ALIMENTARY PASTES

(Pasta and Noodles)

Presented By: April Rose A. Pabroa BSND 1A
 Definitions
 alimentary paste is a derivation of the Italian pasta
alimentaria.
 encyclopedia Britannica defines pasta as frequently
associate with Italian cuisine.
 a shaped and dried dough prepared from semolina, farina,
wheat flour, or a mixture of these with water or milk and
with or without egg or egg yolk.
 Pasta
 is a type of food
 pasta is a traditional Italian cuisine
 typically made from an unleavened dough formed from liquid
(egg and/or water) mixed with flour
 cut or extruded into various shapes and sizes, usually in tubes
or flat ribbons.
 vegetables (spinach, carrots, beets, tomatoes) and herbs may
be added to the dough as coloring and flavoring agents.
 The most popular pastas are spaghetti and macaroni. Other
pastas are now known for specific recipes like lasagna,
fettucine alfredo, stuffed rotinis, etc.
Pasta
 Noodles
 is a generic term for ribbons or strands of boiled dough
made with a starchy ingredient such as wheat flour, rice
flour, or other flours and egg or water.
 are a type of food made from unleavened dough which
is either rolled flat, and cut, stretched, or extruded, into
long strips or strings.
 philippine noodles generally called pancit is a basic
filipino food, and has been introduced by the Chinese
traders.
Noodles
 Pasta and Noodles
• noodles and pasta are
starch products.
• the term pasta is reserved
for the Italian-type while
the generic noodles is for • Pasta and noodles refer
the Asian-type. to a specific genre of
food that is popular all
over the world.
 Noodles and Pasta

• Noodles are made from a mixture of flour, water, and eggs.

Pasta is a type of noodles, which falls under traditional
Italian cuisine. Therefore, pasta is a type of noodles while
noodles is not a type of pasta.
Thank You