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Pasta

Pasta. Goodston Production. History of Pasta. A variation of pasta existed as early as 3000 B.C. in China. Rice noodles. Momma mia , now that’s Italian. Marco Polo introduced this Chinese noodle to Italy in the 13th century.

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Pasta

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  1. Pasta Goodston Production

  2. History of Pasta • A variation of pasta existed as early as 3000 B.C. in China. Rice noodles

  3. Momma mia, now that’s Italian • Marco Polo introduced this Chinese noodle to Italy in the 13th century.

  4. Thomas Jefferson introduced macaroni to the United States after visiting Europe. And they called it macaroni

  5. Making Pasta • Pasta means paste. • In making pasta, semolina flour and water are mixed to make a dough shaped and dried.

  6. Semolina flour is produced from durum wheat or hard wheat grown in the Northern Midwest.

  7. Nutrients • Pasta is an excellent source of carbohydrates. • By law, enriched macaroni products must contain added vitamins and minerals...... thiamin, riboflavin, niacin, iron, and folic acid.

  8. Buying the right Pasta • Pasta is very versatile because it comes in a variety of shapes.

  9. It is inexpensive and can be used to “Stretch” the food dollar.

  10. Storing Your Pasta • Store uncooked pasta in a tightly sealed package or container in a cool, dry place.

  11. Cooked pasta can be refrigerated. • Toss each pound of pasta with 1 tablespoon of oil, refrigerate covered for up to 3 days.

  12. For best results, store pasta and sauce separately. When reheating the pasta, remember to slightly open the lid on the container. • Pasta can be frozen with sauce.

  13. Cooking the Perfect Pasta • Al Dente means “tough to the tooth”or cooked to a firmstage.

  14. Bring 4-5 quarts of water to boil for each pound of pasta. (needed to gelatinize)

  15. Add 1 Tbsp of salt. Add pasta when water boils.

  16. Boil uncovered according to directions – DO NOT OVERCOOK.

  17. Drain pasta but DO NOT RINSE

  18. Unless you are using it for cold salads.

  19. Pasta Info • You can keep pasta hot after drainingby placing pasta in a colander over a bowl ofhot water and cover with a towel or a plate.

  20. The three stages of starch: • Starch absorbs water. • Starch swells. • The starch gelatinizes. • When cooked, pasta doubles.

  21. http://freesongsforkids.com/videos/pasta-song

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