Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Pasta.

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Presentation transcript:

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Pasta

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Types of pasta Four main types of pasta: durum wheat egg semolina wholewheat. Made from a dough of flour with the addition of water, olive oil or egg, depending on the type of pasta required. Sometimes flavoured and coloured with spinach or tomato.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fresh and dried pasta Fresh pasta is increasingly available ready- made in a variety of shapes from suppliers, or can be made using a pasta machine. Dried pasta is available in at least 56 different shapes (each named), with new shapes appearing all the time. Dried pasta is convenient and keeps for up to two years if stored correctly (by following instructions on the packaging).

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Storage of fresh pasta Fresh pasta can be kept for up to four weeks if correctly stored below 4 ° C, or it can be frozen. If fresh pasta is made with eggs, the freshness of the eggs will affect the shelf-life of the pasta. Fresh pasta can be dried and kept in a cool, dry place for one month.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Food value Durum wheat is 15% protein, which makes it a good protein source for vegetarians (better than rice or potatoes). Pasta contains carbohydrate in the form of starch, which gives the body energy. Eating more pasta is in line with the recommendation to ‘eat more starchy carbohydrates’. For added dietary fibre choose wholewheat varieties. Some gluten-free varieties of pasta are now available for those with a gluten allergy or intolerance.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Pasta dishes Traditionally cooked al dente, meaning ‘firm to the bite’. Pasta can be served with a range of sauces, including tomato, cream, butter, béchamel, olive oil, garlic, pesto and soft white or blue cheese. Pasta can also be used to make a variety of salads.