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Pasta 130923000445 Phpapp02

This document discusses different types of pasta, including commercial pasta made from durum wheat semolina flour and fresh pasta made with eggs. It describes over 100 varieties that come in various shapes and sizes. The document also provides instructions for purchasing, preparing, cooking, and baking different types of pasta.

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Michael Ayson
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21 views18 pages

Pasta 130923000445 Phpapp02

This document discusses different types of pasta, including commercial pasta made from durum wheat semolina flour and fresh pasta made with eggs. It describes over 100 varieties that come in various shapes and sizes. The document also provides instructions for purchasing, preparing, cooking, and baking different types of pasta.

Uploaded by

Michael Ayson
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PASTA

PASTA – is Italian word for paste.


Types of Pasta
➢ Commercial pasta – is made from
dough that has been shaped and dried.
Checking quality – the best quality are
made from semolina, a high protein flour
from the inner part of durum wheat
kernels
➢ Fresh pasta – is made from white,
unbleached flour or durum flour and
fresh eggs.
➢ Over 100 varieties
➢ And has different shapes and sizes
➢ Color reflects flavor
TYPES OF PASTA
TYPES OF PASTA
Filled Pasta
TYPES OF PASTA
Purchasing Pasta
➢ Dried Pasta: Tube, flat, ,
and shaped pasta
available in bags and
boxes. It should be brittle.
➢ Fresh Pasta: Labor-
intensive to make. Can
be purchased from a
pasta supplier or in
frozen form.
PREPARING FRESH PASTA
LONG PASTA
MAKING OF STUFFING PASTA
RAVIOLI
MAKING OF STUFFING PASTA
RAVIOLI
Stuffing Pasta
1. Determine the pasta to be used.
2. Prepare the pasta by cooking it in boiling salted water. You
can use either dry or fresh pasta. The cooking time will
depend on the form of pasta used. It will also depend on
whether you will fully or partially cook the pasta.
3. Make the filling and chill in the refrigerator.
4. Drain the pasta and shock it in cold water to stop the
cooking process. Drain and rinse.
5. Test the pasta for doneness. If it cuts easily with a fork

the pasta is done.


Stuffing Pasta
6. Ladle a small amount of sauce
into the bottom of the baking
dish or hotel pan.
7. Use a pastry bag to pipe
the filling into the cooked
pasta.
8. Place the stuffed pasta into the
baking dish and ladle a small
amount of sauce over the
filled pasta.
9. Bake as indicated on the
standardized recipe.
COOKING PASTA
COOKING PASTA
➢ Pasta should be cooked al dente, or “to the tooth”.
This means that cooking should be stopped when the
pasta still feels firm to the bite, not soft and mushy.
Much of the pleasure of eating pasta is its texture
(that’s why there are so many shapes), and this is lost
if it is overcooked.
➢ Many suggestions have been made for testing
doneness, but none is more reliable than breaking off
a very small piece and tasting it. As soon as the
pasta is al dente, the cooking must be stopped at
once. Half a minute extra is enough to overcook it.
COOKING PASTA
➢ Cooking times differ for every shape and
size of pasta. Timing also depends on the
kind of flour used and the moisture
content. Times indicated on the package
are often too long.
➢ Fresh egg pasta, if it has not been
allowed to dry, takes only 1 to 1 ½
minutes to cook after the water has
returned to a boil.
Boiling Pasta
1. Use at least one gallon of water for each
pound of pasta in a large enough stockpot for
the pasta to move around freely.
2. Add about 1 oz. of salt per gallon of water.
3. Bring the water to a full boil and add the
pasta.
4. Stir the pasta occasionally as it continues to
boil for the indicated time.
5. Test the pasta for doneness. If it cuts easily with
a fork the pasta is done.
6. Drain it into a colander.
7. If serving immediately, just plate the pasta and
serve it. If serving the pasta later, rinse it with
cold, running tap water to halt the cooking
process.
Baking Pasta

➢ Pasta is partially
cooked before it is
layered or stuffed.
➢ Other ingredients are
added and the dish is
baked.
➢ Disclaimer: I do not own the rights nor
property of this powerpoint presentation.
All rights reserved to the owner.

➢ Don't
forget to follow me on twitter
@joviinthecity

➢ Thank You!

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