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COOKING OF PASTA AND DUMPLINGS

COOKING OF PASTA AND DUMPLINGS. DIFFERENT FLOURS THAT CAN BE USED. Unbleached White Flour. It produces a firmer dough. It is lighter than whole wheat flour and produces pasta dough that is easy to work with . Beige. Semolina Flour.

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COOKING OF PASTA AND DUMPLINGS

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  1. COOKING OF PASTA AND DUMPLINGS

  2. DIFFERENT FLOURS THAT CAN BE USED Unbleached White Flour It produces a firmer dough. It is lighter than whole wheat flour and produces pasta dough that is easy to work with. Beige. Semolina Flour Flour that is finely ground from hard durum wheat. Semolina flour is used to make most dried pastas. It contains a fair amount of gluten, which provides elasticity to the dough, allowing the dough to be formed into a large variety of shapes. Beige in colour

  3. DIFFERENT FLOURS THAT CAN BE USED Whole Wheat Flour Whole wheat flour is available in several different grinds and will provide heavier textured pasta. The coarser grinds are best used for flat noodles, whereas, the finer grinds can be used for most any shapes.. Nutty with a medium tan to light brown colour

  4. DIFFERENT FLOURS THAT CAN BE USED Buckwheat Flour Flour made form buckwheat seeds, which have been toasted. This is a heavy flour that produces dough that is tender but slightly gritty. To lighten its texture and provide smoother dough, it is sometimes mixed with lighter flour, such as unbleached white or fine ground whole wheat. The dough cracks easily so it is best used for thick wide noodles. Strong nutty flavor, light to medium brown

  5. DIFFERENT FLOURS THAT CAN BE USED Brown Rice Flour Flour made from rice that has only the inedible hull removed. This flour is high in fiber and resembles pasta dough made from whole wheat flour, except the dough made from brown rice flour is a little stickier. Pasta dough made with brown rice flour works best for making flat noodles. Tan to light brown in colour Rice Flour Flour finely milled from non-glutinous rice. Rice flour is used to make thin white translucent Chinese noodles . Translucent and white in color

  6. DIFFERENT FLOURS THAT CAN BE USED Mung Bean Threads Mung bean threads produce a gelatin-like noodle that has a translucent appearance. It is cooked and used in the same manner as rice flour noodles. The noodles are often called bean threads or cellophane noodles and are widely used in Asian cooking. Translucent and white in colour

  7. DIFFERENT FLOURS THAT CAN BE USED Corn Meal Used to add a distinct flavor to pasta. Corn meal is always mixed sparingly with flour so the pasta dough does not become too grainy. If the dough is too grainy it becomes difficult to roll out or extrude from a machine. Corn meal dough works best for making flat noodles. The amount and type of corn meal added will determine how much affect it will have on the color. The corn meal may just add specks of yellow, white or blue to the color.

  8. FLAVORINGS AND COLOURINGS ADDED TO PASTA Spinach Carrot Beetroot Roasted red peppers Chili peppers like Halapeno, Poblano and Serrano

  9. Squid Ink Roasted Garlic Herbs Saffron Lemon

  10. MAKING HOME MADE PASTA MIXING THE DOUGH 4 1 3 2 5

  11. 4 KNEADING 1 3 5 2

  12. ROLLING 3 5 1 2 4 6

  13. 3 1 5 2 4 6

  14. Cutting and Shaping Pasta by Hand Lasagne / Cannelloni / Pappardelle

  15. Farfalle: 4 1 3 5 2

  16. 1 FUSILI 2 3

  17. Ravioli: Roll the pasta dough into a rectangle shaped sheet. Using a knife or fluted pastry wheel, square off edges so you have a sheet large enough to cut two 4 x 12 strips of pasta. Cut the two pasta strips and place them on a floured work surface

  18. RAVIOLI ALTERNATIVE

  19. 4 USING A RAVIOLI TRAY 1 3 2 5

  20. 4 MAKING TORTILLONI 1 3 2 5

  21. Drying Before Cooking: After fresh pasta noodles and shapes have been cut, they should be placed on a lightly floured surface and allowed to dry for at least 15 minutes before cooking.

  22. Allow the noodles to sit in a warm dry location while drying. Long pasta noodles, such as angel hair, tagliatelle, and fettuccine, are sometimes wrapped into a nest and allowed to dry The nests must be turned over often to aid in drying thoroughly and to prevent it from molding on the bottom side. The drying time for all fresh pasta will vary greatly. Drying times are affected by the size, shape and thickness of the pasta. The drying method and the temperature and humidity of the area in which it is dried will also greatly affect the drying time

  23. Fresh pasta has a softer texture than dried pasta and requires only a short cooking time. Because fresh pasta does not swell in the same manner as dried pasta you will need approximately 50 percent more fresh pasta to equal the same amount of dried pasta. Fresh pasta's softer texture goes well with lighter sauces, such as tomato sauces, cream sauces and simple sauces made from oil or butter that is flavored

  24. Dried pasta requires a longer cooking time than fresh pasta and will swell a considerable amount when cooked

  25. Matching Pasta to Sauce Shaped and Tubular Pasta Thick tomato sauces, meat sauces, chunky sauces, and cheese sauces Strand Pasta Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces

  26. Matching Pasta to Sauce Shaped and Tubular Pasta Thick tomato sauces, meat sauces, chunky sauces, and cheese sauces

  27. Ribbon Pasta For the wider dried pastas - meat sauces, thick tomato sauces, and thick cream sauces. For narrow or fresh pastas - Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces

  28. Stuffed Pasta Light tomato sauce, light cream based sauce, and broth

  29. Asian wheat noodles, Chinese egg noodles, Asian rice noodles, cellophane noodles, cornstarch noodles, seaweed noodles, and soba noodles Generally not eaten with a sauce. Used in stir-fries, soups and salads.

  30. BOILING PASTA Heat water over high heat and add one table spoon of salt to the water as it begins to boil When the water has reached a full boil, add all the pasta and stir immediately to prevent the pasta from sticking together . A little oil may be added to the water.

  31. Once the pasta is added, the water may cool slightly so it is important to continue to cook on high until the water comes to a full boil again. Then the heat should be turned down slightly but left high enough for the water to maintain a steady boil.If pasta is added to water that is not at a full boil, or is cooked at a temperature that does not keep the water at a continuous boil, the pasta will absorb too much of the water and become soft and mushy

  32. Long Dried Strands - Long strands of dried pasta, such as spaghetti and linguine, need to be gradually forced into the water as they soften Stir the strands as they continue to soften to prevent them from sticking together.

  33. Stuffed Pasta - Stuffed pasta, such as ravioli, should be carefully placed in the boiling water, rather than poured in as you would with a dried pasta shape. This will help prevent the pasta from breaking open when placed in the water. Keep the water at a gentle boil while the pasta is cooking. Cooking times will be a little longer with stuffed pastas because of the double layers and the filling.

  34. Preparing Asian Noodles: Various Asian noodles require some preparation before they are used in their final cooking stage. Shown below are some of the preparation processes used for different Asian noodles.

  35. Egg Noodles: Egg noodles do not require any preparation before cooking. Whether fresh or dried, they are ready to cook. If you are using them in soups or stir-fries, they need to be boiled first. Rice Noodles: Rice noodles need to be soaked before cooking. The flat, regular size rice noodles should be soaked for 10 to 15 minutes in hot (not boiling) water and then drained and rinsed to remove the starches.

  36. Thinner rice noodles, such as rice vermicelli may only need to be soaked for 10 minutes or less to soften. Fresh rice noodles should be softened before cooking by pouring hot water over them while the are in a colander or strainer, allowing them to drain immediately. The fresh noodles generally do not need to soak. • Udon Noodles: Udon noodles do not require presoaking but if they are going to be stir-fried or used in a soup, they should be precooked

  37. Cellophane Noodles: Cellophane noodles should be soaked in hot (not boiling) water for approximately 5 minutes. Soak only until softened. Rinse and drain well. If the cellophane noodles are going to be deep-fried, they do not need to be presoaked

  38. CHECK FOR DONENESS DRIED PASTA The pasta should be cooked to an "al dente" state, which is Italian for "to the tooth." This means the pasta should be tender but still have a slightly firm bite. Lift a pasta shape from the boiling water using a slotted spoon. Cut the pasta in half and check the center, which if the pasta is done, it should not have a white ring or spot in it, or be opaque in appearance. The pasta should be uniform in color.

  39. Fresh Pasta - Fresh and homemade pasta take a lot less time to cook than dried pasta. Some types can be done in less than 30 seconds after the pasta comes back to a full boil . If the strands of pasta drape easily over the spoon when lifted from the water, they are cooked to the proper doneness.

  40. Drain the pasta as quickly as possible because it will continue to cook in the hot water. Gently shake the colander to remove most of the excess water DRAINING Do not rinse the pasta because the starches on its surface will allow the sauce to stick better and rinsing will only cool the pasta down faster Add olive oil

  41. Stuffed pasta should be lifted out of the cooking water and placed in the colander, rather than poured into it. This will help prevent the pasta from being damaged or splitting open. Use a slotted spoon or a skimmer to lift the pasta out of the water and place it in the colander to allow excess water to drain off or be blotted off with a paper towel Ribbon pasta should be removed and spread Out. A little oil may be mixed to prevent sticking

  42. Boiling Asian Noodles Many dried Asian noodles can be cooked using the Chinese method of boiling. This method generally takes a little longer than most other methods. When the noodles come to a full boil again, add 1 cup of cold water And repeat again. Now check for doneness. Drain and rinse in cold water to remove starch.

  43. SAUCING THE PASTA With the pan over low heat, stir and toss the pasta and sauce until the pasta is well coated.

  44. After draining, the pasta can be added to a warmed serving bowl or plate and the sauce can then be added.

  45. STIR FRYING NOODLES

  46. STIR FRYING

  47. PAN FRYING NOODLES

  48. DEEP FRYING NOODLES

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