PastaChapter 2.4 Notes

Essential Question

What is your favorite pasta dish?

Pasta

• Staple food item in America

• Versatile and convenient food to prepare

• Store well

• Cook quickly

• Provide base or accompaniment for many popular dishes

Storing Pasta

• Inspect all bags, boxes, & containers to make sure they are intact and clean

• Store in dry, ventilated areas

• Place above floor level

• Make sure dates of receipt are marked and easily read– Use the FIFO method (first in, first out)

Pasta and Dumplings

• Prepared from a dough or batter that includes a starch (flour or potatoes) and a liquid– Additional ingredients may be used to add

shape, color, texture, and flavor

• Basic pasta dough produces a stiff dough that can be stretched, rolled into thin sheets, and cut into desired shapes

Cooking Pasta• Fresh Pasta vs. Dried Pasta

– Fresh cooks very quickly; dried takes longer– Fresh is made by hand and can be reheated

by placing in a wire basket and dipping briefly in a pot of boiling water

– Fresh pasta dough uses four simple ingredients: eggs, salt, olive oil, and bread flour

– Both should be cooked al dente

• Al Dente: pasta that is cooked, but still chewy; literally means ‘to the tooth’

Mixing Pasta Dough

• Most important stage is the resting stage– If not relaxed; it will be difficult to roll into thin

sheets

• Dough should be smooth, elastic, and slightly moist to the touch

• When rested 15-30 minutes, its ready to be rolled

Pairing Sauce to Pasta

• Long, flat pasta (fettuccine & linguine)

• Tube & twisted pasta

• Delicate flavor pasta• Dried pastas• Filled pastas

Smooth light cream sauces

Heavy sauce (thick tomato & meat)

Light cream or butter

Hearty meat sauces

Light sauces

Dumplings

• Small dough or batter item that can be steamed, poached, or simmered– Some also made from bread and potatoes

and some can be baked, pan-fried, deep-fried, and broiled

• Test doneness by cutting into one; dumplings should never have a doughy, uncooked interior

• Spaetzle (SPAYT-z-el): small German dumplings, or breadlike dumplings that are tasty in stews

• Gnocchi (nee-YO-key): small potato dumplings served in Italian cuisine

Dried Pasta and Noodles

• Arrowroot:– Very thin Chinese

noodles– Used in Oriental

dishes

• Cannelloni– Large cylinders– Stuffed with cheese or

meat, sauce, & baked

• Egg Noodles– Usually ribbons in

varying widths; may have spinach or other flavorings

– Buttered, casseroles, some sauces, puddings

• Elbow Macaroni– Narrow, curved tubes

cut in short lengths– Macaroni and cheese,

casseroles

• Fettuccine– Long, flat, ribbon-

shaped– With medium-heavy,

rich sauces (alfredo)

• Linguine– Thin, slightly flattened,

solid strands, about 1/8 inch wide

– With oil, butter, marinara, or other thin sauce

• Manicotti– Thick, ridged tubes– Filled with meat or

cheese and baked

• Mostaccioli– Medium-sized tubes

with angle-cut ends– With hearty sauces

• Orzo– Tiny, grain-shaped– Used in soups

• Penne– Same as mostaccioli– Hearty sauces, baked

• Rice Noodles– Various widths– Long, straight ribbons– Oriental dishes

• Rigatoni– Thick, ridged tubes cut

in lengths about ½ inches

– With hearty sauces, baked

• Rotelle (wheels)– Spiral-shaped– Medium or hearty

sauces

• Ziti– Medium-sized tubes– May be ridged, long,

or cut in approximately 2-inch lengths

– Hearty sauces; baked