How good is pasta!? In lasagna, as spaghetti with Bolognese and even in salads, the list could go on, as pasta is such a versatile food that can be adapted to many different tasty dishes.
But of recent times, pasta and other delicious carbs have received a pretty bad rap, due to containing gluten, the perception that they contribute to weight gain, and that they are not “paleo”. Now if you have been clinically advised by your doctor not to eat gluten then I understand why pasta may be on the no-go list, but in all other people, gluten is not the devil, and the good news is gluten free pasta is now commonly available.
Carbohydrates are actually really important to the diet, as they are the body’s preferred source of energy and provide the fuel for us to get through the day. Now as is so commonly said, but commonly misunderstood, it’s all about the balance and proportion of foods we eat that leads to optimal health. So how can pasta be included as part of a healthy diet?
But of recent times, pasta and other delicious carbs have received a pretty bad rap, due to containing gluten, the perception that they contribute to weight gain, and that they are not “paleo”. Now if you have been clinically advised by your doctor not to eat gluten then I understand why pasta may be on the no-go list, but in all other people, gluten is not the devil, and the good news is gluten free pasta is now commonly available.
Carbohydrates are actually really important to the diet, as they are the body’s preferred source of energy and provide the fuel for us to get through the day. Now as is so commonly said, but commonly misunderstood, it’s all about the balance and proportion of foods we eat that leads to optimal health. So how can pasta be included as part of a healthy diet?
Pair with lots of veggies- Instead of having a bowl full of pasta which can often equate to 3, 4,5+ times the recommended serving amount (which is just half a cup, cooked), try adding plenty of vegetables to bulk out your meal. Making a Bolognese with lean mince and heaps of veg such as carrot, zucchini and capsicum to go with your pasta is an easy way to do this. (Recipe to follow in part 2)
Choose fresh tasty sauces/dressings- One of my favorite things to pair with pasta is fresh basil pesto as opposed to heavy creamy based sauces. Tomato based sauces like the Bolognese are also a good option, especially if you make it yourself.
Team with protein- Ensuring you have sufficient protein with your carbs will keep you feeling satisfied for longer and not reaching for the fridge two hours after eating your meal. Adding cooked chicken to pasta, chopped tomato, spinach and pesto is a winner (Recipe to follow in part 2).
Choose fresh tasty sauces/dressings- One of my favorite things to pair with pasta is fresh basil pesto as opposed to heavy creamy based sauces. Tomato based sauces like the Bolognese are also a good option, especially if you make it yourself.
Team with protein- Ensuring you have sufficient protein with your carbs will keep you feeling satisfied for longer and not reaching for the fridge two hours after eating your meal. Adding cooked chicken to pasta, chopped tomato, spinach and pesto is a winner (Recipe to follow in part 2).
While dried pasta is a pantry staple for last minute dinners and day-before-pay lunches, fresh pasta is the best! And it’s pretty fun to make. I usually make a large batch as it keeps well in the freezer and if you are already making a mess in the kitchen, may as well make it worth it.
Ingredients
400g 00 flour
4 eggs
Semolina (to prevent pasta sticking)
Ingredients
400g 00 flour
4 eggs
Semolina (to prevent pasta sticking)
Method 1. Combine flour and eggs to make a firm dough by making a well in the flour before adding the eggs- its best to do this on your kitchen bench, but I usually do it in a bowl due to limited bench space. 2. Wrap dough in cling wrap and leave on the bench for 30 minutes- 1 hour. 3. Using just a small amount of dough at a time, flatten the piece you are working with (keep the remaining dough wrapped until you are using it). 4. Feed this dough through the pasta machine on “0” and fold back together. Repeat three times on the same setting. 5. Feed that pasta through the machine starting on “1”. 6. Continue to work your way up the settings until desired thickness is achieved. I usually go to around 7/8. 7. Now its up to you! If you are making lasagna sheets, cut the rolled dough into rectangles. If making fettuccini feed the rolled dough through the fettuccini cutter setting on the machine or cut to any other shape. 8. Place cut pasta onto baking sheets covered in semolina to stop the pasta sticking together. 9. Continue the above steps until all of the dough has been made into your desired pasta. 10. Seal pasta servings in zip-lock bags and freeze. 11. Keep pasta frozen until needed. Cook from frozen in lightly salted boiling water for 2-3 minutes or until soft. |
I managed to make 2 servings of fettuccini (with each serving enough for 2 people and lasagna sheets for a large lasagna. Delicious recipes for enjoying your pasta to follow in the near future! :-)