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Fresh Pasta

Illustration

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 size and shape of pasta. After cooking, drain and rinse with cold water to stop cooking. As a general rule, use light sauces for delicate pastas like capellini or angel hair, and chunky, richer sauces for sturdy pastas like fuselli and linguini.

Buying and storing tips

Look for fresh pasta in the refrigerated section of some natural food, grocery, and specialty stores. Store fresh pasta in the refrigerator, and use within a day or two. Fresh pasta can also be frozen for several weeks.

Varieties

Fresh pasta comes in several shapes and sizes, including macaroni, spaghetti, farfalle (bow-ties), rotelle (corkscrews), conchiglie (shells), linguini (broad, flat noodles), and others. It may have fillings, such as tortellini and ravioli, and may be colored with beets, tomatoes, spinach, basil, or squid ink.

Nutrition Highlights

Fresh pasta, 4.5 oz. (127g)
Calories: 369
Protein: 14.5g
Carbohydrate: 70g
Total Fat: 2.9g
Fiber: 0.0g
*Excellent source of: Iron (4.3mg), and Thiamine (0.90mg)
*Good source of: Magnesium (59mg), and Zinc (1.5mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

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