PastaGoodston Production

History of Pasta•A variation of pasta existed

as early as 3000 B.C. in China.

Rice noodles

•Marco Polo introduced this Chinese noodle to Italy in the 13th century.

Momma mia, now

that’s Italian

•Thomas Jefferson introduced macaroni to the United States after visiting Europe. And they

called it macaroni

Making Pasta• Pasta means paste. • In making pasta, semolina flour and

water are mixed to make a dough shaped and dried.

•Semolina flour is produced from durum wheat or hard wheat grown in the Northern Midwest.

Nutrients• Pasta is an excellent source of

carbohydrates.• By law, enriched macaroni products must contain added vitamins and minerals......thiamin, riboflavin, niacin, iron, and folic acid.

Buying the right Pasta•Pasta is very versatile

because it comes in a variety of shapes.

•It is inexpensive and can be used to “Stretch” the food dollar.

Storing Your Pasta•Store uncooked pasta in a tightly sealed package or container in a cool,

dry place.

•Cooked pasta can be refrigerated.

•Toss each pound of pasta with 1 tablespoon of oil, refrigerate covered for up to 3 days.

•For best results, store pasta and sauce separately. When reheating the pasta, remember to slightly open the lid on the container.

•Pasta can be frozen with sauce.

Cooking the Perfect Pasta•Al Dente means “tough to the tooth” or cooked to a firm stage.

•Bring 4-5 quarts of water to boil for each pound of pasta. (needed to gelatinize)

•Add 1 Tbsp of salt.

Add pasta when water boils.

•Boil uncovered according to directions – DO NOT OVERCOOK.

•Drain pasta but DO NOT RINSE

•Unless you are using it for cold salads.

Pasta Info•You can keep pasta hot after draining by placing pasta in a colander over a bowl of hot water and cover with a towel or a plate.

The three stages of starch:

–Starch absorbs water.–Starch swells.–The starch gelatinizes.

–When cooked, pasta doubles.

• http://freesongsforkids.com/videos/pasta-song