Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking

1. Pasta
Part-1
By Culinary Department, AIHM

2. Categories
• Color
• Shape/Size
• Primary or Featured
Ingredient

3. Colors
• Artificial
• Naturally Added Colors
– Spinach
– Wine
– Tomato
– Sweet potato
– Squid Ink Artificial

4. Why Colors are Important
• Aesthetics
• Flavor differences
• Texture differences

5. Shape/Size
• Rolled Shapes
– Spaghetti, Soba, Udon, Vermicelli
• Flat Shapes
– Lasagna, Tagliatelle, Shahe Fen, Stringozzi
• Stuffed or Stuffable
– Ravioli, Gyozo, Manicotti
• Short Shapes (extruded)
– Penne, Fussili, Macaroni, Gemeli

6. Why shapes & sizes are important
• Aesthetics
• Sauce adhesion
• Audience
• Stuff-ability
• Crafting purposes

7. Ingredients
• Flour or Dry
ingredient
– Wheat flour, rice flour, mung
bean flour, bread crumbs
• Eggs
– All eggs, no eggs
• Liquids or color adding
ingredients
– Water, spinach, sweet
potatoes

8. Why Ingredients are Important
• Flavor
• Texture
• Type of Recipe
• Dietary Concerns

9. Thank you