If you've ever eaten pasta in Italy, you know one thing for certain: Americans don't know how to make pasta. They over-boil, over-season and over-sauce. Italians have learned to keeps this staple simple and they've had a lot of time to practice! Dating back to the 8th Century pasta has become a global food product that few can resist - even those carb-counters. But there's more to pasta than just a noodle: each ridge of rigatoni and swirl of spaghetti have specific purposes few chefs know about.

HISTORY
The noodle can be traced back for centuries in a number of different cultures, but the pasta most Americans are familiar with comes from Italy. Although is it rumored that the great explorer Marco Polo brought pasta back from his travels in China, there is no real fact to this tale. More likely, pasta was introduced to the southern Italians by the Arabs who invaded in the 8th Century and brought with them what most believe to be the origins of dried pasta. Because Sicily is an ideal place to grow durum wheat due to its warm climate - durum wheat is used to make semolina flour found in most pastas - this southern city quickly adopted pasta as a gastronomic staple.

When Italians first started making pasta, they referred to it as macaroni, which derives from the Sicilian term for making dough forcefully. Early pasta-making was a strenuous and laborious process that was not made easier until later centuries when mechanical inventions were introduced. With these later inventions came the ability to make different shapes of pasta and a more expedient process. Tomatoes and other sauces and seasonings were added through the centuries, but the basic pasta recipe has remained virtually unchanged.

DRIED VS. FRESH
If you've never had fresh pasta, then you are seriously missing out on one of the great forms of pasta. True, there are countless advantages to dry pasta - shape, shelf life, etc. - but there's something about fresh pasta that just tastes... fresher. Fresh pasta is often made with slightly different ingredients than dried - some regions of Italy use all-purpose flour and eggs while others use semolina flour and water. Fresh pasta must be eaten within a few days of making it and cooks for much less time than dried pasta.

There are more than 350 different shapes of dried pasta, with many available in any average American grocery store. By Italian law, dried pasta must be made with 100% durum semolina flour and water, which is a practice that all but the lowest quality pasta manufacturers adhere to worldwide. The complex shapes that dried pasta comes in are not all for aesthetic purposes. For example, tube pasta like ziti or penne have ridges on their surfaces created during the extruding process from the machines. These abrasions to the outside help sauce cling to the pasta and flavor the dish.

MAKE YOUR OWN
pasta making Trying to create fresh pasta dough in your own kitchen is a great way to unite the family - regardless of your heritage. Making the dough is relatively simple, but when you crank it through the machine a countless number of times, you'll soon understand the true meaning of macaroni as the Sicilians did in the early centuries. It is certainly time-consuming, but the fresh pasta taste will be a fantastic reward. Here are some basic recipes to get you started:

Egg Noodles

Ingredients:
2 1/2 C. all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 C. milk
1 Tbs. butter

Directions:
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Fresh Black Pepper Pasta

Ingredients:
2 C. all-purpose flour
2 eggs at room temperature
1/2 tsp. salt
1 Tbs. olive oil
4 Tbs. water
1 heaping Tbs. finely
Ground fresh pepper

Directions:
Put the flour on a flat surface and shape it into a mound. Make a well in the center and add the eggs, salt, olive oil, 2 Tbs. water, and the ground pepper. (Be sure when you grind the pepper that it isn't too large or it will tear the pasta.) Mix with a wooden spoon by combining the eggs and the flour with a circular motion, taking some flour from the inside of the well.

Add the remaining water and mix until it comes together. Transfer the dough onto a floured board and knead it for 10 minutes. Work the dough into a ball, cover it with a bowl, and let it rest for 15 minutes. Roll the dough (using more flour, if needed) into a cylinder about 6 inches long and slice into 1-inch pieces. Flatten each piece of dough with a rolling pin or the palm of your hand. Roll dough out on a pasta machine.

Yield: 1 lb.

Fresh Whole Wheat Pasta

Ingredients:
3 C. whole-wheat flour combined with 1 C. flour or unbleached all-purpose flour
5 extra large eggs
2 Tbs. olive oil

Directions:
Combine the flours and salt, if using, directly on a large pastry board or smooth work surface. Make a well in the center of the flour. Lightly beat the eggs with olive oil and pour the mixture into the well. Using a fork, gradually draw in the flour from the inside wall of the well. Beat gently in a constant direction to prevent air pockets from forming.

Use your free hand to protect the outer wall until the wet mixture is well integrated. When the mixture becomes too stiff to work with a fork, scrape the dough from the fork into the well and continue forming the dough with your hands. Draw in the flour very gradually from the bottom of the wall, again being careful to keep air out of the dough and prevent air pockets from forming. Continue forming the dough into a very soft ball. It should be firm enough to handle, but soft and very pliable. If there is too much flour to be absorbed, do not use it all. Conversely, work in a little more flour if necessary. The perfect consistency is soft but not sticky, responsive to being touched and worked with.

Using the heels of your hands, flatten the dough ball and knead it from the middle outward, folding it in half after working it each time. Knead both sides, maintaining a round shape, for about 14 minutes, until the dough is even and elastic. Cover the dough with an inverted bowl or plastic wrap and let it rest for 15 minutes, or up to 3 hours.

Mixing Dough in a Food Processor

Pasta dough can be mixed in a food processor. Place the dry ingredients in the bowl. Combine the eggs, oil, salt, and any other flavoring such as tomato paste separately, then pour into the bowl. Turn the machine on and process until a ball is formed and the ingredients are well mixed. If the mixture is to dry to form a ball, add a little water and pulse once.

Note: Cut the dough using a spaghetti-cutting attachment or cut it into tagliatelle noodles.

Yields: 2 lb. (1kg) fresh pasta

About the author: Maxine Glass is a writer and editor for Recipe4Living.com, an up and coming recipe sharing Website. For more articles like this, or for a large collection of recipes, visit the site at http://www.Recipe4Living.com

If you are lucky enough to bring home any of this from a party as leftovers, fill flour tortillas with the dip and fry them up as burritos. They're wonderful both warm and cold, and taste great for lunch!

2 (16 oz) cans refried beans (nonfat, if you prefer)
1/2 cup salsa
1 (1 oz) package Picante Passion Dip Kit
16 oz sour cream (lowfat or substitute, if you prefer)
3-4 cups guacamole
1 1/2 cups grated cheddar cheese
1 1/2 cups grated monterey jack cheese (or pepper jack)
2 roma tomato, chopped
2 (4 oz) cans of chopped black olives (small cans, about 3/4 to 1 cup)
1/2 cup chopped green onion

1.) In a bowl mix together the refried beans, half of the package of Picante Passion, the salsa, and 3 tablespoons of the sour cream.

2.) Spread the mixture into a large rectangular glass lasagna dish.

3.) In a separate bowl mix the rest of the sour cream with the remaining Picante Passion.

4.) Spread the sour cream mixture on top of the refried beans.

5.) Taking your guacamole, spread it carefully on top of the sour cream mixture.

6.) Take care not to mix the two together.

7.) Toss the two types of grated cheese together, then spread them on top of the guacamole.

8.) Sprinkle with the tomatoes, olives, and green onions. Chill in refrigerator for at least an hour before serving.

9.) You can make this recipe a day ahead and let it sit in the fridge overnight - let it come to room temperature before serving with round, restaurant-style tortilla chips. (The reason to serve it at room temp is so that when you attempt to dip your chips in they don't break!) Some people like to serve this hot instead of cold: bake at 350 degrees F for 30 minutes, if you'd like to do that.

Tailgate Club Sandwich

Easy to make to bring along to a tailgate party or to eat at home while watching the game. Try adding different meats or vegetables for additional flavors!

1 loaf unsliced round bread (about 9" diameter)/Hoagie Rolls
1 cup Ranch dressing
crumbled bacon
1 tsp Tomato & Parsley Vinaigrette
lettuce
1/3 lb sliced swiss cheese
3/4 lb sliced cooked roast beef
1/2 lb sliced cooked turkey
1 large tomato, sliced

1. Cut bread in half horizontally; hollow out center of each half, leaving 1/4 inch shell.

2. Mix 1 cup of Ranch dressing with a handful of crumbled bacon.

3. Spread 1/3 cup of the Ranch/bacon dressing mix into each shell.

4. Line bottom of each shell with lettuce.

5. Into the bottom of each shell layer cheese, roast beef, remaining dressing, turkey and then tomato and sprinkle with Tomato & Parsley Vinaigrette.

6. Top with lettuce.

7. Replace top shell.

8. To serve, cut into wedges.

Mint Chocolate Layer Bars

1 jar Triple Chocolate Mint Brownie Mix
4 eggs
1/2 cup vegetable/canola oil
1 tbsp water
4 cups Confectioner's sugar
1 tbsp Peppermint Sugar

1. Beat the jar of brownie mix briefly with 2 eggs and vegetable/canola oil, until just blended.

2. Press into a 9 x 13 pan, lightly coated with vegetable spray.

3. Beat together confectioner's sugar, Peppermint Sugar, 2 eggs, and cream cheese.

4. Spoon over top, spreading mixture evenly to edges.

5. Bake 1 hour to 1 hour and 15 minutes at 350 degrees, or until top is puffed and as cooked as you like.

6. Cool and cut into bars.

About the author: Here at Life's Necessities we are a group of people who love to travel, shop, cook and give. Due to our own hectic schedules, we feel a need to ease tension and save time, thus our product line is dedicated to convenience and the simple pleasures of life.

As always the key to these and any of our products is to SMILE, RELAX AND ENJOY!

Visit us online at http://www.lifesnecessities.com for these and our other products.

This brunch dish is wonderful, but not complicated, and can be prepared in advance. The only adjustment needed will be when cooking the French toast. Since you will have chilled it overnight, you will want to allow time to warm the bread all the way through, without burning it, so a lower heat may be needed. The syrup can be re-warmed in the microwave.

A large bowl of fruit salad makes a good and very simple side dish. The one I have added here is a combination of oranges, kiwi, grapes and apple in a honey-spice dressing. Of course, other fruit can be added. Along with coffee, tea and juice, or maybe a fruit punch, you are ready to enjoy a wonderful meal with your family and friends.

Stuffed French Toast

1 8-ounce package Neufchatel (low-fat) cream cheese, softened
1 cup apricot jam 1-teaspoon vanilla ½ cup finely chopped pecans
1 16-ounce loaf sweet French bread
4 eggs
1 cup whipping cream
½ teaspoon ground cinnamon
½ teaspoon vanilla
½ cup orange juice

In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1-teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside. Cut the bread into ten to twelve 1 ½-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1-½ tablespoons of the cheese mixture.

Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture becomes smooth syrup.

Beat together eggs, whipping cream, cinnamon and the 1/2-teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300-degree oven while cooking remaining slices.

To serve, drizzle warm syrup over the hot French toast. Delicious!

Serves 5 to 6

Tip: For a lower fat version, use 1 cup refrigerated egg product in place of whole eggs and 1 % milk instead of whipping cream. It is still excellent and a little easier on the waistline.

Fruit Salad with Honey-Spice Dressing

4 oranges, pared and sliced
2 kiwi, pared and sliced
1-cup fresh seedless red or green grapes, halved
1 Fuji or Cameo apple, cored and cubed

Combine the fruit in a serving bowl and add dressing to taste.

For dressing combine ¼ cup fresh lemon juice, ¼ cup honey and ½-teaspoon ground cinnamon. Whisk and pour over fruit.

About the author: Suzanne Merrill: http://theheartofthehomeblog.blogspot.com - A recipe and hospitality blog.