Pasta Foods II Did you know… Pasta originated in China around 1100 B.C. It was introduced by Marco Polo on his way back to Italy in 1295.

What is Pasta? Pasta is rolled or extruded products made from a dough of flour, water, salt, oil, and sometimes eggs. Pasta is very versatile because… Inexpensive Stores well Mild flavor

Types of Pasta Flour Durum Flour All-Purpose Flour Ground hard wheat which contains a high level of gluten ADVANTAGES: holds shapes better texture good cooking results *Longer cooking time Mixture of both hard and soft wheat flours which contains less gluten ADVANTAGES: flexibility good texture good cooking results *Shorter cooking time

Types of Pasta Tube pasta Ribbon pasta Extruded Hand The shape of the pasta used in a given dish is often determined by the type of sauce being used and how it clings to that particular shape.

Types of Pasta- Tube Pasta (1) Pictures Pasta Name Pasta Description Cooking Method/Sauce Elbow macaroni Straight, round, hollow tube Can be topped with many sauces Penne Hollow, diagonally cut ribbed tubes Usually a baked pasta with meat Mostaccioli Hollow, diagonally cut smooth tubes Can be baked or topped with a heavier sauce Manicotti Large, round ridged tubes (straight or diagonal cut) Stuffed with meat or cheese, bread, etc. and baked Cannelloni Large, round smooth tubes (straight cut)

Types of Pasta- Ribbon (2) Pasta Pictures Pasta Name Pasta Description Cooking Method/Sauce Spaghetti Long, round, solid rods Can be topped with many sauces Vermicelli Long, round, thin, solid rods Used mostly in soups Capellini (angel hair) Very fine, round strands Used with lighter sauces and oils Linguine Long, thin, flat strips Fettuccine Used with heavier white sauces Lasagna Flat, ripple-edge Layered with meat, cheese, sauce and baked Egg Noodles Flat, ribbon-shaped

Types of Pasta-Extruded (3) Pasta Pictures Pasta Names Pasta Description Cooking Method/Sauce Shells Conchiglie- mini type of shell Jumbo shells- large shell shape Jumbo shells: stuffed with meat/cheese, etc Conchiglie: used in salads or soup. Corkscrew (Fusilli ) Twisted pasta It hold bits of food within it very well (meat, cheese, vegetables). Wheels (Rotelle) Wheel shaped Often used in soups Orzo Small ovals Used in soups, salads, and side dishes

Types of Pasta-Hand (4) Pasta Picture Pasta Name Pasta Description Cooking Method/Sauce Farfalle (Bow tie) Flat squares pinched in the center Topped with a medium-density sauce like marinara Ravioli Flat squares with 2 sheets of pasta Filled pasta Filled with meats/ cheeses and topped with a rich red or white sauce Tortellini Thin dough cut into circles

Pasta Preparation Steps (By Hand) Place flour in a mound and form well. Place eggs, oils, and salt in the well. Slowly work flour into the well and blend ingredients together. Knead mixture into a smooth, dry ball of dough. Cover the dough and let it rest. Roll dough into thickness and shape. !!!***Find pic of hand prep like in textbook***!!!

Pasta Nutrients & Functions Carbohydrates (Complex) Provides longer lasting energy due to the fiber Protein Chain of amino acids that help build and repair body tissues Iron Trace mineral needed for hemoglobin production and cell growth B Vitamins Metabolism and cell growth/ production Fat Provides energy, fat-soluble vitamin transporter, insulation, and cushions organs

Pasta Preparation Tips Use 1 gallon boiling water per pound of pasta. Only place pasta in a rolling boil of water (uncovered). Add salt to the water to speed up the boiling process. Add oil to water prevent pasta from sticking. Pasta should be checked ~3 times during the cooking process. Pasta should be cooked to ‘al dente’ (to the tooth). Check the pasta between your thumb and forefinger. Pasta should double in size. “Fresh” pasta requires less cooking time than “dry” pasta. “Fresh” pasta contains less starch than “dry” pasta. Rinse the “dry” pasta with cold water to stop cooking and remove excess starch. Rinse the pasta in warm water to bring it back up to temperature.