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Pasta Chapter 2.4 Notes. Essential Question What is your favorite pasta dish?

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Presentation on theme: "Pasta Chapter 2.4 Notes. Essential Question What is your favorite pasta dish?"— Presentation transcript:

1 Pasta Chapter 2.4 Notes

2 Essential Question What is your favorite pasta dish?

3 Pasta Staple food item in America Versatile and convenient food to prepare Store well Cook quickly Provide base or accompaniment for many popular dishes

4 Storing Pasta Inspect all bags, boxes, & containers to make sure they are intact and clean Store in dry, ventilated areas Place above floor level Make sure dates of receipt are marked and easily read –Use the FIFO method (first in, first out)

5 Pasta and Dumplings Prepared from a dough or batter that includes a starch (flour or potatoes) and a liquid –Additional ingredients may be used to add shape, color, texture, and flavor Basic pasta dough produces a stiff dough that can be stretched, rolled into thin sheets, and cut into desired shapes

6 Cooking Pasta Fresh Pasta vs. Dried Pasta –Fresh cooks very quickly; dried takes longer –Fresh is made by hand and can be reheated by placing in a wire basket and dipping briefly in a pot of boiling water –Fresh pasta dough uses four simple ingredients: eggs, salt, olive oil, and bread flour –Both should be cooked al dente Al Dente: pasta that is cooked, but still chewy; literally means ‘to the tooth’

7 Mixing Pasta Dough Most important stage is the resting stage –If not relaxed; it will be difficult to roll into thin sheets Dough should be smooth, elastic, and slightly moist to the touch When rested minutes, its ready to be rolled

8 Pairing Sauce to Pasta Long, flat pasta (fettuccine & linguine) Tube & twisted pasta Delicate flavor pasta Dried pastas Filled pastas Smooth light cream sauces Heavy sauce (thick tomato & meat) Light cream or butter Hearty meat sauces Light sauces

9 Dumplings Small dough or batter item that can be steamed, poached, or simmered –Some also made from bread and potatoes and some can be baked, pan-fried, deep- fried, and broiled Test doneness by cutting into one; dumplings should never have a doughy, uncooked interior

10 Spaetzle (SPAYT-z-el): small German dumplings, or breadlike dumplings that are tasty in stews Gnocchi (nee-YO-key): small potato dumplings served in Italian cuisine

11 Dried Pasta and Noodles Arrowroot: –Very thin Chinese noodles –Used in Oriental dishes Cannelloni –Large cylinders –Stuffed with cheese or meat, sauce, & baked

12 Egg Noodles –Usually ribbons in varying widths; may have spinach or other flavorings –Buttered, casseroles, some sauces, puddings Elbow Macaroni –Narrow, curved tubes cut in short lengths –Macaroni and cheese, casseroles

13 Fettuccine –Long, flat, ribbon- shaped –With medium-heavy, rich sauces (alfredo) Linguine –Thin, slightly flattened, solid strands, about 1/8 inch wide –With oil, butter, marinara, or other thin sauce

14 Manicotti –Thick, ridged tubes –Filled with meat or cheese and baked Mostaccioli –Medium-sized tubes with angle-cut ends –With hearty sauces

15 Orzo –Tiny, grain-shaped –Used in soups Penne –Same as mostaccioli –Hearty sauces, baked

16 Rice Noodles –Various widths –Long, straight ribbons –Oriental dishes Rigatoni –Thick, ridged tubes cut in lengths about ½ inches –With hearty sauces, baked

17 Rotelle (wheels) –Spiral-shaped –Medium or hearty sauces Ziti –Medium-sized tubes –May be ridged, long, or cut in approximately 2-inch lengths –Hearty sauces; baked

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