INTR

sho

INTR
-Pasta should be cooke
not overcooked your p
-Cooking times differ f
pasta. Timing as well,
used and the moisture
-iTALIAN PRACTICE
BASI
IN PRE
-Sauce Preparation De
 *pasta with holes or r
example. wagon whe
*delicate pasta- bette
example: angel hair
*Thicker pasta shapes
example: fettucine
*Very small pasta sha
example: alphabet sh
- Cooking Time Depen
-Pasta Gets Bigger and
Pasta doubles or triple
The volume also increa
cooking.
-Follow the Recipe
General rule:
1 pound pasta + 1 gal
1 teaspoon of oil

Macaroni pasta is a typ

an ingredient for exam
should be slightly unde

DIFFEREN
O
TRODUCTION
TRODUCTION
oked al dente or "to the
r pasta.
r for every shape and s
ll, depends on the kind
ure content.

SIC PRINCIPLES
REPARING PAST
Depends on Pasta Shap
r ridges- chunkier sauce
heels & Rotini
tter served with light sa
ir & Vermicelli
pes- heacy sauces

hapes- good for soups

shapes and Acini
ends on Shapes
nd Heavier when Cooke
ples its weight when it
reases 2 to 1/2 times du
gallon of water +1 teasp

type of pasta that is be

ample to a macaroni sa
ndercooked.

ENT EXAMPLES
OF PASTA
N
N
he tooth". Do

d size of
nd of flour

S
STA
apes
uces

sauces

oked
it is cooked.
during
aspoon salt +

being used
salad, it

ES