Pasta and Noodles

Categories

• Color

• Shape/Size

• Primary or Featured Ingredient

• Artificial• Naturally Added

Colors– Spinach– Wine– Tomato– Sweet potato– Squid Ink

Why are important

• Aesthetics

• Flavor differences

• Texture differences

Shape/Size• Rolled Shapes

– Spaghetti, Soba, Udon, Vermicelli

• Flat Shapes– Lasagna, Tagliatelle,

Shahe Fen, Stringozzi

• Stuffed or Stuffable– Ravioli, Gyozo, Manicotti

• Short Shapes (extruded)– Penne, Fussili, Macaroni,

Gemeli

More Shapes & Sizes

• Texture (both physical shape and consistancy)– Radiatore, strozzapreti,

Rotelle (physical)– Rice noodles, wheat

noodles (consistancy)• Granular

– Orzo, Couscous, Alphabet noodles

• Irreguar– Gnocchi, Spaetzle

• Decorative– Novelty, Orecchieti,

Rotelle, Farfalle

Why shapes & sizes are important

• Aesthetics• Sauce adhesion• Audience• Stuff-ability• Crafting purposes

Ingredients• Flour or Dry

ingredient– Wheat flour, rice flour,

mung bean flour, bread crumbs

• Eggs– All eggs, no eggs

• Liquids or color adding ingredients– Water, spinach, sweet

potatoes

Why Ingredients are Important• Flavor

• Texture

• Type of Recipe

• Dietary Concerns

Some Subcategories• Production

Method– rolled, extruded,

cut

• Status– Fresh, dried

• Nationality– Italian, Vietnamese,

German

• Place of Origin– Imported, homemade

• Brand name– Barilla, DaVinci, American Beauty

• Nutritional Claim– Organic, Whole grain, Gluten free

Practical Applications• Storage containers

• Original Packaging

• With the sauces

• Machinery

Pictures retrieved from:• http://us.123rf.com/400wm/400/400/foodandmore/foodandmore1202/foodandmore120200160/12

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