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Pasta

Pasta is a staple food of traditional Italian
cuisine, with the first reference dating to
1154 in Sicily
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.

Variety of pasta shapes video

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

All Purpose Flour
▪ 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
▪ Moistly unbleached
▪ Suitable for all cookery except the finest cakes

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.

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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.

How to make fresh Pasta video

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.)

Flavor of fresh pasta video

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

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

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

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

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

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.

Pasta Knowledge: www.chefqtrainer.blogspot.com

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