PASTAPASTA

PASTAPASTA – is Italian word for paste.– is Italian word for paste.Types of PastaTypes of Pasta

Commercial pastaCommercial pasta – is made from – is made from dough that has been shaped and dried.dough that has been shaped and dried.Checking quality – the best quality are Checking quality – the best quality are made from semolina, a high protein flour made from semolina, a high protein flour from the inner part of durum wheat from the inner part of durum wheat kernelskernels

Fresh pastaFresh pasta – is made from white, – is made from white, unbleached flour or durum flour and unbleached flour or durum flour and fresh eggs.fresh eggs.

Over 100 varieties Over 100 varieties And has different shapes and sizesAnd has different shapes and sizes Color reflects flavorColor reflects flavor

TYPES OF PASTATYPES OF PASTA

TYPES OF PASTATYPES OF PASTAFilled PastaFilled Pasta

TYPES OF PASTATYPES OF PASTA

Purchasing PastaPurchasing Pasta

Dried Pasta:Dried Pasta: Tube, flat, Tube, flat, and shaped pasta and shaped pasta available in bags and available in bags and boxes. It should be boxes. It should be brittle.brittle.

Fresh Pasta:Fresh Pasta: Labor- Labor-intensive to make. Can intensive to make. Can be purchased from a be purchased from a pasta supplier or in pasta supplier or in frozen form.frozen form.

PREPARING FRESH PASTAPREPARING FRESH PASTALONG PASTALONG PASTA

MAKING OF STUFFING PASTAMAKING OF STUFFING PASTARAVIOLIRAVIOLI

MAKING OF STUFFING PASTAMAKING OF STUFFING PASTARAVIOLIRAVIOLI

Stuffing PastaStuffing Pasta1.1. Determine the pasta to be used.Determine the pasta to be used.2.2. Prepare the pasta by cooking it in boiling salted water. Prepare the pasta by cooking it in boiling salted water.

You can use either dry or fresh pasta. The cooking You can use either dry or fresh pasta. The cooking time will depend on the form of pasta used. It will also time will depend on the form of pasta used. It will also depend on whether you will fully or partially cook the depend on whether you will fully or partially cook the pasta.pasta.

3.3. Make the filling and chill in the refrigerator.Make the filling and chill in the refrigerator.4.4. Drain the pasta and shock it in cold water to stop the Drain the pasta and shock it in cold water to stop the

cooking process. Drain and rinse.cooking process. Drain and rinse.5.5. Test the pasta for doneness. If it cuts easily with a fork Test the pasta for doneness. If it cuts easily with a fork

the pasta is done.the pasta is done.

Stuffing PastaStuffing Pasta6.6. Ladle a small amount of Ladle a small amount of

sauce into the bottom of the sauce into the bottom of the baking dish or hotel pan.baking dish or hotel pan.

7.7. Use a pastry bag to pipe Use a pastry bag to pipe the filling into the cooked the filling into the cooked pasta.pasta.

8.8. Place the stuffed pasta into Place the stuffed pasta into the baking dish and ladle a the baking dish and ladle a small amount of sauce over small amount of sauce over the filled pasta. the filled pasta.

9.9. Bake as indicated on the Bake as indicated on the standardized recipe.standardized recipe.

COOKING PASTACOOKING PASTA

COOKING PASTACOOKING PASTA Pasta should be cooked al dente, or “to the

tooth”. This means that cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy. Much of the pleasure of eating pasta is its texture (that’s why there are so many shapes), and this is lost if it is overcooked.

Many suggestions have been made for testing doneness, but none is more reliable than breaking off a very small piece and tasting it. As soon as the pasta is al dente, the cooking must be stopped at once. Half a minute extra is enough to overcook it.

Cooking times differ for every shape and size of pasta. Timing also depends on the kind of flour used and the moisture content. Times indicated on the package are often too long.

Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1 ½ minutes to cook after the water has returned to a boil.

COOKING PASTACOOKING PASTA

Boiling PastaBoiling Pasta1.1. Use at least one gallon of water for each Use at least one gallon of water for each

pound of pasta in a large enough stockpot pound of pasta in a large enough stockpot for the pasta to move around freely.for the pasta to move around freely.

2.2. Add about 1 oz. of salt per gallon of water.Add about 1 oz. of salt per gallon of water.3.3. Bring the water to a full boil and add the Bring the water to a full boil and add the

pasta.pasta.4.4. Stir the pasta occasionally as it continues Stir the pasta occasionally as it continues

to boil for the indicated time.to boil for the indicated time.5.5. Test the pasta for doneness. If it cuts easily Test the pasta for doneness. If it cuts easily

with a fork the pasta is done.with a fork the pasta is done.6.6. Drain it into a colander.Drain it into a colander.7.7. If serving immediately, just plate the pasta If serving immediately, just plate the pasta

and serve it. If serving the pasta later, rinse and serve it. If serving the pasta later, rinse it with cold, running tap water to halt the it with cold, running tap water to halt the cooking process.cooking process.

Baking PastaBaking Pasta

Pasta is partially Pasta is partially cooked before it is cooked before it is layered or stuffed.layered or stuffed.

Other ingredients are Other ingredients are added and the dish is added and the dish is baked.baked.

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