This document provides information about pasta. It discusses that pasta originated from ancient China and spread to other parts of Asia and Europe. While the exact origin is unknown, pasta is now strongly associated with Italian cuisine. It notes that pasta is typically made from durum wheat which gives it a high gluten content and shelf stability. The document discusses different types of pasta like dried pasta, fresh pasta, stuffed pasta, and different shapes. It provides tips for cooking pasta al dente and pairing it with sauces.

1. Pasta

2. Pasta

3.  Basic staple ingredient- cooking.
 Italy’s best loved foods and considered as a
signature dish.
 Usually consumed during lunch, dinner, supper or
as a snacks meal.
 “Farinaceous dishes”
 Available in hundreds of shapes worldwide and in
many different flavors.
 Under Italian law, dry pasta can only be made
from durum wheat flour or durum wheat
semolina.
 Durum wheat, or Triticum turgidum, is the
second most cultivated species of wheat after
bread wheat, which is also called common wheat
or Triticum aestivum.
 Durum wheat is a variety of spring wheat that’s typically ground into semolina
and used to make pasta. It can also be ground into a finer flour and used to

5. Differences and similarities
 Durum wheat and bread wheat are closely related, which explains their similar
nutritional profiles.
 When whole, both grains are rich in fiber, B vitamins, iron, copper, zinc, and
magnesium, as well as a slew of antioxidants and other beneficial plant compounds
.Yet, despite being the same botanical species, durum wheat is harder than bread
wheat. Therefore, more thorough grinding is required to produce flour, which damages
some of its starch content.
 Notably, this makes durum wheat flour less suitable for making bread. That’s because
dough made with flour with a damaged starch content has a reduced ability to ferment
and rise .
 In addition, durum wheat lacks the D genome — a set of DNA typically found in bread
wheat — which affects the properties of dough.
 For instance, doughs made from durum wheat tend to have higher extensibility. This
means they are more easily stretched into long pieces without breaking, making them
ideal to use in pasta.
 On the other hand, doughs made from bread wheat have a higher elasticity, which
helps them bounce back when kneaded. This makes bread wheat a better choice when
making bread .

6.  Particular varieties of pasta may also use
other grains and milling methods to make
the flour, as specified by Italian law.
 Fresh pasta may include eggs (pasta
all'uovo 'egg pasta').
 More over pasta is generic term for noodle
made form unleavened dough of wheat or
buckwheat flour, water and eggs, sometime
with other ingredients such vegetables
extracts.
 Pasta is typical of different cultures and
countries- but most variety from Italy.
 Hundreds of different shapes of pasta are
available with at least locally recognized

7. Macaroni is dry pasta shaped
like narrow tubes. Made with
durum wheat, macaroni is
commonly cut in short lengths;
curved macaroni may be
referred to as elbow macaroni.
Spaghetti is a long, thin, solid, cylindrical
noodle pasta.
Fusilli, commonly known as Rotini in the U.S.,
are a variety of pasta that are formed into
corkscrew or helical shapes.

8. Lasagne are a type of wide, flat pasta,
possibly one of the oldest types of pasta.

9.  Many ways of using pasta- most popular,
topped with sauce.
 Many can be used as main ingredients or
smaller amount added in soup, stew, salad
etc.
 When pasta is served with just a sauce, type,
shape, and flavor of pasta should be
considered.

10.  Italian pasta is traditionally cooked al dente-
firm to the bite

11.  Outside Italy , dry pasta is frequently made
from other types of flour (such as wheat flour)-
are soft- may not be al dente.
 Quality of pasta varies according to wheat or
flour used.
 Whole wheat pasta, which generally contains
more fiber and more nutrients than refined
pasta, has become increasingly popular.
 Whole wheat pasta designed to appeal to
people familiar with refined grain pastas may
have a mixture of whole grain and refined
grain ingredients.

12. Basic Style of Pasta
Dried Pasta

13.  Dried pasta is readily available in many sizes
and shapes.
 It is factory made and fully dried before it is
packaged.
 Dried pasta is most often made with just
semolina wheat flour, water and salt, but it is
also available made from other types of flour
and seasoning.
 It rarely contains eggs so it can be stored
indefinitely without refrigerating or freezing.
 The firmness of dried pasta allows it to be
stored easily without damage.
 Dried pasta requires a longer cooking time

14.  When the same amounts of dried and fresh
pasta are cooked, the dried pasta will produce
approximately 60% more than the fresh pasta.
 Because of its firm texture, most dried pastas,
except for the more delicate sized and shaped
types, work well with thick sauces and sauces
containing meat and vegetables.

15. Fresh Pasta

16.  Available in a variety of sizes and shapes but
not to the extent of dried pasta.
 However, available in a greater variety of
flavors.
 Fresh pasta most often contains eggs and
has high water content, making it
necessary to refrigerate or freeze the pasta
to keep it from spoiling.
 Eggs enhance bright color, add flavor, and
give the pasta more nutritional value.
 If refrigerated, it should be used within 3 to 4
days of purchasing it and within approximately
one to two months if frozen.

17.  Fresh pasta can be dried and stored at room
temperature,
 but it is important that the pasta is
completely dried before storing.
 Fresh pasta is more delicate than dried
pasta, making it more difficult to store.
 Short cooking time.
 Testing often for doneness is required to
prevent pasta from overcooking.
 Fresh pasta does not swell in the same
manner as dried pasta when cooked.
 It will swell only slightly.

18.  Fresh pasta's softer texture goes well with
lighter sauces, such as tomato sauces, cream
sauces and simple sauces.
 Making fresh homemade pasta provides an
opportunity to create many different flavors of
pasta.
 A variety of flours, such as wheat flour,
buckwheat flour, rice flour, soy flour, and oat
flour can be used to provide different flavors.

19. Flavoring of Pasta
 Green pasta – Puree of blanched spinach is
added to the eggs and flour to make dough.
 Red Pasta – Tomato puree is added to eggs
and flour to retain light red colored dough.
 Herbs Pasta – Finely chopped fresh herbs like;
parsley, basil, tarragon, oregano, dill, marjoram,
coriander etc can be added to eggs and flour to
retain an aromatic flavor.
 Black Pasta – Ink of cuttlefish is added to eggs
and mixed with flour.

20. Cuttlefish

22. Other type of pasta
 Baking Pasta –
 Traditional dried and fresh pasta must be boiled
before it can be used in baked dishes.
 Eg; Stuffed pastas like- Lasagne, Cannelloni,
Bucatini, etc.

24.  Filled Pasta –
 Fresh or dried, a wide variety of pasta is
produced with various meat, cheese, poultry,
mushroom filling and served in sauce.
 Eg; Raviolli, Tortelinni, Cappeletti, etc.

25. Ravioli are a type of pasta
comprising a filling enveloped in
thin pasta dough.

28.  Non Wheat Pasta –
 There is a good range of Italian style pasta
made from corn and other non-wheat flours.
 Such type of pasta is produced for the health
food market for those who are allergic to
wheat.

30.  Soup Pasta –
 This pasta is very small and made in various
shapes that can be added to soups at the end
of cooking.
 They are also used in the preparation of
starters and salads.
 Eg; Vermicelli, Stelline( small stars), risoni (rice
grains shape), annellini (small ring shape),
etc.

32.  Whole wheat and Buck wheat Pasta –
 These pastas are usually available in dried
from in Italian style or oriental style.

34. Some flavoring and coloring

35. Flavoring
Agent
Flavor Color
Spinach Mild spinach Medium to dark
green
Broccoli Mild broccoli Medium to dark
green
Tomato Mild tomato Light reddish-orange
to dark reddish-
orange
Beets Slight difference
from plain pasta
Deep pink to dark
red
Carrot Strong carrot Orange

36. Red Bell Pepper Slightly sweet Bright oranges-red
Chili Pepper A sharp biting flavor Color will vary
according to the
variety of pepper
used
Squid Ink Mild seafood Dark gray, almost
black
Garlic Garlic Creamy beige
Garlic and Herbs Spicy Garlic Creamy beige with
green flecks

37. Creamy beige

38. Curry(Garam
Masala type)
Spicy Tint of burnt
orange
Saffron Spicy, mildly
bitter
Bright yellowish-
gold
Lemon Mildly tart, lemon Light yellow
Straw berry Mild Straw berry Dull pale red
Chocolate Mild Chocolate Brown

39. Pasta Shape and Size
 Available in many different forms and sizes.
 The majority of pasta shapes that are available
originated in Italy but they have also been
created in other parts of the world.
 Many types of noodles have been created in
Asian countries.
 Certain shapes and sizes are used for specific
purposes, while others can be used in several
different manners.

40. Different Pasta Shape
Shaped Pasta

41.  Available in many different sizes and specific
shapes.
 They include shapes that resemble shells, bow
ties, spirals, snails, wheels and radiators.
 Shaped pastas are generally found dried.
 The smaller shaped pastas work well with a
simple sauce
 but most shaped pastas can be paired with a
chunkier sauce because they are sturdy enough
to hold up with the other ingredients.

42. Tubular Pasta

43.  Tubular pastas are any pastas that are in the
shape of a tube.
 They are available in many different sizes and
shapes. Some tubes are long and narrow
while others are short and wide.
 They are found with smooth or grooved
exteriors.
 Ends are cut straight or at an angle.
 They are often served with a heavy sauce,
which holds well in the hollows of the pasta
tubes.
 Tubular pastas are also used in salads.

44. Strand Pasta

45.  Pasta strands are long rods of pasta, which are
generally round, but they are available in a
square rod also.
 The basic difference from one variety to the
next is the thickness.
 The thicker strands work well with a heavier
sauce while the thin varieties are better with a
more delicate sauce.

46. Ribbon Pasta

47.  Ribbon pastas consist of flat strands of pasta,
which are available in different lengths, widths
and thickness.
 Some are short and wide, while others are long
and narrow.
 Ribbon pasta can have straight or wavy edges.
 Many varieties are available fresh and dried.
 The dried ribbons are generally used with a
thick, heavier sauce and the fresh ribbons are
served with a more delicate sauce.

48. Soup Pasta

49.  Soup pastas consist of pasta shapes that range
in size from small to very tiny.
 The larger of the soup pastas are used in
thicker based soups and the tiny and smaller
pasta shapes are used in light or broth based
soups.
 Some of the soup pastas are also used in pasta
salads.
 Soup pastas include many shapes, such as
round balls, thin strands, tubes, rings etc

50. Stuffed Pasta

51.  Stuffed pastas consist of fresh pasta sheets that
are stuffed with a filling.
 The pasta sheets are folded over and sealed or
another sheet is placed on top and the edges
are sealed after the filling has been added.
 Some sheets are folded over the filling and then
twisted to form a little hat shaped pasta.
 Stuffed pastas are formed in different shapes,
such as squares, circles, triangles and half
moons.
 They are stuffed with a variety of fillings, which
consist of a mixture of ingredients, such as
meats, cheeses, herbs, mushrooms, and

52.  Stuffed pastas are first cooked and then
generally served with a light sauce.

53. Recipe for pasta dough
Ingredients Quantity
Flour 1000 gm
Egg 10 No.
Water
Oil
Salt

54. How to Make Pasta

55.  Firstly sieve the flour on to a clean table or
pastry board.
 Make a well in the center and fill it with the
eggs, oil, little water and seasonings.
 Mix thoroughly and knead to smooth dough.
 Rest the dough, cover with a damp cloth
before rolling.
 Roll and cut the dough in to a required
shapes and size by using a pasta maker or
knife.
 Boil plenty of water, adding salt and 1 tsp of oil
to each 5 cups.
 Add pasta gradually; stir around gently with a

56.  Do not overcook, just maintain “Al Dente”,
which means not soft.
 Drain the pasta and toss in an olive oil, season
it.
 Serve piping hot topped with a parmesan
cheese.

57. Tips for Cooking and Serving
Pasta
 A large pan must be used because plenty or
boiling water is need for pasta to swell and
move freely otherwise the released starch
makes it sticky. Tablespoon oil is added to
prevent this.
 Sprinkle small pasta into briskly (rapidly)
boiling water, long pasta such as spaghetti is
gradually pushed into boiling water until it
softens and bends.
 Sealing the pasta in fast boiling water achieves
the degree of pasta cooking known as al dente.

58.  For general guidelines,
 dried vermicelli take 4-5 minutes,
 flat pasta and spaghetti takes 11-12 minutes,
and
 long macaroni takes 15 minutes boiling time.
 In each case timing begins when water comes
to boil.
 Fresh pasta cooks quicker and requires 2-3
minutes boiling time.
 If the pasta is to be served in salads, drain it,
rinse in cold water and immediately mix with oil
so that it will cool down without sticking.

59.  When serving hot, the choose sauce or dressing
should be poured on to or mixed with hot pasta
and serve immediately.
 The range of sauce for pasta is very large and
may be based on tomatoes and often containing
ham, meat, anchovies, chicken breasts,
mushrooms, sliced vegetables, and pickled ox
(beef tongue), etc.
 Bolognaise (Bolognese) and Milanese are the
well-known classic sauces served along with
pasta.
 Pasta fillings may include – spinach with
béchamel, meats, chicken liver, cheese and
herbs, sausage meats, mushrooms etc.
 Italian best preferred as entrée where as in

60. Pasta shape and
name

61. Acini di Pepe Alphabet

62. Anellini Angel Hair

63. Farfalle Cavatelli

64. Elbow Macaroni Farfalline

65. Fusilli Linguine

66. tagliatelle

67. History of Pasta

68.  Integrant part of Italy's food history.
 Nobody knows the exact date and place of
origin.
 Trail would span cultures and continents
ranging from Asia, the Mid-East, Europe, the
Americas, and parts of Africa, and reach back at
least 3,500 years.
 Myriad of historical evidence and context but
today, universally associated with Italy.
 Early history of past does not begin in Italy but
Shang dynasty in China (1700-1100 BC)
where some form of noodles are known to have
existed - made with either wheat or rice flour.

69.  Noodles existed in Asia long before Polo’s trip to
China.
 Archaeologists believe that central Asia is most
likely the first area to have produced noodles
thousands of years ago.
 From Asia, it traveled westward.
 How it reached Europe is unclear, though there
are many theories—some believe that nomadic
Arabs are responsible for bringing early forms
of pasta westward.

70. Once it reached to Mediterranean –
processes refined
Durum wheat became choice- High
gluten content and self life.
 Dried pasta –convenient food to store.
 Over time, because of pasta’s affordability,
shelf life, and versatility, it became firmly
rooted in Italian culture.
 Pasta also appears to have been a feature in
the diet of ancient Greek civilization,
flourishing in the first millennium BC which also
used to be made from durum wheat.

71.  In fact, the word lasagna comes from the
Greek term "laganon," which consisted of
strips of dough made with flour and water.
 However this type of food mentioned, was not
boiled, as it is usually done today, but oven
baked.
 Ancient lagane had some similarities with
modern pasta, but cannot be considered quite
the same.
 As early as the fourth century BC, the story of
pasta shifts to Italy: there is archeological
evidence for the existence of pasta in the
Etruscan civilization, which flourished in the

73.  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.
 Since before this Marco polo was supposed to
introduce pasta in Europe.
 May have brought some unusual noodles but
Italian didn’t see it first time.
 But like so much else in Italy, the development
of pasta as a culinary art really takes off in
the Renaissance (14th to 17th Century)

74.  By the 14th century, pasta was a regular part of
life in Rome.
 As far as we know the first scholar to write
extensively about pasta was the humanist
known as Platina.
 In 1474, he wrote an important treatise, entitled
"On Right Pleasure and Good Health“.
 Early Spanish settlers were among the first to
bring pasta to America.
 Believed that, it was Thomas Jefferson push
into popularity of pasta in USA.

75.  During an extended stay in Paris from 1784-
1789, Jefferson ate what he called macaroni…
back then.
 He enjoyed the dish so much that he returned
to America with two cases in tow.
 When his supply ran out, he sent for
reinforcements via a friend from Naples (Italy).
 During the late 19th century, when a large group
of immigrants relocated from Italy to America
(most from Naples), pasta became a common
food in the America (USA).

76.  In later centuries, as it became available in dried
forms and sold in shops, pasta grew more and
more popular.
 continues to evolve to the present day.
 Though Italians cannot claim to have invented
pasta, it's clear they took to the creation with an
unparalleled joy, passion and inventiveness -
developing an entire culture and cuisine around
it, which is now recognized worldwide.