1. 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.

2. 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…

3. Types of Pasta Flour Durum FlourAll-Purpose Flour Ground hard wheat which contains a high level of gluten ADVANTAGES: Mixture of both hard and soft wheat flours which contains less gluten ADVANTAGES:

4. Types of Pasta 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.

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

6. Types of Pasta- Ribbon (2) Pasta Pictures Pasta Name Pasta Description Cooking Method/Sauce Long, round, solid rods Can be topped with many sauces Long, round, thin, solid rods Used mostly in soups Very fine, round strands Used with lighter sauces and oils Long, thin, flat strips Can be topped with many sauces Long, thin, flat strips Used with heavier white sauces Flat, ripple-edgeLayered with meat, cheese, sauce and baked Flat, ribbon- shaped Can be topped with many sauces

7. Types of Pasta-Extruded (3) Pasta Pictures Pasta Names Pasta Description Cooking Method/Sauce Conchiglie- mini type of shell Jumbo shells- large shell shape Jumbo shells: stuffed with meat/cheese, etc Conchiglie: used in salads or soup. Twisted pastaIt hold bits of food within it very well (meat, cheese, vegetables). Wheel shapedOften used in soups Small ovalsUsed in soups, salads, and side dishes

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

9. Pasta Preparation Steps (By Hand)

10. Pasta Nutrients & Functions NutrientFunction Carbohydrates (Complex) Protein Iron B Vitamins Fat

11. 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.