together. This way, you’ll make the pasta oily on the outside and prevent other ingredients like sauces, spices, and herbs from sticking to the surface of the pasta. Adding olive oil to pasta while cooking results in a pan full of tasteless pasta. Instead, add extra virgin olive oil to any pasta dish just before serving for a last minute of flavor.
Pasta with olive oil is a healthy alternative to foods prepared with unhealthy saturated and trans fats. While it may be high in fat, the healthy fats found in olive oil are monounsaturated fatty acids (MUFAs) and are actually healthy when used in moderation. MUFAs normalize blood clotting, benefit insulin levels, provide blood sugar control, and reduce overall total cholesterol levels, as well as low-density lipoprotein (LDL) cholesterol levels.
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