PASTA

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PASTA
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LEARNING OBJECTIVES

• After studying this chapter, students will be
  able to
• Define the term pasta.
• Explain the manufacturing process of pasta.
• Identify a variety of pasta shapes.
• Pronounce correctly the names of pasta.

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PASTA

• Pasta is a staple food of traditional Italian
  cuisine, with the first reference dating back to
  1154 it is also commonly used to refer to the
  variety of pasta dishes.
• Typically pasta is made from unleavened dough of
  durum wheat flour mixed with water and formed
  into sheets or various shapes, then cooked and
  served in any number of dishes.
• It can be made with flour from other cereals or
  grains and eggs may be used instead of water.
  Pastas may be divided into two broad categories,
  dried (pasta secca) and fresh (pasta fresca).

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• http//www.youtube.com/watch?vvUrHBHkDfPw
• http//www.youtube.com/watch?vkZw5zMqmTdE

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PASTA

• Most dried pasta is commercially produced via an
  extrusion (forcing semi soft material through a
  mould or nuzzle) process. Traditionally fresh
  pasta was produced by hand, sometimes with the
  aid of simple machines, but today many varieties
  of fresh pasta are also commercially produced by
  large scale machines, and the products are
  broadly available in supermarkets.

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PASTA

• Both dried and fresh pasta come in a number of
  shapes and varieties, with 310 specific forms
  known variably by over 1300 names having been
  recently documented In Italy the names of
  specific pasta shapes or types often vary with
  locale

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The Gordon Ramsey Way

• http//www.youtube.com/watch?v3VzXH3o88mw

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• Pasta sauces vary in taste, color and texture.
  Simple sauces like pesto are ideal for long and
  thin strands of pasta while tomato sauce combines
  well with thicker pastas.

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• Thicker and chunkier sauces have the better
  ability to cling onto the holes and cuts of
  short, tubular, twisted pastas. Sauce should be
  served equally with its pasta. It is important
  that the sauce does not overflow the pasta.

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PASTA TUBE VARIETY

• With their thick walls,  tubular pasta like penne
  and macaroni are ideal for pasta salads, thick
  sauces, and casseroles. 
• Large, wide tubes like cannelloni and manicotti
  are stuffed and baked. 

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PASTA VARIETY

• Calamaretti look like rings of squid ("calamari"
  in Italian).  They're great withsauces. 

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PASTA VARIETY

• Cannolicchi are short, grooved tubes of pasta. 
  Substitutes   penne, ziti, canneroni 

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PASTA VARIETY

• Macaroni is a tubular Italian pasta used to be
  made by wrapping pasta dough around knitting
  needles.  The term now refers to any small
  tubular pasta, all of which go well with chunky
  sauces. 
• Elbow macaroni is curved, and is traditionally
  used to make macaroni and cheese. 
• Substitutes  farfalle OR conchiglie OR penne

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Traditional Pastas and Their Sauces

• Pasta Arrabiata

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• Pasta Bolognese

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• Lasagne/Lasagna

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• Pasta Genovese

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• Gnocchi

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• Pasta Alfredo