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PASTA. LEARNING OBJECTIVES To list the ingredients used in making pasta To understand the reasoning for pasta shape selection To design a pasta dish using a type of pasta of your choice To write the steps in making pasta. 5 THINGS ABOUT PASTA

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Presentation Transcript
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LEARNING OBJECTIVES

  • To list the ingredients used in making pasta
  • To understand the reasoning for pasta shape selection
  • To design a pasta dish using a type of pasta of your choice
  • To write the steps in making pasta
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5 THINGS ABOUT PASTA

In your group write down 5 things you can think of about pasta!

1.

2.

3.

4.

5.

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Who Invented Pasta?

The Chinese, The Italians or the Indians?

  • The Chinese – Eaten pasta as far back at 5,000 BC.
  • The origins of \'macaroni\' in Italy go back as far as the time of the Ancient Romans who gave the credit to the \'Gods’
  • MYTH?-Italian Marco Polo brought it back to Italy from China in the 13th Century A.D (Italians were preparing pasta prior)
  • Video – History of PastaHOP
  • DRY PASTA MAKING
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The word pasta comes from the Italian word for paste, meaning a combination of flour and water

  • Top quality pasta is made from durum wheat semolina (flour).
  • When pasta is made the aim is to convert the flour of the durum wheat semolina into an product we can eat.

WHAT IS PASTA MADE FROM?

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HOW IS PASTA MADE?

1. BLENDING OF SEMOLINA FLOUR

AND WATER

2. KNEADING AND MIXING OF

THE DOUGH

3. SHAPING THE DOUGH

4. DRYING

5. PACKAGING AND DISTRIBUTION

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BASIC CATEGORIES

RIBBONS

SHAPES

TUBES

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Pasta Shapes

There are more than 600 pasta shapes world wide

Penne –comes from the latin “penna” meaning feather or quill can be lisce (smooth) or regate (ridges)

Macaroni elbows - Can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes

Rotini ("Spirals" or "Twists") - Rotini\'s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce

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Jumbo Shells - Best when stuffed with your cheese, meat or vegetables.

Bow Ties, Farfalle ("Butterflies") - Bow Ties brighten any meal with their interesting shape. Thick enough for any sauce, or make into a salad or soup

Spaghetti ("A Length of Cord“) - Spaghetti Bolognese – The UK and USA’s favorite pasta dish.

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Wagon Wheels, Ruote ("Wheels") - Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy

Lasagne (From "lasanum," Latin for pot) - Create new Lasagne casseroles by using chopped vegetables, cheeses and any kind of sauce.

Rigatoni ("Large Grooved") - Rigatoni\'s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces

pasta
PASTA
  • VARIETY OF PASTA SHAPES,FILLED
  • SHELF LIFE/STORAGE
    • FRESH 3-5 DAYS/ REFRIGERATE
    • DRY 2 YEARS/COOL DRY PLACE (AIRTIGHT)
  • COOKING METHODS/TIMES
  • PASTA DOUBLES IN SIZE WHEN COOKED 1C DRY=2C COOKED
key terms
KEY TERMS
  • AL DENTE- MEANING FIRM TO THE TOOTH
  • RIGATE-RIDGES
  • PESTO- AN HERB SAUCE MIXTURE TO COAT PASTA
pasta preparation
PASTA PREPARATION
  • BRING SALTED WATER TO A BOIL
  • ADD PASTA GRADUALLY
  • CONTINUE TO BOIL UNTIL AL DENTE (UNCOVERED)
  • STIR GENTLY DURING COOKING
  • DRAIN
  • SERVE IMMEDIATELY

RINSE ONLY WHEN SERVING COLD!

ADD OIL WHEN STORING

MAKE SURE THERE IS ENOUGH WATER

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Why Is Pasta Good for Us?

1 Cup of Cooked pasta contains;

IT IS A GREAT SOURCE OF ENERGY!

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DESIGN A PASTA DISH

  • WHAT SHAPE OF PASTA YOU WILL USE?
  • WHO YOUR DISH IS FOR?
  • CHILD, TEENAGER, MOTHER, FATHER, NAN, GRANDFATHER, VEGETARIAN, ATHLETE
  • WHAT INGREDIENTS YOU ARE GOING TO ADD TO THE PASTA?
  • MEAT, VEGETABLES, SAUCE
ad