#whole wheat pasta

[luckystorein22]

How do you hand-shape fusilli pasta?

Hand-shaping fusilli pasta can be a fun and rewarding process. Fusilli is a spiral-shaped pasta that is traditionally made using a rolling and twisting method. Here's a step-by-step guide on how to hand-shape fusilli pasta:

Ingredients:

Semolina flour or all-purpose flour

Water (as needed)

Equipment:

Rolling pin

Knife or pasta cutter

Skewer or thin rod

Instructions:

Prepare the Pasta Dough: Start by making your pasta dough. You can use semolina flour or all-purpose flour. Combine the flour with water to form a smooth and elastic dough. Let the dough rest for about 30 minutes to allow it to relax.

Divide the Dough: Once the dough has rested, divide it into small portions. Work with one portion at a time to prevent the remaining dough from drying out.

Roll the Dough: Take a portion of the dough and roll it into a thin and long rope-like shape on a lightly floured surface. The thickness can vary based on your preference, but it's generally about the width of a pencil.

Cut into Small Strips: Use a knife or pasta cutter to cut the rolled dough into small strips. The length of the strips will determine the size of your fusilli. Aim for strips that are about 3 to 4 inches long.

Twist Around Skewer: Take one of the strips and place it diagonally across a skewer or thin rod. Hold one end of the strip against the skewer and start twisting the strip around the skewer using your fingers. As you twist, the pasta will form a spiral shape.

Press the Ends: Once you've twisted the entire strip, press the ends together to secure the spiral shape. Ensure that the strip is tightly wound to maintain the fusilli shape.

Remove from Skewer: Gently slide the formed fusilli off the skewer. You can place it on a floured surface or a drying rack while you shape the rest of the pasta.

Repeat: Repeat the process with the remaining strips of dough until you have shaped all your fusilli.

Allow to Dry (Optional): If you prefer a slightly firmer texture, you can let the hand-shaped fusilli dry for a short period before cooking. Place them on a drying rack or a floured surface for about 15-30 minutes.

Cook: Cook the hand-shaped fusilli in boiling salted water until they float to the surface, indicating they are done. The cooking time may vary, but it's usually a few minutes.

Now you have hand-shaped fusilli pasta ready to be cooked and enjoyed with your favorite sauces! It might take a bit of practice to perfect the twisting technique, but the process becomes easier with experience.

[what-marsha-eats]

No mayo, no oil, no dairy in this pasta salad's dressing.

[fattributes]

Skillet Italian Sausage and Peppers with Whole Wheat Penne

[100dayproductivity]

Does reblogging your own post bring it up to the top? (Answer: Yes, it does. Neat.)

Time for a quick but nutritious lunch.

Some raw veggies (I got the expensive $5/bag of pre-peeled fancy carrots yesterday on sale for .99¢!)

A bit of whole wheat pasta

A few spoonfuls of tomato sauce and beans, simmered with a pinch of Italian herbs and a pinch of sugar.

Clean-up hack: Use the same pot you used for boiling the pasta to simmer the sauce. When sauce is done, pour it out into your bowl first, then use the pasta to "wipe up" the sauce in the pot.

Complete meal: veg, carb, protein. 👍 Prep time: 20 minutes.

[pettyprocrastination]

Can somebody tell me my pasta and chicken sausage looks good 🥺

[yasssss-food]

Garlic Butter Spaghetti with Herbs

[askwhatsforlunch]

Chilli and Tomato Pasta (Vegan)

Even on a grey and chillier Summer's day, one fancies fresh herbs and vegetables. They are ripe and full of flavour, and all the fresher if picked in one's kg!! And they make this Chilli and Tomato Pasta a beautifully hearty lunch!

Ingredients (serves 3):

1 1/2 cup short whole-wheat pasta (such as tortiglioni or farfalle)

2 tablespoons olive oil

2 fluffy sprigs Garden Parsley 

1/3 red chili pepper

a small Green Onion

a large, ripe heritage tomato (such as Marmande or Black Krim)

1 garlic clove, minced

½ teaspoon fleur de sel or sea salt flakes

½ teaspoon freshly cracked black pepper

1 1/2 tablespoon Modena Balsamic Vinegar

1 teaspoon caster sugar

half a dozen Garden Cherry Tomatoes

In a pot of salted boiling water, cook tortiglioni according to package’s directions, about 9 minutes until al dente.

In a large, deep skillet, heat olive oil over medium-high heat.

Finely chop Garden Parsley, add to the skillet, and fry, 1 minute.

Thinly slice red chili pepper, and stir in as well.

Thinly slice Green Onion, and stir into the skillet, keeping a little of the chopped green part for garnish.

Roughly dice Marmande tomato, and stir into the skillet, with all its juice. Increase heat to high. Cook, 3 to 4 minutes, until tomato collapses into a sauce.

Stir in minced garlic. Season with fleur de sel and black pepper.

Finally, deglaze with Balsamic Vinegar. Cook, 1 minute, and stir in caster sugar.

Halve Cherry Tomatoes, and stir into the skillet. Cook, 1 minute.

Once the tortiglioni are cooked, drain quickly, saving about 1/3 cup of the cooking water, and stir both into the Balsamic tomato sauce, until the pasta is beautifully coated.

Serve Chilli Tomato Pasta hot, sprinkled with chopped green part of the Green Onion, plus an onion flower, if you have one, and chopped Garden Parsley.

[lolli-says-stuff]

I ate so much bread today. It’s my biggest love besides Yassen Gregorovich.

[dyingnights]

i would kill for some spinach pasta rn

[luckystorein22]

quick and easy spaghetti recipes with few ingredients

Spaghetti is a comfort food enjoyed by many for its simplicity and ability to transform a few ingredients into a satisfying meal. Here, we present a collection of easy-to-follow recipes, each brimming with flavor and requiring minimal effort.

Classic Spaghetti Aglio e Olio

Ingredients:

Spaghetti

Olive oil

Garlic cloves

Red pepper flakes

Fresh parsley

Salt

Method:

Boil spaghetti in salted water until al dente.

In a pan, sauté minced garlic in olive oil until golden.

Add a pinch of red pepper flakes for a subtle heat.

Toss the cooked spaghetti into the pan, ensuring it’s well coated.

Garnish with freshly chopped parsley and serve.

Key Points:

A simple yet flavorful dish with minimal ingredients.

The garlic-infused olive oil provides a delightful taste.

Creamy Garlic Parmesan Spaghetti

Ingredients:

Spaghetti

Butter

Garlic cloves

Heavy cream

Grated Parmesan cheese

Salt and pepper

Method:

Cook spaghetti until tender.

In a separate pan, melt butter and sauté minced garlic.

Pour in heavy cream and let it simmer.

Add Parmesan cheese, salt, and pepper, stirring until smooth.

Combine the cooked spaghetti with the creamy sauce and serve hot.

Key Points:

A creamy and indulgent spaghetti dish requiring minimal effort.

The richness of Parmesan and cream creates a luxurious flavor.

Fresh Tomato Basil Pasta

Ingredients:

Spaghetti

Fresh tomatoes

Olive oil

Fresh basil leaves

Garlic cloves

Salt and pepper

Method:

Boil spaghetti until done.

In a pan, sauté chopped tomatoes and garlic in olive oil.

Add torn basil leaves and let it simmer.

Combine the cooked spaghetti with the tomato mixture, ensuring it’s well-coated.

Season with salt and pepper, and serve garnished with additional basil.

Key Points:

A light and refreshing pasta perfect for summer.

The combination of fresh tomatoes and basil creates a vibrant taste.

Lemon Butter Spaghetti

Ingredients:

Spaghetti

Butter

Lemon zest and juice

Garlic cloves

Fresh parsley

Salt

Method:

Cook spaghetti as directed.

In a pan, melt butter, add minced garlic, and cook until fragrant.

Add lemon zest and juice, allowing it to simmer.

Toss the cooked spaghetti in the lemony butter mixture.

Finish with chopped parsley and a pinch of salt before serving.

Key Points:

A zesty and tangy spaghetti recipe bursting with freshness.

The lemony butter sauce elevates the dish with vibrant flavors.

Spaghetti Carbonara

Ingredients:

Spaghetti

Eggs

Pancetta or bacon

Grated Pecorino or Parmesan cheese

Black pepper

Method:

Boil spaghetti until al dente.

In a separate pan, cook diced pancetta until crispy.

In a bowl, whisk eggs, cheese, and black pepper.

Drain the cooked spaghetti and toss it with the egg mixture.

Add the crispy pancetta, ensuring it's well combined, and serve immediately.

Key Points:

A traditional Italian dish rich in flavor with minimal ingredients.

The egg and cheese create a velvety, indulgent sauce.

Pesto Spaghetti

Ingredients:

Spaghetti

Pesto sauce (store-bought or homemade)

Pine nuts or walnuts (optional)

Grated Parmesan cheese (optional)

Method:

Cook spaghetti and drain when ready.

Toss the hot pasta with pesto sauce until well coated.

Optionally, sprinkle with pine nuts or walnuts and grated Parmesan.

Key Points:

A quick and delicious pasta dish bursting with basil flavor.

Pesto provides a convenient way to elevate the taste of spaghetti.

Chili Garlic Shrimp Spaghetti

Ingredients:

Spaghetti

Shrimp

Olive oil

Garlic cloves

Red pepper flakes

Lemon juice

Parsley

Salt and pepper

Method:

Cook spaghetti until al dente.

In a pan, sauté shrimp and minced garlic in olive oil.

Add red pepper flakes for heat and a splash of lemon juice.

Toss the cooked spaghetti with the shrimp mixture.

Garnish with chopped parsley and season to taste.

Key Points:

A delightful seafood pasta with a kick of spice.

The combination of garlic, chili, and shrimp creates a savory delight.

Cheesy Baked Spaghetti

Ingredients:

Spaghetti

Marinara or pasta sauce

Mozzarella cheese

Parmesan cheese

Italian seasoning

Method:

Cook spaghetti until just before al dente.

Mix the cooked spaghetti with marinara sauce and half of the cheeses.

Transfer to a baking dish, top with remaining cheese and Italian seasoning.

Bake until the cheese melts and turns golden.

Serve the cheesy, gooey delight straight from the oven.

Key Points:

A comforting, baked spaghetti dish that's cheesy and delightful.

The gooey, melted cheese enhances the overall appeal of the meal.

One-Pot Spaghetti Meatballs

Ingredients:

Spaghetti

Ground beef or turkey

Bread crumbs

Egg

Tomato sauce

Italian seasoning

Garlic powder

Method:

In a bowl, mix ground meat, bread crumbs, egg, Italian seasoning, and garlic powder.

Form meatballs and set aside.

In a pot, combine tomato sauce and water, bring to a simmer.

Add the uncooked spaghetti and meatballs to the pot.

Cook until pasta is tender and meatballs are cooked through.

Key Points:

A convenient one-pot meal combining pasta and meatballs.

The dish offers a hearty and satisfying experience with minimal cleanup.

Tips for Perfect Spaghetti

Mastering the art of cooking the perfect spaghetti involves a few essential tips:

1. Salting the Water: Adding salt to the boiling water enhances the pasta's flavor. 2. Al Dente Texture: Cook spaghetti until it's firm to the bite, known as al dente. 3. Reserving Pasta Water: Save some pasta water to adjust the sauce's consistency. 4. Proper Sauce Coating: Toss cooked pasta with the sauce in a hot pan to ensure even coating.

Conclusion

Savoring a delightful plate of spaghetti doesn't always demand an extensive list of ingredients or hours in the kitchen. These quick and easy recipes allow you to relish a flavorful meal without hassle. Explore the simplicity and versatility of spaghetti by experimenting with these minimal ingredient dishes.

FAQs

1. What makes spaghetti an ideal meal option?

Spaghetti is versatile and can be paired with a variety of sauces, making it a flexible choice for various tastes and dietary preferences.

2. Can I use gluten-free or whole wheat spaghetti for these recipes?

Absolutely! Feel free to substitute regular spaghetti with gluten-free or whole wheat versions to suit dietary needs.

3. How can I store leftover spaghetti?

Store leftover spaghetti in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a bit of water to prevent it from drying out.

4. What other vegetables can I add to these recipes?

Experiment with vegetables like spinach, cherry tomatoes, zucchini, or bell peppers to enhance the nutritional value and taste of your spaghetti.

5. Can I make these recipes ahead of time?

Certainly! Prepare the sauces or certain components in advance and combine them with freshly cooked spaghetti when ready to serve.

Crafting a delightful spaghetti dish with minimal ingredients is an art in itself. Embrace the simplicity and unleash your creativity in the kitchen with these easy-to-follow recipes. Enjoy the flavorsome journey through the world of spaghetti!

Remember, the best meals are often the simplest ones. Buon Appetito!

[piranhagutz]

INTRO

names - mica/nico

interests - TLOZ, devils candy (even if there’s a nonexistent fanbase), uhh.. idk what else 😭

cecelia condit is my favorite director 🫶🫶

dm’s are always open !!

what else am i supposed to add. uh. my favorite food is plain whole wheat pasta because i’m a FREAK. that’s right. no tomato sauce. no butter. no cheese. nothing but WHOLE WHEAT.

[fattributes]

Skillet Italian Sausage and Peppers with Whole Wheat Penne

[foldingfittedsheets]

So my trip to New Jersey is off to an auspicious start (withering sarcasm). My betrothed and I couldn’t pack lunches and had to get it at the airport. Then we were left at the mercy of their dad bringing us something to eat when he picked us up.

He offered to bring hoagies. My betrothed and I were both dismayed. They like a hoagie just fine but I hate cold cuts, and in general the only sandwiches I like are warm ones that I must eat warm because Food Temperature is a thing for me. I doubt he’s heard of bahn mi and I don’t know how popular it is on the east coast anyway. But the act of saying to their dad: “She doesn’t like hoagies,” is a whole can of worms neither of us want to open. (We are trying our damndest to avoid talking about my food sensitivities as relates to autism. He is a psychiatrist with mountains of prejudice around the word.)

So they ask me what I’d like him to bring instead and I looked at them with the sad wet eyes of a creechur past their limits because the airport is stressful and I was overwhelmed. They decide a bagel and cream cheese would be good and I’m so relieved and happy that they’re so smart.

And he says. “All the places that sell them are closed. Would she just like granola?”

No. No I would not like granola to be my whole dinner. What I’d really like is a massive burger but that would violently offend his yuppy health sensibilities and he’s in no way equipped to actually feed me something that substantive.

We start bargaining with this man. Over where to get a bagel. He hits us with “But they’re a breakfast food,” and, “If I can’t find one I’ll just bring granola.”

Every conversation with him is his quiet judgment that we can’t live on kale chips, granola, and vegetarian protein drinks like he does. But he did manage to bring me a bagel.

[skullshoal]

Last year my doctor told me i might be prediabetic after a blood test and i spent the last 6 months changing my diet severely to try and not die of beeties and i got a test done like a week ago and i'm ok :) i'm very relieved. My mother has diabetes and my grandmother died from it so i've always known i was high risk. glad eating differently actually worked lol

[loveformybelly]

Whole wheat pasta with zucchini, napa cabbage, tofu in green curry sauce.

[askwhatsforlunch]

Creamy Pollock and Leek Pasta

This simple Creamy Pollock and Leek Pasta transforms leftover Lemon and Garden Herb Baked Pollock on Leeks into a tasty lunch, both light and indulgent! Happy Tuesday!

Ingredients (serves 2):

2 cups short whole-wheat pasta (such as fusilli or penne)

1 1/2 tablespoon olive oil

1 lemon

about 2 cups leftover Lemon and Garden Herb Baked Pollock and Leeks (bones removed)

3/4 cup crème fraîche or sour cream

1/2 teaspoon freshly cracked black pepper

Cook whole-wheat fusilli in a medium pot of salted boiling water according to package's directions, generally 9 minutes until al dente.

Heat olive oil in a large, deep skillet over medium-high heat. Grate in the zest of half the lemon, and fry, 1 minute.

Stir in leftover Lemon and Garden Herb Baked Pollock and Leeks, and reduce heat to medium. Cook until hot, about minutes.

Then, stir in crème fraîche, and season with black pepper. Simmer, about 5 minutes more.

Once the fusilli are cooked, quickly drain, saving 1/4 cup of the starchy cooking water, and stir both into the skillet, coating the pasta nicely. Thoroughly squeeze in the juice of the whole lemon.

Serve Creamy Pollock and Leek Pasta hot, garnished with, if desired.