2HistoryThe common myth, that Marco Polo has brought noodles to Italy and so introduced pasta is just exactly that – A Myth. It is an undisputed fact although is, that the Chinese were consuming noodles as early as 2500 BC. Fact also is, that Jewish Rabbis argued if noodles violet Jewish dietary law as it appears in the Jerusalem Talmund in the 5th century A.D. Fact is, that 9th century Syrian dictionary defines itriyya as string like pasta shapes made of semolina and dried before cooking. Fact is, that a 5th century cookbook describes a dish called lagana that consisted of several layers of rolled-out dough alternating with meat stuffing and baked in an oven. Fact is, Arabs in the 12th century documented the existence of long thin dried noodles in Southern Italy. Marco Polo’s travels were well documented to have ended late in the 13th century (1294). At this time, Ravioli, Macaroni and Lasanga had long been a delicacy.
3PastaDried Italian-style pasta is made from durum wheat semolina, which gives it a light yellow color and a slightly chewy texture when properly prepared.It is traditionally cooked “al dente”The finest Italian dried pastas are flattened between copper rollers.Pasta is made either by extrusion, where the ingredients are forced through holes in a plate known as a die, or by lamination, in which dough is kneaded, folded, rolled to thickness, then cut by slitters. Fresh pasta cooks quickly and has a short shelf life while dried pasta can be stored for up to three years.
6Pasta / Dough Composition Regular pasta dough is in general a mixture of durum wheat flour, water and egg although forWhole wheatRefined finely milled flour or non refined with “coarse” grainsSemolinamade with the addition of wheat semolina for more “bite” and elasticity of the doughWhole wheat and eggAs above with the addition of eggWhole mealTerm used to describe whole wheat and whole wheat flour mixture used during the production of the dough
7Commercial Pasta Products Fresh pastaAll pastas are fresh in it’s initial state of production.Fresh pasta has a short shelve life due to high humidity of the doughDried PastaFresh pasta that has been dried.Modern machine made pasta does not need egg in the dough. Regular dried pasta therefore mostly does not include eggs
8Commercial Pasta Products Fresh Egg PastaPasta that has been produced with fresh eggsEgg PastaPasta that is produced with egg, usually pasteurized egg, whole or yolk onlyMilk PastaPasta made with milk instead of waterOrganic PastaPasta has been produced with organic products onlyVegetable PastaPasta with the additions of vegetable purees or juicesPasta by most countries laws is not to be colored by food coloring but by an added product – red (tomato), green (spinach) brown (whole wheat flour), black (squid ink), purple (beet root) etc.
9Commercial Pasta Products Flavored PastaPasta dough that has been flavored with spices, herbs or seasoning mixtures (turmeric, basil, pepper, thyme, Cajun spice etc)Stuffed PastaVarious shapes such as Ravioli, Angolotti, Tortellini with a host of fillings from vegetarian to meat and seafoodFlat pasta (from wide to narrow)Lasagna, Pappardelle, Fettuccine, Tagliatelle, LinguineRolled and then cut to size
10Types of Pasta by shape Conchiglie, Farfalle, Fusilli, Orzo, Rotelle Shapedfor all other shapes than flat pastas. The dough is forced throughdisks with different shaped wholes by a machine hence creatingshaped pasta.Round long pasta (from thick to thin)Buccatini, Spaghetti, Spaghettini, Fedelini, Capellini (angel hair)Tubed (Tubular) pastaZiti, Penne, Macaroni, Spira, RigatoniShaped pastaConchiglie, Farfalle, Fusilli, Orzo, RotelleChitarra pastaHome made pasta is cut through a metal stringed”Guitar” to achieve spaghetti. Although square and not round
13Filled Pasta & Pasta dishes Raviolisquare shaped, two layers of thin pasta with any filling – ricotta-spinach, seafood, braised meat etcAngolotti –Similar to Ravioli but from singly round sheet of pasta that is folded in halfTortelliniSame as Angolotti but the end are folded inward like a croissant
14Filled Pasta & Pasta dishes Cannelonirolled pasta sheet with filling. Baked in tomato sauce and covered with béchamel and cheese (Pecorino, Parmesan)LasagnaLayered pasta sheets with filling (tomato sauce, meat spinach etc.) and baked in the oven
15NoodlesTerminology A noodle is a thin strip of unleavened dough that has been rolled, dried and cooked in boiling water The term often refers to moist, cooked noodles, since it has connotations of curviness and slipperiness, but also to dried noodles that must be reconstituted by boiling or by soaking in water. The word noodle derives from Latin nodus (knot), via German Nudel (noodle, pasta).
16TerminologyA noodle includes all varieties from all origins, whereas Pasta refers specifically to Italian style noodle products such as spaghetti, penne, fettucine, or linguini.The Chinese, Arab and Italian people all claimed to have been the first to create this string-like food, though the first written account of noodles is from the East Han Dynasty between 25 and 220 CE. In
17Egg Noodles Type of Noodles by primary ingredient usually made of a mixture of egg and wheat flourAsian egg noodles - also known as ba mee in Thai, common throughout China and South-East Asia.Lochshen - wide egg noodles used in Eastern European Jewish cuisinePasta - Italian fresh egg pastaReshteh -Middle Eastern egg noodlesType of Noodles by primary ingredient
18Types of Asian Noodles by primary ingredient Wheat Mee pok (麪薄) flat, yellow Chinese noodles, popular in South East Asia Lamian (拉麵) hand pulled Chinese noodles Chuka men (中華麺) Japanese for "Chinese noodles", used for ramen, chanpon and yakisoba Udon (うどん) thick Japanese wheat noodles Somen (そうめん) very thin Japanese wheat noodles
19Mung bean or potato starch Type of Asian Noodlesby primary ingredientRiceBeen Hoon / Sen Mee / Mǐfěn - thin rice noodles also known as Rice vermicelliKwai Teow / Sen Yai / Ho Fun - flat translucent rice noodlesMung bean or potato starchCellophane noodles also known as glass noodles orbean vermicelli
20Type of Asian Noodles by primary ingredient Buckwheat Soba (蕎麦) - Japanese buckwheat noodles Naengmyeon - Korean noodles made of buckwheat and sweet potato starch. Slightly chewier than soba.
23Type of Noodle dishes Fried noodles dishes made of noodles stir fried with various meats, seafood or vegetables. Typical examples include chow mein, mee goreng, hokkien mee, yakisoba and pad thaiNoodle soupnoodles served in broth. Examples are beef noodle soup, phở, ramen, laksa, saimin and batchoyChilled noodlesnoodles are sometimes served in a salad. An example is the Thai glass noodle salad yam woon sen. In Japan, traditional Japanese noodles such as soba and somen are often served chilled with a dipping sauce