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Pasta
Pasta Ingredients
Pasta:
  Made from semolina, which comes from the
  insides of durum wheat (the most durable
                           type of wheat)
How It’s Made
Commercially:
 By large machines



At Home:
 By hand or by pasta machine
Cost

• Most dried, boxed pasta is low in cost
    (And a little goes a long way!)

• Fresh or gourmet pastas can be more
  expensive
  (Think Buitoni pastas in the dairy section)
Storage
• Dried pasta should be stored in an air-tight
  container, to avoid getting stale or wet

• Stored pasta will keep for about one year

• Never store cooked
  pasta together with liquid
           Why?
Cooking Starches
• During cooking, starch granules
  absorb the water and swell

• This causes an increase in volume and the
  granules to soften (gelatinization)

• Check pasta package for correct proportion
  of water to use and cooking time
Preparing Pasta
• Bring 2 quarts of water to boil for every 8
  oz. of pasta you’re preparing (2 qts : 8 oz)

• Pasta should be allowed to move freely as it
  cooks, so use an appropriately sized pot!

• Pasta should be cooked
  until firm, but not hard
  (al dente: “to the tooth” )
And a Little of This…
Add salt as you’re bringing water to a boil…
         Why?




                    Add olive oil to boiling pasta…
                               Why??
Nutrition
1 cup enriched     1 cup whole wheat
  spaghetti:            spaghetti:

220 Calories          174 Calories
1 gram Fat            1 gram Fat
43 grams Carbs        37 grams Carbs
3 grams Fiber         6 grams Fiber
8 grams Protein       7 grams Protein
Carbs: The Good, the
                    Bad, and the Ugly
                 “Good Carbs” = Whole Grain/Complex Carbs

Whole grains, pastas, and breads are high in fiber and nutrients
                        and provide energy

 Complex carbohydrates stabilize blood sugar levels instead of
                         spiking them

“Bad Carbs” = Enriched Foods and Refined Sugars
  (white bread, enriched pastas, candy, soda)

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Pasta PowerPoint

  • 2. Pasta Ingredients Pasta: Made from semolina, which comes from the insides of durum wheat (the most durable type of wheat)
  • 3. How It’s Made Commercially: By large machines At Home: By hand or by pasta machine
  • 4. Cost • Most dried, boxed pasta is low in cost (And a little goes a long way!) • Fresh or gourmet pastas can be more expensive (Think Buitoni pastas in the dairy section)
  • 5. Storage • Dried pasta should be stored in an air-tight container, to avoid getting stale or wet • Stored pasta will keep for about one year • Never store cooked pasta together with liquid Why?
  • 6. Cooking Starches • During cooking, starch granules absorb the water and swell • This causes an increase in volume and the granules to soften (gelatinization) • Check pasta package for correct proportion of water to use and cooking time
  • 7. Preparing Pasta • Bring 2 quarts of water to boil for every 8 oz. of pasta you’re preparing (2 qts : 8 oz) • Pasta should be allowed to move freely as it cooks, so use an appropriately sized pot! • Pasta should be cooked until firm, but not hard (al dente: “to the tooth” )
  • 8. And a Little of This… Add salt as you’re bringing water to a boil… Why? Add olive oil to boiling pasta… Why??
  • 9. Nutrition 1 cup enriched 1 cup whole wheat spaghetti: spaghetti: 220 Calories 174 Calories 1 gram Fat 1 gram Fat 43 grams Carbs 37 grams Carbs 3 grams Fiber 6 grams Fiber 8 grams Protein 7 grams Protein
  • 10. Carbs: The Good, the Bad, and the Ugly “Good Carbs” = Whole Grain/Complex Carbs Whole grains, pastas, and breads are high in fiber and nutrients and provide energy Complex carbohydrates stabilize blood sugar levels instead of spiking them “Bad Carbs” = Enriched Foods and Refined Sugars (white bread, enriched pastas, candy, soda)