CHEF 2

PASTA Review

Random Pasta Facts

The average American eats 19 pounds of pasta per year

In the 19th century, barefoot men stomped on pasta dough to mix it

Pasta names are Italian words for shapes

Pasta Nutrition

A 2 ounce serving (about ½ cup cooked) has 220 kcal

High in complex carbohydrates (which release energy over long period of time)

Useful source of protein, low in fat

It is enriched with B vitamins (thiamine, riboflavin and niacin) and iron

Whole wheat pasta is the most nutritious, containing a richer concentration of vitamins, minerals and fiber.

Pasta Variations

Most pasta is made with durum wheat (ground into semolina flour)

Other Pasta Variations Whole Wheat Buckwheat (gluten-free) Corn (gluten-free) Rice (gluten-free) Quinoa (pronounced keen-wah) Colored & Flavored Pasta

Tomato & Spinach most common

Choosing the Right Shape

Long Shapes (spaghetti, linguini, fettuccine) Best served with a thin sauce in which the

ingredients are very finely chopped

Short Shapes (penne, fusilli, macaroni) Very versatile, can handle robust sauces

Delicate Shapes (alfabeti, farfallini, conchigliette) Suits lighter broths and soups (i.e.

minestrone)

Cooking Perfect Pasta

Use a large pot with lots of water, add teaspoon of salt

Bring the water to a boil BEFORE adding the pasta

Add the pasta – bring water back to boil, do not cover.

Stir the pasta occasionally to keep it from sticking together.

Cook until al dente - “firm to the bite”

Commonly Asked Questions

Should I rinse the pasta after I drain it?

Rinsing stops the cooking process, so rinse ONLY if you are going to use it in a COLD dish OR when you are not going to sauce and serve it immediately. 

Commonly Asked Questions

How do I keep pasta from sticking?

Use plenty of water, stir occasionally and don’t overcook it.

Commonly Asked Questions

How do I know when my pasta is done?

Perfectly cooked pasta should be al dente - firm to the bite.

Test for doneness by biting a small piece or cutting it with a fork. The pasta should be tender, but still firm (not mushy)

DO NOT THROW AT WALL/CEILING!

But what about the sauce?

Pasta sauces come in many forms and flavors Light vs. Rich Creamy vs. Tangy Everything in between!

Stir sauces often to prevent sticking or burning

Because pasta should be served immediately once cooked, it is important to time your sauce to be ready before the pasta is!

Common Italian Pasta Sauces

Alfredo Rich sauce of cream, butter, parmesan cheese & freshly ground black

pepper

Carbonara Crisply cooked bacon, combined with a sauce of eggs, cream, garlic and

parmesan cheese

Marinara The basic Italian tomato sauce, slow cooked and infused with garlic,

oregano and basil. Easy to adapt for new variations.

Ragu alla Bolognese A long simmered sauce of meat and tomatoes, named for the city of

Bologna.

Pesto Fresh basil leaves, pine nuts, garlic, parmesan cheese and olive oil

blended to a fine paste.

Primavera A mixture of sautéed spring vegetables and fresh herbs

A word about OLIVE OIL…

Olive Oil is one of the oldest culinary oils. It has been the cornerstone of the Mediterranean diet for thousands of years.

Olive Oil is made from green olives. Nearly the entire production of green olives in Italy is converted to olive oil.

Types of Olive Oil

Extra Virgin Olive Oil Produced from the olive’s first pressing (the crushing process that releases the oil

from the olives)

Less than 1 % acidity Richest aroma, strongest flavor

Virgin Olive Oil Produced in same manner, but with slightly riper olives 1 ½ % Acidity

Pure Olive Oil (Commercial grade oil) Made from a mixture of the 1st & 2nd pressing of olives More of a general-purpose olive oil

Light Olive Oil Has same fat content as other olive oils (120 kcal/tbsp) Pale in color with extremely bland flavor (a result of the way it is

processed)

Storing Olive Oil

Air, heat and light will cause olive oil to turn rancid, so it should be stored in a cool place in an airtight container.