1. Pasta
Foods 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.

2. 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

3. Types of Pasta Flour Durum Flour All-Purpose Flour
Ground hard wheat which
contains a high level of gluten
ADVANTAGES:
holds shapes
better texture
good cooking results
*Longer cooking time
Mixture of both hard and soft
wheat flours which contains
less gluten
ADVANTAGES:
flexibility
good texture
good cooking results
*Shorter cooking time

4. Types of Pasta Tube pasta Ribbon pasta Extruded Hand
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.

5. Types of Pasta- Tube Pasta (1)
Pictures
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)

6. 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
Fettuccine
Used with heavier white sauces
Lasagna
Flat, ripple-edge
Layered with meat, cheese, sauce and baked
Egg Noodles
Flat, ribbon-shaped

7. Types of Pasta-Extruded (3)
Pasta Pictures
Pasta Names
Pasta Description
Cooking Method/Sauce
Shells
Conchiglie- mini type of shell
Jumbo shells- large shell shape
Jumbo shells: stuffed with meat/cheese, etc
Conchiglie: 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

8. 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 pasta
Filled pasta
Filled with meats/ cheeses and topped with a rich red or white sauce
Tortellini
Thin dough cut into circles

9. Pasta Preparation Steps (By Hand)
Place flour in a mound and form well.
Place eggs, oils, and salt in the well.
Slowly work flour into the well and blend ingredients together.
Knead mixture into a smooth, dry ball of dough.
Cover the dough and let it rest.
Roll dough into thickness and shape.
!!!***Find pic of hand prep like in textbook***!!!

10. Pasta Nutrients & Functions
Carbohydrates (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

11. Pasta Preparation Tips
Use 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.