Now that you’ve followed Chef Cesare Casella’s expert tips and tricks for preparing perfect pasta every time, what do you do to make sure they taste just as great the next day? Watch as Chef Casella shares the best way to reheat yesterday’s leftovers.

Watch as National Pasta Month’s “spokeschef” Cesare Casella shares insider tips from his kitchen on how to prepare your pasta dishes with restaurant-worthy flair, each time. Whether sauce pairings, tips for perfect execution and more.

How long should you cook your pasta?
How do you know when the pasta is ready?
Is there anything you should make sure to do while cooking your pasta?

Answers to these questions, from Chef Cesare Casella, in honor of National Pasta Month!

When cooking pasta:
How much water do you really need?
Why should you add salt?
How much salt should you add?

Watch Chef Cesare Casella as he gives us tips on perfect Pasta Prep!

Chef Cesare Casella, Dean of the Italian Culinary Academy and Owner, Salumeria Rosi Parmacotto, teamed up with the National Pasta Association to celebrate National Pasta Month! In this video, he shares with us his favorite pasta recipe – Pesto Alla Cesare! 

Get the recipe!

Stay tuned throughout the month of October, each week we will reveal a new video, featuring Chef Casella, as he offers cooking tips that you can execute in your own kitchen. You’ll soon be on your way to creating delicious, restaurant-worthy pasta meals at home!

It’s October 1, do you know what that means? 

National Pasta Month has arrived!

You can celebrate by participating in one of the many fun activities the National Pasta Association offers in celebration of pasta, the perfect food, or by simply enjoying your own delicious pasta meal!

Show Us Your Perfect Pasta for a Chance to Win a Cash Prize!
Enter your favorite original pasta recipe for a chance to win a cash prize worth enough to buy a week’s worth of groceries for a family of four! You can enter by clicking here. Four pastaphiles will win big, and one winner will be selected each week in October, starting October 4.  Each randomly selected winner will receive a cash prize of $250.

Pasta Personality Quiz
If you were a pasta shape, which would you be? Are you a conservative penne or a free-spirited rotini?  Maybe you’re a strong-willed lasagna noodle or a stylish gemelli.  Perhaps, an easy-going spaghetti?  Take the quiz and find out what shape you most resemble! Visit facebook.com/NationalPastaMonth to take the quiz and find your pasta personality.  You can also learn how to make delicious and healthy recipes featuring your personal shape on this site.  By taking the quiz, you’ll also be automatically entered to win a gift certificate from delicious pasta restaurants Carino’s Italian Restaurant or Noodles & Company.

Learn To Cook Pasta Perfectly
At its most basic, pasta is an easy meal to assemble.  But, by mastering a few easy tricks from all-star Chef Cesare Casella, dean of the Italian Culinary Academy, you’ll be on your way to creating gourmet, restaurant- worthy meals at home.  Chef Casella teamed up with the National Pastaa Association to offer exclusive how-to videos featuring cooking tips you can execute in your own kitchen — you can even learn how to make his favorite recipe, Pesto Alla Cesare!

EatPasta.org
Did you know there are more than 100 shapes of dry pasta? You can celebrate National Pasta Month by trying a new shape or updating your favorite sauce by adding a different herb; you can also try a brand new recipe featuring one of the many ingredients that make pasta recipes delicious.  This website is your one-stop source on interesting pasta news and facts, delicious and seasonal pasta recipes, helpful cooking tips and nutritional information. 

Check back throughout the month of October for daily updates!  You can also follow National Pasta Month on Twitter @Eat_Pasta or on Facebook by becoming a fan of National Pasta Month to receive daily updates from EatPasta’s blog.

Pasta has a very long, interesting and fun history.

This list of fun facts was new to us, so enjoy your daily dose of entertaining trivia! For more fun facts about pasta, visit www.eatpasta.org/pasta-facts.

• Contrary to popular belief, Marco Polo did not discover pasta. Although Marco Polo wrote about eating Chinese pasta, he probably didn’t introduce pasta to Italy. In fact, there’s evidence suggesting the Etruscans made pasta as early as 400 B.C.

• Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough (the first spaghetti!)

• In the 13th century, the Pope set quality standards for pasta.

• 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.

• Thomas Jefferson is credited with introducing macaroni to the United States. He fell in love with a certain dish he sampled in Naples, then promptly ordered crates of “macaroni,” along with a pasta-making machine, sent to the States in 1789 when he returned home after serving as ambassador to France.

• The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sun.

• Christopher Columbus, one of Italy’s most famous pastaphiles, was born in October, National Pasta Month.

With the summer season coming to a close this Labor Day weekend, families across the country will be celebrating.  Take advantage of the last days of summer with a fun- and delicious food-filled barbeque.  Usually it’s the grill that makes the meal, but, this year, you can steal the show with a tasty pasta salad!

Here are five pasta salad recipes to try this weekend – and throughout the whole year – courtesy of the National Pasta Association. 

GAZPACHO PASTA SALAD
Easy, fast and delicious

Serves: 6 – 8
Pasta Used: Rotini, Twists or Spirals
Total Cooking Time: 15 minutes

Ingredients:
• 8 oz. Rotini, Twists or Spirals, uncooked
• 4 medium ripe tomatoes, peeled, seeded and chopped
• 1/2 cup sliced scallions
• 1/2 cup peeled, seeded and chopped cucumber
• 1 clove garlic, minced
• 2 tbsp chopped cilantro (or 2 tsp dried cilantro)
• 2 tbsp olive oil
• 1 tbsp red or white wine vinegar
• 1 tsp salt
• Cayenne pepper to taste

Directions:
Prepare pasta according to package directions; drain.  Combine pasta with remaining ingredients.  Cover and chill for at least 1 hour.
 

MARINATED BEEF AND PASTA SALAD
Traditional and tasty

Serves: 10-12
Pasta Used: Mostaccioli, Ziti or other medium pasta shape
Total Cooking Time: 15 minutes

Ingredients:
• 1 pound Mostaccioli, Ziti or other medium pasta shape
• 2 tbsp vegetable oil
• 3 tbsp lemon juice
• 2 tbsp red wine vinegar
• 1 tbsp fresh chopped oregano
• 1 tbsp fresh chopped thyme
• 2 tbsp Dijon mustard
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• ½ cup fresh chopped parsley
• 10 large mushrooms, sliced
• 2 cups leftover flank steak or roast beef, julienned
• 2 cups snow peas, chopped in half
• 1 red bell pepper, ribs and seeds removed, julienned
• 1 yellow bell pepper, ribs and seeds removed, julienned
• Salt and pepper to taste

Directions:
Prepare pasta according to package directions; drain.

In a large bowl, mix vegetable oil, lemon juice, vinegar, parsley, oregano, thyme, mustard, mushrooms and beef.  Add snow peas and peppers and mix thoroughly.  Add pasta and mix again.  Refrigerate for at least one hour.
 

ANTIPASTO PASTA SALAD
An Italian twist

Serves: 8
Pasta Used: Penne, Mostaccioli or other medium pasta shape
Total Cooking Time: 15 minutes

Ingredients:
• 1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
• 1 12 oz. jar roasted red peppers, rinsed, drained, cut into thin strips
• 1 12 oz. jar marinated artichoke hearts, drained, coarsely chopped
• 1 cup diced muenster or provolone cheese
• 1 cup mushrooms, sliced
• ½ cup chopped red onion
• 1/3 cup chopped fresh basil
• 2/3 cup low-fat Caesar or Italian salad dressing
• Freshly ground black pepper
• Sliced pepperoncini peppers (optional)

Directions:
Prepare pasta according to package directions.

While pasta is cooking, combine pepper strips, artichoke hearts, cheese mushrooms, onion and basil in a large bowl.  Drain pasta and add to bowl.  Add salad dressing to bowl; toss well. 

Cover and refrigerate at least 1 hour before serving.  Sprinkle with freshly ground black pepper and sliced pepperoncini peppers before serving, if desired.
 

ASIAN CHICKEN PASTA SALAD
Scrumptious with an Asian kick

Serves: 4
Pasta Used: Orzo, Small Shells or other small pasta shape
Total Cooking Time: 15 minutes

Ingredients:
• 8 oz Orzo, Small Shells or other small pasta shape, uncooked
• 2 cups poached chicken, cut into chunks
• 4 oz spinach leaves, stems removed and sliced into strips
• ½ cup bean sprouts
• ½ red bell pepper, ribs removed and cut into strips
• 2 scallions, sliced
• 3 tbsp red wine vinegar
• 1 tbsp reduced sodium soy sauce
• 1 tbsp sesame or vegetable oil
• 2 tsp teriyaki sauce
• 1 ½ tbsp prepared chili sauce
• 1 tbsp fresh grated ginger
• 3 tbsp slivered almonds, toasted

Directions:
Prepare pasta according to package directions; drain.

In large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper and scallions.  In a small mixing bowl, mix together remaining ingredients except almonds; whisk well.  Toss dressing with pasta mixture and refrigerate until ready to serve.  Sprinkle almonds over top just before serving.

CURRIED PASTA SALAD WITH CUCUMBER RAITA
Ethnic twist on a traditional pasta salad

Serves: 6
Pasta Used: Elbow Macaroni, Radiatore or other medium pasta shape
Total Cooking Time: 20 – 25 minutes

Ingredients:
• 1 pound Elbow Macaroni, Radiatore or other medium pasta shape, uncooked
• 1 cucumber
• ½ cup non-fat, plain yogurt, divided
• 2 tbsp finely chopped fresh mint
• 1 medium tomato
• 1 tbsp vegetable oil
• 1 tbsp curry powder
• ¼ cup reduced fat sour cream
• ½ cup celery, cut on the diagonal
• 1 cup julienned snow peas, raw or lightly cooked
• 1 jalapeno pepper, cored, seeded and finely chopped (optional)
• 1 cup coarsely chopped cooked shrimp (optional)

Directions:
To make the raita, trim the ends from the cucumber, peel it and cut it in half lengthwise.  Scoop out the seeds and grate the cucumber coarsely.  Stir the grated cucumber, ¼ cup of the yogurt and the mint together in a small bowl (this can be made ahead and refrigerated up to one day.)

Core the tomato and cut in half crosswise.  Squeeze out the seeds and finely dice the tomato.  Set aside.  Heat the oil in a small skillet over low heat.  Add the curry powder and the jalapeno and cook until the curry is fragrant, about 1 minute.  Remove and cool. 

Prepare pasta according to package directions.  Drain and rinse under cold water to cool.  Drain again thoroughly.  Stir the remaining ¼ cup yogurt and the sour cream together in a large bowl.  Stir in the curry mixture, pasta, diced tomato, celery, snow peas and shrimp.  Let stand 30 minutes, tossing once or twice before serving.  Top each serving with a dollop of the cucumber raita.