1. Pasta Chapter 25

2. Types of Pasta
The main ingredients of pasta are flour and liquid (water or eggs).
Oil is sometimes used to give pasta dough more texture.
Commercial dried pasta are made from semolina flour, a hard grain wheat flour.

3. Pasta Types There are over 100 types of pasta. Many shapes and sizes.
Pasta can be purchased either dry or fresh.
Fresh pasta cooks faster than dried pasta
The shape of pasta makes them ideal for certain sauces.

4. Types of Pasta
Thinner pasta (angel hair or spaghetti) are best for tomato based pastas like a marinara.
Alfredo sauce adheres or sticks well to thicker pasta (Alfredo).

5. Types Orzo: small rice shaped pasta.
Used for pilaf, salad, or soups
Penne: short/medium sized hollow tubes cut diagonally.
Used for hearty meat tomato sauces

6. Types of Pasta Farfalle (fah-FALL-lay) resemble bow ties.
Boiled or bakes with artichokes
Fussilli (foo-SEAL-lee) corkscrew shaped twists
used in cold dishes like salad

7. Quality Characteristics of Pasta
Flour: Dry pasta should use 100 percent semolina flour
Freshness: pasta should be hard and brittle and snap clearly instead of bending easily.

8. Purchasing Pasta Pasta dry or fresh is purchased by weight
Dried pasta is often purchased in bags or boxes
You can purchase pasta in a variety of different flavors. The most common are spinach, tomato, and original flavor.
You can also purchase combination flavors for example spinach-herb, tomato-garlic, and whole-wheat.

9. Fresh Pasta
This can be made in the kitchen but it is a labor intensive process.
It is also difficult to get a consistent product.
You can buy this frozen and even get it in a variety of flavors.

10. Storing Pasta
Dry pasta can be stored in a cool, dry place for several months.
Fresh pasta must be stored in the refrigerator and be kept tightly wrapped.
It should be used within a couple of days after being made.
It can also be kept in the freezer and be used within a few weeks after being made.

11. Cooking Pasta
Some pasta dishes require pasta to be partially cooked while others require pasts to be fully cooked.
When adding pasta to a casserole it will normally require you to partially cook it.
-Pasta can be cooked two ways either boiling or baking.

12. Boiling Pasta Make sure you use enough water to cook it correctly
Dried pasta can be cooked ahead of time.
Fresh pasta should not be cooked ahead because it cooks quickly and becomes too soft.

13. Baking Pasta Main types baked are lasagna, manicotti, and cannelloni.
Usually partially cooked before it is layered or stuffed.
Baked pasta is served piping hot!!!
Lasagna is baked as a casserole
Manicotti and cannelloni are stuffed pastas.
What is traditionally stuffed in these pastas?

14. Determining Doneness
When cooking Italian style pasta it is important to cook it al dente. (to the bite)
Pasta cooked to this stage is usually tender but firm when bitten into.
If pasta is cooked to long it can become soft and mushy which is unappetizing.

15. Determining Doneness Each pasta has a different cooking time.
Be sure to follow recipe or box instructions.
To check for doneness you can bite a piece. If it is tender but still firm it is done.

16. Serving Pasta Pasta is cooked to order.
It is important to plate and serve immediately.

17. Enjoy!!!!!!