Overview on PASTA gives details on types and its cooking method. pasta sauce and the preparation method is defined in detail. Storage of pasta and the service procedure is defined in detail.

1. PASTA
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2. Pasta is the Italian word for “paste” or “dough” and, in its simplest form, is produced
from a mixture of flour and water. Pasta has become the generic term for numerous
types of noodle products made from simple dough—usually semolina flour and
liquid. However, noodles are made from pasta dough that contains eggs. All pasta
products are based on a flour ground from a starchy, high-gluten grain and some
form of liquid. In general, the addition of eggs to noodle dough softens the gluten
and makes dough more tender than pasta dough. Western pasta types are usually
prepared from wheat flours; and Asian pastas and noodles may use rice flour or
potato starches or bean flours
PASTA

3. Pasta’s earliest roots begin in China, during the Shang Dynasty (1700-1100 BC), where
some form of pasta was made with either wheat or rice flour. Pasta also appears to be
a feature in the ancient Greek diet in the first millennium BC. Likewise, Africa had its
own form of pasta made with the kamut crop.
As early as the fourth century BC, the story of pasta takes shape in Italy. There is
archeological evidence for the existence of pasta in the Etruscan civilization, which
flourished in the regions we now call Lazio, Umbria and Tuscany. A bas-relief
unearthed in an Etruscan tomb depicts tools and kitchen utensils used to roll and
form pasta very similar to those still in use today. A lucky find for anthropology, but a
sad blow to the legend of Marco Polo, which claims he was the one who introduced
pasta to Europe after his adventures in the Far East. He may have brought some
unusual noodles back with him, but it was certainly not the first time Italians had ever
seen such food.
Like much of Italian culture, pasta as a culinary art form flourished during the
Renaissance. By the 14th century, pasta had become a staple in Rome and Florence. In
later centuries, as it became available in dried forms and sold in shops, pasta grew
more and more popular, until by the 19th century, it achieved a presence and stature
in Italian cuisine that continues to evolve to the present day.
History of PASTA

4. INGREDIENTS FOR PASTA
1. Flour provides the structure (gluten) for pasta.
a. Semolina flour is flour ground from the heart of durum wheat kernels and has
high gluten content that helps maintain the shapes, forms, and textures of dry
pasta. Its appearance is as hard, fine, granular, and yellowish flour. Semolina is
high in protein, making it perfect for noodles that hold up well when dried. It is
used for most commercially produced dried pasta.
b. Farina flour is a granular wheat flour often utilized in pasta preparation that is
made from the endosperm of any wheat kernel (not just durum wheat
varieties). It is coarsely processed hard wheat flour used in hot breakfast cereals
and pasta.
c. White and whole-wheat or all-purpose flour are also commonly used in pasta
and noodle making. Recipe amounts may vary when substituting standard
milled flours for semolina. d. Rice flour is a common Asian noodle choice.
Almost any starchy flour can be used to form noodle dough. For example, dried
mung beans are items ground into flour and are used to make noodle dough.
The ancient Chinese ground wild millet seeds to make a form of pasta dough.
Flax seed flour, which contains fatty acids known to be heart healthy, is a
relatively new form of starchy flour for pasta.
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5. Types of pasta
Each type of pasta is differentiated by its function and shape. Long pasta like spaghetti,
noodles or angel hair; short pasta such as penne, screw (fusilli) and gravatinha (farfalle).
There are also oriental noodles such as lamen-type noodles and rice noodles that use rice
flour instead of traditional wheat flour.
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Name of Pasta
Dough type
Feature Ideal for
Spaghetti Long pasta
More traditional, thin
and cylindrical shape.
· Noodles
· More liquid sauces
Linguine Long pasta
Shape flatter than
spaghetti.
· Noodles
· More liquid sauces
· Seafood
Noodles, fettucine,
tagliatelle and
pappardelle
Long pasta
Very flat shape. They
usually form a
nest. They vary
according to the
width.
· Light sauces that can
adhere to the dough.
Vermicelli (“angel hair”) Long pasta
Thinner cylindrical
shape in nest.
· Sweets (vermicelli)
· Soups

6. Types of pasta
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Name of Pasta
Dough type
Feature Ideal for
Bucatini
(“furadinho
pasta”)
Long pasta
Cylindrical shape,
thicker than spaghetti
and has a hole in the
middle like a straw.
Very liquid sauces that
can enter the dough.
Penne Short pastry
Short, hollow, pointed
shape and with
grooves for the sauce
to adhere.
Sauces thick and with
pieces.
Preparations in the oven
(eg gratin).
Rigatoni Short pastry
Thick and short
cylinders, with a
groove to adhere to
the sauce.
Sauces thick and with
pieces.
Fusili (“screw
noodles”)
Short pastry Screw shape (helical).
Salads
Light dishes
Chifferi (“snail” or
“elbow”)
Short pastry
“L” shape, cylindrical
and hollow.
Mac and cheese
rice noodle Oriental pasta
Format similar to
noodles, pasta made
with rice flour.
Oriental dishes
Light dishes

7. Types of pasta
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Name of Pasta
Dough type
Feature Ideal for
Lamen Oriental pasta
Thin, curly shape,
quick cooking. Known
as noodles or oriental
noodles.
Very liquid sauces.
Preparations with
vegetables
Ravioli Stuffed dough
Pastel format, filled
with meat, cheese or
vegetables.
Liquid sauces that match
your filling.
Capeletti and
Tortellini
Stuffed dough
Filled dough with
square or triangular
closure and union of
the ends in an annular
shape.
Liquid sauces that match
your filling.
Jiaozi Stuffed dough
Dough stuffed in the
form of pastry, can be
baked or fried.
Served with soy sauce .

8. Long pasta
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Long pasta is generally accompanied by sauces that are not too thick. Since it has a
large contact surface, it should be served with more liquid sauces that can adhere
better to the pasta.
Spaghetti
Spaghetti is the most traditional type of pasta. It has a cylindrical shape and is made
from a mixture of flour and eggs, it can vary according to its thickness, being
classified by a numbering in which the numbers 7 and 8 have the most common
thickness. Spaghetti represents about two-thirds of all pasta consumption in the
world. Spaghetti is the most versatile type of pasta, despite being a long pasta, it is
found in various preparations. It is the preferred type for traditional pasta. In
addition to traditional sauces, it is suitable for salads, starters or just cooked with
garlic and oil.
Linguine
Linguine, unlike spaghetti, is not so cylindrical. Its shape is a little more flattened, but
in general, they fulfill the same function. The linguine has a shape between the
epagette and the noodles.

9. Long pasta
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Noodles, fettucine, tagliatelle and pappardelle
These types of long pasta have a flattened structure and vary in width.
Noodles are the narrowest of the kind of pasta. This type of pasta is indicated for
light sauces, as they adhere very well to the pasta.
As for the width, in general:
Noodles – 0.3 cm;
Fettuccine – 0.5 cm;
Tagliatelle – 0.75 cm;
Pappardelle – 1.3 cm.
Vermicelli or angel hair
The noodles-type pasta, or angel’s hair, besides being widely used in soups, is also
the basis of a sweet that takes its name (vermicelli). Vermicelli jam has a similar
preparation to rice pudding and is usually decorated with cinnamon
Bucatini, the “furadinho pasta”
The bucatini is an adaptation of spaghetti, it has a cylindrical shape, but like some
short pasta, it has a hole in the middle, suitable for the sauce to penetrate. In Brazil,
bucatini is better known as “furadinho pasta”

10. Short Pasta
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Short doughs are suitable for thicker sauces or pieces of ingredients that can enter
their cavities. Here are some examples.
Penne
Penne is a popular example of short pasta. It has side grooves, a skewed tip and an
internal space for thick bundles to penetrate. Penne is a good combination for
cheese-based sauces
Rigatoni
Similar to penne, rigatoni has the appearance of a piece of pipe, may have grooves to
adhere the sauce and varies according to its diameter. Rigatoni is similar to penne,
but does not have its characteristic tip
Fusilli, the screw noodles
Screw pasta (fusilli) is a short spiral-shaped pasta (resembling a screw). It is ideal for
lighter preparations, such as salads. Screw noodles are widely used in salad
preparation
Farfalle, “tie noodles”
Farfalle, or “tie noodles”, got its name because of its shape that resembles a bow tie.
In Italian, farfalle means “butterfly”. To reach this shape, the still fresh dough is cut
into squares and the sides are joined to the center. Gravatinha pasta accompanies
salads or sauces. It is a very versatile type of pasta, it can be used as penne, in
thicker sauces or in salads like the “screw”.

11. Stuffed Pasta
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Some pastas are normally made but are used to wrap some type of stuffing before
being taken to bake.
Ravioli
The ravioli can be square or pastel. Raviolis can be stuffed with meat, fish or
vegetables and receive a sauce on top before being served. Raviolis are stuffed and
closed like pastry
Capeletti and Tortellini
They are stuffed pasta like ravioli, but to close them, join the ends forming a circle.
Despite the very similar appearance, capeletti is traditionally stuffed with Italian
cheese. The tortellinis receive the filling, are closed in a triangle shape and then,
join the two ends of the base
Jiaozi
China also has its version of stuffed pasta. The guioza is stuffed with meat or
vegetables and drizzled with a soy sauce.
Handlebars can be served boiled or fried

12. TYPES OF PASTA SAUCE
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Types of Pasta Sauce Ingredients Used With
Marinara Sauce
Tomatoes with some herbs and spices
(oregano, basil, and garlic)
Lasagna, chicken parmesan, mozzarella sticks
Alfredo Sauce Thick cream, butter, and cheese
Long pasta noodles (like fettuccine), baked
pasta, and many appetizers; seafood and meat,
especially shrimp and chicken
Bolognese Sauce
Ground beef, tomatoes, nutmeg, celery,
onion
Almost any pasta type
Carbonara Sauce
Heavy cream, eggs, grated cheese, bacon,
or pork
Long thick pasta noodles
Truffle Cream Pasta Sauce Truffle, butter, cheese Tagliatelle pasta
Vegan Tomato Pasta Sauce Tomato, garlic, and herbs Any type of pasta or noodle
Ragu Sauce
Mostly meat: beef, chicken, pork, veal, or
horsemeat
Long noodles
Pesto Sauce
Basil, fresh herbs, olive oil, pine nuts,
spices, and a lot of cheese
Any pasta dish, sandwiches, salad dressing

13. TYPES OF PASTA SAUCE
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Types of Pasta Sauce Ingredients Used With
Amatriciana Pasta Sauce
Tomatoes, guanciale (cured pork
cheek), olive oil, and cheese
Long noodles like spaghetti
Funghi e Piselli Pasta Sauce
Mushrooms, onions, peas, and
garlic
Short pasta (fusilli or rigatoni)
Aglio e Olio Sauce
Garlic, oil, chili, and Parmesan
cheese
Spaghetti
Cacio e Pepe Sauce Cheese and black pepper Long spaghetti noodles
Arrabbiata Sauce
Dried red chili peppers, tomatoes,
garlic, and olive oil
Any kind of pasta, from baked pasta to
zucchini noodles
Béchamel Pasta Sauce Butter, milk, and flour Baked macaroni and cheese dishes
Frutti di Mare Pasta Sauce
Mussels, baby clams, shrimp, squid,
tomatoes, onions, basil, red pepper
flakes
Most types of pasta, especially long spaghetti
noodles
Salsa di Noci Pasta Sauce Walnut, pine nuts, and white wine
Short fresh pasta like corzetti or trofie;
spaghetti or pici; crusty bread or crostini

14. TYPES OF PASTA SAUCE
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Types of Pasta Sauce Ingredients Used With
Brown Butter Sauce Brown butter Any pasta dish
Vodka Sauce Cream, tomato sauce, and a twist of vodka Short pasta types like penne or rigatoni
Puttanesca Sauce
Tomatoes, anchovies, capers, olives, and red pepper
flakes
Cappellini, spaghetti, sauteed shrimp
Clam Sauce Tomatoes and clams Any pasta type
Pomodoro Sauce
Olive oil, onions, garlic cloves, peeled tomatoes, basil
leaves, sugar, and kosher salt
Any pasta type

15. STORAGE OF
PASTA
• DRIED PASTA : Well, Talking about dried pasta it does not need to be refrigerated. It can be
stored in shelf in Airtight container in dry area not exposing to high temperature. It can be
stored indefinitely but best served within two years or flavor, nutrients will be affected.
• FRESH PASTA : It can be stored in Refrigerator for 2, 3 days. For longer storage it can be
frozen . Frozen pasta can be stored for 2 - 3 month. It can also be dried and placed in airtight
container.
• COOKED PASTA : Cooked pasta can be stored un sauced in airtight container and refrigerated
for 4 - 5 days. The sauce should be stored separately for 5 -7 days. Don't store pasta with
sauce together otherwise pasta will soak up too much oil and flavor from sauce.
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16. HOW TO COOK PASTA
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1.Always use a very large cooking pot.
2. Always add tablespoon of salt.
3. Make sure the water is up to a good fierce boil before the pasta goes in.
4. Add the pasta as quickly as possible and stir it around just once to separate it. If you're cooking long
pasta, like spaghetti, push it against the base of the pan and, as you feel it give, keep pushing until it all
collapses down into the water.
5. Do not put a lid on the pan.
6. Check the packet for a guide to the cooking time. Top quality pasta will need about 9 – 12 minutes
depending on the shape. Sometimes can give 1 minute's less boiling and then allow an extra minute's
cooking whilst combine with the sauce.
7. Have a colander ready in the sink, as draining the water, swirl it around the colander, which will heat it
ready for the hot pasta.
8. Don't drain it too thoroughly: it's good to have a few drops of moisture still clinging as this prevents the
pasta from becoming dry. Place the colander back over the saucepan to catch any drips.
9. Always serve it on deep warmed plates to keep the pasta as hot as possible as it goes to the table.
10. For spaghetti, the very best way to serve it is to use pasta tongs and always lift it high to quickly
separate each portion from the rest.
11. If the pasta is going to be cooked again, in a baked dish like macaroni cheese, give it half the usual
cooking time to allow for the time in the oven.
12. Presto pronto! ln Italian this means soon and quickly. Always work quickly, as pasta won't hang around
— if it cools it goes sticky and gluey, so drain it quickly, serve it quickly and eat it quickly.

17. THANK YOU
SASIKUMAR NATARAJAN
EDUCATIONALIST & HOSPITALITY TRAINER
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