Powerpoint presentation of "Pasta" in Principles of food production (. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo

1. PASTAPASTA

2. PASTAPASTA – is Italian word for paste.– is Italian word for paste.
Types of PastaTypes of Pasta
 Commercial pastaCommercial pasta – is made from– is made from
dough that has been shaped and dried.dough that has been shaped and dried.
Checking quality – the best quality areChecking quality – the best quality are
made from semolina, a high protein flourmade from semolina, a high protein flour
from the inner part of durum wheatfrom the inner part of durum wheat
kernelskernels
 Fresh pastaFresh pasta – is made from white,– is made from white,
unbleached flour or durum flour andunbleached flour or durum flour and
fresh eggs.fresh eggs.
 Over 100 varietiesOver 100 varieties
 And has different shapes and sizesAnd has different shapes and sizes
 Color reflects flavorColor reflects flavor

3. TYPES OF PASTATYPES OF PASTA

4. TYPES OF PASTATYPES OF PASTA
Filled PastaFilled Pasta

5. TYPES OF PASTATYPES OF PASTA

6. Purchasing PastaPurchasing Pasta
 Dried Pasta:Dried Pasta: Tube, flat,Tube, flat,
and shaped pastaand shaped pasta
available in bags andavailable in bags and
boxes. It should beboxes. It should be
brittle.brittle.
 Fresh Pasta:Fresh Pasta: Labor-Labor-
intensive to make. Canintensive to make. Can
be purchased from abe purchased from a
pasta supplier or inpasta supplier or in
frozen form.frozen form.

7. PREPARING FRESH PASTAPREPARING FRESH PASTA
LONG PASTALONG PASTA

8. MAKING OF STUFFING PASTAMAKING OF STUFFING PASTA
RAVIOLIRAVIOLI

9. MAKING OF STUFFING PASTAMAKING OF STUFFING PASTA
RAVIOLIRAVIOLI

10. Stuffing PastaStuffing Pasta
1.1. Determine the pasta to be used.Determine the pasta to be used.
2.2. Prepare the pasta by cooking it in boiling salted water.Prepare the pasta by cooking it in boiling salted water.
You can use either dry or fresh pasta. The cookingYou can use either dry or fresh pasta. The cooking
time will depend on the form of pasta used. It will alsotime will depend on the form of pasta used. It will also
depend on whether you will fully or partially cook thedepend on whether you will fully or partially cook the
pasta.pasta.
3.3. Make the filling and chill in the refrigerator.Make the filling and chill in the refrigerator.
4.4. Drain the pasta and shock it in cold water to stop theDrain the pasta and shock it in cold water to stop the
cooking process. Drain and rinse.cooking process. Drain and rinse.
5.5. Test the pasta for doneness. If it cuts easily with a forkTest the pasta for doneness. If it cuts easily with a fork
the pasta is done.the pasta is done.

11. Stuffing PastaStuffing Pasta
6.6. Ladle a small amount ofLadle a small amount of
sauce into the bottom of thesauce into the bottom of the
baking dish or hotel pan.baking dish or hotel pan.
7.7. Use a pastry bag to pipeUse a pastry bag to pipe
the filling into the cookedthe filling into the cooked
pasta.pasta.
8.8. Place the stuffed pasta intoPlace the stuffed pasta into
the baking dish and ladle athe baking dish and ladle a
small amount of sauce oversmall amount of sauce over
the filled pasta.the filled pasta.
9.9. Bake as indicated on theBake as indicated on the
standardized recipe.standardized recipe.

12. COOKING PASTACOOKING PASTA

13. COOKING PASTACOOKING PASTA
 Pasta should be cooked al dente, or “to the
tooth”. This means that cooking should be
stopped when the pasta still feels firm to the bite,
not soft and mushy. Much of the pleasure of
eating pasta is its texture (that’s why there are so
many shapes), and this is lost if it is overcooked.
 Many suggestions have been made for testing
doneness, but none is more reliable than
breaking off a very small piece and tasting it. As
soon as the pasta is al dente, the cooking must
be stopped at once. Half a minute extra is
enough to overcook it.

14.  Cooking times differ for every shape
and size of pasta. Timing also depends
on the kind of flour used and the
moisture content. Times indicated on
the package are often too long.
 Fresh egg pasta, if it has not been
allowed to dry, takes only 1 to 1 ½
minutes to cook after the water has
returned to a boil.
COOKING PASTACOOKING PASTA

15. Boiling PastaBoiling Pasta
1.1. Use at least one gallon of water for eachUse at least one gallon of water for each
pound of pasta in a large enough stockpotpound of pasta in a large enough stockpot
for the pasta to move around freely.for the pasta to move around freely.
2.2. Add about 1 oz. of salt per gallon of water.Add about 1 oz. of salt per gallon of water.
3.3. Bring the water to a full boil and add theBring the water to a full boil and add the
pasta.pasta.
4.4. Stir the pasta occasionally as it continuesStir the pasta occasionally as it continues
to boil for the indicated time.to boil for the indicated time.
5.5. Test the pasta for doneness. If it cuts easilyTest the pasta for doneness. If it cuts easily
with a fork the pasta is done.with a fork the pasta is done.
6.6. Drain it into a colander.Drain it into a colander.
7.7. If serving immediately, just plate the pastaIf serving immediately, just plate the pasta
and serve it. If serving the pasta later, rinseand serve it. If serving the pasta later, rinse
it with cold, running tap water to halt theit with cold, running tap water to halt the
cooking process.cooking process.

16. Baking PastaBaking Pasta
 Pasta is partiallyPasta is partially
cooked before it iscooked before it is
layered or stuffed.layered or stuffed.
 Other ingredients areOther ingredients are
added and the dish isadded and the dish is
baked.baked.

18.  Disclaimer: I do not own the rights norDisclaimer: I do not own the rights nor
property of this powerpoint presentation.property of this powerpoint presentation.
All rights reserved to the owner.All rights reserved to the owner.
 Don't forget to follow me on twitterDon't forget to follow me on twitter
@joviinthecity@joviinthecity
 Thank You!Thank You!