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. 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.

7. 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

8. 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.

9. 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

10. 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

11. 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.

12. 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.

13. 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.

14. 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

15. STANDARD MENU HOME MADE PASTA

16. 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

17. 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.

18. 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.

19. STANDAR STATION BOWLS grated parmesan 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

20. PREFERRED PASTA SUPPLIER ISOTTO LINE TYPES OF PASTA AVAILABLE & RECOMMANDED Spaghetti

21. STANDARD MENU PASTA e.g. Regina

22. CHAFING DISCH specialties au gratin tomato sauce white pasta