FAQ

Is Miller Pasta a healthy food?

Pasta is not only an affordable, healthy family meal choice, but also provides a delicious culinary vehicle in which to incorporate more vegetables, legumes and other healthy foods into your eating plan.

Is pasta fattening?

Pasta alone will not make you fat. Excess calories create excess fat. Pasta is a good complex carbohydrate food. Skip the heavy cream and butter sauces to trim back the calorie content of the meal and choose nutrient-rich pasta “partners” that are high in fiber or protein and low in unhealthy fats, such as fresh herbs, vegetables, beans, and lean poultry.

Is the nutritional information listed on each box of pasta for cooked or uncooked pasta?

The recommended serving size is 2 ounces of uncooked pasta, which equals approximately 1 cup of cooked pasta.

What is the best way to cook pasta?

Always use plenty of water when cooking pasta – at least one quart of water for every quarter pound of pasta. Be sure to use a large enough pot to allow the pasta plenty of room to cook properly. The typical procedure for cooking pasta is to bring 6-8 quarts of water to a boil; add salt; add the pasta, but please refer to instructions on the package for complete cooking time.

Should salt be added to the cooking water?

Salt is always used in preparing pasta in Italy. A touch of salt in the water brings out the flavor of the pasta. Sea salt is recommend since it is a natural product that enhances the flavor without creating salty-tasting pasta. If you are on a sodium-restricted diet, the salt may be omitted.

Should oil be added to the cooking water?

Adding oil to the pasta water does not stop pasta from sticking together. Using Miller’s high-quality pasta and using the correct proportion of water to pasta ratio will prevent the pasta from sticking together.

Why is cooking pasta al dente so important?

Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’

Should pasta be rinsed?

Pasta should not be rinsed after cooking. This method was utilized to rinse excess starch off the pasta. When poor-quality wheat is used, the pasta releases too much starch and sticks together. Because Miller pasta is made with high-quality durum wheat, the natural starches released from our pasta complement the pasta meal. These starches allow the sauce to adhere to the pasta better.

How do you judge good quality pasta?

The quality of pasta is very dependent upon the kind of wheat used and the manufacturing process. Miller uses a blend of the finest durum wheat to produce the Maida (Fine Baking Flour) that makes our pasta. Miller’s innovative milling process and methods assure the high quality and excellent cooking properties of our pasta.

Are there other ways to tell good quality pasta?

Yes, you can tell just by looking at it. Good pasta will have a unique yellow color. Properly grown, stored, milled, and dried, pasta will have very few defects such as black specks, white spots, or cracks. During cooking, the pasta will not clump together or form surface stickiness, and it should have good texture and elasticity upon chewing. Visually the pasta should be an amber yellow color, uniform in size and shape, and without grayish or reddish shades. Quality pasta will have a pleasant taste and aroma, and always cook al dente.

What is a recommended serving size, and is this for cooked or uncooked pasta?

The recommended serving size is 2 ounces of uncooked pasta, which equals approximately 1 cup of cooked pasta.

How should pasta be stored?

Pasta should be stored in a cool, dry place such as a cupboard or pantry.

What is the shelf life of Miller Pasta?

The shelf life on our products vary. For the very best quality and taste, Miller recommends using our pasta by the date found on our packaging.

How can I get new pasta recipes and news?

Connect with Miller Pasta on Facebook, Twitter to review our new recipe in your inbox each week!

How do I reheat pasta?

To reheat cooked pasta, portion out the amount you need and place in boiling water. For extra-easy draining, you can place the pasta in a stainless steel colander or strainer and then submerge in boiling water. Count 40 to 60 seconds of re-heating time for a four-ounce serving. Drain the pasta well, toss with sauce and serve immediately.

Pasta can also be reheated in the microwave oven. Reheat single servings on high for 45 seconds at a time, checking between intervals for doneness.

How should I store pasta?

Uncooked Pasta
Store uncooked, dry pasta in your cupboard for up to one year. Keep in a cool, dry place. Follow the “first-in, first-out” rule: Use up packages you’ve had the longest before opening new packages.

Cooked Pasta
Refrigerate cooked pasta in an airtight container for 3 to 5 days. You may add a little oil (1-2 tsp. for each pound of cooked pasta) to help keep it from sticking. Because cooked pasta will continue to absorb flavors and oils from sauces, store cooked pasta separately from sauce.

Freezing Pasta
The best pasta shapes for freezing are those that are used in baked recipes. You’ll have better results if you prepare the recipe and freeze it before baking. To bake, thaw the dish to room temperature and bake as the recipe directs.

How do you cook pasta perfectly every time?

  1. Boil four to six quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking).
  2. Add the pasta with a stir and return the water to a boil. Add salt to water, if desired.
  3. Stir the pasta occasionally during cooking.
  4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.
  5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be “al dente,” or firm to the bite, yet cooked through.
  6. Drain pasta immediately and follow the rest of the recipe.

Does all pasta contain gluten?

No. To please all tastes and dietary restrictions, there are numerous varieties of pasta available on the market today. Traditional pasta is typically made from durum semolina wheat or whole wheat. Alternative pastas are made from other grains such as brown rice, spelt, and quinoa and are now widely available. The primary ingredient in gluten-free pasta is brown or white rice. Other ingredients in gluten-free pasta are quinoa, corn, potato, amaranth and buckwheat.

What are the health benefits of pasta?

Pasta is a perfect foundation for healthy, nutritious and satisfying meals: pasta is generally eaten with nutrient-dense food partners, such as fiber-filled vegetables and beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheese, poultry and lean meats.

SUSTAINED ENERGY
Carbohydrates like pasta provide glucose, the crucial fuel for your brain and muscles. Pasta is an excellent source of complex carbohydrates, which provide a slow release of energy. Unlike simple sugars that offer a quick, yet fleeting boost of energy, pasta helps sustain energy.

LOW SODIUM & CHOLESTEROL-FREE
Pasta is very low in sodium and cholesterol-free. Per cup, enriched varieties provide a good source of several essential nutrients, including iron and several B-vitamins. Whole wheat pasta can provide up to 25% of daily fiber requirements in every one cup portion.

FOLIC ACID
Enriched pasta is fortified with folic acid – essential for women of child-bearing age.. A serving of dry pasta supplies the equivalent of roughly 100 micrograms of folic acid, or 25% of the recommended daily intake.

BALANCED DIET
Pasta is part of a well-balanced diet. Current dietary guidance calls for up to 65% of daily calories to come from carbohydrates, such as pasta.

LOW GI
Pasta has a low Glycemic Index (GI) so it does not cause blood glucose levels to rise quickly. Blood glucose is sometimes referred to as blood “sugar”.

Is there added sugar in my pasta?

Pasta itself contains no added sugar, just complex carbohydrates. In fact, traditional dry pasta contains less than a gram of “natural” sugar per serving. Pasta also has a low Glycemic Index (GI) so it does not cause sugar in the blood to rise quickly. The GI measures how rapidly a carbohydrate triggers a rise in blood sugar – the higher the number, the greater the blood sugar response. Pasta has a GI of approximately 50 to 55, which is considered low. A low GI means a slower rate of digestion, which can help with appetite control.
Pasta can be a great foundation for a healthy, low sugar meal – you just have to watch what foods you pair it with! By pairing pasta with fresh vegetables, herbs and spices you can make a low-sugar meal that’s still full of flavor.

Why is pasta so popular?

Among the reasons cited for pasta’s popularity are its nutritional value, taste, convenience and economical value. Eighty-four percent of consumers consider pasta to be a healthy food and an important part of a well-balanced diet.
What’s more, consumers who describe themselves as ‘health conscious’ are more likely than others to eat pasta three or more times a week. In addition, 44 percent of the health-conscious are eating more pasta today than they were five years ago.

Who 'invented' pasta?

Popular legend has it that Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century; however, we can trace pasta back as far as the fourth century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta. The Chinese were making a noodle-like food as early as 3000 B.C. And Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough (the first spaghetti).

Pasta made its way to the New World through the English, who discovered it while touring Italy. Colonists brought to America the English practice of cooking noodles at least one half hour, then smothering them with cream sauce and cheese. But it was Thomas Jefferson who is credited with bringing the first “macaroni” machine to America in 1789 when he returned home after serving as ambassador to France.

The first industrial pasta factory in America was built in Brooklyn in 1848 by, of all people, a Frenchman, who spread his spaghetti strands on the roof to dry in the sunshine.

How is pasta manufactured?

1. Mixing
Pasta is made by “Maida”- Fine Baking Flour, which is produced by grinding wheat. The Maida is mixed with water until it forms a dough.

2. Extruding
The dough is kneaded until it reaches the correct consistency, and then it is pushed, or extruded, through a die, a metal disc with holes in it. The size and shape of the holes in the die determine what the shape of the pasta will be. For instance, dies with round or oval holes will produce solid, long shapes of pasta, such as spaghetti. When the extruded pasta reaches the right length, it is cut with sharp blades that rotate beneath the die.

3. Drying
The pasta is then sent through large dryers, which circulate hot, moist air to slowly dry the pasta. Because different pasta shapes vary in degrees of thickness, they dry for different lengths of time. Most take 5 or 6 hours to dry.

4. Packing
The dried pasta is then packed in plastic pouches or boxes. Some of the more fragile pasta shapes are often packed by hand to protect them from breaking.