2. Pasta

3. Objectives: To explain the purposes of the flour products used in pasta To understand the need and amount of servings from pasta To experience the differences in fresh and dried pasta To demonstrate the mechanics of making homemade pasta and sauce

4. What is Pasta? A mixture of flour & water rolled thin then formed into shapes, over 600 shapes world wide.

5. Who’s eaten pasta within the last week? What kind?

6. Why is pasta so popular in our diets? Quick & easy to prepare Inexpensive Delicious Nutritious Versatile

7. What are the different ways that pasta may be used in recipes? Served hot or cold Parts of the meal - Appetizers, Salads Soups, desserts Stuffed (spinach/ricotta) With red sauces, cream sauces, garlic

8. How is Pasta Made https://www.youtube.com/watch?v=kZw5zMqmTdE

9. There are 2 types of pasta: a.Dried: best with heartier, tomato- based sauce often with meat Shelf life up to one year 1# dried pasta yields 3 pounds after cooking.

10. b. Fresh: Best with rich cream, butter, & cheese sauces ex. Alfredo May be wrapped in plastic & frozen for 3 days Do not thaw before cooking 1# fresh pasta yields 2 pounds after cooking.

11. The KEY to making a successful pasta is Durum wheat which is a hard wheat. Durum wheat: has a nutty flavor the ability to retain both shape and firmness. Homemade Pasta https://www.youtube.com/watch?v=mV7_-_D26vY

12. Why…COMPLEX CARBOHYDRATES? Provides complex B vitamins. These vitamins help the body to release energy and to work more efficiently Provides energy/fuel which is released slowly

13. 6 of the 8 essential amino acids Athletes eat pasta because the complex carbohydrates become glucose stored in the muscles which release energy as needed.

14. Helps us feel full Provides some fiber in the diet Low in sodium Provides minerals such as iron & calcium, folic acid(prevention of some birth defects in pregnant women)

15. Kitchen family assignment Create a low-fat, nutritional topping to be used on any pasta. Remember, it is not the pasta that is fattening and high in calories but the topping that you put with pasta.

16. List ways that you can make a pasta dish healthy? Tomato-based sauce provides lycopene, a naturally occurring antioxidant found in tomatoes Low fat ingredients – ex. Cheeses, low-fat or skim milk instead of cream

17. Substitute non-fat yogurt, reduced fat mayo, low-fat sour cream Use whole grain/wheat pasta Pasta itself has no fat, it is the sauces etc.

18. Pair pasta with legumes such as beans & lentils (protein rich) Add vegetables Use lean meats or fish Use small amounts of oils

19. Where did pasta originate? Italy, we like to say but it the Chinese made these noodles first Northern Italy : Herbs & sauces with a lot of butter, cheeses for cream sauces Rice's (risotto), corn for Polenta, gnocchi Southern Italy: Healthier, tomato sauces, olive oil, eggplant

20. FUN FACTS The pasta machine was brought to America by Thomas Jefferson. In 1848, the first pasta manufacturing company was opened in Brooklyn, New York. Pasta became an upscale menu item in the 1980’s.

21. What is the best way to store cooked pasta? Refrigerate in airtight container 3 to 5 days (add a bit of oil to prevent sticking) Freeze pasta’s that are used in baked recipes Best to prepare, freeze and then bake Store uncooked, dry pasta up to one year in a cool, dry place.

22. Long Pasta Commonly used by Easterners

23. Short Pasta Commonly used by Midwesterners

24. Soup Pasta Makes clear soups more nutritional

25. Shaped Pasta Ravioli Tortellini Canelloni Often stuffed

26. How to Cook Pasta Perfectly https://www.youtube.com/watch?v=u 0p_dBCEDs4 https://www.youtube.com/watch?v=u 0p_dBCEDs4

27. Cooking Tips Cooking time determined by size and thickness of pasta Cooked “al Dente” means firm but not soggy Fresh pasta usually requires shorter cooking time

28. “Shocking” pasta means: Rinsing cold water over pasta to stop the cooking process. Shock angel hair pasta, pasta to be used in soups, salads and pasta needed to be refrigerated

29. Additional notes: A serving of pasta is __________ cooked pasta. ½ cup No more than ¼ portion of your plates should be grains. 1 c. pasta = 200 calories

30. At least 1/2 of your daily servings of grains should be whole grain. The key to success in making pasta from scratch is using durum wheat which is refined into semolina flour which creates a high quality of pasta.

31. All-purpose flour vs. Semolina flour White Yellow Smooth Coarse

32. 3 or more servings of whole grains per day (which is at least ½ of your servings of whole grains). ____ of our diet should be composed of complex carbohydrates. 55% - 60%

33. What is the purpose of: Adding salt to the water? flavor Oil to water? none

34. The End