1. Pasta! In your culinary Journal: How many different types of pasta can you list? What is your favorite pasta dish and why?

2. What is pasta? food product that is made from. Pasta increases in volume as it cooks and yields a high profit (low cost dish that is ordered often). Made with:, a hard grain wheat flout that is high in proteins that form. Produces a smooth dough and creamy yellow color.

3. Forms of Pasta Dried Pasta: Should be hard and brittle Surface should look dull or marked by small pits or scars Variety of interesting and unusual flavors Store in a cool dry place for several months Fresh Pasta: Labour intensive Difficult to make consistently Variety of flavours Must be tightly wrapped and kept refrigerated for a few days or frozen only a few weeks

4. Types of Pasta Capellini/Angel Hair Spaghetti Linguine fettuccini Egg noodles Lasagna Macaroni Farfalle Orzo Fusilli Manicotti Penne Conchiglie Ravioli cannelloni

5. Cooking Pasta Pasta can be or.

6. Cooking Pasta: Boiling Use enough to cook it properly, pasta should be Dried pasta can be cooked ahead of time Fresh pasta needs to be cooked right before consuming (it will get soft)

7. Cooking Pasta: Baking Usually done with a or The flavours during the baking process EX:

8. How do you know it is done? AL DENTE: To check for doneness simply into a piece of pasta Drain carefully over the sink in a colander

9. Stuffing Pasta: Say what? Yes you can stuff pasta!! and are both tubular pastas Ravioli are Can have a variety of stuffed shapes

10. Stuffing Pasta: With what? Fillings can include: Remember: Fillings can be cooked or uncooked EXCEPT meat. Meat MUST be completely cooked before being stuffed into the pasta