OC – Reading – Extracts – 07/10

Read the three extracts below on ‘pasta’.

For Questions 1-5, choose the extract (A,B or C) which you think best answers the question.

1. Provides differences in /lavour between a variety of pasta sauces? _____

2. States that it is dif/icult to determine exactly who invented pasta? _____
3. Lists the types of pasta shapes and the sauce that best compliments them? _____
4. Provides a detailed recipe on how to make pasta? _____
5. Highlights that although pasta was invented in a different country, it is now more _____
renowned in another country?

Extract A

Pasta has a rich history that dates back to ancient times. While its precise origins are a
subject of debate among historians, evidence suggests that pasta was /irst invented in
ancient China. It is believed that Chinese explorers introduced a noodle-like product
made from wheat to the Mediterranean region during the 1st century CE. The ancient
Greeks and Romans embraced this new culinary discovery and adapted it to suit their
tastes.

However, attributing the invention of pasta to a speci/ic individual is challenging due to

its gradual evolution over centuries. The technique of making pasta spread across Italy,
with various regions developing their unique pasta shapes and recipes. The southern
regions are often credited for introducing long and dried pasta, while the northern areas
specialized in stuffed pasta like ravioli and tortellini.

In the 13th century, the art of pasta-making /lourished in Italy, and it became an integral
part of the Italian culture. With the introduction of durum wheat during the Renaissance
period, pasta production improved, and its popularity soared.

Extract B

Pasta, a beloved staple of Italian cuisine, comes in a diverse array of shapes and sizes,
each with its own unique charm and culinary purpose. From traditional classics to
regional specialties, the world of pasta offers a tantalizing variety to suit every palate.

Firstly, long, and thin pasta types include spaghetti, linguine, and fettuccine. Spaghetti's
round, thin strands are perfect for classic marinara or carbonara sauces, while linguine's
/lat ribbons pair wonderfully with seafood or pesto. Fettuccine's broader width holds
creamy Alfredo or mushroom sauces beautifully.
Secondly, short pasta varieties are equally popular, with penne, macaroni, and farfalle
being prominent examples. Penne's cylindrical shape and ridges cling to chunky sauces,
while macaroni's hollow tube design is ideal for creamy cheese-based dishes like
macaroni and cheese. Farfalle, commonly known as bow-tie pasta, is not only visually
appealing but also versatile in salads and light sauces.

Additionally, pasta comes in unique shapes that re/lect regional in/luences. Orecchiette,
reminiscent of small ears, hails from Southern Italy and is perfect for capturing rich
meat sauces. In contrast, the conchiglie, or seashell pasta, is perfect for holding chunky
sauces or baked pasta dishes.

Extract C

Making pasta is a simple yet rewarding culinary endeavour that brings the taste of Italy
to your kitchen. To begin, bring a large pot of salted water to a rolling boil. Add the pasta
of your choice - spaghetti, penne, or fettuccine - and cook it until al dente, following the
package instructions for precise timing.

While the pasta cooks, you can prepare the sauce. A classic and easy-to-make option is a
rich tomato sauce. Sauté minced garlic and onions in olive oil until translucent, then add
canned crushed tomatoes, dried oregano, basil, salt, and pepper. Simmer the sauce for
15-20 minutes, allowing the /lavours to meld together.

For a creamy option, Alfredo sauce is a delightful choice. Melt butter in a saucepan, add
heavy cream, and bring it to a gentle simmer. Stir in grated Parmesan cheese until
smooth and season with salt and pepper.

For a lighter alternative, toss cooked pasta with a simple olive oil and garlic sauce. In a
pan, heat olive oil and sauté minced garlic until fragrant. Add red pepper /lakes and salt
for a kick of /lavour.

Once the sauce is ready, drain the cooked pasta and toss it with the sauce until well
coated. Garnish with fresh herbs, grated cheese, or a drizzle of olive oil for the /inishing
touch. The result is a delectable plate of pasta, ready to be savoured and enjoyed with
family and friends.
Answers:
1. C
2. A
3. B
4. C
5. A

Explanations:

1. C

“A classic and easy-to-make option is a rich tomato sauce… For a creamy option, Alfredo
sauce is a delightful choice… For a lighter alternative, toss cooked pasta with a simple
olive oil and garlic sauce.”

This showcases that Extract C provides differences on the various types of pasta sauces
that can be made.

Therefore, the answer is Option C.

2. A

“However, attributing the invention of pasta to a speci/ic individual is challenging due to

its gradual evolution over centuries.”

This highlights that Extract A states that it is dif/icult to determine who invented pasta
due to its gradual evolution over centuries.

Therefore, the answer is Option A.

3. B

“Firstly, long, and thin pasta types include spaghetti, linguine, and fettuccine. Spaghetti's
round, thin strands are perfect for classic marinara or carbonara sauces, while linguine's
/lat ribbons pair wonderfully with seafood or pesto. Fettuccine's broader width holds
creamy Alfredo or mushroom sauces beautifully.”

This shows that Extract B lists different types of pasta shapes, from spaghetti to
fettucine and highlights which sauce best compliments each one.

Therefore, the answer is Option B.

4. C

“To begin, bring a large pot of salted water to a rolling boil. Add the pasta of your choice
- spaghetti, penne, or fettuccine - and cook it until al dente, following the package
instructions for precise timing.”
This showcases that Extract C provides a detailed recipe on how to make pasta, from
boiling it to preparing the sauce.

Therefore, the answer is Option C.

5. A

“…evidence suggests that pasta was /irst invented in ancient China… In the 13th century,
the art of pasta-making /lourished in Italy, and it became an integral part of the Italian
culture.”

This suggests that Extract A highlights that although pasta was invented in China, it is
now more famous throughout Italy and a signi/icant part of Italian culture.

Therefore, the answer is Option A.