The 7 Pasta Shapes Lessons for Grade 10 TLE PPT made by Sir Jory Bandiola

1. PASTA SHAPES

2. One of the major reasons there’s so many
different shapes of pasta has to do with the
way the sauce is held on – or in – the
noodle. Like the noodles themselves, some
people like lots of sauce while others
prefer just a hint.
A good way to think about it is, the bigger
the pasta, the heartier and heavier a sauce
can be; Likewise, the smaller the pasta, the
lighter the sauce should be.

3. Pasta shapes vary – not so simply –
because of cultural differences. Or in other
words, different strokes for different
folks. It’s been said that North Americans
prefers more standardized pasta, while
Italians like more unique ones.
Often in North America, pasta is seen as a
quick dinner fix, while in Italy pasta is
often made by hand and is a more “slow
food” endeavour, garnering more of a
pasta experience than simply something to

4. HERE ARE THE DIFFERENT SHAPES
OF PASTA:

5. Anellini, meaning "small little
rings" in Italian, is one of the
first shapes of pasta children
learn to eat in Italy. They
usually use durum-wheat flour
and water as the main
ingredient in making these
pastas.

7. FETTUCCINE literally meaning
"little ribbons". It is a flat thick pasta
made of egg and flour(usually one
egg for every 100 g of flour), wider
than but similar to the tagliatelle.
Factories use durum-wheat flour,
eggs and sometime water to
produce fettuccine. The pasta is
boiled briefly in abundant salted

9. LASAGNA are wide, flat-shaped
pasta, and possibly one of the oldest
types of pasta. The word "lasagne",
and, in American English, the
singular "lasagna", can also refer to
a dish made with several layers of
lasagne sheets alternated with
sauces and various other
ingredients.

11. PENNE is a type of pasta with
cylinder-shaped pieces. Penne is
the plural form of the Italian
penna. It is from Latin penna which
means "feather".
In Italy, penne are produced in two
variants. These are "penne lisce"
and "penne rigate". Pennoni is a
wider version of penne.

13. RAVIOLI is a type of dumpling
composed of a filling sealed between two
layers of thin pasta dough. Usually served
either in broth or with a pasta sauce, they
originated as a traditional food in Italian
cuisine. Ravioli are typically square,
though other forms are also used,
including circular or semi-circular
(mezzelune). Other related filled pastas
include the ring-shaped tortellini and the

15. SPAGHETTI is a long, thin,
cylindrical, solid pasta. It is a staple
food of traditional Italian cuisine.
Like other pasta, spaghetti is made
of milled wheat and water.

17. ZITI medium sized tubular pasta
that has narrow hose-like tubes
sized smaller than rigatoni.
The name Ziti comes from the word
"zita" which means "bride" because
it was traditionally served at
weddings. Ziti pasta is long thick
tubes that are broken into pieces
before cooking.