PASTA TECHNIQUES

CompositionPasta is the Italian word for

“paste”Our pasta will be made from

semolina flour, eggs, oil and waterSemolina flour—

Higher gluten content than all-purposeMore durable structure

Rolled thin and formed into different shapes

Some pastas are flavored with carrots, spinach, tomatoes, or other foods

DRIED PASTA

Dried PastaSouthern Italy

Hot dry climateDurum wheat

oSemolina• High in gluten (protein), low in starch• Dries easily and well

FRESH PASTA

Fresh PastaNorthern Italy

Cool ClimateSoft Wheat

oEggs• Lower in gluten (protein), high in starch• Delicate, hard to dry

Ravioli or Stuffed Pasta

Started out as just the fillingRolled in flour, poached in brothSugar a sign of wealthTraditional at Christmas and EasterWay to stretch expensive meat

Guidelines for Ravioli Making

Keep pasta covered at all timesWork quicklyDon’t stretch the pasta dough when

shaping ravioliFilling should not be chunky or too wetUse egg wash to sealSqueeze out the air when sealingDon’t hold in the fridge overnight,

freeze if serving the next day

Cooking PastaCooked in a large amount of boiling water

Boil water first, then add pastaStir to prevent sticking together

Cook to al dente – firm to the bite, yet tender

Drain pasta in colander or strainer