Magazine article Sunset

Crazy for Pasta?

Magazine article Sunset

Crazy for Pasta?

Article excerpt

THINK THAI, CHINESE, AND GREEK AND EAT WELL

Italians might think they own pasta, but they'd be wrong. The whole world uses it, and pasta speaks a new language as it crosses borders.

Take the fine strands of wheat pasta known as vermicelli in Italy In China, the name changes to mein and in Japan, somen. Though very similar, these noodles taste completely different when prepared in their native cuisines.

No matter what its land of origin, pasta is hard to beat for a quick meal. High in complex carbohydrates and low in fat, pasta is a delicious cornerstone to a healthful diet. Best of all, it's hard to tire of pasta when you have the whole world to choose from.

know your ASIAN NOODLES

Asian noodles are widely available fresh or dried in many supermarkets and Asian grocery stores. But the number of choices can be staggering. Here's what you need to know.

Ingredients. Most are made of wheat or buckwheat flour. If they are called cellophane (or transparent) noodles or rice sticks, the base may be rice, yam, or mung-bean flour.

Flavor. Dried wheat-flour noodles taste much like similarly shaped Italian-style pastas. Brown buckwheat noodles have a distinctive, hearty taste. …

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