Basic Pasta: www.chefqtrainer.blogspot.com

Basic Pasta
chefqtrainer.blogspot.com

Pasta is a staple food of traditional Italian cuisine, with the
first reference dating to 1154 in Sicily
Two Categories of Pasta
 Fresh Pasta
. Fettuccine, pappardelle, and lasagna, ravioli, tortellini, and
cannelloni
 Dried Pasta
Spaghetti, penne, rigatoni, linguine, orecchiette, fusilli
,etc.
Pastaintroduction

What is Pasta Made From?
 Pasta is made from durum wheat semolina or all
purpose flour mixed with water, which is then
kneaded and formed into various shapes; it is dried
and cooked prior to eating.
 Sometimes pasta may contain other ingredients such
as the flour of certain other grains, eggs or
vegetables.
 These ingredients can be mixed to form the dough
before it is dried, like in the case of egg pasta, or they
can be added as a filling, in the case of filled pasta
like ravioli.

Types of Pasta
 Unique Shapes: Fusilli, Farfalle, Gemelli, Orecchiette,
Gnocchi, etc.
 Tubular Pasta: Bucatini, Maccheroni, Penne, Rigatoni,
Ziti, etc
 Strand Pasta: Spaghetti, Fedelini, Vermicelli, Capellini,
etc.
 Various Strand Pasta: Barbina, Spaghetti alla Chitarra,
Ciriole, etc.
 Ribbon Pasta: Bavette, Fettuccine, Lasagne, Linguine,
Pappardelle, Tagliatelle,etc.
 Micro Pasta: Orzo, Anelli, Risi, Stelle, etc.
 Stuffed Pasta: Tortellini, Ravioli, Cannelloni, Tortelloni,
etc.

Kinds of wheat flour for pasta
 Semolina
 All-purpose
 Finely milled "00" flour.

Semolina Flour/ Durum Wheat flour
 Semolina is made from the hardest part (yellow
endosperm) of the durum wheat grain, which is
ground.
 Semolina flour is the finest grind and is
commonly used for making pasta.
 Semolina has a fine yet gritty texture and is used to
make all kinds of foods worldwide, such as semolina
porridge, griddle cakes, Indian dosa, as a coating for
fish and chicken before frying, as well as cakes
and pastries.

 Semolina

 The finely ground and sifted meal of a blend of high-
gluten hard wheat and low-gluten soft wheat, which
can be used in most food recipes calling for flour
 All-purpose flour comes in two basic forms —
bleached and unbleached — that can be used
interchangeably.
 Moistly unbleached
 Suitable for all cookery except the finest cakes
All Purpose Flour

 All-purpose

Finely milled "00" flour.
 The name of Italian grading Flour
 00 flour produced from soft wheat (grano tenero)
and relatively low in protein is preferred for making
fresh pasta at home.
 Also called doppio zero flour, this ingredient is
sometimes listed in Italian recipes like pizza dough
and pasta

 Finely milled "00" flour.

Two Categories of Pasta
Fresh Pasta
. Fettuccine, pappardelle, and lasagna, ravioli, tortellini, and
cannelloni
Dried Pasta
Spaghetti, penne, rigatoni, linguine, orecchiette, fusilli
,etc.

Fresh Pasta (pasta fresca)
 In these days of "fresh is better,“
 Fresh pasta is made from a simple dough of eggs and
flour, usually all-purpose flour or "00" high-gluten flour.
 The dough is kneaded like bread dough and then
pressed through rollers until it's as thin as desired. Then
it's cut into long noodles or formed and stuffed
 Fettuccine, pappardelle, and lasagna, ravioli, tortellini,
and cannelloni

Basic Recipe Fresh Pasta
 Eggs
 Olive Oil
 Salt
 Semolina Flour/ Bread Flour/
AP Flour/ Finely milled "00"
flour
450g
15ml
10g
600g
If you want to flavor your pasta with dried herbs or spices, or wet
ingredients like tomato paste, pesto or squid ink, mix them in with the
flour and salt before adding the eggs.

How to make fresh Pasta.

Fresh Pasta

Flavor of Fresh Pasta
 Grounded meat sauce
 Saffron
 Blended Basil Pesto,
 Parmesan cheese
 Egg yolk
 Squid Ink
 Blended red paprika
 Tomato paste
 Blended beet root
 Blended spinach
 Chopped herbs
 Potato Powder
 Blended Chick pea
 Blended Herbs (parsley, cilantro, Basil, etc.)

Filling of Pasta
 Grounded meat
 Feta Cheese
 Spinach and Ricotta cheese
 Mixed vegetables
 Butternut Squash
 Mushroom
 Mascarpone cheese
 Salmon
 Crab
 Lobster
 Mushroom and Cheese
 Beef and Mushroom
 Mozzarella and parmesan cheese
 Etc.

Cooking the Pasta
 Fresh pasta must be cooked through, but just
barely. At first, the only way to know when the pasta
is done is to taste it, so stand by the pot, tongs in
hand, and taste repeatedly.
 Fresh pasta cooks quickly, often in 3 or 4 minutes
in salted boiling water
 Cooked pasta should always be tossed with
warm sauce
Fresh Pasta

 Dry pasta is made from finely ground semolina flour and
water (no egg, usually) that is mixed into a paste,
pushed through molds, and cut into the multitude of
pasta shapes.
 Unlike fresh pasta, this pasta is dried at a low
temperature for several days until all the moisture has
evaporated, allowing it to be stored almost indefinitely.
 Spaghetti, penne, rigatoni, linguine, orecchiette, fusilli
,etc.
Dry Pasta (pasta secca)

Dry Pasta Brands

Dried Pasta
 Dried pasta, should be cooked al dente in salted boiling
water
 the golden rule for cooking pasta is 1, 10, 100 or 1 liter
of water, 10 grams of salt for every 100 grams of
pasta.
 Do not soak in the water after you blanch the pasta
Cooking the Pasta

 Fill a large, tall pot with water and place over high heat.
 When the water begins to boil, add salt.
 After the salt has dissolved, toss in the pasta. Stir after
about 1 minute. Continue stirring at regular intervals for
the first 4 minutes.
 Cook the pasta for 1 minute less than is indicated on the
package. The pasta will continue to cook in the pan.
 Reserve about a small cup of cooking water.
 Drain the pasta and finish the preparation: toss the
pasta in a pan with the sauce you have prepared. Add 1
tbsp cooking water and grated Parmigiano Reggiano, if
needed. Continue tossing the pasta and pasta sauce
over high heat until it becomes smooth and creamy.
Step by Step to Cooked Dried Pasta

Step by Step to Cooked Dried Pasta

Pasta Sauces

 Ragu (ragout)
 Seafood Sauces
 Vegetable Sauces
 Cream Sauces
 Garlic-Oil
 Uncooked
Pasta Sauces

Ragu (Ragout)
 Ragu is defined as the sauce that remains after
braising a dish.
 The flavorings, meat or poultry are browned, and
then a tomato product and stock, water, wine, milk or
cream is added.
 Very common in classic Italian dishes in which much
of the tougher cuts of meat are cooked in this
method and then combined into the sauce and
poured over the pasta.

Kinds of Ragu
 Shredded beef ragu
 Bolognaise Sauce
 Braised beef ragu
 Tomato ragu
 Mushroom ragu
 Seafood ragu
 Slow cooked lamb ragu

 Shredded beef ragu  Bolognaise Sauce  Braised beef ragu
 Tomato ragu  Mushroom ragu  Seafood ragu

Seafood Sauces
 There are two types of seafood sauces –
White and red.
 White seafood sauces are made and
flavored with herbs and made with white
wine or stock.
 A red seafood sauce uses tomato as its
base. Very common in Cajun cooking and
central American cuisine.

Kinds of Seafood Sauce
 Marinara Sauce
 Creamy Seafood Sauce
 Vongole Sauce (Spaghetti alle
vongole)
 Chimayo Sauce (pasta
chimayo)
 Lobster Sauce
 Creamy crab sauce

 Marinara Sauce  Creamy Seafood Sauce Vongole Sauce
Pasta Chimayo  Lobster Sauce  Creamy crab sauce

Vegetable Sauce
 This type of sauce include both traditional
sauces (Made from tomatoes and stock, flavored
with garlic and peppers) and modern sauces,
such as primavera.

Kinds of Vegetable Sauce
 Pasta Primavera
 Tomato Sauce
 Chunky tomato Sauce
 Mushroom Sauce
 Ratatouille Sauce
 Arrabbiata sauce

 Pasta Primavera  Tomato Sauce  Chunky tomato Sauce
 Mushroom Sauce  Ratatouille Sauce  Arrabbiata sauce

Cream Sauces
 Quite simple. Uses cream or milk and sometimes a
roux.
 Cheese is usually added for increased flavor.
 A common base for these sauces is the béchamel
sauce

Kinds of Cream Sauce
 Béchamel Sauce
 Alfredo Sauce
 Three Cheese sauce
 Cheese Sauce
 White wine mushroom cream sauce

 Béchamel Sauce  Alfredo Sauce
 Three Cheese sauce  White wine mushroom cream sauce Cheese Sauce

Garlic-Oil (Pesto)
 Olive oil is used as and is flavored with garlic
and herbs. It can be served hot or cold,
cooked or uncooked.
 Pesto is a popular uncooked, cold sauce.

Kinds of Garlic-Oil (Pesto)
 Basil pesto
 Walnut pesto
 Parsley pesto
 Sun- dried tomato pesto
 Cilantro pesto

 Basil pesto  Walnut pesto
 Parsley pesto  Sun- dried tomato pesto  Cilantro pesto

Uncooked
 There is an endless variety of uncooked sauces that can be used
and are generally dressings and garnishes such as fresh tomatoes,
basil and olive oil, or olive oil, lemon juice, parsley, basil and hot
pepper flakes. Capers, anchovies, and olives are common due to
their strong flavor. Fresh vegetables and cubed cheeses can also
be used.

Basic Pasta: www.chefqtrainer.blogspot.com

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