European Stars And Stripes (Newspaper) - January 12, 1989, Darmstadt, Hesse                                The proofs in the Woody Woodward top photo displays a tray of noodles prepared during the Naples pasta making class. Another student Liz Boley lower photo prepares and then samples her own pasta. Is photos by Gary Miller 12 stripes Magazine january 12, 1989 by Alba Bragoli Mediterranean Bureau peaked hats Little ears Bow ties Venus navels bullets curly Worms. It May sound like the assemblage of a loony collector but those Are just names for varieties of pasta. Some Are named for their shape corkscrews and butterflies Are examples others for their color Straw and Hay Are yellow and Green noodles patriots Are red White and Green stars. A few hint at a particular event belly stuffers for Plain flour dumping that saved a family from starving during a famine in the 18th Century or priest strangles for super Chunky egg noodles that were served to a greedy priest in the Hope that he would choke. However it is named or disguised pasta has been slurped up by hungry italians to the tune of 60 pounds per person per year for centuries. Lately people All Over the world have begun to value the Staple italians Toast to every Day. Pasta is becoming known As a High Energy Low fat food an excellent basis for lifelong healthy diet. Americans Are shaking the image of pasta As a cheap and fattening food said Loredana Volpe an intercultural relations specialist at the naval support activity in Naples Italy. Most Are aware that pasta in t just Sprotti. But All Are amazed and intrigued at the variety of dry and fresh pasta available in Italy added Terri Lanna intercultural relations assistant for family service. In Naples the Best pasta is traditionally made by hand and Volpe and Lanna experienced pasta makers enjoy sharing their skills in pasta making workshops offered by family service. At the workshops students Are asked to Don aprons and provide one essential ingredient. You can make pasta with Semolina flour and water or All purpose flour and eggs. You can add spinach Tomato Oil whole wheat flour potatoes said Lanna. But whatever you choose there is always one indispensable element Elbow  if you Don t break a sweat the pasta in t going to be Good. But look at it this Way. Pasta making does t just provide a delicious meal for your family it s therapeutic added Volpe. Call in a Friend or two. Make pasta together. As you work you la find yourselves talking laughing sharing problems. The vigorous workout will get your heart pumping and you la use up a Bunch of calories so you won t have to feel guilty when you eat it. Pasta making is Good for the mind and Good for the  at a recent workshop Lanna and Volpe put participants to work on Basic egg noodles. The students hesitantly began mixing eggs into Mounds of flour and almost immediately there came a cry for help my eggs Are running off the table Volpe dashed off on a Rescue Mission. Keep Walls around your flour Well till the dough begins to hold together she suggested. The students Calls for assistance increased my dough is too  mine is too  mine is too  mine is too  Volpe and Lanna moved quickly around the work stations demonstrating proper kneading adding a Pinch of flour Here a few drops of water there. At Home can i use eggbeater a Brand name for imitation eggs and mix the dough in the food processor asked one student. Sure. You can use eggs that Aren t fresh eggs and kneading that in t real kneading. But you might get pasta that in t real pasta answered Volpe. Well teach you the old fashioned Way then you decide which gives you the Best  if you get tired enlist your husband to help you suggested Lanna As the students worked the dough. Many men find they really enjoy  my dough does t feel right a student interrupted. Volpe hurried to investigate. My what did you put in Here Lead she said. You d need a harem of men to Terri Lanna one of the two instructors demonstrates her culinary Art. Knead this one out. Add water gradually and knead it beat it thump it till the dough becomes smooth and elastic. If it helps pretend it s your husband when you re boiling mad or that you re trying to get through one of Naples alleys at Rush hour. It s a lot safer to take your frustrations out on pasta and a whole More  the dough got pounded folded and punched till it was finally stretched out in Golden round disks and then Cut into strips with a knife. You la never get the same product from a machine said Volpe As she lifted the noodles and tossed them with flour. Doing it this Way you get slight variations in thickness slightly uneven edges. Cook it just right and you la get pasta that absorbs and holds sauce  cooking pasta just right in Italy Means draining it Al Dente to the toot Well before it gets soft Mushy Gummy or waterlogged. The freshly made noodles were dumped in boiling water drained mixed with neapolitan style meat sauce and topped with a generous Sprinkle of Parmesan cheese. Plates were passed around for the moment of truth. The sudden hush that fell Over the room was broken Only by appreciative mumbles. Color a Orria texture taste just right. This pasta did t merely fill the stomach it filled the senses. After kneading it for about 15 minutes Roll out the dough and slice it into thin strips. Taste of Italy from Loredana Volpe and Terri Lanna pasta making instructors in Naples comes this Basic recipe for four generous Servings of egg noodles a Pound of All purpose flour four eggs and a Pinch of Salt. Reserve a cup of the flour for dusting the rolling pin and the Board or other working surface and to add to the dough if it gets too Sticky. Mix the rest of the flour with the Salt and eggs and gradually work it until the dough holds together. Dust the Board generously and knead the dough for about 15 minutes until it is smooth and elastic. Cut it into slices and Roll it out to the desired thickness. Cut it into strips and toss the noodles with flour then put them aside to dry a few minutes. Drop the noodles into a four quart pot of salted boiling water you can add a Tablespoon of Oil to avoid sticking. When the water boils again allow the noodles to Cook for no More than four to five minutes. Drain. Add the sauce and serve immediately. The instructors ingredients for four Servings of neapolitan style meat sauce an onion a Carrot a stalk of celery cup of Olive Oil a Tablespoon of butter a Pound of extra lean ground beef a cup of White wine two cups of Tomato Puree and Salt and Pepper to taste. Dice the onion Carrot and celery very Fine and saute till Golden Brown in the Olive Oil and butter. Add the ground beef and when it has browned add the wine. Simmer for 30 minutes. Add Tomato Puree Salt and Pepper. Cover and simmer Over very Low heat for two hours. January 12, 1989 stripes Magazine 13