Pasta shapes

The 7 Pasta Shapes
Lessons for Grade 10 TLE
PPT made by Sir Jory Bandiola

1. PASTA SHAPES

2. One of the major reasons there’s so many different shapes of pasta has to do with the way the sauce is held on – or in – the noodle. Like the noodles themselves, some people like lots of sauce while others prefer just a hint. A good way to think about it is, the bigger the pasta, the heartier and heavier a sauce can be; Likewise, the smaller the pasta, the lighter the sauce should be.

3. Pasta shapes vary – not so simply – because of cultural differences. Or in other words, different strokes for different folks. It’s been said that North Americans prefers more standardized pasta, while Italians like more unique ones. Often in North America, pasta is seen as a quick dinner fix, while in Italy pasta is often made by hand and is a more “slow food” endeavour, garnering more of a pasta experience than simply something to eat.

4. HERE ARE THE DIFFERENT SHAPES OF PASTA:

5. Anellini , meaning "small little rings" in Italian, is one of the first shapes of pasta children learn to eat in Italy. They usually use durum-wheat flour and water as the main ingredient in making these pastas.

6. FETTUCCINE literally meaning "little ribbons". It is a flat thick pasta made of egg and flour(usually one egg for every 100 g of flour), wider than but similar to the tagliatelle. Factories use durum-wheat flour, eggs and sometime water to produce fettuccine. The pasta is boiled briefly in abundant salted water.

7. LASAGNA are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word "lasagne", and, in American English, the singular " lasagna ", can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.

8. PENNE is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna. It is from Latin penna which means "feather". In Italy, penne are produced in two variants. These are "penne lisce " and "penne rigate ". Pennoni is a wider version of penne.

9. RAVIOLI is a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular ( mezzelune ). Other related filled pastas include the ring-shaped tortellini and the larger tortelloni .

10. SPAGHETTI is a long, thin, cylindrical, solid pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water.

11. ZITI medium sized tubular pasta that has narrow hose-like tubes sized smaller than rigatoni. The name Ziti comes from the word " zita " which means "bride" because it was traditionally served at weddings. Ziti pasta is long thick tubes that are broken into pieces before cooking.