Pastas

By:
Glenn Grimsley

Allyou.com

theculinarycook.com

CrunchPage
Handling
Abasicpastadoughincludesallpurposeorsemolinaflour(oracombination)pluseggs.
The dough can be mixed by hand, in a food processor, or in an electric
mixer.Rollingandcuttingoutthedoughmaybeaccomplishedbyhandorwithapasta
machine.Youcancutfreshpastaintovariousshapednoodles,suchasspaghettior
fettuccine,readytobecookedandtossedwithasauce.Orusethepastasheetstocreate
filledpastas,suchasravioli.

Preparing

Boilwaterinalargepot.Useatleastfourquartsofwaterforeverypoundof
noodles.
Saltthewater
Addpasta
Stirsoitdoesntstick
Drainandeat

Thegluteninthepastaiswhatmakesitholditshapewhenitscooled.

Storing
Freshpastastaysfreshforaboutsevendaysintherefrigeratorortwomonthsinthe
freezer.
Driedpastastaysgoodforuptothreeyearsinthepantry

Serving
Pastashouldbecookedandservedaldente(Italian)whichliterallymeanstothetooth.
Thepastashouldbeabitfirm,offeringsomeresistancetothetooth,buttender.

DifferentTypesofpasta

Manicotti
(Small Muffs) Stuff Manicotti with a mixture of meat, cheese and
vegetables, top with your favorite sauce, and bake.

Spaghetti
(A length of cord) Americas favorite shape, Spaghetti is the perfect
choice for nearly any sauce, or it can be used to make casseroles or stir-fry
dishes.

Tortellini
Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or
vegetables. Tortellini is commonly served in a broth or cream sauce.

Ravioli
Ravioli are square round pillows of pasta that have a filling consisting of
ingredients such as cheese, meats, vegetables and seasonings.

Farfalle (Bow Ties)

(Butterflies) Bow Ties brighten any meal with their interesting shape.
Thick enough for a variety of sauces, or a perfect addition to a number of
salad or soup recipes.

Funfacts
Pastacontainsagoodsourceofcarbohydrates.Italsocontainsprotein.
Mostpastaismadeusingwheatproductsmixedwithwater.Othertypesofpasta
aremadeusingingredientssuchasrice,barley,corn,andbeans.
Eggnoodlescontainegg;almostallotherdrypastashapesdonot.

Therearemorethan600pastashapesproducedworldwide.
Pastaisageneraltermforspaghetti,macaroni,noodles,andsimilarproducts.

Ilovepasta.org

Multiple Choice Test

1. Al dente is a(n) ______ word that means to the tooth.
A.) Spanish
B.) French
C.) Italian
D.) American

2. How many quarts of water should be used when cooking one pound
of pasta?
A.) 2
B.) 4
C.) 6
D.) 8

3. What are the two types of pasta you can buy?

A.) Farfelle and farfalline
B.) Angle hair and spaghetti
C.) Dried and fresh pasta

4. What allows pasta to keep its shape?

A.) Carbohydrates
B.) Gluten
C.) Salt
D.) Oil

5. How long can pasta stay fresh?

A.) Fresh- seven days in the freezer and two months in the refrigerator
Dried- In the fridge
B.) Fresh- Two months in the fridge and seven days in the freezer
Dried- Three years in the pantry
C.) Fresh- Seven days in the fridge and two months in the freezer
Dried- Three years in the pantry

D.) Fresh- Three years in the pantry

Dried- Three years in the pantry

Answer Key

1. c
2. b
3. c
4. b
5. c

Pasta Word Search

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FARFALLE
LINGUINE
PASTA
SPAGHETTI

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Birthto1year
BabyPastaRecipesMincedLambAndPastaDinner
8oz(1cup)mincedlamb
1/2onion,chopped
1courgette/zucchini,chopped
68freshmushrooms,sliced
8oz(1cup)cannedtomatoesinjuice,chopped
2tbsptomatopaste/puree
1/2garlicclove,crushed
1/2tspdriedmixedherbs
pinchfreshlygroundblackpepper(optional)
4oz(1cup)pastashapes
4oz(1/2cup)creamcheese
2tbspgratedCheddar
Preheattheovento375degF,190degC.
Dryfrytheminceinalargesaucepanuntilbrowned.
Meanwhile,cookthepastaaccordingtothedirectionsonthepack.
Addtheonion,garlic,zucchiniandmushroomstothemeatandcookfora
fewminutes.
Stirintherestoftheingredientsandbringtotheboil.
Placeinanovenproofdish.
Drainthepasta,thenstirinhalfofthegratedCheddarandthecreamcheese.
Placethepastaontopofthemeatandsprinklewiththerestofthecheese.
Bakeforaround20mins,untilgoldenbrown.
Toddlerhood
Pasta with Cauliflower, Sausage & Breadcrumbs
Serves 8 to 10
1/2 tablespoon olive oil
1 large shallot or small onion, diced
2 cloves garlic, minced
1/2 pound sweet Italian sausage
1 head cauliflower, cut into small, bite-sized florets
1 teaspoon salt

Pepper
2 (14.5-ounce) cans diced tomatoes
1 pound pasta, any shape
1/2 to 3/4 cup fresh breadcrumbs or panko
1/2 pound mozzarella, cut or shredded into small pieces
Start a large pot of water to boiling over high heat for the pasta. It will take
several minutes to come to a boil.
Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat
(use a 14-inch skillet if you have one). Add the shallot or onion, season with
salt and pepper, and saut until soft and translucent, 5 to 8 minutes. Add the
garlic and cook until fragrant, about 30 seconds. Add the sausage, breaking it
up as it cooks.
When the sausage is almost cooked through, add the cauliflower, salt and
pepper. Push the cauliflower down into the pan so the florets have as much
surface contact with the pan as possible. Cook, stirring occasionally, until
the cauliflower begins to brown slightly. If the pan is very dry, depending on
how much fat is in your sausage, you can add another splash of oil.
Turn the heat up to medium-high and pour in the tomatoes. Scrape any
brown bits off of the bottom of the pan. Bring the mixture to a simmer, then
cover, lower the heat to medium-low, and simmer until the cauliflower is
cooked through, about 10 minutes.
While the sauce is simmering, boil the pasta. When the pasta is al dente,
drain it and set aside. Also, spread the breadcrumbs onto a cookie sheet and
run under the broiler to lightly toast; alternatively, brown the breadcrumbs in
a dry skillet.
If your pan is big enough, transfer the pasta to the pan with the sauce once
the cauliflower is tender. Otherwise, combine everything in a large serving
bowl. Toss together, then add the cubes of mozzarella.
Top each serving with bread crumbs, reserving extra breadcrumbs for
leftovers.
Preschool
AlphabetPasta

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INGREDIENTS
1 cup onion, chopped
1 cup carrot, finely chopped
4 garlic cloves, minced
3 12cups vegetarian chicken broth or 3 12 cups chicken broth
3 cups water

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1 cup dried white bean, rinsed

1(398 ml) can tomatoes, cut up
1 teaspoon dried Italian herb seasoning or 1 teaspoon dried oregano
18teaspoon cayenne
1 cup dry alphabet pasta
DIRECTIONS
Combinefirstfiveingredients;boil.
Addnextfouringredients;boil;reduceheat,coverandsimmer
stirringoccasionallyfor11/2hoursuntilbeansaretender.
Usingaslottedspoon,removemostofthebeansandtransfer
remainingliquidtoablender;processtillsmooth.
Returnmixtureandbeansbacktothepot;Stirinalphabetpasta.
Boilthenreducehear;coverandsimmer8minutesuntilpastais
tenderbutfirm.
Yield:611/2cupservings.

School-age

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Kid-Friendly Linguine With No-Cook Pasta Sauce

Makes 6 servings
Ingredients:
1 pound mozzarella cheese, cut into chunks
4 large tomatoes, cored and cut into chunks
1 cup chopped fresh basil leaves

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cup olive oil

3 garlic cloves, minced
teaspoon salt
teaspoon pepper
1 pound linguine, uncooked
Method:
Put first seven ingredients into large serving bowl. Stir to combine. Allow to
sit for at least an hour and a half at room temperature.
Cook linguine according to package instructions. Drain. Toss with sauce.
Serve.
Puberty and adolescence

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Pasta with meat sauce

Prep time: 30 minutes
Cook time: 2 to 3 hours
Recipe makes: 12 servings
Ingredients:
2 pounds extra-lean ground beef
2 onions, peeled and diced
6 carrots, peeled and diced
3 celery stalks, diced
1 cup sliced fresh mushrooms
4 fresh tomatoes, diced
6 garlic cloves, peeled and minced
4 ounces tomato paste
1 teaspoon each of dried oregano, dried thyme, dried basil, dried rosemary,
and paprika
2 bay leaves
6 cups low-sodium vegetable broth
3 cups water
Salt substitute and pepper to taste
6 cups cooked whole-wheat penne (about 5 cups dry)
Equipment and Supplies:
2 large pots for cooking sauce and pasta
Measuring cups and spoons
Knife and cutting board
Instructions:
Put the ground beef into a large pot on the stove over medium heat. Brown
the beef, stirring to break up large lumps.

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Add the onions, carrots, celery, mushrooms, tomatoes, and garlic. Stir in the
tomato paste, dried herbs, paprika, and bay leaves. Cook for 10 more
minutes, stirring frequently.
Add the broth and water. Bring to a boil. Reduce the heat, cover, and simmer
gently on low heat for 2 to 3 hours.
Season with salt substitute and pepper to taste.
Cook the penne according to the package instructions and serve each portion
of sauce over cup cooked pasta.
Pregnant and Lactating females

TunaPastaBake

Prep10minutes
Cook40minutes
Bestfor
Pregnancy
Family
Serves6
Suitableforfree
INGREDIENTS
onion,peeledandfinelychopped

25g/1ozbutter
1tbspcornflour
120ml/4flozwater
400gtinoftomatosoup
Apinchofmixedherbs
1to2tbspfreshchoppedparsley
200gcannedtuna,drainedandflaked
150gfusillipasta
Saltandfreshlygroundblackpepper
FortheSauce
onion,peeledandfinelychopped
25gbutter
2leveltbspplainflour
300mlmilk
50gbabyspinach,chopped
85gCheddarcheese,gratedplusalittleextraforthetopping
Conversionchart
METHOD
Preheattheovento180C/350F/GasMark4.Boilthepastauntilaldente,
thendrainandrefreshincoldwatertostopitfromovercooking.
Meltthebutterinasaucepanandsauttheonionuntilsoft.Stirthecornflour
intothewateruntildissolved,thenaddtothepanalongwiththetomato
soup.
Bringtotheboil,addtheherbsthencookgentlystirringforfiveminutes.
Mixintheflakedtunaandheatthrough.Seasontotaste.
Forthesauce,meltthebutterinasaucepanandsauttheonionuntil
transparent.Addtheflourandcontinuestirringthemixtureallthetime.
Graduallypourinthemilkandkeepstirringuntilthesauceisthickenedand
smooth.Addthechoppedspinachandstiruntilwilted.Removefromthe
heatandstirinthegratedcheese.
Greaseaservingdishandaddthetunaandtomatomixedwiththepastaand
thenthespinachsauce.SprinklewithsomegratedCheddarCheese.
Bakefor25minutesuntilgolden.
Early Adulthood
Pastawithchickpeasandbroccoli

Ingredients
1/4 cup olive oil
3 cloves garlic, finely chopped
1/2 cup plain bread crumbs
1/4 teaspoon crushed red pepper
Salt
1 pound penne or other small, short pasta
4 cups small broccoli florets (from 1 head broccoli)
1/4 cup canned low-sodium chicken broth
1 15.5-oz. can chickpeas, drained and rinsed
Preparation
Bring a large pot of water to boil over high heat. Warm oil over medium heat
in a large skillet. Add garlic and cook, stirring, until fragrant, about 30
seconds. Stir in bread crumbs, crushed red pepper and 1/2 tsp. salt and cook,
stirring, until bread crumbs are toasted, 2 to 3 minutes. Remove from heat.
Add 1 Tbsp. salt and pasta to pot with boiling water and cook until almost
tender. Add broccoli to pot and continue to boil until broccoli and pasta are
both tender, about 2 minutes longer. Drain and return pasta and broccoli to
pot.
Add chicken broth and chickpeas to pot with pasta and broccoli, return pot
to heat and stir until broth is heated through, about 2 minutes. Add breadcrumb mixture to pot with pasta mixture and toss to coat. Serve immediately.
Middle Adulthood
Lasagna
Ingredients
1h25m
12servings

377cals
1poundleangroundbeef
1(32ounce)jarspaghettisauce
32ouncescottagecheese
3cupsshreddedmozzarellacheese
2eggs
1/2cupgratedParmesancheese
2teaspoonsdriedparsley
salttotaste
groundblackpeppertotaste
9lasagnanoodles
1/2cupwater
Directions
Prep15m
Cook1h
ReadyIn1h25m

Inalargeskilletovermediumheatbrownthegroundbeef.Drainthegrease.
Addspaghettisauceandsimmerfor5minutes.
Inalargebowl,mixtogetherthecottagecheese,2cupsofthe
mozzarellacheese,eggs,halfofthegratedParmesancheese,driedparsley,
saltandgroundblackpepper.
Toassemble,inthebottomofa9x13inchbakingdishevenlyspread
3/4cupofthesaucemixture.Coverwith3uncookedlasagnanoodles,13/4
cupofthecheesemixture,and1/4cupsauce.Repeatlayerstwice.Topwith
3noodles,remainingsauce,remainingmozzarellaandParmesancheese.
Add1/2cupwatertotheedgesofthepan.Coverwithaluminumfoil.
Bakeinapreheated350degreeF(175degreesC)ovenfor45
minutes.Uncoverandbakeanadditional10minutes.Letstand10minutes
beforeserving.
LateAdulthood
MacaroniandCheese

Ingredients
55m
6servings
695cals
1(16ounce)packageelbowmacaroni
1/4cupbutter
1/4cupallpurposeflour
1/4teaspoondriedthyme
1/4teaspooncayennepepper
1/8teaspoonwhitepepper
3cupsmilk
1pinchgroundnutmeg
1/4teaspoonWorcestershiresauce
1teaspoonsalt
3cupsshreddedsharpCheddarcheese,divided
1teaspoonDijonmustard
1/2cuppankobreadcrumbs
1tablespoonbutter,melted

Prep10m
Cook45m
ReadyIn55m
Preheatovento400degreesF(200degreesC).
Fillalargepotwithlightlysaltedwaterandbringtoarollingboil
overhighheat.Oncethewaterisboiling,stirinthemacaroni,andreturntoa
boil.Cookthepastauncovered,stirringoccasionally,untilthepastais
cookedthroughbutstillslightlyfirm,about8minutes.Drainwell.
Melt1/4cupbutterinalargesaucepanovermediumheat.Whenthe
butterstartstofoamandbubble,stirintheflour;cookonmediumheatuntil
flourjustbeginstoturnpaleyellow,3to4minutes.Addthyme,cayenne
pepper,andwhitepepper;cookandstiranotherminute,thenwhiskin1cup
ofmilkuntilsmooth.Pourinremainingmilkandwhiskagain.Bringthe
saucejusttoasimmer.
Stirinnutmeg,Worcestershiresauce,andsalt;simmeronmedium
lowheatuntilthickened,about8minutes,whiskingoften.Turnheatoff,
thenadd21/4cupsofCheddarcheese;stiruntilmeltedandcombined.Add
Dijonmustard.
Transferthemacaroniintoacasseroledish,thenpourinthecheese

sauce;stirtothoroughlycombinesaucewithpasta.Mixpankobreadcrumbs
and1tablespoonmeltedbutterinasmallbowl,andsprinklecrumbsontop
ofmacaroniandcheese.Sprinkleremaining3/4cupofCheddarcheeseon
top.
BakeinthepreheatedovenuntilbreadcrumbsandCheddar
cheesetoppingaregoldenbrown,about20minutes.
DemonstrationRecipe
BrownButterTortelliniwithToastedGarlicandAsparagus

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INGREDIENTS
1 lb. cheese tortellini
1 lemon
3 tbsp. unsalted butter
8 oz. thin asparagus
2 clove garlic
Kosher salt and pepper
2 tbsp. chopped fresh tarragon
grated Parmesan
DIRECTIONS
Cook tortellini according to package directions. Drain.
Meanwhile, using a vegetable peeler, remove 3 strips of zest from lemon.
Thinly slice zest.
Melt butter in large skillet over medium heat. Add asparagus and garlic,
season with 1/4 teaspoon each salt and pepper, and cook, tossing
occasionally, until beginning to soften, 2 to 3 minutes. Increase heat to

medium-high, add lemon zest, and cook, tossing, until butter turns golden
brown, about 2 minutes.
Toss asparagus mixture with tortellini and tarragon. Serve with Parmesan, if
desired.