1. ITALIAN PASTA CORNER MANUAL

2. PASTA With the term pasta or pasta generally refers to a food made of semolina or flour of different extraction, in the specific typical of various cuisines of Italy, divided into small regular shapes intended to be cooked with water or moist heat and salt. The term pasta (from the Latin '' p ă stam '') is understood as an abbreviation of the Italian '' pasta '', may also indicate a dish where the pasta is the main ingredient with a sauce, a sauce or other condiment of various types.

3. KIND OF DRY PASTA In Italian dried pasta, which is three-quarters of total consumption, is obtained by the unique and particular technique of the Italian extrusion bronze, by rolling and subsequent drying of mixtures prepared exclusively with semolina or durum wheat semolina

4. STANDARD EQUIPMENT pasta kettle to four baskets kneading pasta machine mincer balance pastry cutter souteed immersion blender blast chiller freezer steel cookware fryer oven ventilation pizza oven pliers and pallets rolling pin

5. KIND OF FRESCH PASTA ( eggs) If in the preparation of the dough is used eggs, pasta special must meet additional requirements. The pasta should be exclusively produced with semolina and chicken eggs, without the shell, at least 4 or at least for a total weight of not less than two hundred grams of egg per kilogram of semolina

6. TYPE DRIED PASTA BRAND ITALIANO SPAGHETTI LINGUINE PENNE CONCHIGLE FUSILLI MACCHERONE FARFALLE

7. TYPE FRESCH PASTA FRESCH PASTA TAGLIATELLE TAGLIOLINI SPAGHETTI CHITARRA PAPARDELLE RAVIOLI SCIALATELLI PIZZOCCHERI GNOCCHI PATATE CANNELLONI LASAGNE

8. FRESCH EGGS DOGH FRESH PASTA WITH EGGS 1 kg white flour 10nwhole eggs 20grsalt 15grvegetable oil Method preparation: kneading all the ingredients into the machine gently for a short time not to stress the pasta !!! let stand for four hours in the fridge covered in plastic.

9. POTATOES GNOCCHI 1kg potatoes 250gr white flour 4n eggs 15groil 20gsalt 8grnutmeg Method preparation: cook and clean the potatoes cool them mash or meat grinder according to quantity Gently mix all ingredients in mixer for a short time form of cylinders with a diameter of half an inch to an inch Boil in salted water to cool in cold water, drain and place on an oiled plate and frozen at minus 22 degrees. for the service portion put in boiling water for a few minutes then season second recipe

10. RAVIOLI STUFFING MEAT 500 gr ground beef cooked 400grluncheon beef 4neggs 100grparmesan 50grbutter 6grnutmeg 10grsalt 5grpepper Method preparation: chop all ingredient passing them to the meat grinder at least twice until the mixture is smooth add Parmesan if the consistency is too soft.

11. PIZZOCCHERI 700gr buckwheat flour 350gr white flour 600gr water 50gr oil 25gr salt PREPARATION: put all the ingredients in the kneading and work briefly, the result will be a rough but smooth paste

12. SCIALATELLI NAPOLI STYLE SCIALATELLI 1kg flour 400gr milk 50gr olive oil 50gr basil 30gr salt PREPARING: Finely chop the basil, preferably passed to the mixer with little ice, put all the ingredients in the kneading and gently work

13. GNOCCHI SEMOLINO GNOCCHI SEMOLINO ALLA ROMANA 500grSemolina 2 lt milk 200gr butter 4n egg yolks 250gr parmesan 50gr salt 10gr Nutmeg. Method cooking : boil the milk with butter nutmeg salt before that bubble add the semolina and cook for 10 minutes, remove from heat and add the egg yolks and cheese spread on a baking oiled and let cool. cut in regular disks.

14. POLENTA POLENTA MILANESE 2 lt water 600gr flour polenta 60grsalt 80groil Method preparation: boil water with salt and a little oil when it is about to boil put the polenta flour and stir to avoid lumps. lead has cooking for about an hour depends on the quality of the flour, roll out on a baking tray and cool, cut into regular disks and place in a chef en disch. Or serving hot.

15. CRESPELLE 1.5lt milk 750gr flour 6n eggs 30gr salt 40 groil Method cooking: put all the ingredients of the batter in the mixer and dough is smooth and fluid, let it sit leave in fridge overnight.

16. RISOTTO LINE RISOTTO MISE EN PLACE 800gr arborio rice 150gr white onion 100gr butter 500gr white wine 500gr vegetable stock Method cooking: finely chop the onion and fry in butter, add the rice and toast for 4 minutes until the rice is hot deglaze with white wine and a add little stock,dry fluids put in a plate and let cool open

17. TOMATO SAUCE 10kg fresh tomatoes 2kg carrots 1kg onions 500gr celery 200gr basil 90gr salt 15gr pepper 100gr oil 50gr sugar Method cooking: Boil the tomatoes drain well prepare the base by mixing all the vegetables fry the bottom and add the tomatoes, cook accordance amount sugar salt pepper and basil

18. BOLOGNESE BOLOGNESE SAUCE 5 kg ground beef 1 kg tomato paste 2 kg fonsage 100 gr salt 50 gr sugar 100 gr oil Method cooking: Finely chopped ham, onion, celery and carrot. In a pan, let the butter melt, insaporitevi the chopped prepared for 15 minutes avoiding taking color. Add meat, brown it, sprinkle with the wine and let it evaporate. Pour into the bowl the concentrate diluted with a ladle of hot stock and then the past, cover and cook for about 1 hour, adding broth if necessary while. Then pour the milk and continue cooking for another 30 minutes. Adjust salt and pepper. Eventually the sauce should be thick.

19. SAUCE PESTO GENOVESE 1kg basil 200gr parsley 100gr peanuts 50gr pine nuts 50gr walnuts 300gr Parmesan 100gr pecorino 100gr extra virgin olive oil 100grice 10grsalt 5grpepper Method preparation: wash and dry the basil and parsley put all the ingredients in a blender and Gently blend with added ice and extra virgin oil cover with vegetable oil.

20. STANDAR STATION BOWLS grated parmesan brand panda local cheese grated grated mozzarella garlic and olive oil, chopped oregano toasted breadcrumbs black and green olives in slices in oil tomatoes concasse pesto with extra virgin olive oil paprika dried chilli in olive oil fresh chilli in oil

21. CHAFING DISCH STATION specialties au gratin tomato sauce white pasta

22. DIRECTION THE MENU BELOW WAS DESIGNED TO GIVE THE VARIETY OF MEAT FISH VEGETABLES AND DIVERSITY OF TYPE PASTA AND CONSISTENCY; CHANGE THE SAUCE IS NOT RECOMMENDED. IT INTENDED TO CHANGE THE DAY OF DEPARTURE AS FIXED POINT OF ITALIAN DINNER MENU USING THE SUPPORTING TO STUD: EXAMPLE: THURSDAY AND ITALIAN DINNER IN YOUR HOTEL FRIDAY WILL BE ON MONDAY OF THE MANUAL.

23. WEEKLY MENU LUNCH DINNER MONDAY SPAGHETTI CARBONARA GNOCCHI DIPATATE POMODORO FARFALLE PESTO SICILIANO LINGUINE GAMBERI E ZUCCHINE TIMBALLO DI RISO CRESPELLE BOLOGNESE TUESDAY MACCHERONI RAGÙ DI MARE PIZZOCHERI BOSCAIOLA LINGUINE PESTO RUCOLA SPAGHETTI AL TONNO TIMBALLO PASTA GATO DI PATATE WEDNESDAY FUSILLI TRAPANESE MACCHERONI AI CALAMARI SPAGHETTI RAGÙ BIANCO TAGLIOLINI FRESHI PESTO TIMBALLO DI PASTA CRESPELLE VALDOSTANA

24. WEEKLY MENU LUNCH DINNER THURSDAY PENNE ARRABIATA SPAGHETTI ORTOLANA LINGUINE LIDOFARFALLE AL SALMONE TIMBALLO DI RISOLASAGNE BOLOGNESE FRIDAY SPAGHETTI AGLIO OLIO SPAGH. CHITARRA POLIPO MACCHERONI AMATRICIANA CONCHIGLE 4 FORMAGGI TIMBALLO DI PASTA MELANZANE PARMIGIANA SATURDAY SPAGHETTI FRUTTI DI MARE PENNE PUTTANESCA PENNE CACIO E PEPE PAPARDELLE CERNIA TMBALLO DI RISO CANNELLONI DI MAGRO

25. ITALIAN NIGHT LUNCH DINNER PENNE ALLA NORMA TAGLIATELLE FRESCHE AL RAGU LINGUINE AL GRANCHIO SCIALATELLI FRESCHI SORRENTINA TIMBALLO DI PASTA GNOCCHI SEMOLINO ROMANA LASAGNE ALLA GENOVESE ALL RECIPES OF SAUCES ARE SENT IN WORD FORMAT IN ANNEX.

26. BRAND 1° MOZZARELLA PANDA 1° PARMIGIANO PANDA 1° ITALIANO DRY PASTA 2° REGINA DRY PASTA 1° SORINA EX. VIRGIN OLIVE OIL