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Pasta ...


Introduction
Employment History
Massage Therapy
Psychology
Cooking
Customer Care
Telecomunications
Rental Property Mgmt

Alcohol
Kitchen Safety
Knife Use
Conversions
Beef
Classic Foods
Fish
Pasta
Pork
Poulty
Sandwiches
Shellfish
Spreads n Sauces
Soup & Salads
Cooking Tips

Past Employment

Residential Property Management
Estate Keeper, Chateau Mijoba
Residential Property Management Community Manager PPA
Residential Property Management Assistant Manager, Leasing  HVA
Online Technical Account Manager
Massage Therapy Clinical Therapist
Telecom Products Sales Executive
ASP Support Client Services
Inquiry Center CRM Specialist
Call Center Design Engineer
Help Desk Desktop Support
Call Center Client Communications
 Hospitality Reservations Manager
Sales Special Orders
Retail Commercial Ast Manager

Highlights and documents I have written

Information Technology


Creating Customer Loyalty

End user Training

Massage Therapy


Massage Therapy

Being a Male Therapist

Ethics

730 Hour Certification

Transcripts

Many occupational hazards of adult life will be greatly alleviated by massage:

  • aching back and shoulder after a long office stint
  • exhaustion or overstrained muscles from physical labor or excessive exercise
  • circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!

Telecommunications


2.4ghz v 900mhz

Cable v DSL

Cordless Security

Firewalls for Dummies

Telecom 101
 


 

Pasta Recipes

Angel Hair Pasta w/ Pesto
Butternut Squash Lasagna
Crab Ravioli and Green Herb Pesto
Italian Egg Pasta Scramble
Lasagna
Lasagna Bolognese
Linguine w/ Clam Sauce
Linguini Shrimp Scampi
Mushroom Ravioli w/ Butter Parmesan
Orzo w/ Parsley Lemon
Pasta w/ Four Cheeses
Pasta Puttanesca
Penne w/ Baby Mozzarella Tomatoes Herbs
Penne w/ Vodka Sauce
Ravioli
Sausage and Eggplant
Shrimp Scampi w/ Linguini
Spaghetti alla Carbonara
Spaghettini w/ Artichokes
Spaghettini w/ Artichokes
Tagliatelle w/ Chicken Livers & Truffle
Tortellini

When serving a sit-down dinner, a pound of pasta will serve 4 as an entree or 6 as an appetizer.

For a buffet, a pound or pasta will serve 8-12, since people are likely to fill their plates with all of the other food.

If serving your pasta buffet style, be sure to have small cards identifying each dish.

Make entertaining hassle-free by setting the table way ahead of time - it will clear out some kitchen clutter and you won't be rushing right before the guests arrive.

Consider setting up a spread of antipasti for your guests to keep them nibbling while you finish any last-minute cooking.

Try making a larger, family-size pasta dish (like lasagna or mac & cheese) a day ahead and reheat it before the party starts. It will save time on game-day, so you can relax with your guests or even entertain on a weeknight.

Pasta Defined : [PAH-stuh] Though many pundits claim that Marco Polo brought the idea of noodles back with him to Italy from China, the truth is that this food form existed in both places independently long before Polo's expeditions. In fact, archaeological documentation now points to the fact that noodles probably originated in central Asia, possibly dating back to at least 1000 b.c. Almost every country has a form of pasta. The Germans enjoy spaetzle, Poles have their pierogi and throughout the Orient there are dozens of noodles, usually made with rice or soy flour rather than wheat flour (see asian noodles). In Italian, the word pasta means "paste," and refers to the dough made by combining durum wheat flour called semolina with a liquid, usually water or milk. The term "pasta" is used broadly and generically to describe a wide variety of noodles made from this type of dough. Some doughs have a little egg added, though doughs made with only flour and eggs are generally referred to as noodles.

There are hundreds of shapes, sizes, thicknesses and colors of pasta. macaroni and spaghetti are probably the most popular, though each of those categories has many size and shape varieties. Additionally, there are dozens of fancy shapes such as conchiglie (shells), farfalle (bows) and rotelle (little corkscrews). Other pastas, such as ravioli and tortellini, have fillings. Some pastas are colored, often with spinach (green), beet juice or tomato paste (red) and squid ink (charcoal gray).

Pasta also comes in both dried and fresh forms. All great pasta recipes are dependent on starting with quality pasta. Picking out the right pasta starts with an understanding of how pasta is made. Whether it is extruded through a pasta machine or made using a laminating pasta maker, fresh pasta and dried pasta will have clear indicators of quality. As a general rule, imported dried pasta is superior to American factory-made products, mainly because the imported pasta is only made with semolina, which doesn't absorb too much water and is pleasantly firm when cooked al dente. A good selection of dried pastas can be found in most supermarkets, and an even broader variety is available in Italian markets. It should be stored airtight in a cool, dry place and can be kept almost indefinitely. Fresh pasta is often made with eggs instead of water; it can increasingly be found in many supermarkets and is always available in Italian markets. Because it's highly perishable, it must be refrigerated airtight and can be stored in this manner for about 4 days. It can also be frozen for up to a month. Fresh pastas cook in a fraction of the time necessary for dried pastas.

When it comes to saucing pasta, a general rule is to use light sauces for delicate pastas like capelli d'angelo and chunky, heavy sauces for sturdy pastas such as fusilli. See also acini di pepe; agnolotti; anelli; bavettine; bucatini; cannaroni; cannelloni; capellini; cappelletti; cavatappi; cavatelli; coralli; creste di galli; ditali; elbow pasta; fedelini; fettucce; fettuccine; fideos; fischietti; gemelli; gnocchi; lasagna; linguine; lumache; maccheroni; mafalda; magliette; manicotti; margherite; mostaccioli; orecchiette; orzo; pansotti; pappardelle; pastina; penne; perciatelli; pezzoccheri; quadrettini; radiatore; rigatoni; riso; rotini; semi de melone; stelle; tagliarini; tagliatelle; tagliolini; trenette; tripolini; tubetti; vermicelli; ziti.

 
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