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
• Rice Noodles– Various widths– Long, straight ribbons– Oriental dishes
• Rigatoni– Thick, ridged tubes cut
in lengths about ½ inches
– With hearty sauces, baked