1. Sarah R. Labensky, CCP
Alan M. Hause
Priscilla A. Martel

2. Potatoes, Grains and Pasta
Chapter 22 — Part 2
Potatoes, Grains and Pasta
Sarah R. Labensky, CCP
Alan M. Hause
Priscilla A. Martel
On Cooking
Labensky, Hause & Martel

3. Potatoes, Grains and Pasta
Chapter 22 — Part 2
Potatoes, Grains and Pasta
Class Name
Instructor Name
Date, Semester
On Cooking
Labensky, Hause & Martel

4. Key Terms
al dente
extrusion
orzo

5. Learning Objectives
After this lecture, you should be able to complete the following Learning Objectives
22.5
Identify pasta products
22.6
Make fresh pasta
22.7
Cook pasta 5

6. Learning Objective
22.5
Identify pasta products 6

7. 22.5 Identify Pasta Products
Italian-Style Pasta
Fettuccine
Spaghetti
Capellini
Ribbons

8. 22.5 Identify Pasta Products
Italian-Style Pasta
Lasagna
Spinach Fettuccine
Ribbons

9. 22.5 Identify Pasta Products
Italian-Style Pasta
Manicotti
Ziti
Rigatoni
Tubes

10. 22.5 Identify Pasta Products
Italian-Style Pasta
Penne
Spira
Tubes

11. 22.5 Identify Pasta Products
Italian-Style Pasta
Conchiglie
Extrusion
Forcing dough through plates to create various shapes
Farfalle
Shapes

12. 22.5 Identify Pasta Products
Italian-Style Pasta
Fusilli
Rotelle
Shapes

13. 22.5 Identify Pasta Products
Italian-Style Pasta
Orzo
Orzo
Rice-shaped pasta
Shapes

14. 22.5 Identify Pasta Products
Asian Noodles
Flour Stick Wheat Noodles (without egg)
Fresh Wheat and Egg Noodle
Rice Vermicelli
Cellophane Noodle
Japanese Wheat Somen

15. Learning Objective
22.6
Make fresh pasta 15

16. Mixing Pasta Dough by Hand
22.6 Make Fresh Pasta
Mixing Pasta Dough by Hand

17. 22.6 Make Fresh Pasta
Basic Pasta Dough

18. Rolling and Cutting Pasta Dough
22.6 Make Fresh Pasta
Rolling and Cutting Pasta Dough

19. 22.6 Make Fresh Pasta
Preparing Ravioli

20. Learning Objective
22.7
Cook pasta 20

21. 22.7 Cooking Pasta
Orzo and Herb Salad

22. 22.7 Cooking Pasta
Fettuccine Carbonara
Al dente
“To the tooth”

23. Penne with Asparagus and Tomatoes
22.7 Cooking Pasta
Penne with Asparagus and Tomatoes

24. 22.7 Cooking Pasta
Macaroni and Cheese

25. Baked Ziti with Fresh Tomato Sauce
22.7 Cooking Pasta
Baked Ziti with Fresh Tomato Sauce

26. Chilled Chinese Noodle Salad
22.7 Cooking Pasta
Chilled Chinese Noodle Salad

27. 22.7 Cooking Pasta
Spaetzle

28. Chapter Summary Identify pasta products Make fresh pasta Cook pasta
22.5
Identify pasta products
22.6
Make fresh pasta
22.7
Cook pasta 28

29. END Potatoes, Grains and Pasta On Cooking Chapter 22 – Part 2
Labensky, Hause & Martel