1. Pasta
History
Types
How to pick pasta
How to cook pasta

2. History Who ate pasta first??? - The Chinese ~5,000 b.c.e.
No record of pasta in Italy until 400 b.c.e.
*records show pasta eaten dry
Gained popularity ~ 12th century in Italy
The Italians did not have pasta as a daily diet until the 17th century. This was because Italy was in poor economic times, and pasta was inexpensive to make, kneading machines & press introduced, and provides easily attainable & sustainable food.

3. History…continued… Popularity in U.S. Not until 1920’s Why???
A large group of Italian immigrants
came from southern Italy
Today
On average in the U.S….
Eaten ~40 times a year for dinner

4. Types of Pasta “Pasta” comes from the Italian word for “paste”
There are more than 600 varieties of pastas (p )
Common flavors: spinach, tomato
Exotic flavors: beet, lemon, herb, hot chili, chocolate, fruit

5. Types Three types of pasta…
Noodles - flat, various lengths ie. Fettuccini,
lasagna, egg noodles
Macaroni - hollow tube and various shapes
ie. Penne, mostaciolli,
Spaghetti - rod shaped

6. How Pasta is Made Type of flour a. All-purpose flour
makes pasta smooth, elastic, and easy to handle, but hard to shape
b. Semolina flour
is high in gluten, which makes for excellent pasta that holds its shape,
is drier and more stiff. True Italian cooks
use this!

7. How to Cook Pasta
Use about one quart (4 cups) of water for every 4 oz of pasta
Make sure that the water is at a rolling boil 212 degrees F. before adding dry pasta
Cook uncovered to prevent boil overs
No rinsing unless a
cold pasta dish is made

8. How to Cook Doneness Tests -“al dente” to the tooth – taste a piece
- Timing – varies with each pasta type
- Doubles in size
(overcooked pasta is mushy and watery)

9. Information Sheet Nutrition Carbohydrates B Vitamins Iron quick energy
healthy nervous and digestive system
Iron
transportation of oxygen

10. Information Sheet Nutrition continued… Pasta is in the grain group
A person needs 6-11 servings of this group
A serving of pasta is about 2 ounces of dry pasta, or about 1 cup of cooked pasta
An average restaurant serving size is about 5-6 servings

11. Storage Storage Cooked pasta Dry pasta
Airtight container/plastic bag in refrigerator up to 5 days or in freezer for 2 months
Store sauce and pasta separately
Dry pasta
Store away from light
Airtight container, away from moisture