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.