This document discusses different types of pasta, including commercial pasta made from durum wheat and fresh pasta made with eggs. There are over 100 varieties that come in various shapes and sizes. Pasta is purchased dried in bags or boxes and should be brittle, or fresh from a supplier. It is cooked al dente still firm to the bite and not mushy. Pasta can be stuffed or layered before baking to combine with other ingredients.

1. PASTA
PASTA

2. PASTA
PASTA – is Italian word for paste.
– is Italian word for paste.
Types of Pasta
Types of Pasta
 Commercial pasta
Commercial 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 are
Checking quality – the best quality are
made from semolina, a high protein flour
made from semolina, a high protein flour
from the inner part of durum wheat
from the inner part of durum wheat
kernels
kernels
 Fresh pasta
Fresh pasta – is made from white,
– is made from white,
unbleached flour or durum flour and
unbleached flour or durum flour and
fresh eggs.
fresh eggs.
 Over 100 varieties
Over 100 varieties
 And has different shapes and sizes
And has different shapes and sizes
 Color reflects flavor
Color reflects flavor

3. TYPES OF PASTA
TYPES OF PASTA

4. TYPES OF PASTA
TYPES OF PASTA
Filled Pasta
Filled Pasta

5. TYPES OF PASTA
TYPES OF PASTA

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

7. PREPARING FRESH PASTA
PREPARING FRESH PASTA
LONG PASTA
LONG PASTA

8. MAKING OF STUFFING PASTA
MAKING OF STUFFING PASTA
RAVIOLI
RAVIOLI

9. MAKING OF STUFFING PASTA
MAKING OF STUFFING PASTA
RAVIOLI
RAVIOLI

10. Stuffing Pasta
Stuffing 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 cooking
You can use either dry or fresh pasta. The cooking
time will depend on the form of pasta used. It will also
time will depend on the form of pasta used. It will also
depend on whether you will fully or partially cook the
depend 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 the
Drain 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 fork
Test the pasta for doneness. If it cuts easily with a fork
the pasta is done.
the pasta is done.

11. Stuffing Pasta
Stuffing Pasta
6.
6. Ladle a small amount of
Ladle a small amount of
sauce into the bottom of the
sauce into the bottom of the
baking dish or hotel pan.
baking dish or hotel pan.
7.
7. Use a pastry bag to pipe
Use a pastry bag to pipe
the filling into the cooked
the filling into the cooked
pasta.
pasta.
8.
8. Place the stuffed pasta into
Place the stuffed pasta into
the baking dish and ladle a
the baking dish and ladle a
small amount of sauce over
small amount of sauce over
the filled pasta.
the filled pasta.
9.
9. Bake as indicated on the
Bake as indicated on the
standardized recipe.
standardized recipe.

12. COOKING PASTA
COOKING PASTA

13. COOKING PASTA
COOKING 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 PASTA
COOKING PASTA

15. Boiling Pasta
Boiling Pasta
1.
1. Use at least one gallon of water for each
Use at least one gallon of water for each
pound of pasta in a large enough stockpot
pound 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 the
Bring the water to a full boil and add the
pasta.
pasta.
4.
4. Stir the pasta occasionally as it continues
Stir 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 easily
Test 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 pasta
If serving immediately, just plate the pasta
and serve it. If serving the pasta later, rinse
and serve it. If serving the pasta later, rinse
it with cold, running tap water to halt the
it with cold, running tap water to halt the
cooking process.
cooking process.

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

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