1. Pasta
Chapter 2.4 Notes

2. What is your favorite pasta dish?
Essential Question
What is your favorite pasta dish?

3. Pasta Staple food item in America
Versatile and convenient food to prepare
Store well
Cook quickly
Provide base or accompaniment for many popular dishes

4. Storing Pasta
Inspect all bags, boxes, & containers to make sure they are intact and clean
Store in dry, ventilated areas
Place above floor level
Make sure dates of receipt are marked and easily read
Use the FIFO method (first in, first out)

5. Pasta and Dumplings
Prepared from a dough or batter that includes a starch (flour or potatoes) and a liquid
Additional ingredients may be used to add shape, color, texture, and flavor
Basic pasta dough produces a stiff dough that can be stretched, rolled into thin sheets, and cut into desired shapes

6. Cooking Pasta Fresh Pasta vs. Dried Pasta
Fresh cooks very quickly; dried takes longer
Fresh is made by hand and can be reheated by placing in a wire basket and dipping briefly in a pot of boiling water
Fresh pasta dough uses four simple ingredients: eggs, salt, olive oil, and bread flour
Both should be cooked al dente
Al Dente: pasta that is cooked, but still chewy; literally means ‘to the tooth’

7. Mixing Pasta Dough Most important stage is the resting stage
If not relaxed; it will be difficult to roll into thin sheets
Dough should be smooth, elastic, and slightly moist to the touch
When rested minutes, its ready to be rolled

8. Pairing Sauce to Pasta Long, flat pasta (fettuccine & linguine)
Tube & twisted pasta
Delicate flavor pasta
Dried pastas
Filled pastas
Smooth light cream sauces
Heavy sauce (thick tomato & meat)
Light cream or butter
Hearty meat sauces
Light sauces

9. Dumplings
Small dough or batter item that can be steamed, poached, or simmered
Some also made from bread and potatoes and some can be baked, pan-fried, deep-fried, and broiled
Test doneness by cutting into one; dumplings should never have a doughy, uncooked interior

10. Spaetzle (SPAYT-z-el): small German dumplings, or breadlike dumplings that are tasty in stews
Gnocchi (nee-YO-key): small potato dumplings served in Italian cuisine

11. Dried Pasta and Noodles
Arrowroot:
Very thin Chinese noodles
Used in Oriental dishes
Cannelloni
Large cylinders
Stuffed with cheese or meat, sauce, & baked

12. Elbow Macaroni Egg Noodles Narrow, curved tubes cut in short lengths
Macaroni and cheese, casseroles
Egg Noodles
Usually ribbons in varying widths; may have spinach or other flavorings
Buttered, casseroles, some sauces, puddings

13. Fettuccine Linguine Long, flat, ribbon-shaped
With medium-heavy, rich sauces (alfredo)
Linguine
Thin, slightly flattened, solid strands, about 1/8 inch wide
With oil, butter, marinara, or other thin sauce

14. Manicotti Mostaccioli Thick, ridged tubes
Filled with meat or cheese and baked
Mostaccioli
Medium-sized tubes with angle-cut ends
With hearty sauces

15. Orzo Penne Tiny, grain-shaped Used in soups Same as mostaccioli
Hearty sauces, baked

16. Rice Noodles Rigatoni Various widths Long, straight ribbons
Oriental dishes
Rigatoni
Thick, ridged tubes cut in lengths about ½ inches
With hearty sauces, baked

17. Rotelle (wheels) Ziti Spiral-shaped Medium or hearty sauces
Medium-sized tubes
May be ridged, long, or cut in approximately 2-inch lengths
Hearty sauces; baked