NEWSLETTER Scott County Extension Homemakers

Cooperative Extension Service Scott County 1130 Cincinnati Road Georgetown, KY 40324 (502) 863-0984 Fax: (502) 863-2392 scott.ca.uky.edu

January 2019

Mark Your Calendar

January 2– Quilting 102 (continuing series), 6 p.m.

January 3– Rug Hooking Club, 10 a.m.

January 8– Quilting 101 (continuing series), 6 p.m.

January 10– Minchworms Book Club, 1 p.m.

January 15– Quilt Club, 7 p.m.

January 17– Crochet Club, 10 a.m.

January 17– Cooking Through the Calendar, 6 p.m. at Scott County Public Library

January 21– Office Closed, MLK Day

January 28-February 1– Fitness Classes, 7 p.m.

January 28– Quilt Club Sit and Sew, 9 a.m.-1 p.m.

January 29– Lesson Leader Training 1 p.m.

January 31– Rug Hooking Club, 10 a.m.

January 31– Adult Sewing, 6 p.m.

February 26– International Banquet, 12 p.m.

Agent’s Corner

Happy New Year! If you’re looking to start 2019 off on

the right foot, be sure to check out all the exciting

opportunities available at your local extension office.

Often New Year’s resolutions involve health and/or

fitness. To help you reach your resolution goals, we will

be offering a “week of workouts” program at the end

of January. These are free fitness classes offered by

local partners so you have a chance to try out different

types of exercise. Take advantage of this program and

bring a friend along.

We have heard your requests for an adult basic sewing

class. MCV Collene Coyle will be teaching an adult

beginning sewing series. If you are interested in taking

this class, be sure to get your registration in quickly.

Lastly, be sure to check out the flyer for this year’s

International Banquet. We are excited to have a state

chairman attending and looking forward to hearing

about her project. I hope to see you there!

Whitney Hilterbran, County Extension Agent for Family &

Consumer Sciences, Scott County Snow Policy

When Scott County Public Schools are closed due to snow, lesson leader training sessions and workshops are also cancelled. If the University of Kentucky is closed, the office is closed as well.

In some cases meetings and workshops may be rescheduled. In the event a banquet type meal was planned, often those cannot be canceled. Please call the office if the meeting includes a meal.

Sue Wash will be traveling on a mission trip in late

February. Her group is in need of crochet hooks

size 15.75 mm or 19 mm. If you have any you are

willing to donate, please drop them by the

Extension Office.

FREE

January Lesson Leader Training

Drying: The Other Food Preservation Method

Date: Tuesday, January 29th

Time: 1 p.m.

Drying (dehydrating) food is one of the oldest and easiest methods of food

preservation. Dehydration is the process of removing water or moisture from a

food product. Removing moisture from foods makes them smaller and lighter,

but preserves taste and nutritional value. In this class we will learn about

dehydrators, the principles and process of drying fruits, vegetables and meats

and ways to use your finished products.

This class is free and open to all!

Adult Beginning Sewing Class

Always wanted to learn to sew? Did you sew years ago and need a refresher? This class is for you! Taught

by MCV Collene Coyle this class will cover all the basics of sewing including pattern reading, correct

measuring, and much more! Participants will make the drawstring bag and pajama shorts pictured below

during the series. Machines are available for you to use during this class. Please bring a basic sewing kit if

you have it. This class is for ages 16 and up.

Dates: Thursday, January 31 at 6 p.m.

Thursday, February 7 at 6 p.m.

Thursday, February 21 at 6 p.m.

Cost (for all 3 classes): $25 (includes all supplies) Make checks payable to Scott Co Homemakers

To Register: Please call 502-863-0984 or email whitney.hilterbran@uky.edu. Space is limited and

payment must be received to guarantee your space. Registration deadline is January 29. No

refunds will be issued after this date.

Cooking Through the Calendar

The NEP calendars are in with fresh new recipes to try! If you would like to sample these recipes, Crystal

Beitler, the SNAP-Ed Program Assistant, will be at the Scott County Public Library

demonstrating the current recipe each month. At each class, you can expect great nutritional

information, tastings, and free goodies, plus your own copy of the new calendar! Classes will

be at 6pm, the third Thursday each month. You must register with the Scott County Public

Library at (502) 863-3566.

Scholarship Opportunities

KEHA Scholarships:

The Evans/Hansen/Weldon scholarship is open to any full-time student attending a college or accredited

undergraduate program in Kentucky and majoring in a Family and Consumer Sciences/Human Environmental

Science degree program. Details and the scholarship application are included in the KEHA Manual, Handbook

section, pages 94-98. The manual can be found online at www.keha.org. Applications are due by March 1st to

Karen Yerkey, 6992 Hwy 1740, Hardinsburg, KY 40143-6182.

The KEHA Homemaker Member Scholarship is open to KEHA members with a minimum of 3 years of active

membership. The scholarship may be used for any college or university, as well as for a trade or technical school. It

is intended for students pursuing their first degree or certification. Details and the scholarship application are

included in the KEHA Manual, Handbook section, pages 99-102. The manual can be found online at www.keha.org.

Applications are due by March 1st to Karen Yerkey, 6992 Hwy 1740, Hardinsburg, KY 40143-6182.

Local Scholarships:

Jenks/Robey/Minch Scholarship This $1,000 scholarship is given by donations of Scott County Extension

Homemakers in honor of Mrs. Carl (Louise) Robey, a former member of the Scott County Extension Homemakers,

and former County Extension Agents, Mrs. Martha Jenks and Ms. Connie Minch. Applicants must be a graduating

senior who is a resident of Scott County. Preference will be given to those pursing a degree in fields related to

Family and Consumer Sciences or Agriculture. Applications are available at Scott County High School, Scott County

Extension Office, and on our website at www.scott.ca.uky.edu. Applications are due back to the extension office by

April 15.

Bring Back Home Economics!

Didn’t you know? We never left!

By: Whitney Hilterbran

On a weekly basis I see a Facebook post, newspaper article, or hear someone make a comment that we need

to start teaching basic life skills again and “bring back home economics.” However, we never left! 25 years

ago the name was changed from Home Economics to Family and Consumer Sciences (FCS). While

professionals in the field were notified, it seems that the rest of the world didn’t get the memo. I am writing

this to share with you that Home Economics, or Family and Consumer Sciences, is still alive and well!

Along with the change of our name, our focus shifted. We still teach essential life skills such as cooking, basic

finance, and parenting. However, our focus has become more refined and has evolved with the changing

dynamic of today’s families. Skills taught in FCS programs today are applicable both in and out of the home

setting. Much of the FCS programming taught today can be categorized as workforce development skills for

trades in the culinary field, teaching profession, and geriatrics related lines of work.

Family and Consumer Sciences are taught in schools as well as through extension office programs across the

United States. In Kentucky we are fortunate enough to have an extension office in all 120 counties that

provides a link to the University of Kentucky and Kentucky State University’s research based programs. The

mission of these programs is to promote health and well-being through community programs focused on

individuals and families. Our programs focus on seven initiatives which are:

1. Making Healthy Lifestyle Choices 2. Nurturing Families 3. Embracing Life as We Age 4. Securing Financial

Stability 5. Promoting Healthy Homes and Communities 6. Accessing Nutritious Foods 7. Empowering

Community Leaders.

Extension offices aren’t the only places in our state providing FCS Education. In Kentucky, we have 210 FCS

programs in our middle and high schools taught by 308 FCS teachers. These programs offer a wide variety of

classes depending on the specific career pathways that a particular school has chosen. Each pathway consists

of a series of 3-4 classes focused in that specific discipline.

In Scott County, we are fortunate enough to have 4 FCS Teachers at our high school. Scott County High

currently offers the Culinary Arts Pathway, Fundamentals of Teaching Pathway, Fashion & Interior Design

Pathway, and the Consumer and Family Management Pathway. In addition to these specific focused courses,

there are general courses called FACS Essentials (formerly Life Skills) and a Money Skills class.

I am proud to be part of the Family and Consumer Science profession and excited that this field is continuing

to grow. Unfortunately, the supply of qualified educators in our nation is not able to meet current demands. I

contribute a large part of this to the fact that many people don’t realize who we are and what we do. I hope

that by reading this you have developed a better understanding (and appreciation) for the field of

Family and Consumer Sciences. My challenge to you is the next time you encounter someone discussing

“home economics” you share your knowledge of Family and Consumer Sciences with them.

Scott County Extension Office partnered with Stamping Ground and Southern Elementary Schools to offer the

Recipes for Life Program to 175 fifth grade students. Over 40 volunteers worked with students in a hands-on

educational setting to teach basic cooking including knife skills, hand washing, and kitchen safety.

Why so many recalls?

It seems like every day we hear of a different kind of food being recalled. And it’s not just ground beef, salad mixes and pre-cut melons. Breakfast cereal, snack crackers and boxed cake mixes have recently been recalled.

The U.S. Department of Agriculture (USDA) reported that food recalls have increased significantly over the last two decades. The agency attributes this rise to new pathogen technology, an increase in regulatory inspections and oversight, and the passage of two significant food policy laws.

The first law, passed in 2006, is the Food Allergen Labeling and Consumer Protection Act. This law requires allergen identification on all packaged food. Undeclared allergens accounted for almost half (47.1 percent) of the Food and Drug Administration recalls and 28.6 percent of USDA recalls in the first quarter of 2018.

The second law, passed in 2011, is the Food Safety Modernization Act. This law gives the FDA the power to require a recall when food companies don’t do one on their own. Up until that time, food recalls were voluntary.

The USDA, through its Food Safety and Inspection Service, is responsible for recalls associated with meat, poultry and egg products.

The FDA is responsible for non-meat foods, fish, fruits and vegetables, and baked goods. This is about 80 percent of the food industry.

Both agencies work together along with state and local health departments to get recalled food out of grocery stores and restaurants.

It is important to know that food recalls are issued for consumer safety. They are not meant to cause panic or fear. One of the best things you can do to protect yourself and your family is to be informed and follow the instructions provided when a food recall occurs.

Recall notices can be found in the news, at your local grocery store, or online. In most cases, they are issued by the food’s manufacturer in cooperation with the FDA or USDA.

Sign up to receive e-mails on recall notices and food safety alerts at www.fda.gov or www.fsis.usda.gov. Both sites have links to recalled products. You’ll also be able to find the brand name, the manufacturer, the reason for the recall, affected lot numbers, locations where the product was sold and what to do if you have purchased the product. Many times a photo is included to help you identify the product.

Reference: USDA https://www.ers.usda.gov/webdocs/publications/88497/eib191-summary.pdf

Source: Annhall Norris, Extension Associate for Food Safety and Preservation

Planning ahead with an advance directive Planning ahead, being aware of and understanding your loved one’s end-of-life decisions and wishes is an important part of caregiving, and is important for one’s own end-of-life wishes.

A living will, or advance directive, is a legal document that allows a person to record preferences and instructions for medical and end-of-life care if a time comes when a person is no longer able to make decisions for themselves. Other decisions, including pain management and organ donation can also be documented.

Advance directives are not set in stone. They can be revised and updated as often as a person wishes. They come into play when a person is unconscious or too ill to communicate or make decisions. As long as a person can make decisions, an advance directive is not used and a person can accept or refuse their own medical treatment (Kentucky.gov). It is important that family and health-care providers are aware of your choices and that they stay informed when changes are made.

Because serious injury or illness cannot always be predicted, it is important for people of all ages to plan ahead and have a say in the type of life-saving measures and care they want to receive.

Such documentation not only relieves family from major decision-making in times of crisis or grief, it also helps reduce confusion between family members about a person’s wishes, and can help family better understand the choices a person wants them to make on their behalf, especially if they do not agree or feel the same way.

For more information on advanced directives in Kentucky, visit https://ag.ky.gov/publications/AG%20Publications/livingwillpacket.pdf

Five Wishes is also an advance directive used in all 50 states and countries around the world. https://fivewishes.org/?gclid=Cj0KCQjwgOzdBRDlARIsAJ6_HNmiOYX0kvzhYesV1N0Zp9TJSbzIrwgUJaqaJvdFZaM1yoY3Q_KwiVAaAox5EALw_wcB References: Mayo Clinic. (2014). Living wills and advance directives for medical decisions. Retrieved March 6, 2015 from http://www.mayoclinic.org/healthy-living/consumer-health/in-depth/living-wills/art-20046303?pg=1

Five Wishes (2018). Retrieved from https://fivewishes.org/five-wishes/state-detail/Kentucky

Source: Amy Kostelic Associate Extension Professor Advanced Development and Aging

WEEK WORKOUTS

F R E E F I T N E S S C L A S S E S

A G E S 1 8 & U P

SCOTT COUNTY COOPERATIVE EXTENSION OFFICE 1130 CINCINNATI ROAD

GEORGETOWN, KY 40324 502-863-0984

MONDAY-AMY EVERT FITNESS(BODY WEIGHT CIRCUIT) TUESDAY-FITNESS FINALLY (TOTAL BODY CONDITIONING) WEDNESDAY-FISTICUFFS(STRENGTH, BALANCE,STABILITY)

THURSDAY-THE STUDIO (YOGA FOR BEGINNERS) FRIDAY- JAZZERCISE

of

January 28-February 1, 2019

7:00 p.m.

Please call 502-863-0984 to reserve your space no later than February 20th. Refunds will not be issued after this date. Payment must be recieved by registration deadline.

TUESDAY, FEBRUARY 26, 2019 AT NOONSCOTT COUNTY EXTENSION OFFICE

COST: $14 PER PERSON

International Banquet

Guest Speaker Leoni Mundelius, former KEHA International Chair will be speaking on her project: Water

Filters for the Phillipines

SCOTT COUNTY EXTENSION HOMEMAKERS

Menu:

Sliced Turkey, Ham & Roast Beef

Hot Soup Selection

Chicken Salad, Tuna Salad, Egg Salad & Pimento Cheese

Assorted Breads & Rolls

Assorted Cheese

Lettuce, Onion & Tomato Slices; Mayonnaise, Mustard, Spicy Mustard & Honey Mustard

Pasta Salad & Pickle Spears

Bowls of Potato Chips

Assorted Cookies

Coffee, Iced Tea, and Water

Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender

identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability.

2018

Program Efforts

1100 Hours of volunteer service completed by Extension Master Gardener Volunteers

1644 Participants using and engaged in home and consumer horticulture programs

1500 Number of youth who use knowledge and skills developed from 4-H science, engineering and technology programs in daily life

1500 Number of youth who follow scientific methods when making decisions

900 Number of youth that report making healthy lifestyle choices

2000 Number of youth who created a display or object relating to SET and can explain what they have learned

22000 Number of hours KEHA members volunteered in community service (non-Extension) activities/events

1174 Number of individuals who report intention to cook more

789 Number of those who gained knowledge related to financial management

IN SCOTT COUNTY Extension provides practical education you can trust by helping individuals, families,

businesses, and communities solve problems, develop skills, and build a better future.

Changing Lives

Volunteer demonstrating healthy recipes

Recipe for Life

According to the Centers for Disease Control and Prevention, 18.5% (or 13.7 million) of children and adolescents are obese. To address this problem, the Scott County Cooperative Extension Service implemented Recipe for Life, a cooking and nutrition program for fifth graders. 174 students took a day long fieldtrip to the Scott County Extension Office where they learned about food safety, kitchen safety, knife skills, measurement conversion, reading recipes, and other aspects of food preparation before getting to cook for themselves. Each participant got to practice their newfound skills while preparing four different, healthy recipes. After cooking, students got to practice table manners as they sat down to eat the meal that they had prepared together. In order to have an effective impact this program required office wide collaboration. All agents and program assistants joined together to make this program a success with representation from the areas of 4-H Youth Development, Horticulture, and Family and Consumer Sciences and the Nutrition Education Program.

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Upon completion of the Recipe for Life program, 85% of youth participants reported that they plan to eat more fruits, 77% plan to eat more vegetables, 75% plan to try new foods, and 81% plan to help prepare food at home. Moreover, several students reported that they did indeed prepare one or more of the featured recipes for their family. The US National Library of Medicine has released several statements that show a link between family meals and an increase in typically under-consumed nutrients and ultimately a positive association between family meals and healthy weight among adolescents. This statistic illustrates that not only did recipe for life impact the students in attendance but also families across Scott County.

Family and Consumer Sciences

Longest Day of Play

Children participating in Longest Day of Play

In Scott County, 21% of the adult population reported they did not participate in any physical activity in the past month. This statistic is supported by the fact that 65% of the adult population in the county is considered overweight and 37% is considered obese (kentuckyhealthfacts.org). Recognizing that adults serve as primary role models for children, Scott County Cooperative Extension Office wanted to create an event to encourage physical activity for both youth and adults.

In an effort to plan a community wide event, all program areas within the extension office (4-H Youth Development, Horticulture, SNAP Education, and FCS) collaborated with WEDCO District Health Department to plan The Longest Day of Play. WEDCO provided insight to a neighboring counties long-standing event while

the extension office utilized university resources, local contacts, and fresh ideas from their individual programs.

When the event came to fruition, there were 14 local agencies involved in sponsoring the program including Scott County Parks and Recreation, Georgetown Fire Department, and our local tourism office, to name a few. Each sponsoring agency participated by providing a door prize or setting up a booth that incorporated an element of physical activity.

Youth represents the future of our population and we felt it was important to involve kids in our event. However, the staggering health statistics proved adults needed the education as well. The result was a diversified marketing approach including flyers delivered to all local elementary schools, advertisements in the local paper, a Facebook event, and promotional banners. Frisbees were also designed with an event flyer attached and handed out at local parks to encourage families to attend.

In its first year the program drew over 250 participants. During the event, attendees learned about various forms of physical activity, participated in games proving that physical activity can be fun, and walked away with research based information on how to be more active.

Feedback from partners indicated they thought the event was a success as well. Comments included “Great event!” and “Glad we were able to inform so many of our residents of our available services. Thank you for the opportunity!” Plans are in place to continue the event next year with more partners, higher attendance, and increased educational opportunities for the Scott County Community.

Supplemental Nutrition Assistants Program

Vegetable Consumption

According to the Center for Disease Control, only about 7% of Kentuckians eat the recommend daily servings of vegetables. In response to this statistic, the Scott County Nutrition Education Program partnered with the Gathering Place Women’s Shelter to offer the Healthy Choices program to residents. Five women completed this series of seven weekly lessons focusing on MyPlate, food safety, reading nutrition labels, meal planning, and budgeting. Each class included a hands-on cooking demonstration that would emphasize how easy and affordable healthy cooking can be. According to the national

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reporting system data, 100% of participants improved their diet quality upon completion of this course, with 80% increasing daily vegetable

consumption. Three out of five participants reported cooking meals for themselves more often, while all five attendants improved in one or more food safety practice necessary to do so. One Healthy Choices graduate, a self-proclaimed picky eater, said that she enjoyed all the healthy recipes and would no longer turn down foods without trying them first.

4-H Youth Development

Environmental Education

Scott County 4-H has provided a number of environmental education opportunities for the youth in Scott County throughout this past program year. The biggest program Scott County 4-H agents conduct in the fall and the spring is environmental education overnight camp. This camping experience is offered to all 4th grade students in Scott County. We had 7 of the 8 public schools in Scott County attend this past program year, equating to approximately 655 students attending this overnight experience. Youth attend a variety of classes geared towards the environment, as well as bonding as a class. Scott County 4-H also offers a 4-H adventure afterschool program that exposes youth to nature and our environment. These youth have visited Natural Bridge, Carter Caves, Newport Aquarium, Cincinnati Zoo, and Land between the Lakes for an eagle watch. Scott County 4-H also had the

opportunity to send 6 youth to Jekyll Island for their 4-H environmental education camping program. The youth spent 3 days exploring wildlife that live near the ocean, as well as exploring the variety of plants living in the forests on the island. These experiences give youth the opportunity to surround themselves in nature and an environment they do not often see, with the hope they want to preserve it for future generations.

Students enjoying a day out at EE overnight camp

Agriculture and Natural Resources

Cooperative Extension Internships

The majority of today’s youth are separated from the farm by three generations. These youth may not have the opportunity to learn the responsibility of caring for livestock, crops or even raising vegetables in their backyard. The Cooperative Extension Service offers a summer intern program that works to bridge the gap between lack of opportunities to explore the agricultural field with the potential to investigate, gain knowledge and explore career opportunities of the agricultural domain.

County Extension Agents host summer college interns, some with no real experience in agriculture, to shadow the workings of Extension and the day-to-day job of an Extension Agent. The interns learn how to write fertilizer recommendations based on soil tests, how to test hay, diagnose pathogenic diseases in tobacco, and most importantly, how to work with farmers and appreciate their contributions to not only to agriculture, but our society. They also assist the county agent in conducting on-farm research plots, providing educational workshops, writing news articles, creating newsletters, making farm

SNAP Assistant Crystal Beitler prepares food for a class

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visits, assisting homeowners with horticultural questions, and working with community leaders.

In Scott County, an intern’s summer project was the “Opening the Barn Doors” event- an avenue to invite urban community members to a traditional, yet diversified, farming operation to learn about the progression of agriculture in Scott County and the importance it serves today.

Other interns may have an agricultural background, but know little of Cooperative Extension. The internship also serves to introduce the participant into a world of committee meetings and evening programs. For example, another intern with an agricultural background was knowledgeable of the diagnostic and agronomic sector of agriculture; however, through the internship, he discovered the fields of agriculture research and education. While from very different backgrounds, both interns had an opportunity to gain experience in an Agricultural career that will affect their future career choices in a positive way.

Horticulture

Activities and Opportunities

Educating the public about gardening, landscaping, and other horticulture topics is the primary purpose of the Extension Horticulture Program. The program meets those objectives through activities and opportunities such as:

Georgetown/Scott County Community Garden - open to all Scott County residents, 125+ garden plots are available for flower and vegetable production.

Growing Gardeners Class Series—topics in gardening, lawn care, garden crafts and more, something for everyone, experienced gardener, or beginning enthusiast.

An Evening with. . . Horticulture Speakers—A quarterly session of horticultural speakers who are extremely knowledgeable in their field. Topics covered have been landscape trees from an arborist’s perspective, history of gardening, and saving seeds.

The Garden Gate—Monthly Horticulture newsletter articles on up to date insect and disease problems you may find in your landscape, as well as upcoming events and class listings.

Working with community leaders and officials to create a plant smart community through

consultation and beautifications projects, such as Old Friends/Paynes Depot Daffodil Project.

Diagnostics—a large portion of the horticulture agent’s job consists of soil test analysis and recommendations, plant, insect and disease identification, vegetable and answering questions related to the landscape, gardening, composting, fruits, vegetables, and specialty crops - all free to the county services. To assist in meeting the many educational opportunities in the county, the Extension Master Gardener Volunteer Program is a volunteer option for local citizens to gain training in horticultural sciences through classes and volunteer service aiding the horticulture agent in educating the public.

Many times, the volunteers donate their time to developing an educational program to benefit the citizens of Scott Co. One such event is the annual Scott County Extension Master Gardener Volunteer Lawn and Garden Expo. The Expo’s goal is to help new and seasoned gardeners grow in horticultural knowledge, develop a new interest and respect for working in the soil, and become a successful gardener

At the last event, held on the fourth Saturday in March, despite the rapid, heavy snowfall, one hundred plus attendees came out to take part in the Expo. Knowledgeable speakers were on hand to present these topics: healthy garden eating, lawn care , composting, raised beds, seed starting, native plants, soil fertility, and children’s’ garden activities. Local horticulture-related businesses and organizations also attended, donating garden-related door prizes for appreciative attendees that day.

For more information, Please contact us at: 1130 Cincinnati Rd. Georgetown, KY 40324 (502) 863-0984 Fax: (502) 863-2392 www.scott.ca.uky.edu

Scott County

Extending Knowledge, Changing Lives

Draft Copy

History of Pasta

The history of pasta is hard to trace because it was not really a remarkable food. The word “pasta” translates to

“paste” in Italian. While we most commonly refer to pasta as being from Italian origins it is widely believed that it

actually originated in Asia. Some say it was brought to Italy by Marco Polo but no hard documentation exists to prove

this. Pasta tends to be used to refer to noodles of Italian origin while noodles is used for those dishes of European or

Asian nature, like lo mein, dumplings, or pierogis.

Basic Ingredients

The basic ingredients of pasta are flour, water or eggs, and sometimes olive oil and salt. Pasta may be dried or fresh.

Typically dried pasta is made from semolina flour which is milled from durum wheat. Usually this is only used in a

commercial setting because it is hard to find and work with in the home kitchen.

Making Pasta at Home

Making pasta at home can be simple or complex depending on the route you choose. Of course buying dried pasta at

the store, or even fresh pasta (if available), is the easiest route. If you choose to make pasta at home you can make

egg pasta or eggless pasta. The key to great homemade pasta is gently stretching and pulling to create just the right

amount of gluten within the pasta. You want to roll the pasta thinner and thinner either by hand with a rolling pin or

with a machine which can be hand or battery operated. Pasta, when uncooked, is a raw flour product and should not

be consumed. Fresh pasta will keep in the refrigerator for up to 1 week or may be frozen for up to 1 month.

Unopened dried pasta is shelf stable for 1-2 years. Pasta should be stored in an airtight container once opened.

Leftover cooked pasta may be refrigerated for 5 days. Because pasta will continue to absorb flavors, it is best to store

pasta and sauce separately.

Rolling Pasta

Hand-rolling: Flatten 1 piece of dough on a lightly floured surface and dust with flour. Use rolling pin or long dowel to

roll out. Roll in all directions, turning over and dusting with flour every so often, until dough is rolled almost paper-

thin. Do not worry about getting a perfect shape—this is the beauty of hand-rolled noodles. If desired, use a ruler to

square off a section of your dough in order to cut precise pieces.

Machine-rolling: Flatten 1 piece into a disk and run through pasta machine set at its widest setting. Fold both ends

towards the middle and send through widest setting again, repeat 2 more times until the dough is smooth. If the

dough is sticky, dust with flour. Reduce the settings and continue rolling the dough until it reaches desired thickness.

Cutting Pasta

Pasta may be hand-cut or machine cut into desired shapes and widths. If using immediately, lay flat on a clean towel

and cover with a damp cloth to prevent drying. Otherwise, do not cover and allow the cut pasta to dry. You may also

use a pasta rack, a plastic hanger or dowels set between chairs to dry.

Cooking Pasta

The goal of cooking pasta is to get it to the point of “al dente” which means “to the tooth” or “firm to the bite.”

Everyone has a personal preference of how they like their pasta cooked but al dente is the “industry standard.” Cooking

methods for fresh pasta and dried pasta differ. For both fresh and dried pasta you want to use plenty of boiling, salted

water. Salt is essential for both flavor and to prevent sticking.

Fresh pasta- Use a large quantity of salted water (6 quarts of water per pound of pasta). Bring water to a vigorous boil

and add pasta. Cook 2-3 minutes. Drain.

Dried pasta- Use a large quantity of salted water (6 quarts of water per pound of pasta). Bring water to a vigorous boil

and add pasta. Cook according to package directions (typically 9-11 minutes). Drain.

Fresh Pasta Recipes

Fresh Egg Pasta

Yield: about 1 lb., serves 4-6

2 cups all-purpose flour, sifted

3 large eggs, lightly beaten

Table-Mixing: Sift measured flour into a pile on the table or countertop and make a well in the center. Add eggs to the

well and begin to stir with a fork or whisk, pulling in the flour a little at a time until dough begins to form. Continue hand

-kneading using remaining flour until dough is smooth, about 1 to 2 minutes.

Bowl-Mixing: Break eggs into bowl and whisk slightly. Add flour and use a large spoon to combine until dough forms. If

dough is too dry, add a ½ teaspoon water at a time. If dough is too sticky, add 1 tablespoon flour at a time. Turn out

onto a lightly floured surface and knead until the dough is smooth, about 1 to 2 minutes.

In a food processor: Add flour and process for several seconds to aerate the flour. Add the eggs and continue pulsing

just until a dough begins to form a ball, about 30 seconds. If dough is sticky, add flour, 1 tablespoon at a time, and pulse

until ball is formed. If too dry, add water about ½ teaspoon at a time and pulse until ball is formed. Place dough onto a

dry surface and knead until the dough is smooth, about 1 to 2 minutes.

Cover with plastic wrap and let rest for at least 15 minutes or up to 2 hours. Divide dough into smaller balls (2 to 6

pieces, depending on rolling method) and keep unused portions wrapped in plastic.

Follow previous directions for rolling, cutting, and cooking pasta.

Variations:

Whole Wheat Pasta

Use ½ cup all-purpose flour and 1½ cups whole wheat flour. Blend flours together. Add 3 beaten eggs. Follow directions

for Fresh Egg Pasta.

Spinach Pasta

Divide one 10-ounce package frozen, chopped spinach in two. You will only need half the package for one recipe. Add

thawed spinach to 1 cup boiling water and cook two to three minutes until tender. Drain and press with a spoon to

remove as much water as possible. Finely chop spinach, removing any further liquid. Add spinach to the 3 eggs and

beat. Add 2½ cups flour and mix until dough forms. Turn out onto work surface and knead until smooth. Let rest before

rolling pasta.

Fresh Herb Pasta

Follow Fresh Egg Pasta directions and add the following herbs when adding the eggs: 2 tablespoons minced fresh

parsley, basil, mint, cilantro, sage, thyme, oregano, marjoram or a combination.

Corn Pasta

Use ½ cup cornmeal and 1½ cups all-purpose flour. Blend together. Add 3 beaten eggs. Follow directions for Fresh Egg

Pasta.

Tomato Pasta

Follow recipe for Fresh Egg pasta increasing flour to 2¼ cups and adding 2 tablespoons tomato paste when adding the

eggs. Follow directions for Fresh Egg Pasta.

Black Pepper Pasta

Follow recipe for Fresh Egg Pasta adding 1½ teaspoons coarsely ground black pepper to the flour. Add beaten eggs.

Follow directions for Fresh Egg Pasta.

Is Pasta Good for Me?

Understanding what is healthy is hard! We make many choices related to food and beverages on a daily basis. To

determine if the pasta product you are purchasing is healthy you need to be familiar with the nutrition facts label.

Some key things to look for are serving size, calories, nutrients, and ingredients. Additionally, consider the sauce or

other items you may be adding to your pasta.

Lastly, look at your serving size. Most restaurant servings of pasta are much larger than the recommended serving size.

Healthy grain products provide energy, vitamins, and fiber. A typical serving size of pasta is ½ cup cooked. This is about

half the size of your outstretched hand. While most pasta product labels consider a serving size as 2 ounces of

uncooked product, myplate recommends a 1 ounce serving of dry pasta which makes about ½ cup of cooked pasta.

When measuring pasta be sure to consider that it will increase in size when cooked. Also, aim to use whole grain pasta

products to get the most nutrient rich carbohydrates in your diet.

Resources

FCS3-604: Mastering Food Choices: Understanding Healthy Food Choices, FCS3-607: Mastering Food Choices: Dining Out the

Healthy Way, FN-SSB.055: Perfect Pasta Every Time, NEP-202: Grans for Every Body, NEP-201A: MyPlate for Every Body:

What is a Serving?, FCS3-595- Recommended Food Storage Times, Homemade Italian Pasta and Sauces: Utah State

University Cooperative Extension Service, FN-SSB.921- Types of Flour Used in Baking, Pasta 101 Class by Lexington Pasta

Company/Pasta Garage, Rombauer, I. V., Becker, M. R., Becker, E., & Beisch, L. (2000). Joy of cooking: All About Pasta &

Noodles. New York: Scribner., http://www.pbs.org/food/the-history-kitchen/uncover-the-history-of-pasta/