1. Presented by ABHIJEET JADHAV
All About Pasta
Presented by
ABHIJEET JADHAV

2. What is Pasta?
Pasta is a generic term for noodles made from a dough of flour, water and/or eggs.
Pasta means “paste” in Italian.
There are approximately 600 different shapes produced worldwide.
Can you identify the ten pasta shapes in the activity “ Pasta Match?”
Have participants do the Pasta Match game during this slide and reveal the answers.

3. Pasta – two basic styles
Dry
Fresh
Under Italian law, dry pasta can only be made from durum wheat flour or durum wheat semolina. Durum flour and durum semolina have a yellow tinge in color.

4. History of Pasta
First record of noodles cooked by boiling is in the Jerusalem Talmud, in the 5th century AD.
Likely that noodles were introduced into Italy by the Arabs when they conquered Sicily in the early middle ages.
The Sicilian word “macaruni” which translates as “made into a dough by force” is thought to be the origin of our word macaroni.
In the ancient methods of making pasta, force meant kneading the dough with the feet – a process that could take all day!
For more history, see:

5. History of Pasta
The romantic myth that Marco Polo brought pasta on his return from China in 1295 has long been debunked.
What about the belief that the great Venetian explorer, Marco Polo, introduced pasta to Italy from China? There is much historic record to show otherwise. And while Marco Polo was visiting the Far East (he set out in 1271 and returned in 1295), in 1279, the last will and testament of Ponzio Baestone, a Genoan soldier, was written. In this will, Baestone bequeathed “bariscella peina de macarone,” a small basket of macaroni.
What Polo did bring back in 1295 was rice flour pasta, the perishable, soft kind from which Chinese dumplings had been made since 1,700 B.C.E., and the concept of stuffed pasta. Today the “dumpling” style of pasta is manifested in ravioli, gnocchi and other preparations using regular wheat flour, eggs and water. It is referred to as “dumpling”-style or soft pasta, even when it is dried hard.
Marco Polo

6. History of Pasta
Dried pasta became popular because it could be easily stored on ships and the kind of wheat needed to make dried pasta grew perfectly in Italy.
By the 17th century, pasta had become part of the daily diet throughout Italy because it was economical, readily available and versatile.

7. Old World Pasta Meets the New World Tomato
The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519.
Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.
Before sauces, pasta was eaten by hand.
Sauces demanded pasta be eaten with a fork – and the manners of the common man were changed forever!

8. Thomas Jefferson is credited with introducing macaroni to the US

9. Thomas Jefferson and Pasta
He served as ambassador to France and upon his return to America in 1789 he brought back the first “macaroni” maker along with crates of macaroni.
He even designed a pasta maker and had it built in Brooklyn, New York!
Thomas Jefferson noted these plans for a macaroni or pasta machine while touring northern Italy in When Jefferson prepared these plans, macaroni was a highly fashionable food in Paris, where he was stationed as minister to France. He later commissioned his secretary William Short to purchase a macaroni machine in Italy, but the machine was not very durable. In later years Jefferson served macaroni or spaghetti made by cutting rolled dough into strips, which were then rolled by hand into noodles.
While in France, Jefferson became enamored with French cuisine bourgeoise and not only had his slave James Heming trained as a cook, but he later brought his French butler, Adrien Petit, to the United States. Jefferson acquired a stock of standard French recipes for French fries, sauces, fruit tarts, desserts, blood sausages, pigs' feet, rabbits, and pigeons, which he served to his guests at Monticello

10. Yankee Doodle – Macaroni and American History
Before the revolutionary war, if you enjoyed travel to Europe, fashion, manners and tastes of the Europeans – you were referred to as a “macaroni” which means “dearest darlings” in Italian.
“Macaroni’s” called the simple American colonists “Yankee Doodles.” Yankee was the mispronunciation of the word “English” in Dutch and “doodle” came from a German word meaning “simpleton.”
The song “Yankee Doodle” was used by the British to ridicule the American colonists, who adopted it in self-defense.

11. Pasta in America
The first pasta manufacturer in the US set up shop in 1848 in Brooklyn, New York.
To dry the pasta the owner spread spaghetti strands on the roof to dry in the sunshine.

12. October is Pasta Month and October 25th is World Pasta Day.
This year with October 25th on a Sunday, it will be celebrated in New York City on Monday, October 26th with a 1 day conference with the theme of pasta as part of a healthy diet.

13. Production of the pasta in the world
(in metric tons)
Source UN.I.P.I.
*The figure includes dry pasta production as an input into value-added products, such as soups, prepared frozen foods, boxed pasta dinners, etc.

14. Pasta is one of America’s favorite foods…
In 2008, 1.3 million pounds of pasta were sold in American grocery stores. If you lined up 1.3 million pounds of 16 oz. spaghetti packages, it could circle the Earth’s equator almost nine times!

15. Consumption of the pasta in the world
(Kg. per capita)
Source UN.I.P.I.

16. Eats 19 1/2 pounds of pasta every year.
The average American…
Eats 19 1/2 pounds of pasta every year.

17. In comparison, the average Italian…
Eats 62 pounds of pasta every year!

18. But isn’t pasta fattening?
½ cup of cooked pasta = about 100 calories (depending upon shape)
0 grams of fat
0mg of cholesterol

19. What does a ½-cup of pasta look like?
Activity – have participants measure out ½-cup of “pasta” by using rubber bands and an ½-cup measurer. Place the pasta on a plate to show how 1 serving looks on a dinner plate.

20. The average serving of pasta in the US is 2 cups
Activity – have participants measure out 2 cups of pasta using rubber bands and place on a plate. Compare the serving size of ½-cup to the 2 cup average serving.
2 cups of pasta = about 400 calories

21. How does Whole Wheat and Regular Pasta Compare Nutritionally?
 Tips for using whole wheat pasta:
Whole wheat pasta is more absorbent, sometimes requiring extra sauce. • Not ready for a wholesale shift to whole grain?  Begin by mixing your regular pasta with it, or buy a whole-grain blend . • Don't be fooled by whole-grain imitators like "multi-grain," "seven-grain," "wheat," or "made with whole grain."  The key words to look for on the ingredients list are "whole wheat."  Specialty companies also offer spelt and kamut pastas, which are also whole grain. • If you prefer plain pasta, you can hike the fiber content by piling on steamed, fresh veggies like broccoli, sugar snap peas, carrots and more.

22. Measuring Dry Pasta
8 ounces uncooked small to medium pasta shapes = 4 cups cooked
8 ounces uncooked long pasta shapes = ½-inch diameter bunch = 4 cups cooked
8 ounces uncooked noodles = 2 ½ cups cooked

23. How Do You Cook Pasta Perfectly Every Time?
1. Boil 4 to 6 quarts of water for one pound of dry pasta. Use at least 1 quart of water for every 4 ounces of dry pasta.
2. Add the pasta with a stir and return the water to a boil.
3. Stir the pasta occasionally during cooking.
4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.
5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be "al dente," or firm to the bite, yet cooked through.
6. Drain pasta immediately and follow the rest of the recipe.
7. Do no rinse pasta after draining unless stated in the recipe.

24. Pasta Cooking Tips Don’t overcook pasta.
Oil, butter or margarine can be added to cooked pasta to keep it from sticking.
When making cold salads, add the salad dressing while the pasta is still hot.
Different kinds of pasta can be used interchangeably in most recipes that call for a given weight. In recipes that call for a given volume measurement, you may not be as successful trying to substitute pasta shapes.

25. Pairing Pasta with Sauces

26. Storing Pasta
Uncooked pasta – store in cupboard in tightly closed container and use within 1 year for highest quality.
Cooked pasta – refrigerate cooked pasta for 3 to 5 days. Store cooked pasta separately from sauce.
Freezing pasta – best to freeze dishes before baking. Thaw dishes in refrigerator and bake as the recipe directs minutes. From a frozen state, bake minutes longer.

27. Storing Pasta
Reheating pasta – portion out amount needed and place in boiling water for 40 to 60 seconds. Drain, toss with sauce and serve.
Reheating pasta in the microwave – reheat a single serving on High for 45 seconds.

28. Making Fresh Pasta Basic Pasta Recipe 3 ½ cups all purpose flour
Pinch Salt
4 large eggs, room temperature
A great website for making pasta with video’s and step-by-step pictures can be found at:

29. Summary
Pasta is a great all-around food that can be part of a healthy diet.
It is economical, delicious and satisfies hunger.