Pasta can be categorized as either fresh or dried. Fresh pasta includes shapes like fettuccine and lasagna noodles, while dried pasta includes spaghetti and penne. Pasta is typically made from durum wheat semolina or all-purpose flour mixed with water and formed into shapes. The document provides details on different types of pasta, sauces, and cooking methods.
2. Pasta is a staple food of traditional Italian cuisine, with the
first reference dating to 1154 in Sicily
Two Categories of Pasta
Fresh Pasta
. Fettuccine, pappardelle, and lasagna, ravioli, tortellini, and
cannelloni
Dried Pasta
Spaghetti, penne, rigatoni, linguine, orecchiette, fusilli
,etc.
Pastaintroduction
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3. What is Pasta Made From?
Pasta is made from durum wheat semolina or all
purpose flour mixed with water, which is then
kneaded and formed into various shapes; it is dried
and cooked prior to eating.
Sometimes pasta may contain other ingredients such
as the flour of certain other grains, eggs or
vegetables.
These ingredients can be mixed to form the dough
before it is dried, like in the case of egg pasta, or they
can be added as a filling, in the case of filled pasta
like ravioli.
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4. Types of Pasta
Unique Shapes: Fusilli, Farfalle, Gemelli, Orecchiette,
Gnocchi, etc.
Tubular Pasta: Bucatini, Maccheroni, Penne, Rigatoni,
Ziti, etc
Strand Pasta: Spaghetti, Fedelini, Vermicelli, Capellini,
etc.
Various Strand Pasta: Barbina, Spaghetti alla Chitarra,
Ciriole, etc.
Ribbon Pasta: Bavette, Fettuccine, Lasagne, Linguine,
Pappardelle, Tagliatelle,etc.
Micro Pasta: Orzo, Anelli, Risi, Stelle, etc.
Stuffed Pasta: Tortellini, Ravioli, Cannelloni, Tortelloni,
etc.
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6. Kinds of wheat flour for pasta
Semolina
All-purpose
Finely milled "00" flour.
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7. Semolina Flour/ Durum Wheat flour
Semolina is made from the hardest part (yellow
endosperm) of the durum wheat grain, which is
ground.
Semolina flour is the finest grind and is
commonly used for making pasta.
Semolina has a fine yet gritty texture and is used to
make all kinds of foods worldwide, such as semolina
porridge, griddle cakes, Indian dosa, as a coating for
fish and chicken before frying, as well as cakes
and pastries.
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9. The finely ground and sifted meal of a blend of high-
gluten hard wheat and low-gluten soft wheat, which
can be used in most food recipes calling for flour
All-purpose flour comes in two basic forms —
bleached and unbleached — that can be used
interchangeably.
Moistly unbleached
Suitable for all cookery except the finest cakes
All Purpose Flour
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11. Finely milled "00" flour.
The name of Italian grading Flour
00 flour produced from soft wheat (grano tenero)
and relatively low in protein is preferred for making
fresh pasta at home.
Also called doppio zero flour, this ingredient is
sometimes listed in Italian recipes like pizza dough
and pasta
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13. Two Categories of Pasta
Fresh Pasta
. Fettuccine, pappardelle, and lasagna, ravioli, tortellini, and
cannelloni
Dried Pasta
Spaghetti, penne, rigatoni, linguine, orecchiette, fusilli
,etc.
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14. Fresh Pasta (pasta fresca)
In these days of "fresh is better,“
Fresh pasta is made from a simple dough of eggs and
flour, usually all-purpose flour or "00" high-gluten flour.
The dough is kneaded like bread dough and then
pressed through rollers until it's as thin as desired. Then
it's cut into long noodles or formed and stuffed
Fettuccine, pappardelle, and lasagna, ravioli, tortellini,
and cannelloni
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15. Basic Recipe Fresh Pasta
Eggs
Olive Oil
Salt
Semolina Flour/ Bread Flour/
AP Flour/ Finely milled "00"
flour
450g
15ml
10g
600g
If you want to flavor your pasta with dried herbs or spices, or wet
ingredients like tomato paste, pesto or squid ink, mix them in with the
flour and salt before adding the eggs.
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16. How to make fresh Pasta.
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19. Filling of Pasta
Grounded meat
Feta Cheese
Spinach and Ricotta cheese
Mixed vegetables
Butternut Squash
Mushroom
Mascarpone cheese
Salmon
Crab
Lobster
Mushroom and Cheese
Beef and Mushroom
Mozzarella and parmesan cheese
Etc.
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20. Cooking the Pasta
Fresh pasta must be cooked through, but just
barely. At first, the only way to know when the pasta
is done is to taste it, so stand by the pot, tongs in
hand, and taste repeatedly.
Fresh pasta cooks quickly, often in 3 or 4 minutes
in salted boiling water
Cooked pasta should always be tossed with
warm sauce
Fresh Pasta
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21. Dry pasta is made from finely ground semolina flour and
water (no egg, usually) that is mixed into a paste,
pushed through molds, and cut into the multitude of
pasta shapes.
Unlike fresh pasta, this pasta is dried at a low
temperature for several days until all the moisture has
evaporated, allowing it to be stored almost indefinitely.
Spaghetti, penne, rigatoni, linguine, orecchiette, fusilli
,etc.
Dry Pasta (pasta secca)
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23. Dried Pasta
Dried pasta, should be cooked al dente in salted boiling
water
the golden rule for cooking pasta is 1, 10, 100 or 1 liter
of water, 10 grams of salt for every 100 grams of
pasta.
Do not soak in the water after you blanch the pasta
Cooking the Pasta
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24. Fill a large, tall pot with water and place over high heat.
When the water begins to boil, add salt.
After the salt has dissolved, toss in the pasta. Stir after
about 1 minute. Continue stirring at regular intervals for
the first 4 minutes.
Cook the pasta for 1 minute less than is indicated on the
package. The pasta will continue to cook in the pan.
Reserve about a small cup of cooking water.
Drain the pasta and finish the preparation: toss the
pasta in a pan with the sauce you have prepared. Add 1
tbsp cooking water and grated Parmigiano Reggiano, if
needed. Continue tossing the pasta and pasta sauce
over high heat until it becomes smooth and creamy.
Step by Step to Cooked Dried Pasta
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25. Step by Step to Cooked Dried Pasta
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28. Ragu (Ragout)
Ragu is defined as the sauce that remains after
braising a dish.
The flavorings, meat or poultry are browned, and
then a tomato product and stock, water, wine, milk or
cream is added.
Very common in classic Italian dishes in which much
of the tougher cuts of meat are cooked in this
method and then combined into the sauce and
poured over the pasta.
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31. Seafood Sauces
There are two types of seafood sauces –
White and red.
White seafood sauces are made and
flavored with herbs and made with white
wine or stock.
A red seafood sauce uses tomato as its
base. Very common in Cajun cooking and
central American cuisine.
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34. Vegetable Sauce
This type of sauce include both traditional
sauces (Made from tomatoes and stock, flavored
with garlic and peppers) and modern sauces,
such as primavera.
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37. Cream Sauces
Quite simple. Uses cream or milk and sometimes a
roux.
Cheese is usually added for increased flavor.
A common base for these sauces is the béchamel
sauce
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38. Kinds of Cream Sauce
Béchamel Sauce
Alfredo Sauce
Three Cheese sauce
Cheese Sauce
White wine mushroom cream sauce
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39. Béchamel Sauce Alfredo Sauce
Three Cheese sauce White wine mushroom cream sauce Cheese Sauce
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40. Garlic-Oil (Pesto)
Olive oil is used as and is flavored with garlic
and herbs. It can be served hot or cold,
cooked or uncooked.
Pesto is a popular uncooked, cold sauce.
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43. Uncooked
There is an endless variety of uncooked sauces that can be used
and are generally dressings and garnishes such as fresh tomatoes,
basil and olive oil, or olive oil, lemon juice, parsley, basil and hot
pepper flakes. Capers, anchovies, and olives are common due to
their strong flavor. Fresh vegetables and cubed cheeses can also
be used.
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staple food is a food that is eaten routinely
Fresh
Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to the spoilage rates of the desired ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made with a mixture of eggs and all-purpose flour or “00” low-gluten flour. Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook.[31] Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage.[32]
Fresh pastas do not expand in size after cooking; therefore, 1.5 pounds (0.68 kg) of pasta are needed to serve four people generously.[31] Fresh egg pasta is generally cut into strands of various widths and thicknesses depending on which pasta is to be made (e.g. fettuccine, pappardelle, and lasagne). It is best served with meat, cheese, or vegetables to create ravioli, tortellini, and cannelloni. Fresh egg pasta is well known in the Piedmont region and Emilia Romagna region in North Italy. In this area, dough is only made out of egg yolk and flour resulting in a very refined flavour and texture. This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region. In other areas, such as Apulia fresh pasta can be made without eggs. The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into orecchiette or cavatelli. Fresh pasta for cavatelli is also popular in other places including Sicily. However, the dough is prepared differently: it is made of flour and ricotta cheese instead.[33]
Dried
Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture.[33] Dried pasta is mainly shipped over to farther locations and has a longer shelf life. The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavour and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period. Dried pastas are best served in hearty dishes like ragu sauces, soups, and casseroles.[32] Once it is cooked, the dried pasta will usually increase in size by double of its original proportion. Therefore, approximately 1 pound (0.45 kg) of dried pasta serves up to four people.[3
Pasta is generally a simple dish, but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas
If you want to flavor your pasta with dried herbs or spices, or wet ingredients like tomato paste, pesto or squid ink, mix them in with the flour and salt before adding the eggs.
Unlike dried pasta, which should never be cooked past al dente,