1. PASTA

2. LEARNING OBJECTIVES
To list the ingredients used in making pasta
To understand the reasoning for pasta shape selection
To design a pasta dish using a type of pasta of your choice
To write the steps in making pasta

3. 5 THINGS ABOUT PASTA
In your group write down 5 things you can think of about pasta! 1. 2. 3. 4. 5.

4. The Chinese, The Italians or the Indians?
Who Invented Pasta?
The Chinese, The Italians or the Indians?
The Chinese – Eaten pasta as far back at 5,000 BC.
The origins of 'macaroni' in Italy go back as far as the time of the Ancient Romans who gave the credit to the 'Gods’
MYTH?-Italian Marco Polo brought it back to Italy from China in the 13th Century A.D (Italians were preparing pasta prior)
Video – History of Pasta HOP
DRY PASTA MAKING

5. WHAT IS PASTA MADE FROM?
The word pasta comes from the Italian word for paste, meaning a combination of flour and water
Top quality pasta is made from durum wheat semolina (flour).
When pasta is made the aim is to convert the flour of the durum wheat semolina into an product we can eat.
   

6. HOW IS PASTA MADE? AND WATER 2. KNEADING AND MIXING OF THE DOUGH
1. BLENDING OF SEMOLINA FLOUR
AND WATER
2. KNEADING AND MIXING OF
THE DOUGH
3. SHAPING THE DOUGH
4. DRYING
5. PACKAGING AND DISTRIBUTION

7. BASIC CATEGORIES
RIBBONS
SHAPES
TUBES

8. Pasta Shapes
There are more than 600 pasta shapes world wide
Penne –comes from the latin “penna” meaning feather or quill can be lisce (smooth) or regate (ridges)
Macaroni elbows - Can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes
Rotini ("Spirals" or "Twists") - Rotini's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce

9. Jumbo Shells - Best when stuffed with your cheese, meat or vegetables.
Bow Ties, Farfalle ("Butterflies") - Bow Ties brighten any meal with their interesting shape. Thick enough for any sauce, or make into a salad or soup
Spaghetti ("A Length of Cord“) - Spaghetti Bolognese – The UK and USA’s favorite pasta dish.

10. Wagon Wheels, Ruote ("Wheels") - Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy
Lasagne (From "lasanum," Latin for pot) - Create new Lasagne casseroles by using chopped vegetables, cheeses and any kind of sauce.
Rigatoni ("Large Grooved") - Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces

11. CAN YOU IDENTIFY THIS PASTA? (THINK VANGOGH)

12. PASTA VARIETY OF PASTA SHAPES,FILLED SHELF LIFE/STORAGE
FRESH 3-5 DAYS/ REFRIGERATE
DRY 2 YEARS/COOL DRY PLACE (AIRTIGHT)
COOKING METHODS/TIMES
PASTA DOUBLES IN SIZE WHEN COOKED 1C DRY=2C COOKED

13. KEY TERMS AL DENTE- MEANING FIRM TO THE TOOTH RIGATE-RIDGES
PESTO- AN HERB SAUCE MIXTURE TO COAT PASTA

14. PASTA PREPARATION BRING SALTED WATER TO A BOIL ADD PASTA GRADUALLY
CONTINUE TO BOIL UNTIL AL DENTE (UNCOVERED)
STIR GENTLY DURING COOKING
DRAIN
SERVE IMMEDIATELY
RINSE ONLY WHEN SERVING COLD!
ADD OIL WHEN STORING
MAKE SURE THERE IS ENOUGH WATER

15. Why Is Pasta Good for Us? Calories 189 Fat (g) 0.9 Dietary Fibre (g)
1 Cup of Cooked pasta contains;
IT IS A GREAT SOURCE OF ENERGY!
Calories
189
Fat (g)
0.9
Dietary Fibre (g)
1.7
Protein (g) 6
Carbohydrate (g) 38
Cholesterol (mg)

16. WHICH COUNTRY EATS THE MOST PASTA?

17. DESIGN A PASTA DISH WHAT SHAPE OF PASTA YOU WILL USE?
WHO YOUR DISH IS FOR?
CHILD, TEENAGER, MOTHER, FATHER, NAN, GRANDFATHER, VEGETARIAN, ATHLETE
WHAT INGREDIENTS YOU ARE GOING TO ADD TO THE PASTA?
MEAT, VEGETABLES, SAUCE