Diocese of Bayombong Educational System

Saint Catherine’s School

PRE – SCHOOL, GRADE SCHOOL, JUNIOR AND SENIOR HIGH SCHOOL
PAASCU ACCREDITED – LEVEL II
Real St., Buag, Bambang, Nueva Vizcaya
saintcatherinebambang1953@yahoo.com | 09052510557

3rd QUARTER (Practical Arts Subject)

Name: ________________________________ Section: _______________________________

CHAPTER 2. CEREALS AND STARCH DISHES

Lesson 2. Preparing Pasta

Pasta is a general name for simple dough mixture made from hard wheat, flour, and water. Hard
wheat is high in protein and gluten strength. The dough is like a paste that is rolled thin and then
shaped in many different ways. Pasta can be purchased fresh, frozen, or dry.

Schools usually purchase dry pasta. Lasagna noodles are available frozen for use from the frozen
state. Filled pastas, such as ravioli and tortellini, are often purchased frozen. To some extent, one
pasta can be substituted for another.

However, most recipes suggest one or more pasta shapes that are appropriate for the sauce or
other ingredients in the recipe.

Learning Goals and 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.

TECHNICAL TERMS:
Al dente – refers to the desired texture of cooked pasta in Italian cooking. It literally means “to
the tooth”.
Fettucine – a type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and
flour.
Linguine – a type of pasta that is long, thin, and flat.
Rigatoni – a type of pasta that is shaped like short, wide tubes.
Ziti – medium-sized tubular pasta.
Rotini – a type of helix or corkscrew-shaped pasta.

PRINCIPLES OF PREPARING PASTA

1. THERE ARE DIFFERENT PASTA SHAPES.

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.

a. Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for chunkier
sauces.
TRIVIA:
"Chunkier sauces" refer to sauces with a thicker texture and larger, more noticeable pieces of
ingredients like vegetables, fruits, or meat. These sauces often add a richer, more satisfying bite
and are ideal for dishes where you want a bit more substance.
Types of Chunky Sauces:
1. Marinara Sauce: Contains visible chunks of tomatoes, onions, and garlic.
2. Salsa: Features diced tomatoes, onions, peppers, and sometimes fruit.
3. Puttanesca: Includes chunks of tomatoes, olives, and capers.
4. Chimichurri: A mix of chopped parsley, garlic, and vinegar with a coarse texture.

1
 Diocese of Bayombong Educational System
Saint Catherine’s School
PRE – SCHOOL, GRADE SCHOOL, JUNIOR AND SENIOR HIGH SCHOOL
PAASCU ACCREDITED – LEVEL II
Real St., Buag, Bambang, Nueva Vizcaya
saintcatherinebambang1953@yahoo.com | 09052510557

3rd QUARTER (Practical Arts Subject)

5. Chutney: Often made with fruit chunks and spices.

6. Meat Sauce (Ragù): Features ground meat and diced vegetables in a tomato base.
b. Thin, delicate pastas, such as angel hair or vermicelli, are better served with light, thin sauces.
TRIVIA:
“Thin sauces” are light and smooth, often used to complement delicate pasta dishes without
overwhelming them. These sauces are typically less thick than cream-based or chunky sauces
and have a lighter consistency. Here are some examples of thin sauces:

Oil-Based Sauces.
1. Aglio e Olio (Garlic and Oil)
1. Made with olive oil, garlic, and sometimes chili flakes or parsley.
2. Simple, aromatic, and pairs well with long pasta like spaghetti.
2. Pesto Sauce
1. A blend of basil, olive oil, pine nuts, garlic, and Parmesan.
2. While it has some texture, it's smooth and light, perfect for thin or flat pasta.
Broth-Based Sauces
1. Lemon Butter Sauce
1. A mixture of melted butter, lemon juice, and a touch of broth or wine.
2. Ideal for seafood pasta dishes like shrimp linguine.
2. White Wine Sauce
1. Made with white wine, olive oil or butter, and garlic.
2. Enhances pasta dishes with subtle acidity and depth.
Tomato-Based Thin Sauces
1. Pomodoro
1. Made from fresh tomatoes, olive oil, garlic, and basil.
2. Smooth and light, perfect for angel hair or capellini pasta.
2. Marinara
1. A simple tomato-based sauce with garlic, onions, and herbs.
2. Can be adjusted to be thinner with extra broth or water.

c. Thicker pasta shapes as fettucine, work well with heavier sauces.

d. Very small pasta shapes, such as alphabet shapes and acini di pepe, are good for soups.
Flavored pasta is available in variety of shapes in both the dried and fresh forms. Vegetable
ingredients are added to pasta to provide both color and flavor. An example of flavored pasta is
spinach noodles that are green. The flavored pastas are delicious and also make pasta dishes
more attractive because of the color.

2. COOKING TIME DEPENDS ON THE SHAPE OF THE PASTA.

It is important to be familiar with different shapes of pasta so cooking time can be
adjusted. The larger and fuller the pasta shape, the longer the cooking time.
Most pasta recipes specify cooking times for pasta cooked al dente, tender but firm. Al dente is
an Italian phrase that means “to the tooth”. Some of the pasta shapes and cooking times are
shown in the Cooking Chart for Different Pasta Shapes. Just seeing this chart on cooking time
helps to emphasize how important it is to follow the recipe and cook pasta the right away.

COOKING CHART FOR DIFFERENT PASTA SHAPES

PASTA APPROXIMATE COOKING TIME FOR AL DENTE

Lasagna 15 minutes
Bow Ties 11 minutes
Wagon Wheels 11 minutes

2
 Diocese of Bayombong Educational System
Saint Catherine’s School
PRE – SCHOOL, GRADE SCHOOL, JUNIOR AND SENIOR HIGH SCHOOL
PAASCU ACCREDITED – LEVEL II
Real St., Buag, Bambang, Nueva Vizcaya
saintcatherinebambang1953@yahoo.com | 09052510557

3rd QUARTER (Practical Arts Subject)

Linguine 10 minutes
Spaghetti 10 minutes
Fettucine 8 minutes
Elbow Macaroni 6 minutes
Noodles 6 minutes
Rigatoni 10 minutes
Ziti 10 minutes
Rotini 6 minutes

3. PASTA GETS BIGGER AND HEAVIER WHEN IT IS COOKED.

Generally, pasta doubles or triples in weight when it is cooked. Likewise, the volume
increases two to two and 0ne-half times during cooking.
So, if 1 gallon of dry pasta is measured, the cooked pasta would measure 2 to 3 gallons. Follow
the recipe to cook the amount needed.

4. FOLLOW THE RECIPE PROPERLY.

The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon of
water. 1 teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti, 6 gallons of water,
2 tablespoons of oil are needed to cook 6 pounds of dried spaghetti.
When pasta is to be used as an ingredient in a recipe that will be cooked more, like macaroni and
cheese, it should be slightly under cooked. This would mean reducing the cooking time by about
2 minutes.
Pasta that is not cooked enough is tough and chewy. Overcooked pasta is soft and pasty. When
overcooked pasta is combined with a sauce, it often breaks apart.
Handle pasta the right way after it is cooked. Like most foods, pasta is best when it is cooked and
served right away. However, it is sometimes necessary to cook it ahead and hold it until time for
serving. Some suggestions for holding pasta are:

a. When pasta is to be served immediately. Drain, add the sauce, and serve.

b. When pasta is to be held a short time for serving later – Drain , toss with a small amount of oil
to prevent sticking, cover, and hold in the warmer.

c. When pasta is to be served as part of a salad – Cook the pasta a day ahead so it will be chilled
when combined with all the other salad ingredients. Drain and cover with cold water just long
enough to cool.

The pasta does not need refrigeration for the short time it is cooling in the water. When pasta is
cool, drain the water and toss lightly with oil to prevent from sticking or drying out. Store
covered in the refrigerator.

When it is time to use the pasta, immerse it in boiling water immediately and use according to
the recipe. The pasta should not be cooked more, just heated to serving temperature.

Reference: Sercado. V.C.E. (2015). Skills for a Lifetime in TLE 10. #388 Mc Arthur
Highway, Dalandanan, Valenzuela City. Lo-Es Publishing House, Inc.
Prepared by:

MR. FRANCES REYMEL G. ROSANA

3
 Diocese of Bayombong Educational System
Saint Catherine’s School
PRE – SCHOOL, GRADE SCHOOL, JUNIOR AND SENIOR HIGH SCHOOL
PAASCU ACCREDITED – LEVEL II
Real St., Buag, Bambang, Nueva Vizcaya
saintcatherinebambang1953@yahoo.com | 09052510557

3rd QUARTER (Practical Arts Subject)

Practical Arts Subject Teacher