LESSON 2

PREPARING

PASTAPrepared by:

Arlyn P. Bonifacio

TLE 10

The First Uniting Christian School

LEARNING GOALS &

TARGETS At the end of the lesson, the learner

is expected to:

Discuss the principles of preparing

pasta

Identify the different types and

shapes of pasta

Demonstrate how to make

homemade pasta

Demonstrate how to cook pasta

Introduction Pasta is a staple food of

traditional Italian cuisine.

Pasta is eaten in Italy only as first .

The dough is made mostly from durum

wheat or, buckwheat flour, with water

and, sometimes, eggs.

Pasta comes in a variety of different

shapes that acts as a carrier for the

different types of sauce and foods.

Pasta can be purchased fresh,

frozen, or dry.

Lasagna noodles are available

frozen for use from the frozen

state.

Filled pastas, such as ravioli and

tortellini, are often purchased

frozen.

Pasta can be substituted for

another to some extent.

Introduction

PASTA

Is a general name for a simple dough mixture made from hard wheat, flour, and water.

Hard wheat – is high in protein and gluten strength

Pasta is categorized in two basic

styles: dried and fresh.

Dried pasta made without eggs can be

stored for up to two years under ideal

conditions, while fresh pasta will keep

for a few days under refrigeration.

Pasta is enriched with iron, folate and

several other B-vitamins, including

thiamine, riboflavin and niacin.

Some varieties of whole grain pasta

can provide up to 25% of daily fiber

requirements in every one cup portion.

PRINCIPLES OF PREPARING PASTA

There are different pasta shapes.

Cooking time depends on the

shape of the pasta

Pasta gets bigger and heavier

when it is cooked.

Follow the recipe properly. There are hundreds of shapes and sizes

of pasta with each shape used for

different preparations based on how the

sauce will cling, what the desired texture

is, or how the product will be used.

Rotelle are a type of pasta resembling

wheels with spokes.

Also known as wagon wheels, the name

derives from the Italian word for little

wheels.

In Ohio, they are called as “Choo Choo

Wheels”

1. Rotelle Pasta/wagon wheels

Dishes Made From Rotelle PastaChicken Rotelle Rotelle Carbonara

Rotelle w/ basil orange

Rotelle w/ bacon

2. Lasagna

3. FARFALLE

Farfalle are a type of pasta, commonly known as "bow-tie pasta" the name is derived from the Italian word farfalla (butterfly).

Farfalle date back to the 16th century.

It originated in Lombardia and Emilia-Romagna in Northern Italy.

A larger variation of farfalle is known as farfallone, while there is a miniature version called farfalline.

Garden Fresh Farfelle

Garlic Chicken Farfelle

3. Farfalle Pasta/bow ties

4. Fusilli

Fusilli are long, thick, corkscrew

shaped pasta.

The word fusilli presumably comes

from fusile, archaic word for “rifle”

referring to the spiral-grooved barrel of

the latter.

The word can also mean “little” in

Italian.

In addition to plain white colour, other

colours can be made by mixing other

ingredients into the dough.

Eg. beetroot for red, spinach for

green, and cuttlefish ink for black.

Fusilli may be solid or hollow.

Hollow fusilli are also called fusilli

bucati.

Dishes Made From Fusilli Pasta

Fusilli With Sausage

& Artichokes

Fusilli With Tomato

Sauce And Tuna

5. Tortellini

Tortellini are ring-shaped pasta and

their alternative name is "belly button"

They are stuffed with a mixture of

meat or cheese.

Originally from the Italian region

of Emilia, they are usually served

in broth, either of beef or chicken.

Dishes Made From Tortellini Pasta

Tortellini Salad

Tortellini Soup

6. Rigatoni

Rigatoni is a form of tube-shaped pasta of varying lengths and diameters.

It is larger than penne and ziti and sometimes slightly curved.

Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne.

The word rigatoni comes from the Italian word rigati, which means "ridged" or “lined”.

Dishes Made From Rigatoni PastaRigatoni Bolognese

Rigatoni Abruzzi

7. Conchiglie

Conchiglie, commonly known as

"shells" or "seashells" is a type of

pasta.

It is usually sold in the plain durum

wheat variety, and also in coloured

varieties.

The shell shape of the pasta is good

at catching the sauce.

Dishes Made From Conchiglie PastaConchiglie Gamberi

Conchiglie Ham Salad

8. LINGUINE PASTA

SPAGHETTI PASTA Linguine is a form of pasta, flat like

fettuccine and trenette.

It is wider than spaghetti, about 1/4 to

3/8 inch, but not as wide as fettuccine.

The name linguine means "little

tongues" in Italian.

A thinner version of linguine is called

linguettine.

Dishes Made From Linguine PastaLinguine With Prawns

Linguine With

Clam Sauce

8. Fetttuccine

Fettuccine (literally "little ribbons" in

Italian) is a type of pasta popular in

Roman Cuisine.

It is a flat thick noodle made of egg

and flour wider than but similar to the

tagliatelle.

Fettuccine are traditionally made fresh

but dried tagliatelle can also be bought

in shops.

Dishes Made From Fettuccine PastaChicken Fettuccine

Fettuccine With

Alfredo Sauce

9. PENNE / ZITI

Penne is a type of pasta with cylinder-

shaped pieces.

The hollow center allows it to hold

sauce, while the angular ends act as

scoops.

Penne is the plural form of the

Italian penna, deriving from

Latin penna (meaning "feather" or

"quill").

Penne Pasta with

Meat Sauce

Beef Penne

Pasta Casserole

Dishes Made From Penne Pasta

10. RAVIOLI

The word ravioli is reminiscent of the Italian verb riavvolgere (to wrap).

The earliest mention of ravioli appear in the writings of Francesco di Marco, a merchant of Venice in the 14th century.

They are composed of a filling sealed between two layers of thin egg pasta dough.

Dishes Made From Ravioli PastaCheese Ravioli

Toasted Ravioli

11. Rotini

Rotini is a type of helix or corkscrew

shaped pasta, the name derives from

the Italian word for “twists”

Rotini is most often made from refined

flour.

They are often used in pasta salads

with tomato-based sauces.

Dishes Made From Rotini Pasta

Rotini Salad

Rotini Pepperoni

12. ELBOW Macaroni

Macaroni was brought to Italy by

Marco Polo in 1292.

Macaroni is a variety of moderately

extended, machine-made, dry pasta

made with durum wheat.

Macaroni noodles do not contain

eggs, and are normally cut in short,

hollow shapes.

Dishes Made From Macaroni PastaMacaroni With

Cheese

Macaroni With Broccoli

13. Cannelloni

Cannelloni are a cylindrical shaped pasta.

It is generally served baked with a filling and covered by a sauce.

The stuffing may include cheese, spinach and meat.

The sauces typically used are tomato or béchamel sauce.

Dishes Made From Cannelloni PastaCannelloni Bolognaise

Cannelloni Spinach

14. Cencioni

Cencioni is a type of pasta and the

name derives from the Italian word

for little rag

Cencioni are oval and petal-shaped,

with a slight curve.

They are larger and flatter

than orecchiette, with a more irregular

shape and a rough texture to one side

to help sauces cling better.

Dishes Made From Cencioni PastaCencioni With

Tomato Sauce

Cencioni With

Minced Meat

A Guide to Store and Prepare

Homemade Pasta

Things Needed to Prepare and Store Pasta

Baking Tray Kitchen Towel

Airtight Container Zip lock Bags

Step 2

Dry the pasta sheets for 15 minutes before cutting into shapes

Step 3Dust baking sheet with flour to lay the sheets of pasta. Dusting with flour

prevents the dough from sticking to the sheets.

Step 5

Keep the smaller shapes of pasta to the baking sheet dusted with flour. Ensure to flip the pasta so that both the sides dry properly.

Step 6Dry the long-shaped pastas on the drying rack. If you are using a

chair to dry the pasta cover the back of the chair with a dish towel. This also prevents the pasta from curling.

Step 7For fettuccine and angel hair pasta, spin them to round nests instead of

hanging on the back of a chair. Flip the nests to dry them well. Round nest pastas are easy to store.

Step 8Dry the soft pastas for 15 minutes and hard pastas for 1 hour.

Step 9Store the pasta in either air-tight containers or zip-lock bags depending on the space available. Refrigerate the soft pasta and use it within a few days. Hard

pasta lasts for months and can be stored in a cabinet.

THAN YOU

COOKING PASTA

GENERAL RULE

1 litre water to 100gm pasta

Bring water to rolling boil.

Add salt ,ratio is 1tablespoon salt to 100gm pasta

Stir in pasta.

Adding oil is optional.

When water comes back to the boil,begin timing.

Strain or use tongs for removing at “Al Dente.”

Al Dente

Pasta is done when Al dente

It means that pasta is tender but

resistant to the bite.

REMEMBER

Never rinse pasta,accept when

required for cold salad.

Serving:

Stir through a little oil or melted butter

and

serve

1. Topped with sauce.

2. Toss pasta straight into sauce,to get

even coating.

THE END