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Pasta Chapter 2.4 Notes.

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Presentation on theme: "Pasta Chapter 2.4 Notes."— Presentation transcript:

1 Pasta Chapter 2.4 Notes

2 What is your favorite pasta dish?
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 Elbow Macaroni Egg Noodles Narrow, curved tubes cut in short lengths
Macaroni and cheese, casseroles Egg Noodles Usually ribbons in varying widths; may have spinach or other flavorings Buttered, casseroles, some sauces, puddings

13 Fettuccine Linguine 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 Mostaccioli Thick, ridged tubes
Filled with meat or cheese and baked Mostaccioli Medium-sized tubes with angle-cut ends With hearty sauces

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

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

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

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