Pasta Chapter 2.4 Notes

What is your favorite pasta dish? Essential Question What is your favorite pasta dish?

Pasta Staple food item in America Versatile and convenient food to prepare Store well Cook quickly Provide base or accompaniment for many popular dishes

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)

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

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’

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 15-30 minutes, its ready to be rolled

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

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

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

Dried Pasta and Noodles Arrowroot: Very thin Chinese noodles Used in Oriental dishes Cannelloni Large cylinders Stuffed with cheese or meat, sauce, & baked

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

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

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

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

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

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