1. 11.4
Pasta

2. Objectives Outline methods to select, receive, and store pasta
Describe physical properties of pasta
Distinguish between forms of pasta
Using a variety of recipes and cooking techniques, prepare pasta

3. Terms Al dente Dumpling Resting stage Durum wheat Semolina Extruded
Sfoglia
Gnocchi
Spaetzle

4. Pasta Is Italian for dough
A starchy unleavened dough made from wheat flour (or other starch) and liquid (water and/or eggs)
Pasta dough can be colored and flavored with a variety if ingredients such as spinach, beet, tomato, squid ink, herbs, spices
Most cuisines include some form of pasta; Asian, Italian, Eastern European

5. Pasta
Is made from staple ingredients that are plentiful and inexpensive
Is used in many dishes including appetizers, entrées, salads and desserts
Asian pasta dough (noodles) are often from rice flour, bean flour, buckwheat flour
Italian-style pasta is made from semolina flour (refined durum wheat flour)

6. Pasta Forms Fresh Pasta
Basic pasta dough recipes produce a stiff dough that can be rolled into thin sheets (sfoglia) and cut or extruded (forced through a die) into various shapes
Cooks quickly (about a minute) compared to dried (8-10 minutes)
Keeps up to 2 days refrigerated, can be frozen, can be fully dried to keep longer
1# fresh uncooked pasta yields 2-2.5# cooked pasta

7. Stuffed Pasta Boiled Baked Ravioli Tortellini Manicotti Jumbo Shells
Lasagne

8. Making Pasta
Fresh pasta is usually made from eggs, salt, olive oil and bread flour
When vegetables are added, such as spinach, they should be as dry as possible
Herbs and spices should be finely chopped or minced
Pasta dough should be firm, smooth, elastic and slightly moist to the touch

9. Dried Pasta has many shapes
Farfalle
Fusilli
Orzo
Penne
Rice
Vermicelli
Soba
(buckwheat)
Shells

10. Cooking Pasta
Fresh-made pasta should be given a minute rest period to relax the gluten before cooking
The method is boiling
Water salted, ½ teaspoon per quart water
8:1 water : pasta ratio
Oil added to water debate…
Pasta should be cooked until al dente; tender, yet firm to the bite

11. Cooking Pasta
Dried pasta cook times vary depending on type, thickness, stuffed
Place pasta in boiling water
Stir to prevent sticking and insure pasta is submerged
When al dente, strain, lightly toss with a small amount of oil
Serve, or
Refrigerate
Re-heat for service by re-submerging in boiling water

12. Cooking Pasta
It is important to pair pasta sauce with a pasta’s flavor and shape
Light sauces lend themselves to long, flat pastas; fresh pastas; stuffed pastas
Heavier pastas pair well with tube and twisted pastas

13. Dumplings Can be made from dough or batter Plain or Drop
Are usually poached, simmered or steamed
Can also be baked, pan-fried, deep fried or broiled
Plain or Drop
Slight additions or changes can transform pasta dough into dumpling batter
Spaetzle: German, batter dough forced through a colander into simmering water/broth
Gnocchi: Italian potato dumpling often shaped with a fork

14. Dumplings Filled Made by wrapping pasta/noodle dough around a filling
Won Ton, pot sticker
Peirogi