types of pasta , defination , pasta sauce , pasta making procss, history , ingrediants ,

1. PASTA
Definition:- An Italianfood made flour, eggs, and water cuts in
to variousshapes usually eaten with a sauce.
PASTA MADE FROM DURUM WHAT FLOUR.
History: - The origin of pasta is debatable.Pasta is believedby
some to have originated in China. It was said to have been
brought to Italy by Marco Polo, a merchant from Venice. Others
believedthat Polo rediscovered pasta, and that the food was
originallyconsumed by the Romans and Etruscans.
Ingredients- flour, eggs, water.
Pasta Making Process. {1} Take a flour put a whole egg , a bit of
salt &p pepper and make tight dough . sometimes water which
added but sometimes not .
{2} when the dough is ready . then it pass through the rolling
machine .At least twice to make it flat , till you get the required
consistency.
{3} once you get desired consistency .cut into different shapes.
Types of Pasta:- [1] long pasta – bucatini ,- name comes from
Italianword ‘buco means holes, as it long pasta with holes .
example - cappellini,fusilli,spaghetti , linguire, bucatini.
[2]Ribbon pasta- name- fettucini ,lasagna, tagliatelle,
pappardelle.

2. [3] Short cut extruded pasta- cannelloni ,macaroni penne.
[4] decorative shape pasta – farfalle ,gnoochi, lumache,
orecchite.
[5] stuffed pasta – camnelloni,cappelletti,ravioli, tortellini
Ditali, cavtelli,conchiglioni, rigatoni ,rotini .
Pasta served with parmesan cheese, sliced of garlic bread.
Pasta Sauces :-
{1} Arrabiatta sauce – Spicy tomato sauce cooked in olive oil &
red chili.
{2} Pomodoro:- All type of tomato [ red and yellow , tomato &
sundried tomato ]
{3} Neapolitansauce :- Tomato ,garlic ,onion,thyme
,peppercorns ,oregano cloves’
{4} Alfredo sauce: - white sauce
{5}Pesto sauce: - green sauce & olive oil.
{6}AOP: - Aglio, olive, pepperoncino – tossed with olive oil, chill
flakes oregano.

3. {7} Bolognese: - minced beef sauce.
{8} carbonara: - bacon egg.
When we take order, we should be ask that which sauce they
will preferred or pasta.
It shouldbe served with pasta plate.
Dried pasta: 75-115 g / 3-4 oz
Fresh pasta: 115-150 g / 4-5 oz
Filled pasta (like ravioli):175-200 g / 6-7 oz
Pasta name with photo =