1. Pasta

2. The early history of pasta does not begin with Italy, but rather in the Shang dynasty in China (1700- 1100 BC) where some form of noodles are known to have existed - made with either wheat or rice flour. Pasta also appears to have been a feature in the diet of ancient Greek civilization, flourishing in the first millennium BC. In fact, the word lasagna comes from the Greek term "laganon,"which consisted of strips of Dough made with flour and water. Brief history of Pasta 3. Classifications of Pasta -fresh pasta is usually made with a mixture of eggs and all- purpose flour or 00 low gluten flour. -more tender compared to dried pasta -fresh egg pasta is generally cut into strands of various widths and thicknesses depending on which pasta is to be made -Al dente - to the tooth Fresh Pasta (pasta fresca) 4. -can also be defined as factory- made pasta -made from golden semolina flour ground from durum wheat and mixed with water. -First, the pasta is forced through holes in a die-plate and onto sheets for cutting -Next step is drying Dried Pasta (pasta secca) 5. How to cook pasta properly 4 quarts of water per one pound of pasta 1 tablespoon of salt for 4 quarts of water to add flavor to the pasta Don't add oil. All you need is just enough water so that the pasta will not stick together Wait until the water boil then put the pasta. Then stir slowly Taste the pasta to know if its done Or if its cooked Al dente. 6. Shapes of Pasta Unique Shapes Campanelle- Flattened bell-shaped pasta with a frilly edge on one end Conchiglioni- Large, stuffable seashell- shaped Casarecce- Short lengths rolled into an S shape Capunti- Short convex ovals resembling an open empty pea pod Cavatelli- Short, solid lengths Cencioni- Petal shaped, slightly curved with rough convex side 7. Conchiglie- Seashell shaped Croxetti- Flat coin- shaped discs stamped with coats of arms. Creste di Galli- Short, curved and ruffled Florentine- Grooved cut tubes Corzetti- Flat figure- eight stamped Fiori- Shaped like flower Farfallone- Larger bowties Farfalle- Bow tie or butterfly shape 8. Fusilli Bucati- A spring-shaped pasta Lanterne- Curved ridges. Gramigna-Short, curled lengths of pasta Gigli- Cone or flower shaped Gemelli- A single S- shaped strand of pasta twisted in a loose spiral Fusilli- Many vendors and brands sold as fusilli are two-edged Gnocchi-Round in shape and often made with flour plus potatoes Foglie Dulivo-Shaped like an olive leaf 9. Maltagliati-Flat roughly cut triangles Pipe- Larger version of macaroni Orecchiette- Bowl or ear shaped pasta Quadrefiore- Square with rippled edges Marille- Designed by Giorgetto Guigiaro in 1983 like a rolling ocean wave in cross- section with internal rugosities, but unsuccessful and no longer produced. Lumaconi- Jumbo lumache Lumache- Snail- shaped Mandala- Designed by Philippe Starck in 1987 for French pasta-maker Panzani 10. Strangolapreti- Rolled across their width Spirali- A tube which spirals round Spiralini- More tightly-coiled fusilli Rotini- 2-edged spiral, tightly wound. Rotelle- Wagon wheel-shaped pasta Ricciutelli- Short spiraled pasta Ricciolini-Short wide pasta with a 90- degree twist Radiatore- Shaped like radiators 11. Bucatini Hollow spaghetti - Little holes. Chifferi Short and wide macaroni Elicoidali - Slightly ribbed tube pasta; the ribs are corked as opposed to those on rigatoni Helicoidal Calamarata - Wide ring shaped pasta - Squid (also known as calamari) Calamaretti - Smaller Calamarata Ditalini - Short tubes, like elbows but shorter and without a bend - Small fingers. Tubular Pasta 12. Fagioloni - Short narrow tube - Little beans Cannelloni - Large stuffable tubes - Big pipes or reeds. Fideua - Short and thin tubes Garganelli - Square egg noodle rolled into a tube Cavatappi - Corkscrew-shaped macaroni - Corkscrews; also known as Cellentani and Spirali 13. Maccheroni - As long as a little finger, usually striped Manicotti - Large ridged tubes that are stuffed - Sleeves, from the Italian word manica Mezzani Pasta - Short curved tube - From Mezzo meaning half-size Gomito Maccheroni - Bent tubes - Elbow macaroni 14. Mezze Penne - Short version of penne - Half-pens Mezze Bombardoni - Short, wide tubes - Half bombards Paccheri - Large tube Pasta al Ceppo - Shaped like a cinnamon stick Penne - Medium length tubes with ridges, cut diagonally at both ends - Literally pens because the tip is similar to that of a quill, or fountain pen 15. Penne Rigate - Penne with ridged sides Penne Lisce - Penne with smooth sides Penne Zita - Wider version of penne Pennette - Short thin version of penne Pennoni - Wider version of penne Perciatelli - Thicker bucatini - From the verb Perciare meaning Hollow inside 16. Rigatoncini - Smaller version of rigatoni Rigatoni - Large and slightly curved tube Sagne Incannulate - Long tube formed of twisted ribbon Trenne - Penne shaped as a triangle Trennette - Smaller version of trenne Tortiglioni - Narrower rigatoni 17. Tuffoli - Ridged rigatoni Ziti - Long, narrow hose-like tubes Zitoni - Wider version of Ziti 18. Strand Pasta Spaghettoni- Thick Spaghetti Spaghetti- Most common round rod pasta Spaghettini- Thin spaghetti Fedelini- Between spaghetti and vermicelli in size Vermicelloni- Thick vermicelli Vermicelli- Thicker than capellini, thinner than fedelini Capellini- Thinner than vermicelli, thicker than angel hair Capellini d Angelo- Thinnest round-rod pasta 19. Various Strand Pasta Barbina- Thin strands often coiled into nests Spaghetti alla Chitarra- Similar to spaghetti, except square rather than round, and made of egg in addition to flour Ciriole- Thicker version of chitarra Fusilli Lunghi- Very long coiled rods (like a thin telephone cord) Pici- Very thick, long, hand rolled 20. Ribbon Pasta Bavette Narrower version of tagliatelle Bavettine Narrower version of bavette Fettuce Wider version of fettuccine Fettuccine Ribbon of pasta approximately 6.5 millimeters wide Fettucelle Narrower version of fettuccine Lagane Wide noodles Lasagne Very wide noodles that often have fluted edges Lasagnette Narrower version of lasagne Lasagnotte Longer version of lasagna Linguettine Narrower version of linguine Linguine Flattened spaghetti Mafalde Short rectangular ribbons 21. LINGUINE LASAGNETTE LASAGNA FETTUCCINE BAVETTE TRENETTE 22. Mafaldine Long ribbons with ruffled sides Pappardelle Thick flat ribbon Pillus Very thin ribbons Pizzoccheri Ribbon pasta made from buckwheat Reginette Wide ribbon with rippled edges Sagnarelli Rectangular ribbons with fluted edges Sciatelli of Sciatelli Home-made long spaghetti with a twisted long spiral Stringozzi Similar to shoelaces Tagliatelle Ribbon fairly thinner than fettucine Taglierini Thinner version of Tagliatelle Trenette Thin ribbon ridged on one side Tripoline Thick ribbon ridged on one side 23. PAPPARDELLE STRINGOZZI SPAGHETTI ALLA CHITARRA PIZZOCCHERI TAGLIATELLE MAFALDINE 24. Micro Pasta Acini di Pepe Bead-like pasta Anelli Small rings of pasta Anellini Smaller version of Anelli Conchigliette Small shell shaped pasta Corallini Small short tubes of pasta Ditali Small short tubes Ditalini Smaller version of Ditali Farfalline Small bow tie shaped pasta Fideos Short thin pasta Filini Smaller version of Fideos Fregula Bead-like pasta from Sardinia Funghini Small mushroom shaped pasta Ochi di Pernice Very small rings of pasta 25. EGG BARLEY RISI FARFALLINE FREGULA STORTINI SEME DI MELONE ORZOSTELLINE 26. Orzo Rice shaped pasta, also Risoni Pastina Small spheres about the same size or smaller than Acini di Pepe Pearl Pasta Spheres slightly larger than Acini di Pepe Quadrettini Small flat squares of pasta Risi Smaller version of Orzo Seme di Melone Small seed shaped pasta Stelle Small star-shaped pasta Stelline Smaller version of Stelle Stortini Smaller version of elbow macaroni Trachana Granular, irregular shaped pasta of Greek origin 27. CONCHIGILETTE FIDEOS DITALLINI CORALLINI ALFABETO ANELLINI ACINI DE PEPE ANELLI 28. Agnolotti Semi-circular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables Cannelloni Oven cooked, stuffed rolls of pasta Stuffed Pasta 29. Casoncelli A semi-circular stuffed pasta, specifically associated with the style alla bergamasca, which is stuffed with a mixture of bread crumbs, egg, cheese, ground beef, salami, raisins, Amaretti biscuits, pear, and garlic Fagottini A purse or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Mezzelune Semi-circular pockets; about 2.5 in. diameter 30. Occhi di Lupo A large, penne shaped pasta that is stuffed Panzerotti Pasta made from eggs cheese and flour Pelmeni Meat-filled dumplings, usually served in broth Pierogi Dumplings filled with meat, vegetables, cheese or fruit 31. Ravioli Square. About 3x3cm. Stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted. Sacchettini Ring-shaped. Stuffed with a mixture of meat and cheese Tortellini Tortelloni Larger version of Tortellini 32. Thank you!