11.4

Pasta

Objectives

Outline methods to select, receive, and store pasta

Describe physical properties of pasta

Distinguish between forms of pasta

Using a variety of recipes and cooking techniques, prepare pasta

Terms

Al dente

Dumpling Resting stage

Durum wheat Semolina

Extruded Sfoglia

Gnocchi Spaetzle

Pasta

Is Italian for doughA starchy unleavened dough made from wheat flour (or other starch) and liquid (water and/or eggs)Pasta dough can be colored and flavored with a variety if ingredients such as spinach, beet, tomato, squid ink, herbs, spicesMost cuisines include some form of pasta; Asian, Italian, Eastern European

Pasta

Is made from staple ingredients that are plentiful and inexpensiveIs used in many dishes including appetizers, entrées, salads and dessertsAsian pasta dough (noodles) are often from rice flour, bean flour, buckwheat flourItalian-style pasta is made from semolina flour (refined durum wheat flour)

Pasta FormsFresh Pasta

Basic pasta dough recipes produce a stiff dough that can be rolled into thin sheets (sfoglia) and cut or extruded (forced through a die) into various shapes

Cooks quickly (about a minute) compared to dried (8-10 minutes)

Keeps up to 2 days refrigerated, can be frozen, can be fully dried to keep longer

1# fresh uncooked pasta yields 2-2.5# cooked pasta

Stuffed Pasta

BoiledRavioli

Tortellini

BakedManicotti

Jumbo Shells

Lasagne

Making Pasta

Fresh pasta is usually made from eggs, salt, olive oil and bread flour

When vegetables are added, such as spinach, they should be as dry as possible

Herbs and spices should be finely chopped or minced

Pasta dough should be firm, smooth, elastic and slightly moist to the touch

Dried Pasta has many shapes

Farfalle Fusilli Orzo Penne

Rice

VermicelliShells

Soba

(buckwheat)

Cooking Pasta

Fresh-made pasta should be given a 15-30 minute rest period to relax the gluten before cooking

The method is boilingWater salted, ½ teaspoon per quart water

8:1 water : pasta ratio

Oil added to water debate…

Pasta should be cooked until al dente; tender, yet firm to the bite

Cooking Pasta

Dried pasta cook times vary depending on type, thickness, stuffed

Place pasta in boiling waterStir to prevent sticking and insure pasta is submergedWhen al dente, strain, lightly toss with a small amount of oilServe, orRefrigerateRe-heat for service by re-submerging in boiling water

Cooking Pasta

It is important to pair pasta sauce with a pasta’s flavor and shape

Light sauces lend themselves to long, flat pastas; fresh pastas; stuffed pastas

Heavier pastas pair well with tube and twisted pastas

Dumplings

Can be made from dough or batterAre usually poached, simmered or steamed

Can also be baked, pan-fried, deep fried or broiled

Plain or DropSlight additions or changes can transform pasta dough into dumpling batter

Spaetzle: German, batter dough forced through a colander into simmering water/broth

Gnocchi: Italian potato dumpling often shaped with a fork

DumplingsFilled

Made by wrapping pasta/noodle dough around a filling

Won Ton, pot sticker

Peirogi