PASTA LEARNING OBJECTIVES To list the ingredients used

PASTA

LEARNING OBJECTIVES §To list the ingredients used in making pasta §To understand the reasoning for pasta shape selection §To design a pasta dish using a type of pasta of your choice §To write the steps in making pasta

5 THINGS ABOUT PASTA In your group write down 5 things you can think of about pasta! 1. 2. 3. 4. 5.

Who Invented Pasta? The Chinese, The Italians or the Indians? § The Chinese – Eaten pasta as far back at 5, 000 BC. § The origins of 'macaroni' in Italy go back as far as the time of the Ancient Romans who gave the credit to the 'Gods’ § MYTH? -Italian Marco Polo brought it back to Italy from China in the 13 th Century A. D (Italians were preparing pasta prior) 1. Video – History of Pasta HOP 2. DRY PASTA MAKING

WHAT IS PASTA MADE FROM? §The word pasta comes from the Italian word for paste, meaning a combination of flour and water §Top quality pasta is made from durum wheat semolina (flour). §When pasta is made the aim is to convert the flour of the durum wheat semolina into an product we can eat.

HOW IS PASTA MADE? 1. BLENDING OF SEMOLINA FLOUR AND WATER 2. KNEADING AND MIXING OF THE DOUGH 3. SHAPING THE DOUGH 4. DRYING 5. PACKAGING AND DISTRIBUTION

BASIC CATEGORIES RIBBONS SHAPES TUBES

Pasta Shapes There are more than 600 pasta shapes world wide Penne –comes from the latin “penna” meaning feather or quill can be lisce (smooth) or regate (ridges) Macaroni elbows - Can be topped with any sauce, baked, or put in soups, salads and stir -fry dishes Rotini ("Spirals" or "Twists") - Rotini's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce

Jumbo Shells - Best when stuffed with your cheese, meat or vegetables. Bow Ties, Farfalle ("Butterflies") - Bow Ties brighten any meal with their interesting shape. Thick enough for any sauce, or make into a salad or soup Spaghetti ("A Length of Cord“) - Spaghetti Bolognese – The UK and USA’s favorite pasta dish.

Wagon Wheels, Ruote ("Wheels") - Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy Lasagne (From "lasanum, " Latin for pot) - Create new Lasagne casseroles by using chopped vegetables, cheeses and any kind of sauce. Rigatoni ("Large Grooved") - Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces

CAN YOU IDENTIFY THIS PASTA? (THINK VANGOGH)

PASTA §VARIETY OF PASTA SHAPES, FILLED §SHELF LIFE/STORAGE §FRESH 3 -5 DAYS/ REFRIGERATE §DRY 2 YEARS/COOL DRY PLACE (AIRTIGHT) §COOKING METHODS/TIMES §PASTA DOUBLES IN SIZE WHEN COOKED 1 C DRY=2 C COOKED

KEY TERMS • AL DENTE- MEANING FIRM TO THE TOOTH • RIGATE-RIDGES • PESTO- AN HERB SAUCE MIXTURE TO COAT PASTA

PASTA PREPARATION • BRING SALTED WATER TO A BOIL • ADD PASTA GRADUALLY • CONTINUE TO BOIL UNTIL AL DENTE (UNCOVERED) • STIR GENTLY DURING COOKING • DRAIN • SERVE IMMEDIATELY RINSE ONLY WHEN SERVING COLD! ADD OIL WHEN STORING MAKE SURE THERE IS ENOUGH WATER

Why Is Pasta Good for Us? 1 Cup of Cooked pasta contains; IT IS A GREAT SOURCE OF ENERGY! Calories 189 Fat (g) 0. 9 Dietary Fibre (g) 1. 7 Protein (g) 6 Carbohydrate (g) 38 Cholesterol (mg) 0

WHICH COUNTRY EATS THE MOST PASTA?

DESIGN A PASTA DISH §WHAT SHAPE OF PASTA YOU WILL USE? §WHO YOUR DISH IS FOR? CHILD, TEENAGER, MOTHER, FATHER, NAN, GRANDFATHER, VEGETARIAN, ATHLETE §WHAT INGREDIENTS YOU ARE GOING TO ADD TO THE PASTA? MEAT, VEGETABLES, SAUCE