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CHAPTER 16
PASTA, RICE, AND POTATO
 PASTA
In Italy, the word pasta means "paste"
because pasta is made from the mixture
of wheat flour and water and sometimes
egg. Pasta is made from dough that has
been shaped and dried.
The term macaroni is oftentimes used. It
refers to any dried pasta made from
flour and water. These include
spaghetti, lasagna, elbow macaroni, and
many other shapes.
 PASTA
In Italy, the word pasta means "paste"
because pasta is made from the mixture
of wheat flour and water and sometimes
egg. Pasta is made from dough that has
been shaped and dried.
The term macaroni is oftentimes used. It
refers to any dried pasta made from
flour and water. These include
spaghetti, lasagna, elbow macaroni, and
many other shapes.
Italian pasta names often end with
the masculine plural suffixes -ini,
-elli, -illi, -etti or the feminine plurals
-ine, -elle etc., all conveying the
sense of "little"; or with -oni, -one,
meaning "large". In Italian, all pasta
type names are plural.
East Asian noodles originated in China then
spread into neighboring countries such as
Korea, Japan, Vietnam, Philippines, Thailand
and Cambodia. Japan ramen, for example, is
of Chinese origin. The dough for East Asian
noodles can be made from wheat or, rice egg.
lye, and Cereal may also be added to noodles
made from wheat flour in order to give the
noodles a different color or flavor. Arrowroot or
tapioca starch is sometimes added to the flour
mixture in to change the texture and
tenderness of the noodles' strands
TYPES OF PASTA
• Macaroni pasta. The best dried macaroni pastas are made
from semolina, a high-protein flour from the inner part of durum
wheat kernels. Those that are made from farina, a softer flour
are of lower quality.

• Spinach pasta containing vegetable purées is perhaps the

most popular Others include red peppers, hot chili, seaweed,
beet, tomato, basil, malungay and pumpkin.

• Pasta contains squid ink and goes well with seafood sauces.

• Egg pastas contains at least 52 percent egg solids in addition

to flour and water. They are usually sold as flat noodles of vari-
ous widths.
PASTA Storing Pasta
Fresh pasta dough can be stored for 5 days in the refrigerator and one
month in the freezer. Place dough ribbons in an air tight container between lay-
ers of parchment to prevent them sticking. Dried Pasta keeps for 2 years if kept
cool and dry.

Cooking Pasta
Fill a large stock pot with 3/4 full of water. Generously add salt, it should
taste like the ocean and bring to boiling over high heat. Reduce to strong sim-
mer. Add pasta in batches and cook 5 minutes, depending on size and thick-
ness.

Using a spider or pasta strainer, remove pasta from water and immediately put
butter or oil to prevent sticking.

Testing Pasta for Doneness

Baked or boiled pasta should be al dente as the Italians call it, which lit-
erally means to the tooth, firm to bite.
SHAPE PASTA
 Fresh Pasta Dough:
RECIPE Method: lean dough, pasta-making

Ingredients:
• 4 large eggs, lightly beaten
• 1 tablespoon olive oil
• ½ c semolina or durum flour
• ½ cunbleached, all-purpose flour or pastry flour

Making the Dough by Hand

Procedure:
• In a large bowl, whisk flour together.
• In another bowl, lightly beat eggs with oil.
• Make a well in the center of the flour and pour in egg
mixture. Gradually combine flour into the eggs and mix by
hand until well blended. When ingredients begin to form a
loose ball, place dough onto a lightly floured surface.
 RICE
Rice is the staple food in the Philippines as well as in neighboring
Asian countries. most people life is not complete without rice. Grains
are grasses that bear edible seeds Corn, rice and wheat are most
significant
 .

Rice Types
• Long grain rice
Long grain rice has a long, slender kernel, four to five times
longer than its width. Cooked grains are light, fluffy and easily
separated.
• Medium grain rice
Medium grain rice has a shorter, wider kernel (two to three
times longer than its width) than long grain rice. Cooked
grains are more moist and tender, and have a greater
tendency to cling together than long grain.

• Short grain rice

Short grain rice has a short, plump, almost round kernel.
Cooked grains are soft and cling together.

• Sweet or waxy rice

Sweet rice is short and plump with a chalky white, opaque kernel. When cooked, sweet
rice loses its shape and is very glutinous. Sweet rice is more often used in commercial
product formulations. The starch and flour from sweet rice is used in frozen products as a
binder for gravies, sauces, and fillings because it is resistant to breakdown during freezing
and thawing, unlike some com or wheat starches .
 • .
Varieties of Rice
• Arborio Rice. Round, shan-grain rice used primarily in Italian dishes risotto. It is very sticky,
with a white color and mild flavor.

• Basmati rice. One of the fine long-grain rice in the world. It grows in Himalayan foothills and is
preferred in Indian cuisine. It is highly aromatic with a sweet delicate flavor and a creamy yellow
color. Basmati rice is usually aged to improve its aromatic qualities and should be washed well
before cooking.

• Brown rice, Whole natural grain of rice. Only the husk has been removed. Brown rice has a
nutty flavor; its chewy texture is caused by the high-fiber bran. rice. Brown rice absorbs more
water and takes longer to cook than white

• Japanese Rice. Short grain white rice that is plum, glossy and sticky.

• Jasmine rice. Fragrant rice from Thailand.

• Red Rice. Fragrant reddish brown whole grain rice grown in Bhutan, France and other areas.

• Black Rice. Black whole grain, aromatic rice usually used for desserts. include Chinese
Forbidden Black and Thai Black Sticky Rice.

• Philippine Rice: Dinorado, Ifugao Rice, Milagrosa, Sinandomeng Angelika, Malagkit (glutinous
rice) Wagwag.
 • .
Varieties of Rice
• Arborio Rice. Round, shan-grain rice used primarily in Italian dishes risotto. It is very sticky,
with a white color and mild flavor.

• Basmati rice. One of the fine long-grain rice in the world. It grows in Himalayan foothills and is
preferred in Indian cuisine. It is highly aromatic with a sweet delicate flavor and a creamy yellow
color. Basmati rice is usually aged to improve its aromatic qualities and should be washed well
before cooking.

• Brown rice, Whole natural grain of rice. Only the husk has been removed. Brown rice has a
nutty flavor; its chewy texture is caused by the high-fiber bran. rice. Brown rice absorbs more
water and takes longer to cook than white

• Japanese Rice. Short grain white rice that is plum, glossy and sticky.

• Jasmine rice. Fragrant rice from Thailand.

• Red Rice. Fragrant reddish brown whole grain rice grown in Bhutan, France and other areas.

• Black Rice. Black whole grain, aromatic rice usually used for desserts. include Chinese
Forbidden Black and Thai Black Sticky Rice.

• Philippine Rice: Dinorado, Ifugao Rice, Milagrosa, Sinandomeng Angelika, Malagkit (glutinous
rice) Wagwag.
 Rice Forms
• Rough (Paddy or Cargo) Rice
Kernels still within the hull. Before the rice can be packaged or cooked,
The outer hull or husk must be removed.

• Brown Rice
Kernels of rice from which only the hull has been removed. Brown rice
may be eaten as is or milled into white rice. Cooked brown rice has a
slightly chewy texture and a nut-like flavor.

• Regular Milled White Rice

Regular-milled white rice, often referred to as "white" or "polished" rice
is the most common form of rice. The outer husk is removed, and the
layers of bran are milled until the grain is white.

• Parboiled Rice
Parboiled rice is favored by consumers and chefs who desire an
extra fluffy and separate cooked rice.

• Precooked Rice
White or brown rice that has been completely cooked and dehydrated
after milling. This process reduces time required for cooking.
Making Grains
Most grains are cooked by one of three cooking methods
• Simmering Method
The most common method for cooking rice is to place the
washed grain in a pot with the right amount of water to
hydrate it, bring it to boil and simmer, cover, and cook
slowly until all the water is absorbed. The exact amount
of liquid needed depends on the variety of rice.
• The Pilaf Method
The pilaf method is equivalent to braising. The grain is
first sauté in fat. Then add in liquid, simmer for two
minutes and place it in the oven until the liquid is
absorbed The fat helps keep the grains separate
adds flavor. Measure rice by valume when making
pilaf, as the proportions are based on volume measure.
• The Risotto Method
Risotto is a classic Italian preparation made by a special
procedure that is neither the boiling method nor the pilaf
method. After sauteing the rice, and stock or liquid
one at a time. Stir it until the liquid is absorbed The
procedure is repeated until the rice is cooked but
still hirm The finished oroduct has a creamy consis-
tency due to the starch that is cooked out of the word
risotto comes from the Italian word, meaning "nice."
 Basic Steps in Cooking Rice
Standard in cooking rice: Use two parts water to one part rice.
2 cups water to 1 cup rice.

• Arborio rice. Do not rinse or soak. Bring to boll and simmer for 15-20
minutes.

• Basmati rice. Absorption method. Wash rice till water becomes clear
and soak it for 10-15 minutes. For 1 kilo of rice use 1.5 liters of water.
Bring to boil, cover with a lid and simmer for 20-25 minutes. Remove
from heat. Yield 12 cups of rice. (1 cup raw rice = 3 cups cooked rice).

• Japanese rice: Wash rice till water becomes clear and soak for 30
minutes. Allow 600 ml water for 400 grams of rice. Bring to a boil, cover
and simmer.

• Jasmine rice also uses absorption method. Use 2 ½ parts water to 1

part rice over low heat for 15 minutes. and cook over low heat, keeping
the pan tightly covered so the rice is cooked in its own steam.
POTATO
 Potatoes are considered a starchy vegetable and a healthy carb. They’re
high in fiber (when including the skin), low in calories, and include vitamins
and minerals.
Most potato varieties have a higher glycemic index (GI). The GI rates
different foods as high (GI above 70), medium (GI of 56 to 69), and low (GI
of 55 or less. The GI ratings are based on how the food affects blood sugar
levels.
Different types of potatoes have different GIs:
 Preparing and Cooking
Potatoes
The vitamin, mineral, and fiber content of potato is mostly in the skin,so it
is best to eat them with the skin left on.
• Scrub potatoes under running water and remove any bruises or deep
eyes with a paring knife. Use a stainless steel knife instead of carbon
steel in order to prevent the metal from reacting with the phytochemicals
in the vegetable, as this may cause discoloration.

• Jacket potatoes, baked in their skins, are a healthy and simple meal.
Serve with salad and topped with tuna, cheese, baked beans, or another
favorite. Cooking and eating the skins helps preserve the nutrients.

• Potatoes can be boiled with mint and sprinkled with black pepper, or

steamed to preserve more of the water-soluble vitamins. To make a
healthy potato salad, boil baby new potatoes leave to cool, then add
freshly chopped garlic and mint, and olive oil.
 KITCHEN ESSENTIALS

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