the pasta and its uses and cooking techniques

the different types of pasta and its uses

1. P AST A

2. •The most consumed polysaccharid e in the human die t. •Traditional stapl e foods such as cereals , roots and tubers are the main s ource of dietary starch. Starch

3. Disaccharide s Sucrose Polysaccharides Starch Monosaccharides Glucose, Fructose CARBOHYDRATES

4. Pasta is an Italian for “paste” because it is made from a mixture of wheat flour, water a nd eggs.

5. • Slow food • Nutritional value • Taste • Convenience Pasta

6. 1. Dried Pas ta Kinds:

7. Kinds: 2. Fresh

8. • Egg Pas ta contains a t least 5 ½% egg solids in addition to flour and water . They are usually sold as flat noodles. Kinds:

9. Kinds: • Flour & Water Pasta

10. • The best dried macar oni pasta are m ade from semolina , a high protein flour from th e inner part of durum wheat ker nels. • Lower-quality product s are made from fari na , a softer flour . • Yellow or white? Checking quality:

11. Who “invented” pasta?

12. How is pasta made? 1. Mixing 2. Extrudin g 3. Drying 4. Packing

13. Shapes and their uses :

14. • This favorite kids ’ shape is usually used in soups for a fun meal anytime Alphabet Pasta:

15. These thin , delicate pasta strands are best if used wi th thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals. Angel Hair, Capell ini (“Fine Hairs”)

16. Bow Ties, Farfalle (“Butte rflies”) Bow Ties brighten an y meal with their interesti ng shape. Thick enough for a variety of sauces, or a perfect addition t o a number of salad or soup reci pes.

17. A highly vers atile shape that can be topped with any sauce, baked, or put in soups, salads and s tir-fry dishes. Elbo w Macaroni is traditionally used to make Macaroni and Cheese. Elbow Macar oni

18. This long, spiraled sha pe can be topp ed with any sauce , broken in half and added to soups, or turned into a beaut iful salad. Fusilli also bakes well in casseroles. Fusilli (“Twisted Spaghetti”)

19. Jumbo Shells Best when stuffed with your favorite m ixtures o f cheese, meat and vegetables . Stuff with meat flavored with taco seasoning, to p with sals a and bake for a delicious Me xican dish, or create your own stuffe d treat.

20. Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauc e. You can also as semble your casserole and freeze it for later meal. Lasagna (From “lasanum, ” Latin for pot)

21. Penne compliment virtually every sauce and are e xceptional when paired with a chunky sauce. P enne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. Penne (“Quills” or “Feathers”)

22. America’s favorite s hape, Spaghetti is the perfect c hoice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Spaghetti (“A length of Cord”)

23. Ravioli are s quare round pillows of p asta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravio li can be served wit h a red sauce or it can be served with but ter, oil or cream. Ravioli

24. Long-cut pasta with rectangular section (about 0.8 x 8 mm), fresh or dry. Fettuccin e

25. Cooking Pasta: • Al dente “to the tooth ” . Cooking should be stopped when the pasta sti ll feels firm to the bite and not soft or mushy. • 250 grams of pasta = 2 liters of water = 8 cups • 250 grams of p asta = 1 tablespoon salt • 250 grams of pasta = 1 tablespoon oil

26. How to Store Pasta: • Uncooked Pasta • Store uncooked, dry pasta in your cupboard for up to one year. • Keep in a cool, dry place. Follow the "first-in, first-out" rule: Use up packages you've had t he longest before opening new packages.

27. How to Store Pasta: • Cooked Pa sta • Refrigerate cooked pa sta in an airtight container for 3 to 5 da ys. • You may add a little oil (1-2 tsp . for each pound of coo ked pasta) to help keep it from stic king. • Because cooke d pasta will continue to absorb flavors and oils fro m sauces, store cooked pa sta separately from sauce.

28. How to Store Pasta: • Freezing Pasta • The best pasta shapes for freezing are those that are used in baked recipes , such as: lasagna and jumbo shells. • You'll have better results if you p repare the recipe and freeze it before baking. • To bake, thaw the dish to room temperature and bake as the recipe directs.