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.
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