The World of Pasta: Shapes, Origins, and Nutritional Value
Pasta
LESSON 4
Learning Outcomes
Be familiar with the main pasta shapes
The origin of pasta
How to prepare fresh pasta
Select the accompanying sauces
Pasta
Introduction
Pasta is made from a strong wheat flour , known as durum
flour , made into a dough by the addition of water , olive
oil and eggs.
There are two main types of pasta , dried or fresh home
made . Dried pasta is available in at least
56 different
shapes each of which has a name. Shelf life of dried pasta
can be up to
2 years
if it is correctly stored.
Pasta can be found in different colors and flavors from
suppliers and can be freshly produced . It is widely used in
menus.
Pasta
Some still argue that pasta originated from China but its
origins are the same as those of cheese – no one knows
when, where or by whom
Ancient Greeks and Romans enjoyed it
In other parts of the world
Pasta is normally associated with Italian Cooking
Pasta
Nutritional Value
Per 100 grms cooked pasta
Calories 114
Protein 15%
Water 72.2 %
Carbohydrates 25.5 %
Nitrogen 58%
Vitamins B Vitamins
A small amount of iron may also be
present
Pasta
Nutritional Value
Durum wheat has a 15 % protein content which makes it a
good alternative to rice and potatoes for vegetarians .
Pasta also contains carbohydrates in the form of starch
which gives the body energy.
It is widely included in menus for those who train regularly
losing a lot of energy such as Footballers
Pasta
Bucatini
A thick Hollow version of spaghetti
Capellini
Very thin , flat or round noodles
Cappelletti
Little Hats
Pasta
Conchiglie
Sea – shells Shapes
Farfalle
Bow tie Shapes
Fettuccine
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Pasta
Fusilli
Spiral shaped Pasta
Linguini
Flat thin Noodle.
Macaroni
Tubular Pasta
Orechiette
Little ears
Pasta
Penne
Hollow short Pasta cut at
acute diagonal angle
Raviol
i
Best known as stuffed pasta
Rigatoni
Ridged and tubular pasta
sometimes curved but without
the pointed ends of penne.
Pasta
Spaghetti
Long round noodles
Tagliatelli
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Tortellini
A stuffed belly button shaped
Pasta
Pasta
Pappardelle
A wider version of
Tagliatelle.
Lasagne
Flat wide Strips
Gnocchi
Pasta Shells
usually
Stuffed
.
Pasta-Recipe
Method 1
175 gr flour
1 egg
3 egg yolks
Method 2
200gr flour
2 egg
1 tbsp olive oil
Pasta
Sauces
Tomato sauce
Cream sauce
Butter sauce
Rich meat sauce
Olive oil & garlic
Soft white blue cheese
Pesto
Ingredients
Fish
Shellfish
Meat
Offals
Herbs
Spices
Vegetables
Olives & capers
Pasta
Cheeses used in the cooking of pasta
Parmesan
The most popular hard cheese for
use with pasta, ideally for grating.
The flavor is best when freshly
grated
Pecorino
A strong ewes’ milk cheese
sometimes studded with pepper
corns mainly used for stronger
flavor dishes
Ricotta
Creamy white in color made from
discarded whey of other cheeses. It
is widely used for filling of ravioli
Mozzarella
Traditionally made from the milk of
the water buffalo and is pure white
and creamy with a mild but distinct
flavor
Pasta-Stuffed
Agnolini
Small half moon shaped usually
filled with ham, cheese or meat
Cannelloni
Are tubes of pasta filled with either
cheese or meat and cooked in a
bechamel
Cappelletti
Shaped like little hats and usually
filled like agnolini
Ravioli
Can be either round of half turned
and mostly filled with ricotta
Pasta-Stuffed
Raviolini
A smaller version of ravioli normally
half the size
Tortellini
Filled with a variety of ingredients
like cheese meats and vegetables
Tortelloni
Are double the size of the
tortellini and again different
fillings are used
Panzeroti
Half round shaped pasta may be
filled with a selection of cheeses
and tomatoes
Pasta
It is very important to cook pasta in a pot with plenty of boiling salted
water and never over cook pasta.
Pasta is always served al dente, serve 50 gr dry weight as starter and
100 gr dry weight for a main course
Carbonara
Carbonara
is an Italian pasta dish from Lazio, and more specifically Rome,
based on eggs, cheese, bacon, and black pepper. Spaghetti is usually
used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can
also be used
Matriciana
Matriciana
(in Romanesco dialect) is a traditional Italian pasta sauce based
on guanciale (cured pork cheek), pecorino cheese, and tomato.
Originating from the town of Amatrice
(in the mountainous Province of Rieti
Bolognese
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Lasagna
Lasagne
is made by interleaving layers of pasta with layers of sauce, made
with ragù, bechamel, and Parmigiano-Reggiano. In other regions and
outside of Italy it is common to find lasagne made with ricotta or
mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork
or chicken), miscellaneous vegetables (e.g., spinach, zucchini,
mushrooms) and typically flavored with wine, garlic, onion, and oregano.
In all cases the lasagne are oven-bake
Delve into the fascinating world of pasta with this comprehensive guide covering the main pasta shapes, the intriguing origins of pasta, how to prepare fresh pasta, and the nutritional value of this beloved staple. From classic spaghetti to unique varieties like bucatini and conchiglie, discover the diversity and versatility of pasta in different cuisines. Uncover the stories behind pasta's evolution, from ancient civilizations to modern-day culinary delights, and learn how to pair pasta with delicious sauces for a truly memorable dining experience.
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Presentation Transcript
Pasta LESSON 4
Learning Outcomes Be familiar with the main pasta shapes The origin of pasta How to prepare fresh pasta Select the accompanying sauces
Pasta Introduction Pasta is made from a strong wheat flour , known as durum flour , made into a dough by the addition of water , olive oil and eggs. There are two main types of pasta , dried or fresh home made . Dried pasta is available in at least 56 different shapes each of which has a name. Shelf life of dried pasta can be up to 2 years if it is correctly stored. Pasta can be found in different colors and flavors from suppliers and can be freshly produced . It is widely used in menus.
Pasta Some still argue that pasta originated from China but its origins are the same as those of cheese no one knows when, where or by whom Ancient Greeks and Romans enjoyed it In other parts of the world Pasta is normally associated with Italian Cooking
Pasta Nutritional Value Per 100 grms cooked pasta Calories 114 Protein 15% Water 72.2 % Carbohydrates 25.5 % Nitrogen 58% Vitamins B Vitamins A small amount of iron may also be present
Pasta Nutritional Value Durum wheat has a 15 % protein content which makes it a good alternative to rice and potatoes for vegetarians . Pasta also contains carbohydrates in the form of starch which gives the body energy. It is widely included in menus for those who train regularly losing a lot of energy such as Footballers
Pasta Bucatini A thick Hollow version of spaghetti Capellini Very thin , flat or round noodles Cappelletti Little Hats
Pasta Conchiglie Sea shells Shapes farfalle Farfalle Bow tie Shapes Fettuccine A blood brother of Tagliatelli , originates from Rome and is usually narrower and thicker than its relation. .
Pasta Fusilli Spiral shaped Pasta Linguini Flat thin Noodle. Macaroni Tubular Pasta Orechiette Little ears
Pasta Penne Hollow short Pasta cut at acute diagonal angle Rigatoni Ridged and tubular pasta sometimes curved but without the pointed ends of penne. Ravioli Best known as stuffed pasta
Pasta Tagliatelli Long thin egg noodles , the specialty of bologna , one of Italy's greatest food Tortellini Spaghetti Long round noodles A stuffed belly button shaped Pasta
Pasta Pappardelle A wider version of Tagliatelle. Gnocchi Pasta Shells usually Stuffed. Lasagne Flat wide Strips
http://www.foodonthefood.com/.a/6a00d83451c62869e20147e0aa4c4c970b-pihttp://www.foodonthefood.com/.a/6a00d83451c62869e20147e0aa4c4c970b-pi Pasta-Recipe Method 1 Method 2 175 gr flour 1 egg 3 egg yolks 200gr flour 2 egg 1 tbsp olive oil
Pasta Sauces Ingredients Tomato sauce Fish Cream sauce Shellfish Butter sauce Meat Rich meat sauce Offals Olive oil & garlic Herbs Soft white blue cheese Spices Pesto Vegetables Olives & capers
Pasta Cheeses used in the cooking of pasta Parmesan Ricotta The most popular hard cheese for use with pasta, ideally for grating. The flavor is best when freshly grated Creamy white in color made from discarded whey of other cheeses. It is widely used for filling of ravioli Mozzarella Pecorino Traditionally made from the milk of the water buffalo and is pure white and creamy with a mild but distinct flavor A strong ewes milk cheese sometimes studded with pepper corns mainly used for stronger flavor dishes
Pasta-Stuffed Agnolini Cappelletti Shaped like little hats and usually filled like agnolini Small half moon shaped usually filled with ham, cheese or meat Cannelloni Ravioli Are tubes of pasta filled with either cheese or meat and cooked in a bechamel Can be either round of half turned and mostly filled with ricotta
Pasta-Stuffed Raviolini Tortelloni A smaller version of ravioli normally half the size Are double the size of the tortellini and again different fillings are used Panzeroti Tortellini Half round shaped pasta may be filled with a selection of cheeses and tomatoes Filled with a variety of ingredients like cheese meats and vegetables
Pasta It is very important to cook pasta in a pot with plenty of boiling salted water and never over cook pasta. Pasta is always served al dente, serve 50 gr dry weight as starter and 100 gr dry weight for a main course
Carbonara Carbonara is an Italian pasta dish from Lazio, and more specifically Rome, based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used
Matriciana Matriciana (in Romanesco dialect) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti
Bolognese Bolognese sauce, known in Italian as rag sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress "tagliatelle al rag " and to prepare "lasagne alla bolognese". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine, or with short tube shapes rag alla alla bolognese, is a meat-based
Lasagna Lasagne is made by interleaving layers of pasta with layers of sauce, made with rag , bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-bake
