PASTA

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PASTA
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• LEARNING OBJECTIVES
• To list the ingredients used in making pasta
• To understand the reasoning for pasta shape
  selection
• To design a pasta dish using a type of pasta of
  your choice
• To write the steps in making pasta

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5 THINGS ABOUT PASTA In your group write down 5
things you can think of about pasta!
1.
2.
3.
4.
5.
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Who Invented Pasta? The Chinese, The Italians or
the Indians?

• The Chinese Eaten pasta as far back at 5,000
  BC.
• The origins of 'macaroni' in Italy go back as far
  as the time of the Ancient Romans who gave the
  credit to the 'Gods
• MYTH?-Italian Marco Polo brought it back to Italy
  from China in the 13th Century A.D (Italians were
  preparing pasta prior)
• Video History of Pasta HOP
• DRY PASTA MAKING

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WHAT IS PASTA MADE FROM?



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HOW IS PASTA MADE?
1. BLENDING OF SEMOLINA FLOUR AND WATER 2.
KNEADING AND MIXING OF THE DOUGH 3. SHAPING THE
DOUGH 4. DRYING 5. PACKAGING AND DISTRIBUTION


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BASIC CATEGORIES


RIBBONS SHAPES TUBES
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Pasta Shapes There are more than 600 pasta
shapes world wide
Penne comes from the latin penna meaning
feather or quill can be lisce (smooth) or regate
(ridges)
Macaroni elbows - Can be topped with any sauce,
baked, or put in soups, salads and stir-fry
dishes
Rotini ("Spirals" or "Twists") - Rotini's twisted
shape holds bits of meat, vegetables and cheese,
so it works well with any sauce
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Jumbo Shells - Best when stuffed with your
cheese, meat or vegetables.
Bow Ties, Farfalle ("Butterflies") - Bow Ties
brighten any meal with their interesting shape.
Thick enough for any sauce, or make into a salad
or soup
Spaghetti ("A Length of Cord) - Spaghetti
Bolognese The UK and USAs favorite pasta dish.
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Wagon Wheels, Ruote ("Wheels") - Wagon Wheels
make interesting salads, casseroles and stir-fry
dishes. Add to soups, or simply top with sauce
and enjoy
Lasagne (From "lasanum," Latin for pot) - Create
new Lasagne casseroles by using chopped
vegetables, cheeses and any kind of sauce.
Rigatoni ("Large Grooved") - Rigatoni's ridges
and holes are perfect with any sauce, from cream
or cheese to the chunkiest meat sauces
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CAN YOU IDENTIFY THIS PASTA? (THINK VANGOGH)
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PASTA

• VARIETY OF PASTA SHAPES,FILLED
• SHELF LIFE/STORAGE
• FRESH 3-5 DAYS/ REFRIGERATE
• DRY 2 YEARS/COOL DRY PLACE (AIRTIGHT)
• COOKING METHODS/TIMES
• PASTA DOUBLES IN SIZE WHEN COOKED 1C DRY2C
  COOKED

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KEY TERMS

• AL DENTE- MEANING FIRM TO THE TOOTH
• RIGATE-RIDGES
• PESTO- AN HERB SAUCE MIXTURE TO COAT PASTA

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PASTA PREPARATION

• BRING SALTED WATER TO A BOIL
• ADD PASTA GRADUALLY
• CONTINUE TO BOIL UNTIL AL DENTE (UNCOVERED)
• STIR GENTLY DURING COOKING
• DRAIN
• SERVE IMMEDIATELY
• RINSE ONLY WHEN SERVING COLD!
• ADD OIL WHEN STORING
• MAKE SURE THERE IS ENOUGH WATER

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Why Is Pasta Good for Us?
1 Cup of Cooked pasta contains IT IS A GREAT
SOURCE OF ENERGY!
Calories 189
Fat (g) 0.9
Dietary Fibre (g) 1.7
Protein (g) 6
Carbohydrate (g) 38
Cholesterol (mg) 0
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WHICH COUNTRY EATS THE MOST PASTA?
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• DESIGN A PASTA DISH
• WHAT SHAPE OF PASTA YOU WILL USE?
• WHO YOUR DISH IS FOR?
• CHILD, TEENAGER, MOTHER, FATHER, NAN,
  GRANDFATHER, VEGETARIAN, ATHLETE
• WHAT INGREDIENTS YOU ARE GOING TO ADD TO THE
  PASTA?
• MEAT, VEGETABLES, SAUCE