1. Grains
• Cornmeal, polenta, grits, hominy, masa
• Popcorn, husks used for tamales
• GMOs and plant modifications
• Wheat – hard and soft wheat
• Gluten proteins, gliadin, glutenin
• Gives structure to breads
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Grains are the edible seeds of various grasses
• Corn – native to North and South America

2. Pasta
• Made from various types of finely milled grains = flour
• Provides structure without too much elasticity
• Less gluten proteins
• Dried vs. fresh
• Shapes
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Rice, buckwheat, whole wheat, refined wheat
• Italian pasta made from Durham wheat
• Semolina is the course meal of Durham wheat

3. Pasta Shapes
• Ribbons
• Fettuccini, lasagna, spaghetti, capellini
• Tubes
• Shaped
• Farfalle, fusilli, rotelle, orzo
• Filled pasta
• Ravioli, tortellini, agnolatti
• Egg doodles and pasta without egg
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Manicotti, ziti, penne, rigatoni

4. • The shape of the pasta is used to determine the type of sauce
to pair with it.
• Pasta is the vehicle to get the sauce to the mouth
• Ribbons used for rich tomato or creamy thick sauces
• Tubes are used for thinner meat or vegetable sauces or baked
in a cassarole
• Shapes are used for thinner meat or oil based sauces
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Why different shapes of Pasta

5. Polenta or Grits
• Italian polenta is made from a particular variety of corn usually
ground to a coarse meal
• Grits are either white or yellow and a staple dish in southern
united states
• Can be hard or soft
• Can be made with water, stock or milk
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• A porridge made from ground corn

6. • Pesto is a preserving method for fresh herbs
• Due to the amount of oil you must be careful when storing
pesto or clostridium botulinum may grow
• Various herbs and plant tops may be used to make pesto
• Utilize water from cooking the pasta to thin pesto out and
distribute more evenly over pasta
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Pesto

7. Other Sauces
• Tomato sauces
• Cream sauces
• Traditionally cream is not used for sauce in Italy
• Cheese, butter, egg & pasta water
• Oil based sauces & other sauces
• Simple garlic & oil
• Diced vegetables and oil
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Fresh & hearty
• Meaty or vegetarian
• Chunky or smooth

8. • Dried pastas are cooked to el dente (to the tooth)
• Fresh pasta cook quickly and never become hard enough to be
el dente
• Fresh pasta must be refrigerated
• Shocking and oiling pasta, how & when
• Holding pasta
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Overview