PASTA

What is pasta?
 Pasta is classified under Farinaceous –
meaning food containing starch. E.g. Rice,
noodles, pasta.
 These are processed products made from the
same basic flour and water mixture. The flour
must have a high gluten content which helps
the pasta to hold its shape when it is cooked.
 Durum wheat is the only wheat used. As it
has a very high gluten content. (14%)
Cooking tips for pastas.
 Cook in large amounts of boiling salted water.
 Cook at a boil stirring gently with a wooden
spoon.
 Cook till “al dente” – or a little short of al
dente if it has to be reheated.
 Drain and rinse in cold water to remove the
excess starch.
 To reheat place in a strainer and submerge in
hot water or pour hot water over the pasta.
Types of Pasta
 Flat – Tagliatelli, Fettuccine
 Long- Spaghetti, Noodles
 Round / Cylindrical – Penne, Macaroni,
Orichette, Cannelloni, Gnocchi.
 Sheet - Lasagna
 Filled - Ravioli
TYPES OF PASTA - EXPLAINATION
Tagliatelle Bolognaise
TYPES OF PASTA - EXPLAINATION
Fettuccini Carbonara
TYPES OF PASTA - EXPLAINATION
Sesame Stir Fried
Noodles
TYPES OF PASTA - EXPLAINATION
Thai Silk noodles
TYPES OF PASTA - EXPLAINATION
Spaghetti Bolognaise
TYPES OF PASTA - EXPLAINATION
Macaroni cheese
TYPES OF PASTA - EXPLAINATION
Gnocchi Neapolitan
TYPES OF PASTA - EXPLAINATION
Cannelloni Florentine
TYPES OF PASTA - EXPLAINATION

Ravioli Neapolitan
Questions
Q. Why is pasta rinsed with water after cooking?

Q. Why is durum wheat considered the most

desirable form of wheat for macaroni?

Q. What happens when pasta is constantly stirred

while cooking?