PASTA

WHAT IS PASTA?
THE WORD “PASTA” IS THE
ITALIAN FOR “DOUGH”. PASTA IS
A VERY SIMPLE FODD. THE
USUAL BASIC INGREDIENTS ARE
WHEAT FLOUR OR SEMOLINA AND
WATER. ALTERNATIVES INCLUDE
POTATO FLOUR, WHICH IS USED
IN GNOCCI, MAIZE FLOUR.
◦ DURUM WHEAT MAKES THE
BEST PASTA, ITS ESSENTIAL
CHARACTERISTICS ARE ITS
HARDNESS, GLUTEN
QUALITY, AND COLOR
◦ PRODUCT OF DURUM
WHEAT: SEMOLINA
◦ ONCE THE DOUGH IS MADE, PASTA MAY BE
PRODUCED BY SIMPLY ROLLING OUT INTO
SHEETS. THE THINKNESS OF THESE SHEETS CAN
BE EASILY VARIED AND THE CUT INTO
DIFFERENT KIND OF SHAPES LIKE BOWS.
PASTA SHAPES
ANALLINI
-LITTLE RINGS
-MADE IN THE SHAPE
OF TINY RINGS ,BOTH
WITH OR WITHOUT
RIDGES.
-USUALLY COOKED IN
BROTH
FETUCCINE
- LITTLE RIBBONS
-MADE USING
WHEAT FLOUR,
SALT, EGGS, AND
SOMETIMES WATER.
LASAGNA
-WHEAT FLOUR AND
EGGS ARE USED.
-BOILED IN PLENTY
OF WATER, SAUCED,
AND BAKED
PENNE
-QUILLS
-TUBULAR PASTA
CHARACTERIZED
BY ITS OBLIQUE
CUT
-Made from durum-
wheat flour and water
RAVIOLI
-MADE FROM WHEAT FLOUR
AND EGGS AND SOMETIMES
WATER AND SALT
-WHEN THEDOUGH IS FIRM
AND SMOOTH, IT IS COVERED
AND LEFT TO REST. IT IS
THEN ROLLED OUT WITH A
WOODEN ROLLING PIN INTO
A THIN SHEET AND CUT INTO
SMALL DISKS, SQUARES OR
RECTANGLES
SPAGHETTI
-A LONG, STRIPPED
SHAPED DURUM-WHEAT
PASTA
-BOILED INTO PLENTY
OF SALTED WATER
-”LITTLE WORMS” IS THE
OLD NAME FOR
SPAGHETTI
ZITI
-MEANS “GROOMS” OR
”BRIDES”
-FACTORY-MADE LONG TUBE
-MADE FROM DURUM-WHEAT
FLOUR AND WATER
-THIS IS THE PASTA FOR
FEAST DAYS IN DIFFERENT
REGIONS IN ITALY