Pasta

Pasta
 The word pasta is Italian for “paste,” so called
because pasta is made from a mixture of
wheat flour and liquid, which can be eggs,
sometimes with oil or water.
 The flour can be from almost any grain such
as rice, wheat or buckwheat.
 Types of Pasta

 Pasta fresca (Fresh)

 Fresh pasta is usually made from white,
unbleached flour or durum flour and fresh eggs.

 Pasta secca (Dried)
• Dried pasta is made from dough that has been shaped
and dried
• The best quality are made from semolina, a high
protein flour from the inner part of durum wheat
kernels
 Specialty Pasta
 Specialty pastas include ingredients in addition to
semolina and water.
 Whole wheat pasta (pasta integrali) may be made
with whole wheat flour or a mixture of semolina and
whole wheat.
 Other grain flours maybe used as high-protein pasta
alternative for people with wheat allergies, such items
may include buckwheat, corn, polenta, kamut, quinoa,
rice, soy or farro (spelt).
 Specialty Pasta
 Aside from changing the flour, some pasta are
made with ingredients that contribute to over-
all flavor such as:
• Egg - pasta all'uovo
• Spinach – pasta spinaci
• Truffle - pasta al tartufo
• Chile – pasta peperoncini
• Saffron
• Smoked salmon
• Porcini
• Black pepper
 Pasta Colorata – Colored Pasta
 Several manufacturers make flavored pastas,
many of which have vibrant colors. Vegetable
purees and other flavoring ingredients are
often added to produce these vibrant colors
such as:
• Red (pasta rossa) – tomato
• Purple (pasta viola) - beet
• Orange (pasta arancione) – carrots or pumpkin
• Green (pasta verde) – spinach or herbs
• Black (pasta nera/nero de seppia) - squid ink
• Brown (pasta marone) – mushroom or chocolate
• Blue (pasta azzurra)– blueberry or blue Curacao
Pasta Rossa Pasta Viola Pasta Arancione Pasta Verde

Pasta Marone Pasta Nera Pasta Azzurra

 Pasta Shapes
 Pasta is made in hundreds of shapes and sizes. Each
shape is appropriate for different preparations
because of the way different kinds of sauce cling to
them or the way their textures complements the
texture of the topping. They may be lisce (smooth)
or rigate (ridged). Pasta shapes are classified as:
• Pasta Lunga - Long Pasta
• Fettucce - Ribbons and Flat Pasta
• Tubi – Tube Pasta
• Forme Speciali - Special Shapes
• Pasta per Minestre - Soup Pasta
• Pasta Ripiena – Stuffed/Filled Pasta
P
A Bucatini Capeli d’Angelo Chittara
S also called perciatelli,
like spaghetti with hole
“Angel hair” Square and cut with strings
similar to “Guitar”
T
A

L
Ciriole Fedelini Fusilli lunghi/
U Stretched and squared, “little faithful ones” between Fusilli col buco
twice the size of spaghetti spaghetti & vermicelli "long springs"
N
G
A

Spaghetti Vermicelli
“little strings” “little worms”
P
A
S
T Bavette Fettuccine Fettucelle
Slimmer than Tagliatelle ¼” wide ⅛” wide
A

F
E Lasagne Lasagnette Linguine
2 to 4 inches wide and ¾ wide with ridges, similar to “little tongues“
T 10 to 13 inches long mafaldine, riccia and reginette about 1∕16 inch wide

T
U
C
C Pappardelle Sagnarelli   Tagliatelle
E approximately 5/8 to 1 inch
in width
1 ¾ to 2 inches in length with
fluted edges
similar to fettucine but wider,
about ½ to 3∕8 inch in width .
P
A
Calamarata/Calamari Cavatapi Elicoidali
S Squid Rings S-Shaped “Helixes” - Straight edge
T with ridges that curve

Garganelli Maccheroni Manicotti

T Fresh ridged pasta that are General term for tube pasta. “small muffs“
U rolled into tubes Elbow macaroni is most common Large, ridged and stuffed

B
I

Penne Rigatoni  Ziti

“pens” “large grooved” “bridegrooms”
refers to pointed ends approximately ¼ “ diameter
F
O
R
Castellane Conchiglie
M Campanelle/Ballerine/Gigli
“Little Bells” or “Ballerina” “Castle Dwellers” “Conch Shell”
E

S
P
Creste di galli Croxetti Farfalle
E “Cock’s Comb” “Crest” “Bow Ties/Butterfly”
C
I
A
L
I Fiori Fusilli corti Gemelli
“Flowers” "Short Springs" “Twins”
F
O
R
Gnocchi Lumache Orecchiette
M “Potato Dumplings” "Snails" "Little Ears"
E

S
P
Radiatori Rotini Ruote di Carro/Rotelle
E "Radiators" "Twists" "Cartwheels" or “Wheels”
C
I
A
L
I Spiralini
“Spirals”
Strozzapreti/Umbricelli
"Priest Stranglers"
Torchio
“Torch”
P
A
ST
A
Acini di pepe/Peperini Alfabeto Aneletti
P “Peppercorns” “Alpahabets” “Small Rings”

E
R

M
I Conchigliette Couscous Ditalini
“Baby Shells” “Little Thimbles”
N
E
S
T
R
E Farfalline/Tripolini Fideos Fungini
“Little Bows” “Noodles” “Little Mushrooms”
P
A
ST
A

P
E Orzo Piombi Quadrettini
“Barley” “Pearl” “Little Squares”
R

M
I
N
E
S Seme di Melone Stellette
Riso
T “Rice” “Melon Seeds” “Little Stars”
R
E
P
A
ST Agnolotti Cannelloni
A “Priests’ Caps” “Big Reeds”

R
I
P
I Cappelletti Mezzalune Pansotti
E “Little Hats” “Half-Moon” “Little Bellies”
N
A

Ravioli Tortellini
“Wrap” “Navel” or “Ring”
 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.
 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.
 Pasta and Sauce Pairing
 Ragu are braised dishes used as sauce. Flavorings, meat or
poultry are browned, then a tomato product and stock,
wine, water, milk or cream are added.
 Pair with: Ribbons, tubes, shapes and filled pasta
 Garnish with: Grated cheese
 Examples:
• Ragu alla Bolognaise
 Pasta and Sauce Pairing
 Seafood sauces: White seafood sauces are flavored with
herbs and made with white wine or stock; red seafood
sauces are tomato based.
 Pair with: Ribbons such as fettuccine and capellini
 Garnish with: Fish or shellfish
 Example:
• White seafood sauce: Alle vongole
• Red seafood sauce: Seafood marninara
 Pasta and Sauce Pairing
 Vegetable: This includes both traditional sauces made
with tomatoes and stock, flavored with garlic and red
pepper, and modern sauces such as primavera
 Pair with: Ribbons, tubes and filled
 Garnish with: Meatballs, sausage and grated cheese
 Examples:
• Tomato-based: Ammatriciana, Arrabbiata, Puttanesca, Napolitaine,
Nicoise, Alla carrettiera
• Primavera
 Pasta and Sauce Pairing
 Cream sauces use milk, cream, and sometimes roux and
egg yolk are added. Cheese is also sometimes added.
 Pair with: Thick ribbons, spaghetti, fettuccine, filled
 Garnish with: Ham, peas, sausage, mushrooms, smoked
salmon, nuts, grated cheese
 Examples
• Alfredo
• Carbonara
 Pasta and Sauce Pairing
 Garlic-oil (aglio e olio) are olive oil flavored with garlic and
herbs; can be hot or cold, cooked or uncooked.
 Pair with: Ribbons, shapes, filled
 Garnish with: Grated cheese
 Pasta and Sauce Pairing
 Uncooked sauces A variety of dressing and garnishes such
as fresh tomatoes, basil and olive oil; or olive oil, lemon
juice, parsley, basil and hot red pepper flakes; capers,
anchovies, olives, fresh herbs, fresh vegetables, flavored
oils and cubed cheese can also be used.
 Pair with: Ribbons, shapes
 Garnish with: Cubes or grated cheese, fresh vegetables,
herbs
 Examples:
• Pesto
 Baking Pasta
 Pasta is partially cooked before it is layered or
stuffed.
 Other ingredients are added and the dish is
baked.
 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.