1. Pasta, Noodles, and Dumplings The word pasta is Italian for “paste.” It is so called because pasta is made from a mixture of wheat flour and water and, sometimes, eggs. 1 Italian-Style Pastas

2. Pasta, Noodles, and Dumplings Macaroni Any dried pasta made from flour and water The best dried macaroni pastas are made from semolina, a high-protein flour from the inner part of durum wheat kernels. Lower-quality products are made from farina, a softer flour. Egg pastas Contain at least 5.5 percent egg solids in addition to the flour and water. They are usually sold as flat noodles of various widths. 2 Kinds, Characteristics, and Quality Factors

3. Pasta, Noodles, and Dumplings Fresh Egg Pasta Fresh egg pasta is made from flour and eggs and, sometimes, a small quantity of water and/or oil. Use a regular all-purpose or bread flour. Other flours, such as whole wheat flour, can be used to make fresh noodles. Vegetable purées and other flavoring ingredients are often added to fresh egg pasta. 3 Kinds, Characteristics, and Quality Factors

4. Pasta, Noodles, and Dumplings 4 Top row: elbow macaroni, pepe bucato, radiatore, ziti, conchiglie. Middle row: fettuccine; spaghetti; fusilli; (three small piles, from top to bottom) orzo, stelline, and ditalini; lasagna; spaghetti;(two small piles, from top to bottom) gemelli and rigatoni. Bottom row: bow ties (farfalle), penne, manicotti.

5. Pasta, Noodles, and Dumplings Chinese noodles Cantonese noodles Udon Somen Soba, Chasoba, and Chukasoba Rice noodles Bean thread noodles Cellophane noodles Couscous 5 Other Noodle Products

6. Pasta, Noodles, and Dumplings Doneness Pasta should be cooked al dente, or “to the tooth.” Many suggestions have been made for testing doneness, but none is more reliable than breaking off a very small piece and tasting it. As soon as the pasta is al dente, the cooking must be stopped at once. Pasta is best if cooked and served immediately. One pound (450 g) uncooked dried pasta yields about 3 pounds (1.4 kg) cooked pasta. 6 Cooking Pasta

7. Pasta, Noodles, and Dumplings Starch products made from soft doughs or batters and cooked by simmering or steaming. Dumplings are served as side dishes and in soups and stews. 7 Dumplings

8. Recipe Pronunciations Frijoles de la Olla (Mexican Pinto Beans) (p.634) Frijoles Refritos (p.634) Pasta e Fagioli (p.636) Purée of Flageolet Beans with Garlic (p.637) Masoor Dal (Red Lentils with Spices) (p.637) Rice Pilaf (p.647) Risotto Milanese (p.648) Risi Bisi (p.648) 8

9. Recipe Pronunciations Arroz a la Mexicana (p.651) Paella (p.653) Polenta (p.654) Polenta Pasticciata (p.654) Farrotto with Pecorino Cheese (p.656) Kasha Pilaf with Egg (p.656) Ragù Bolognese (p.666) Spaghetti Carbonara (p.667) Lasagne al Forno (p.668) 9

10. Recipe Pronunciations Pizzoccheri (p.672) Pad Thai (p.674) Spaetzle (p.677) Potato Gnocchi with Tomato Sauce (p.678) 10