Pasta Foods II Did you know… Pasta originated in China around 1100 B.C. It was introduced by Marco...
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Transcript of Pasta Foods II Did you know… Pasta originated in China around 1100 B.C. It was introduced by Marco...
PastaFoods II
Did you know… Pasta originated in China around 1100 B.C. It was introduced by Marco Polo on his way back to Italy in 1295.
What is Pasta?
Pasta is rolled or extruded products made from a dough of flour, water, salt, oil, and sometimes eggs.
Pasta is very versatile because…◦Inexpensive◦Stores well◦Mild flavor
Types of Pasta Flour
Durum Flour All-Purpose Flour
Ground hard wheat which
contains a high level of gluten
ADVANTAGES:holds shapesbetter texturegood cooking results
*Longer cooking time
Mixture of both hard and soft
wheat flours which contains
less gluten
ADVANTAGES:flexibilitygood texturegood cooking results
*Shorter cooking time
Types of PastaTube pastaRibbon pastaExtrudedHand
The shape of the pasta used in a given dish is
often determined by the type of sauce being
used and how it clings to that particular shape.
Types of Pasta- Tube Pasta (1)
PastaPictures
Pasta Name
Pasta Description
Cooking Method/Sauce
Elbow macaroni
Straight, round, hollow tube
Can be topped with many sauces
Penne Hollow, diagonally cut ribbed tubes
Usually a baked pasta with meat
Mostaccioli
Hollow, diagonally cut smooth tubes
Can be baked or topped with a heavier sauce
Manicotti Large, round ridged tubes (straight or diagonal cut)
Stuffed with meat or cheese, bread, etc. and baked
Cannelloni
Large, round smooth tubes (straight cut)
Stuffed with meat or cheese, bread, etc. and baked
Types of Pasta- Ribbon (2)Pasta Pictures
Pasta Name
Pasta Description
Cooking Method/Sauce
Spaghetti Long, round, solid rods
Can be topped with many sauces
Vermicelli Long, round, thin, solid rods
Used mostly in soups
Capellini (angel hair)
Very fine, round strands
Used with lighter sauces and oils
Linguine Long, thin, flat strips
Can be topped with many sauces
Fettuccine Long, thin, flat strips
Used with heavier white sauces
Lasagna Flat, ripple-edge
Layered with meat, cheese, sauce and baked
Egg Noodles
Flat, ribbon-shaped
Can be topped with many sauces
Types of Pasta-Extruded (3)Pasta
PicturesPasta Names
Pasta Description
Cooking Method/Sauce
Shells Conchiglie- mini type of shellJumbo shells- large shell shape
Jumbo shells: stuffed with meat/cheese, etcConchiglie: used in salads or soup.
Corkscrew(Fusilli )
Twisted pasta It hold bits of food within it very well (meat, cheese, vegetables).
Wheels (Rotelle)
Wheel shaped Often used in soups
Orzo Small ovals Used in soups, salads, and side dishes
Types of Pasta-Hand (4)Pasta Picture
Pasta Name
Pasta Description
Cooking Method/Sauce
Farfalle (Bow tie)
Flat squares pinched in the center
Topped with a medium-density sauce like marinara
Ravioli Flat squares with 2 sheets of pastaFilled pasta
Filled with meats/ cheeses and topped with a rich red or white sauce
Tortellini Thin dough cut into circlesFilled pasta
Filled with meats/ cheeses and topped with a rich red or white sauce
Pasta Preparation Steps (By Hand)
1. Place flour in a mound and form well.
2. Place eggs, oils, and salt in the well.
3. Slowly work flour into the well and blend ingredients together.
4. Knead mixture into a smooth, dry ball of dough.
5. Cover the dough and let it rest.6. Roll dough into thickness and
shape.
Pasta Nutrients & FunctionsNutrient FunctionCarbohydrates (Complex)
Provides longer lasting energy due to the fiber
Protein Chain of amino acids that help build and repair body tissues
Iron Trace mineral needed for hemoglobin production and cell growth
B Vitamins Metabolism and cell growth/ production
Fat Provides energy, fat-soluble vitamin transporter, insulation, and cushions organs
Pasta Preparation TipsUse 1 gallon boiling water per pound of pasta.Only place pasta in a rolling boil of water (uncovered).Add salt to the water to speed up the boiling process.Add oil to water prevent pasta from sticking.Pasta should be checked ~3 times during the cooking
process.Pasta should be cooked to ‘al dente’ (to the tooth).Check the pasta between your thumb and forefinger.Pasta should double in size.“Fresh” pasta requires less cooking time than “dry”
pasta.“Fresh” pasta contains less starch than “dry” pasta.Rinse the “dry” pasta with cold water to stop cooking
and remove excess starch.Rinse the pasta in warm water to bring it back up to
temperature.